Parmesan, is a type of hard, aged cheese originating from Italy. It is produced in the provinces of Parma and Reggio in the Emilia-Romagna region of Italy.
The cheese is made from cow’s milk, typically from local breeds such as the Reggiana or Brown Swiss. The milk is curdled, and the curds are then salted, shaped into wheels, and aged for a minimum of 12 months.The aging process is crucial to parmesan’s distinctive flavor and texture. During this time, the cheese is regularly turned and rubbed with salt to prevent mold growth and promote even aging.
It is often grated over pasta dishes, salads, and soups. It’s also used as a table cheese, served with fruit or crackers. In Italy, it’s commonly used as a grating cheese in traditional recipes like carbonara, cacio e pepe, and risotto alla Milanese.
Parmesan has a protected designation of origin (PDO) in the European Union, meaning that only cheeses produced within a specific geographic area using traditional methods can bear the name.
