Parmigiano-Reggiano

Parmigiano-Reggiano is a hard, granular cheese that is produced from cow's milk. The name "Parmigiano-Reggiano" is protected by European Union law and can only be used to refer to cheese that is produced in certain regions of Italy.

History

Parmigiano-Reggiano has been produced in Italy for centuries. The exact origins of the cheese are unknown, but it is believed to have been first made in the Middle Ages by Benedictine monks.

Production

The production of Parmigiano-Reggiano is regulated by the Consortium for the Protection of Parmigiano-Reggiano, which ensures that the cheese is made according to traditional methods. The cheese is made from raw cow's milk, which is partially skimmed by allowing the cream to rise naturally. The milk is then heated and rennet is added to cause it to coagulate. The curd is cut into small pieces and heated again, then pressed into molds and aged for at least 12 months.

Characteristics

Parmigiano-Reggiano is a hard, granular cheese with a rich, complex flavor. It has a golden yellow color and a slightly sweet, nutty taste. The cheese is often grated over pasta, used in soups and risottos, or eaten on its own as a snack.

Health Benefits

Parmigiano-Reggiano is a good source of protein, calcium, and vitamin A. It also contains a high concentration of amino acids, which are essential for good health.

See Also

• Cheese
• Italian cuisine
• Dairy product

Parmigiano-Reggiano Resources
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