Parmesan
Italian hard cheese / From Wikipedia, the free encyclopedia
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Parmesan (Italian: Parmigiano Reggiano; Italian pronunciation: [parmiˈdʒaːno redˈdʒaːno]) is an Italian hard, granular cheese produced from cows' milk and aged at least 12 months.
| Parmesan cheese | |
|---|---|
 | |
| Other names | Parmigiano Reggiano |
| Country of origin | Italy |
| Region | Emilia-Romagna Lombardy |
| Town | Provinces of Parma, Reggio Emilia, Modena, Bologna (west of the Reno) and Mantua (on the right/south bank of the Po) |
| Source of milk | Cows (mostly Friesian and Reggiana cattle) |
| Pasteurised | No |
| Texture | Hard |
| Aging time | Minimum: 12 months Vecchio: 18–24 months Stravecchio: 24–36 months |
| Certification | Italy: DOP 1955 EU: PDO 1992 |
 Related media on Commons | |
It is named after two of the areas which produce it, the provinces of Parma and Reggio Emilia (Parmigiano is the Italian adjective for Parma and Reggiano that for Reggio Emilia). In addition to Reggio Emilia and Parma, it is also produced in the part of Bologna west of the River Reno and in Modena (all of the above being located in the Emilia-Romagna region), as well as in the part of Mantua (Lombardy) which is on the south bank of the River Po.
Both Parmigiano Reggiano and Parmesan are protected designations of origin (PDO) for cheeses produced in these provinces under Italian and European law.[1] Outside the EU, the name "Parmesan" can legally be used for similar cheeses, with only the full Italian name unambiguously referring to PDO Parmigiano Reggiano.
It has been called the "King of Cheeses"[2] and "practically perfect food",[3] whilst in 2023, the guide TasteAtlas has picked Parmigiano Reggiano as best cheese in the world.[4]