Hard Parmesan Cheese
By: Anonymous

About

Parmigiano-Reggiano 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, with the Italian name becoming widely used in British English due to the EU restrictions; the French version, Parmesan, is used in American English. The term Parmesan is also loosely used as a common term 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.

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Translations: Hard Parmesan siers, Hard Parmezano sūriu, Hard parmezan, Tvrdi sir parmezan, Hard parmezanem, Harde Parmezaanse kaas, कठिन एक प्रकार का पनीर पनीर, Hard Queijo Parmesão, Жесткий сыр пармезан, Σκληρό τυρί παρμεζάνα, من الصعب الجبن البارميزان, 하드 파르마 치즈, Hard parmazánem, Keju Parmesan Hard, Hard parmesan Cheese, 硬意大利干酪, Hard Formatge Parmesà, Hard parmezan, Hard parmezánom, Hard Parmigiano Reggiano, קשה גבינת פרמזן, Hård Parmesanost, Тешко Пармезан сир, ハードパルメザンチーズ, Parmesan dur, Hard Parmesan, Hard Parmesan Ost, Hard Parmesan ost, Hard Queso Parmesano, Жорсткий сир пармезан, Hard parmesanjuustoa, Твърдо сирене пармезан