parmesan

Parmesan, commonly known as Parmigiano-Reggiano in Italian, is a hard, granular cheese produced in northern Italy. It carries a protected designation of origin (PDO) and may only be made in a defined area that includes the provinces of Parma, Reggio Emilia, Modena, and portions of Bologna and Mantua. The cheese is aged for a minimum of 12 months, with many wheels maturing for 24 to 36 months or longer.

Milk for Parmigiano-Reggiano comes from cows raised in the production zone and fed locally sourced forage. The daily milk from morning and evening milking is combined and heated, then coagulated with natural rennet. The curd is cut into small grains, whey is drained, and the curds are pressed into cylindrical forms. After brining for about 20 days, the wheels are aged on wooden shelves. Throughout aging, the cheese is brushed and cleaned, and the rind is formed as part of the product’s identity. The name Parmigiano-Reggiano must appear on the rind of authentic wheels.

Flavor and texture are characteristic: a hard, pale straw-colored cheese with a granular, crystalline texture due to amino acid crystals. The flavor is savory and nutty with fruity and umami notes, becoming more pronounced with age.

Uses are versatile: it is widely grated over pasta, risotto, and soups, shaved into salads, or consumed in chunks on cheese boards. Regulation and naming: Parmigiano-Reggiano is protected by PDO status; outside the EU, “Parmesan” is often used generically, though genuine Parmigiano-Reggiano bears the PDO designation. Nutritionally, it is rich in calcium and protein and typically lactose-free due to aging.