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. By law is named "Parmigiano-Reggiano" the cheese produced only in those provinces.
Parmigiano is the Italian adjective for Parma; Parmesan is the French version. The latter is the common term for the cheese in...
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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. By law is named "Parmigiano-Reggiano" the cheese produced only in those provinces.
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.
Parmigiano-Reggiano is made from raw cow's milk. The whole milk of the morning milking is mixed with the naturally skimmed milk (it is left in large shallow tanks to allow the cream to separate)...
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