Andy Montoya
Parmigiano Reggiano is a hard, granular Italian cheese made from cow's milk. It is produced in the provinces of Parma, Reggio Emilia, Modena, Mantua (partly) and Bologna (partly). The name Parmigiano Reggiano is protected by Italian and European law, meaning that only cheese made in these provinces can use this name.
| Characteristics | Values |
|---|---|
| Country | Italy |
| Regions | Parma, Reggio Emilia, Modena, Mantua (partly), Bologna (partly) |
| Province | Emilia-Romagna |
| River | Po |
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What You'll Learn
Parmigiano Reggiano is a name-protected product from Italy
Parmigiano Reggiano is named after two of the areas which produce it, the Italian provinces of Parma and Reggio Emilia. Parmigiano is the Italian adjective for the city and province of Parma, and Reggiano is the adjective for the province of Reggio Emilia. It is also produced in the part of Bologna west of the River Reno, in Modena, and in the part of Mantua on the south bank of the River Po. All of these areas are located in the Emilia-Romagna region.
Parmigiano Reggiano is produced following strict traditional processes. It is made with raw milk and copper vats. The milk is coagulated using animal rennet and then cut with a traditional knife called the spino. The curd is then cut and shaped into a ball using a wooden spoon and divided into two identical rounds, which are cooked for ten minutes.
Special seals identify the product as authentic, with the identification number of the dairy, the production month and year, a code identifying the individual wheel, and stamps regarding the length of aging.
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It is produced in the provinces of Parma and Reggio Emilia
Parmigiano cheese, also known as Parmesan, is produced in the Italian provinces of Parma and Reggio Emilia. The cheese is named after these two areas, with 'Parmigiano' being the Italian adjective for the city and province of Parma, and 'Reggiano' being the adjective for the province of 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. All of these areas are located in the Emilia-Romagna region.
Parmigiano is a name-protected product from Italy. This means that only cheese made with milk from cows in the region of origin, and made in a caseificio in the same region, can use the name Parmigiano. The name Parmigiano Reggiano is also protected under Italian and European law as a protected designation of origin (PDO) for cheeses produced in these provinces. Special seals identify the product as authentic, with the identification number of the dairy, the production month and year, a code identifying the individual wheel, and stamps regarding the length of aging.
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It is also made in Bologna, Modena and Mantua
Parmigiano cheese, or Parmigiano-Reggiano, is an Italian hard, granular cheese produced from raw cow's milk. It is made in the provinces of Parma, Reggio Emilia, Modena, Mantua (partly) and Bologna (partly). The name Parmigiano-Reggiano is derived from 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 also produced in the part of Bologna west of the River Reno, and in Modena (both located in the Emilia-Romagna region). It is also made in the part of Mantua (Lombardy) on the south bank of the River Po.
Parmigiano-Reggiano is a name-protected product from Italy. This means that only the cheese made following all the steps, with the milk of cows from the region of origin, and made in a caseificio in the same region, can use this name. It is also a protected designation of origin (PDO) under Italian and European law. As such, the way Parmigiano-Reggiano is made and the region in Italy it comes from are strictly controlled.
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It is made with raw cow's milk
Parmigiano cheese, also known as Parmesan, is made with raw cow's milk. The cheese is produced in the Italian provinces of Parma, Reggio Emilia, Modena, Mantua (partly) and Bologna (partly). The name Parmigiano Reggiano is derived from the Italian provinces of Parma and Reggio Emilia. The cheese is also produced in the part of Bologna west of the River Reno and in the part of Mantua on the south bank of the River Po.
Parmigiano Reggiano is a name-protected product from Italy. This means that only the cheese made with the milk of cows from the region of origin, and made in a caseificio in the same region, can use this name. The name Parmigiano Reggiano is also a protected designation of origin (PDO) for cheeses produced in these provinces under Italian and European law. In the European Union, Parmigiano Reggiano is a protected designation of origin (PDO), which means that the name refers exclusively to the Parmigiano Reggiano PDO cheese manufactured in a limited area in northern Italy.
Parmigiano Reggiano is produced in the traditional process with raw milk and copper vats. The milk is coagulated using animal rennet and then cut with a traditional knife called the spino. Once the curd is cut and shaped into a ball using a wooden spoon, it is divided into two identical rounds and cooked for ten minutes.
Parmigiano cheese is a part of Italian national cuisine and can be eaten both grated and in slivers. It is usually paired with spaghetti and other typical Italian pasta, but it also has many other uses.
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It is usually grated on pasta
Parmigiano cheese is usually grated on pasta. It is an Italian extra-hard cheese made of raw cow's milk. The original Parmigiano 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). Parmigiano-Reggiano is a name-protected product from Italy, and it is also a protected designation of origin (PDO) under Italian and European law. This means that the way it is made and the region in Italy that it comes from are strictly controlled. Special seals identify the product as authentic, with the identification number of the dairy, the production month and year, a code identifying the individual wheel, and stamps regarding the length of aging. 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. They are generally pale yellow in colour and usually used grated on dishes such as pasta, Caesar salad, and pizza.
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Frequently asked questions
Parmigiano cheese is made in Italy, specifically in the provinces of Parma, Reggio Emilia, Modena, Mantua (partly) and Bologna (partly).
No, the name Parmigiano is protected, so only cheese made in Italy following the traditional process can use this name.
Parmigiano is made with raw cow's milk and copper vats. The milk is coagulated using animal rennet and then cut with a traditional knife called the spino. The curd is then cut and shaped into a ball using a wooden spoon, before being divided into two identical rounds and cooked for ten minutes.
Parmigiano cheese is aged for at least 12 months.
