Parmesan

This most famous Italian cheese, Parmigiano-Reggiano is a hard, fat granular cheese, cooked but not pressed, named after the producing areas of Parma, Reggio Emilia, Modena, Bologna, in Emilia-Romagna, and Mantova, in Lombardy, Italy. The term Parmesan is also loosely used as a common term for cheeses imitating true Parmesan cheese, especially outside Europe; within Europe, the Parmesan name is classified as a protected designation of origin.

According to legend, the Parmigiano was created in the course of the Middle Ages in Bibbiano, in the province of Reggio Emilia. Its production soon spread to the Parma and Modena areas.

Its most common use is sprinkled grated over pasta dishes, rissotos or minestrone, to which it adds a distinctive salty richness of flavour.

Region:

Italy

Cow's Milk

Thick cynlinder wheels of 30-35 kg.

Size: 36-46cm diameter, 18-24 cm high.

Taste: Rich, fruity, mellow.

Texture: Grained, crumbly.