ParmigianoReggianoto

ParmigianoReggianoto is not an officially recognized name for a distinct cheese. It appears to be a misspelling, a variant, or a local nickname for Parmigiano Reggiano. This article focuses on Parmigiano Reggiano and notes that the exact term ParmigianoReggianoto is not widely used in standard classifications or regulatory designations.

Parmigiano Reggiano is a hard, granular cheese produced in specific provinces of Italy, primarily in Emilia-Romagna and parts of Lombardy. It has Protected Designation of Origin (PDO) status under European Union law. The cheese is made from raw cow’s milk sourced from local farms, processed in copper kettles, and formed into large wheels that typically weigh about 38 kilograms. After salting, the wheels are aged in controlled rooms for a minimum of 12 months, with many wheels aged 24 to 36 months or longer. The flavor is savory and nutty with a pronounced umami character, and the texture becomes crumbly and grainy as it matures. The rind is natural, and labeling usually confirms the origin, aging period, and PDO compliance.

Parmigiano Reggiano is widely used grated over pasta and risotto, shaved over salads and soups, or enjoyed in chunks as a table cheese. It is valued for its longevity and complex flavor. Internationally, the term Parmesan is commonly used for the similarly styled cheese, though true Parmigiano Reggiano remains a PDO-protected product specific to its Italian terroir.