Andy Montoya
Parmesan cheese is an Italian extra-hard cheese made from raw cow's milk. The original Parmesan cheese is more precisely called Parmigiano-Reggiano, and is produced only in Italy, in the provinces of Parma, Reggio Emilia, Modena, Mantua (partly) and Bologna (partly). It is usually grated over pasta and is a part of Italian national cuisine.
| Characteristics | Values |
|---|---|
| Name | Parmigiano Reggiano |
| Type of cheese | Hard, granular |
| Milk | Cow's milk |
| Age | At least 12 months |
| Area | Parma, Reggio Emilia, Modena, Mantua, Bologna |
| Production | About 3 million whole cheeses per year |
| Producers | Several small creameries (at least 420) |
| Exports | 48 countries |
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What You'll Learn
Parmesan cheese is made in the provinces of Parma, Reggio Emilia, Modena, Mantua (partly) and Bologna (partly)
Parmesan cheese is a hard, granular Italian cheese produced from cow's milk. It is usually grated and served with pasta, but it can also be eaten in slivers. It is a symbol of Italian gastronomy and is produced in the Emilia-Romagna region.
The cheese is made by several small creameries, at least 420 according to recent estimates by the Associated Consortium. About 3 million whole cheeses are produced every year and sold in Italy and exported to 48 countries around the world.
The original Parmesan cheese is more precisely called Parmigiano-Reggiano, which is named after two of the areas which produce it, the Italian provinces of Parma and Reggio Emilia. Parmigiano-Reggiano is DOP/AOC, meaning that the way it is made and the region in Italy it comes from are strictly controlled.
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It is made from cow's milk
Parmesan cheese, or Parmigiano Reggiano, is made from cow's milk. It is a cooked, hard, granular cheese produced from partially skimmed cow's milk (by natural separation). It is made in the provinces of Parma, Reggio Emilia, Modena, Mantua (partly) and Bologna (partly).
Parmigiano Reggiano is named after two of the areas which produce it: the Italian provinces of Parma and Reggio Emilia. The name Parmigiano is the Italian adjective for the city and province of Parma, and Reggiano is the adjective for the province of Reggio Emilia. The cheese is also produced in the part of Bologna west of the River Reno, and in the part of Mantua (Lombardy) on the south bank of the River Po.
Parmesan is a symbol of Italian gastronomy and is produced by several small creameries. About 3 million whole cheeses are produced every year, and they are sold in Italy and exported to 48 countries around the world.
The way Parmesan is made and the region in Italy it comes from are strictly controlled. It is classified under the protected designation of origin (PDO) category, and it is also DOP/AOC. This means that it can only be produced in a specific region of Italy and must adhere to strict guidelines regarding its production methods.
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It is hard, sharp and dry
Parmesan cheese is made in the Italian provinces of Parma, Reggio Emilia, Modena, Mantua (partly) and Bologna (partly). It is usually eaten with spaghetti and other typical Italian pasta, but it also has many other uses. It is a hard, sharp and dry extra-hard cheese made from raw cow's milk. It is produced by several small creameries, at least 420 according to recent estimates by the Associated Consortium. About 3 million whole cheeses are produced every year.
Parmesan is a part of Italian national cuisine and it can be eaten both grated and in slivers. It is cooked and classified under the protected designation of origin (PDO) category. It is also known as Parmigiano-Reggiano, which is named after two of the areas which produce it: Parmigiano is the Italian adjective for the city and province of Parma, and Reggiano is the adjective for the province of Reggio Emilia. Parmigiano-Reggiano is DOP/AOC, meaning that the way it is made and the region in Italy it comes from are strictly controlled.
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It is usually grated and eaten with pasta
Parmesan cheese is usually grated and eaten with pasta. It is a hard, sharp and dry Italian cheese made from raw cow's milk. The original Parmesan cheese is more precisely called Parmigiano-Reggiano and is produced only in Italy, in the provinces of Parma, Reggio Emilia, Modena, Mantua (partly) and Bologna (partly). The name Parmigiano-Reggiano comes from the Italian provinces of Parma and Reggio Emilia, which are two of the areas that produce it. It is also produced in the part of Bologna west of the River Reno and in Modena, as well as in the part of Mantua on the south bank of the River Po. Parmigiano-Reggiano is classified under the protected designation of origin (PDO) category, which means that the way it is made and the region in Italy it comes from are strictly controlled. Parmesan cheese made outside of the European Union is a family of hard-grating cheeses made from cow's milk and inspired by the original Italian cheese.
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It is produced by several small creameries
Parmigiano Reggiano, or Parmesan, is a hard, granular Italian cheese produced from cow's milk. It is made in the provinces of Parma, Reggio Emilia, Modena, Mantua (partly) and Bologna (partly). It is produced by several small creameries, at least 420 according to recent estimates by the Associated Consortium.
Parmesan is a protected designation of origin (PDO) cheese, meaning that the way it is made and the region it comes from are strictly controlled. It is a symbol of Made in Italy gastronomy and is usually eaten with spaghetti and other typical Italian pasta. It can be eaten grated or in slivers.
The name Parmigiano Reggiano comes from the Italian provinces of Parma and Reggio Emilia. The cheese is also produced in the part of Bologna west of the River Reno, in Modena, and in the part of Mantua (Lombardy) on the south bank of the River Po.
Parmesan cheese made outside of the European Union is a family of hard-grating cheeses made from cow's milk and inspired by the original Italian cheese.
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Frequently asked questions
Parmesan cheese is made in the Italian provinces of Parma, Reggio Emilia, Modena, Mantua (partly) and Bologna (partly).
The Italian name for Parmesan cheese is Parmigiano Reggiano.
Parmesan cheese is made from cow's milk.
Yes, Parmesan cheese is hard and granular.
Yes, Parmigiano Reggiano is protected under the designation of origin (PDO) category. This means that the way it is made and the region in Italy it comes from are strictly controlled.
