You don´t know Parmesa<n cheese?
that´s an education gap.,it´s very tasteful :?
From :https://en.wikipedia.org/wiki/Parmigiano-Reggiano
Parmigiano-Reggiano
From Wikipedia, the free encyclopedia
"Parmesan" redirects here. For other uses, see Parmesan (disambiguation).
"Parmigiano" redirects here. For other uses, see Parmigiano (disambiguation).
"Reggiano" redirects here. For the dialect of Emilian, see Emilian dialect § Dialects.
Parmigiano-Reggiano
Country of originItaly
RegionEmilia-Romagna
Lombardy
TownProvinces of Parma, Reggio Emilia, Modena, Bologna (west of the Reno) and Mantua (south of the Po)
Source of milkCows
PasteurisedNo
TextureHard
Aging timeMinimum: 12 months
Vecchio: 18–24 months
Stravecchio: 24–36 months
CertificationItaly: DOP 1955
EU: PDO 1992
Related media on Wikimedia Commons
The region in which Parmigiano-Reggiano can be produced, according to EU and Italian PDO legislation
Parmigiano-Reggiano or Parmesan (/ˌpɑːrmɪˈdʒɑːnoʊ rɛˈdʒɑːnoʊ/, Italian: [parmiˈdʒaːno redˈdʒaːno]) is an Italian hard, granular cheese produced from cow's milk and aged 12–36 months.
Parmigiano-Reggiano
It is named after the producing areas, the provinces of Parma, Reggio Emilia, the part of Bologna west of the Reno, and Modena (all in Emilia-Romagna); and the part of Mantua (Lombardy) south of the Po. Parmigiano is the Italian adjective for Parma and Reggiano that for Reggio Emilia.
Both "Parmigiano-Reggiano" and "Parmesan" are protected designations of origin (PDO) for cheeses produced in these provinces under Italian and European law.[1] Outside the EU, the name "Parmesan" can legally be used for similar cheeses, with only the full Italian name unambiguously referring to PDO Parmigiano-Reggiano.
It has been called the "King of Cheeses"[2] and a "practically perfect food".[3]
