What hard Italian cheese from Emilia-Romagna is aged for at least 12 months and has a granular texture?

The hard, granular Italian cheese from Emilia-Romagna aged for at least 12 months is Parmigiano-Reggiano.

This grana-style cheese is made from cow’s milk in a legally defined area covering parts of Parma, Reggio Emilia, Modena, Bologna, and Mantua. Its name combines the Italian forms of Parma and Reggio Emilia. After production, wheels are salted in brine and matured on wooden shelves; at 12 months, each wheel is inspected for quality.

Parmigiano-Reggiano develops a firm, crumbly texture and savory, nutty flavor as it ages. Longer maturation—often 18, 24, or 36 months—creates deeper flavor and more pronounced crystals. The cheese is commonly grated over pasta, risotto, soups, and salads, but well-aged pieces can also be eaten on their own.

Pecorino Romano is a different cheese made from sheep’s milk, while Cheddar and Gouda have different traditions and production methods. “Parmesan” may describe an imitation outside protected-name jurisdictions; Parmigiano-Reggiano specifically identifies the protected Italian cheese.