Andy Montoya
Parmesan cheese is an Italian hard, granular cheese produced from cow's milk. The original Parmesan cheese is more precisely called Parmigiano-Reggiano, and it is produced only in Italy, in the provinces of Parma, Reggio Emilia, Modena, Mantua (partly) and Bologna (partly). However, the name 'Parmesan' has become genericised outside of Europe, and many other hard Italian-style grating cheeses are also called 'Parmesan'.
| Characteristics | Values |
|---|---|
| Country of origin | Italy |
| Regions | Parma, Reggio Emilia, Modena, Mantua (partly), Bologna (partly) |
| Province | Emilia-Romagna |
| Type of milk | Cow's milk |
| Age | At least 12 months |
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What You'll Learn
- Parmesan is made in Italy, specifically the provinces of Parma, Reggio Emilia, Modena, Mantua and Bologna
- The original Parmesan is called Parmigiano-Reggiano
- Parmesan is made from raw cow's milk
- Parmesan is a hard, granular cheese
- Parmesan is a part of Italian national cuisine and can be eaten grated or in slivers
Parmesan is made in Italy, specifically the provinces of Parma, Reggio Emilia, Modena, Mantua and Bologna
Parmesan is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months. It is usually grated and served with spaghetti and other typical Italian pasta dishes, but it can also be eaten in slivers. It is hard, sharp and dry. Parmesan is a part of Italian national cuisine and is often considered the quintessential Italian cheese.
Outside of the European Union, the term 'Parmesan' refers to a family of hard-grating cheeses made from cow's milk and inspired by the original Italian cheese. In the United States, the Code of Federal Regulations includes a Standard of Identity for 'Parmesan and Reggiano cheese', which defines both aspects of the production process and of the final result. In Canada, regulation only defines moisture and fat levels, with no restriction on aging time.
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The original Parmesan is called Parmigiano-Reggiano
Parmigiano-Reggiano is DOP/AOC, meaning that the way it is made and the region in Italy it comes from are strictly controlled. Within the European Union, the term Parmesan may only be used, by law, to refer to Parmigiano-Reggiano itself, which must be made in a restricted geographic area, using stringently defined methods.
Outside of the European Union, the name "Parmesan" has become genericised, and refers to any one of a number of hard Italian-style grating cheeses. In the United States, the Code of Federal Regulations includes a Standard of Identity for "Parmesan and Reggiano cheese", which defines aspects of the production process and the final result. In Canada, regulation only defines moisture and fat levels, with no restriction on aging time.
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Parmesan is made from raw cow's milk
Parmesan is a hard, granular cheese, and it is usually grated and served with pasta. It is also eaten in slivers. Parmesan is a part of Italian national cuisine, and it is produced only in Italy. The way it is made and the region it comes from are strictly controlled.
Outside of the European Union, the term 'Parmesan' is used to refer to a family of hard-grating cheeses made from cow's milk and inspired by the original Italian cheese. In the United States, the Code of Federal Regulations includes a Standard of Identity for 'Parmesan and Reggiano cheese', which defines aspects of the production process and the final result. For example, Parmesan must be made of cow's milk, cured for 10 months or more, contain no more than 32% water, and have no less than 32% milkfat in its solids.
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Parmesan is a hard, granular cheese
Outside of the European Union, the term 'Parmesan' is used to refer to a family of hard-grating cheeses made from cow's milk and inspired by the original Italian cheese. In the United States, the Code of Federal Regulations includes a Standard of Identity for 'Parmesan and Reggiano cheese', which defines both aspects of the production process and of the final result. For example, Parmesan must be made of cow's milk, cured for 10 months or more, contain no more than 32% water, and have no less than 32% milkfat in its solids. In Canada, regulation only defines moisture and fat levels, with no restriction on aging time.
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Parmesan is a part of Italian national cuisine and can be eaten grated or in slivers
Parmigiano-Reggiano is DOP/AOC, meaning that the way it is made and the region in Italy it comes from are strictly controlled. Within the European Union, the term 'Parmesan' may only be used, by law, to refer to Parmigiano-Reggiano itself, which must be made in a restricted geographic area, using stringently defined methods.
Outside of the European Union, the name 'Parmesan' has become genericised, and is used to refer to any one of a number of hard Italian-style grating cheeses. In the United States, the Code of Federal Regulations includes a Standard of Identity for 'Parmesan and Reggiano cheese', which defines both aspects of the production process and of the final result. In particular, Parmesan must be made of cow's milk, cured for 10 months or more, contain no more than 32% water, and have no less than 32% milkfat in its solids.
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Frequently asked questions
Parmesan cheese is made in Italy, in the provinces of Parma, Reggio Emilia, Modena, Mantua (partly) and Bologna (partly).
Yes, Parmesan cheese is also made outside of Italy and the European Union. In the United States, for example, the Code of Federal Regulations includes a Standard of Identity for "Parmesan and Reggiano cheese".
The original name for Parmesan cheese is Parmigiano-Reggiano, named after the Italian provinces of Parma and Reggio Emilia.
