Parmigiano-Reggiano is a hard Italian cheese made from cow’s milk in a legally defined production area covering parts of Emilia-Romagna and a small area of Lombardy. It has protected designation of origin (DOP/PDO) status and is subject to specific rules for milk, production, maturation and marking. The name applies only to cheese made under the protected specification.
The cheese is made from raw cow’s milk using a traditional process involving natural whey starter and calf rennet. The curd is cooked, pressed into large wheels, salted in brine and matured. Each wheel must mature for at least 12 months before inspection and approval. Many wheels are aged for 24 months or longer, developing a granular texture, savoury depth and characteristic crystals of amino acids.
Young Parmigiano-Reggiano is generally milky, savoury and relatively supple; longer-aged cheese becomes drier, more granular and more concentrated, with nutty and sometimes crystalline notes. It is grated over pasta and risotto, shaved into salads, served in shards, or used to enrich soups, stocks and sauces. The rind can add depth to broths and soups when simmered, then removed before service.
Example: grate Parmigiano-Reggiano over risotto or pasta, serve shards with traditional balsamic vinegar, or simmer a cleaned rind in minestrone.
Chef’s tip: add finely grated cheese gradually and off direct high heat when finishing risotto or a sauce, helping it emulsify rather than clump. Taste before adding salt.
Terminology: “Parmesan” is used generically in some markets, but the protected name Parmigiano-Reggiano refers to cheese made under the DOP specification.
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