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Wikipedia
:''For the artist see Parmigianino.'' Parmigiano-Reggiano, called parmesan in the English language, is a hard granular cheese, cooked but not pressed, named after the producing areas of Parma, Reggio Emilia, Modena, and Bologna (all in Emilia-Romagna), and Mantova (in Lombardia), Italy. Under Italian law only cheese produced in these provinces may be labeled "Parmigiano-Reggiano," while European law classifies the name as a protected designation of origin. ''Parmigiano'' is the Italian adjective for Parma. ''Parmesan'' is the French-language name for it and also serves as the loose term for the cheese in the English language. The name Parmesan is used for cheeses imitating Parmigiano-Reggiano, with phrases such as ''Italian hard cheese'' adopted to skirt legal constraints. Cheeses labelled Parmesan or even Italian Parmesan are not the real thing, indeed they are often very inferior as there is no supervision or guarantee of quality. The closest legitimate Italian cheese to Parmigiano-Reggiano is Grana Padano.
[edit] About 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.
Recipes With Parmigiano Reggiano
Egg White, Margarine, Parmesan Cheese, Pepper, Water
Lemons, Olive Oil, Parmesan Cheese, Parsley
Chicken Breast, Olive Oil, Parmesan Cheese
Cheese, Ground Beef, Mozzarella, Parmesan Cheese
Honey, Parmigiano Reggiano
