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Wikipedia
:''For the artist see Parmigianino.'' Parmigiano-Reggiano, commonly known outside Italy as Parmesan, is a hard, 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. ''Parmigiano'' is the Italian adjective for Parma; ''Parmesan'' is the French version. The latter is the common term for the cheese in English, although the Italian name is becoming more commonly used, especially in the United Kingdom. The term "Parmesan" is also loosely used for cheeses imitating true Parmesan cheese, especially outside Europe; within Europe, the Parmesan name is classified as a protected designation of origin, so names such as "Italian hard cheese" are substituted.
[edit] About Parmesan Cheese
Parmesan is a hard, cow's milk Italian cheese with a sharp flavor and grainy texture. Nutty, salty and creamy. Although parmesan cheese comes in a variety of forms, flavors and brands, Parmigiano-Reggiano is considered one of the best cheeses in the world by many chefs and gourmands. True Parmigiano-Reggiano is aged 2 years and has a the name stenciled on the rind.
Recipes With Parmesan Cheese
Asparagus, Olive Oil, Parmesan Cheese
Butter, Clove Garlic, Oregano, Parmesan Cheese
Butter, Cream, Parmesan Cheese, Pepper, Salt
Angel Hair Pasta, Black Beans, Parmesan Cheese, Spinach
Garlic Powder, Parmesan Cheese, Potatoes
