What is parmensan cheese?

Parmigiano-Reggiano, often shortened to Parmesan or Parm, is a hard, granular, aged Italian cheese. It is commonly grated at the table and often sprinkled over pasta dishes or served as a topping on pizza. It has a sharp, slightly salty taste and a distinct granularity that makes it particularly suitable for grating.

Parmigiano-Reggiano is produced in the provinces of Parma, Reggio Emilia, Modena and Bologna, and parts of the provinces of Mantua and Piacenza in northern Italy. It is made from cow's milk and must be aged for a minimum of 12 months, although it is typically aged for 24 months or longer. The longer the cheese is aged, the more intense the flavour becomes.

Parmigiano-Reggiano is considered one of the world's most prestigious and iconic cheeses, and it has been awarded the status of Protected Designation of Origin (PDO) by the European Union. This designation ensures that only cheeses that are produced in the specified regions and according to traditional methods can be marketed under the Parmigiano-Reggiano name.

Parmigiano-Reggiano is a versatile cheese that can be used in a variety of dishes, both as an ingredient and as a condiment. It is a key ingredient in many Italian dishes, such as spaghetti al pomodoro, risotto al pomodoro and pasta carbonara. It is also commonly used as a topping for pizza, grilled meats and vegetables.