Parmigiano-Reggiano is the Italian cheese traditionally made from cow’s milk and aged in the provinces of Parma and Reggio Emilia.
Its protected name refers to cheese produced in a legally defined area of northern Italy. The production zone includes Parma, Reggio Emilia, Modena, and parts of Bologna and Mantua. The cheese is made from partially skimmed milk and undergoes a long maturation process.
Wheels are inspected and commonly aged for at least 12 months, with longer-aged versions developing a harder, more granular texture and stronger flavor. The cheese is grated over pasta, risotto, and soups, or broken into pieces and eaten on its own.
Parmigiano-Reggiano is not simply a generic synonym for every Parmesan-style cheese. Grana Padano is a separate protected Italian cheese with related production methods but a different defined origin and specification.