What Italian cheese is often used grated over pasta and is named after the cities of Parma and Reggio?

What Italian cheese is often used grated over pasta and is named after the cities of Parma and Reggio? Parmigiano-Reggiano is that cheese. This hard, granular cow’s-milk cheese is produced in a protected area of northern Italy’s Emilia-Romagna region.

The name combines the Italian adjectives for Parma and Reggio Emilia: parmigiano means “from Parma,” while reggiano means “from Reggio Emilia.” Production also extends into parts of Modena, Bologna, and Mantua under strict protected-designation rules. Authentic wheels are aged for at least 12 months, though many are matured for 24 months or longer for a deeper, more complex flavor.

Parmigiano-Reggiano is especially suited to grating because aging removes moisture and creates a firm, crumbly texture. It adds saltiness, nuttiness, and umami to pasta, risotto, soups, and salads. Its granular structure comes partly from crystals that develop during maturation.

Grana Padano is a related northern Italian grana cheese, but it is not the same product and follows different production rules. Outside Europe, “Parmesan” can describe imitations; the full name Parmigiano-Reggiano specifically identifies the protected Italian cheese.