Wikipedia Tour: Cheese 101 (2 of 20)
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Parmigiano-Reggiano
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Parmigiano-Reggiano is a hard, fat 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 simply the Italian adjective for Parma; the French version, Parmesan, is used in the English language. 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.
Contents
- 1 Production
- 2 History
- 3 Use of the Name Parmigiano-Reggiano
- 4 Other Cheeses Sold as Parmesan
- 5 Parmigiano Aroma and Chemical Components
- 6 See also
- 7 References
- 8 External links
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