18 February 2011


Figure 1: A round of Parmigiano Reggiano sold at a specialist cheese shop in Rome.

Figure 2:  A view through a shop window of an Italian gourmet cheese and truffle shop in central Rome.

"Parmigiano-Reggiano (IPA: [ˌparmiˈdʒaːno redˈdʒaːno]) (the same cheese manufactured elsewhere is referred to as Parmesan), is a hard granular cheese, cooked but not pressed, named after the producing areas near Parma, Reggio Emilia, Modena, and Bologna (all in Emilia-Romagna), and Mantova (in Lombardia), Italy. Under Italian law only cheese produced in these provinces may be labelled "Parmigiano-Reggiano", while European law classifies the name as a protected designation of origin.

Parmigiano is the Italian adjective for Parma. Reggiano is the Italian adjective for Reggio Emilia. Parmesan is the French-language name for it and also serves as the loose term for the cheese in the English language. The name Parmesan is used for cheeses imitating Parmigiano-Reggiano, with phrases such as Italian hard cheese adopted to skirt legal constraints. The closest legitimate Italian cheese to Parmigiano-Reggiano is Grana Padano." 
Country of origin Italy

Region, town Provinces of Parma,

Reggio Emilia, Modena,

Bologna (west of the Reno),

Mantua (south of the Po River)

Source of milk Cows

Pasteurised No

Texture Hard

Aging time Minimum: 12 months

Vecchio: 18–24 months

Stravecchio: 24–36 months

Certification Italy: DOP 1955

EU: PDO 1992 

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