Parmigiano Reggiano


Parmigiano Reggiano is a hard grating type of Italian grana cheese. It is considered to be the very best of the grana cheeses, usually aged for 2 years and sold very expensive.

There are many imitations of this cheese, but the true Parmigiano Reggiano has a grainy, crumbly texture and a fragrant, delicate aroma. It has been made for many centuries in the Northern part of Italy, the area comprising Reggio Emilio, Parma, Modena and parts of Bologna and Mantua.

Parmigiano Reggiano goes well with pasta, pasta sauces, pizza, risotto, and salads or cut into slivers and eaten alone.


Other names: Reggiano Parmigiano Cheese, Parmesan Cheese, Parmesan Reggiano, Parmigiano
Translations: パルミジャーノレッジャーノ, Parmigiano ريجيانو, 치즈 Reggiano, Пармиджано Реджано, Парміджано Реджано, 帕马森乳酪, Пармигиано Реггиано

Physical Description

Colors: ranges from white to straw/pale yellow, becoming more golden as it ages

Tasting Notes

Flavors: sweet, piquant, nutty, umami, salty
Mouthfeel: Sharp, Gritty, Pungent
Food complements: Prosciutto, Salami, Nuts, Balsamic vinegar, Honey, Bread, Apples, Melons, Soups, Salads
Substitutes: Grana padano



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