Parmigiano Reggiano 
Parmigiano Reggiano is a hard, granular Italian cheese made from unpasteurised cow's milk and aged at least 12 months. Protected as a PDO across Parma, Reggio Emilia, Modena and parts of Bologna and Mantua, it is known for its sharp, salty, deeply savoury taste.
Key Facts
| Country of Origin | Italy |
| Specific Origin | Emilia-Romagna region |
| Protection | PDO (1996) |
| Milk Type | Cow's milk |
| Milk Treatment | Raw |
| Fat Content | Minimum 32% |
| Rind | Hard |
| Texture | Grainy, flaky |
| Flavor | Umami |
| Aroma | Mild, Milky |
| Colors | Straw or light straw |
| Forms | Cylindrical, slightly convex sides |
| Age | 12 to 36 months |
| Rennet Type | Calf rennet |
| Also Known As | Parmesan |
What is Parmigiano Reggiano Cheese?
Parmigiano Reggiano comes from northern Italy. Legend places its creation in the Middle Ages in Bibbiano, in the province of Reggio Emilia, and production spread from there to the Parma and Modena areas. The earliest written record of the cheese dates from 1254. Boccaccio praised it in 1348, and during the Great Fire of London in 1666 Samuel Pepys buried his Parmazan cheese along with his wine to save it.
The name is protected. In the European Union, Parmigiano Reggiano is a protected designation of origin covering cheese made in Parma, Reggio Emilia, Modena, the part of Bologna west of the River Reno, and the part of Mantua on the south bank of the Po. Every producer belongs to the Consorzio del Formaggio Parmigiano Reggiano, founded in 1928, which sets the standards and inspects each wheel at 12 months.
Whole milk from the morning milking is mixed with the naturally skimmed milk of the previous evening, then pumped into copper lined vats. Starter whey goes in, the temperature rises to 33 to 35 °C (91 to 95 °F), and calf rennet sets the mixture in 10 to 12 minutes. The curd is broken into pieces about the size of rice grains and the vat is brought to 55 °C (131 °F). Each vat holds 1,100 litres (290 US gal) of milk and yields two cheeses. The wheels soak in brine for 20 to 25 days, then age on wooden shelves for at least a year, cleaned and turned every seven days.
A typical wheel stands 18 to 24 cm (7 to 9 in) high, measures 40 to 45 cm (16 to 18 in) across, and weighs 38 kg (84 lb). The paste is hard, dry and grainy. Salt is the only additive allowed. With as much as 1.2 g of glutamate per 100 g, the cheese tastes strongly of umami, and sharpness, saltiness and aroma carry through.
Most of it is grated over pasta, stirred into soups and risottos, or eaten on its own. Shavings go over salads. The hardest pieces of crust are sometimes simmered in soups, broths and sauces, broiled as a snack when free of wax, infused in olive oil, or dropped into a steamer basket with vegetables.
How Does Parmigiano Reggiano Cheese Compare?
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