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{{Cheese|Parmigiano Reggiano
| [[Image:Parmigiano reggiano piece.jpg|260px]]
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| Minimum: 12 months<br />Vecchio: 18–24 months<br />Stravecchio: 24–36 months
| Italy: [[Denominazione di Origine Controllata|DOC]] [[1955]]<br />[[EU]]: [[protected designation of origin|PDO]] [[1992]]}}
'''Parmigiano-Reggiano''' is a [[grana (cheese)|grana]], a hard, granular [[cheese]], cooked but not pressed, named after the producing areas of [[Parma]] and [[Reggio Emilia]], in [[Emilia-Romagna]], [[Italy]]. It is widely described by connoisseurs as the king of cheeses. Cheeses resembling Parmigiano-Reggiano but not made in this area are known as [[parmesan cheese]].▼
▲'''Parmigiano-Reggiano''' is a [[grana (cheese)|grana]], a hard, granular [[cheese]], cooked but not pressed, named after the producing areas of [[Parma]] and [[Reggio Emilia]], in [[Emilia-Romagna]], [[Italy]]. It is widely described by connoisseurs as the king of cheeses.
It is made from raw [[cow]]'s [[milk]], collected immediately after milking and partly skimmed by gravity.▼
''Parmesan'' is the common term for any [[cheese]] similar to Parmigiano Reggiano DOP. The word ''parmesan'' is derived from French referring to the original Italian Parmigiano Reggiano, such as [[Grana Padano]], a hard, grainy Italian [[cheese]] close to [[Parmigiano Reggiano]].
Traditionally, cows have to be fed only on [[grass]] or [[hay]], producing [[grass fed beef]]. Only natural [[whey]] culture is (allegedly) allowed as a starter, together with calf [[rennet]]. The only additive allowed is [[edible salt|salt]]. The product is aged an average of two years. The cheese is produced daily, and it can show a natural variability. True Parmigiano-Reggiano cheese has a complex fruity/nutty taste with a slightly gritty texture.▼
== Production ==
The name is trademarked, and in Italy there is a legal exclusive control exercised over its production and sales by the Parmigiano-Reggiano cheese Consorzio (created by a governmental decree). There are strict criteria each wheel must meet early in the aging process, when the cheese is still soft and creamy, to merit the official seal and be placed in storage for aging.▼
▲
Uses of the cheese include being grated over [[pasta]], stirred into [[soup]] and [[risotto]], and eaten in chunks with [[balsamic vinegar]]. It is also a key ingredient in [[alfredo sauce]] and [[pesto]].▼
▲Traditionally, cows have to be fed only on [[grass]] or [[hay]], producing [[grass fed beef]]. Only natural [[whey]] culture is (allegedly) allowed as a starter, together with calf [[rennet]]. The only additive allowed is [[edible salt|salt]]. The product is aged an average of two years. The cheese is produced daily, and it can show a natural variability. True Parmigiano-Reggiano cheese has a complex fruity/nutty taste with a slightly gritty texture.
[[Image:vinegar_and_cheese.jpg|thumb|300px|Parmesan cheese being tested at a festival in Modena with [[balsamic vinegar]] drizzled on top.]]▼
[[Image:parmigiano_reggiano_factory.jpg|thumb|300px|A factory of Parmigiano Reggiano. There are two storerooms, each one with 20 of these shelves.]]▼
The average Parmigiano Reggiano wheel is about 18-24 cm (7 to 9 [[inches]]) high, 40-45 cm (16 to 18 inches) in [[diameter]], and weighs an average of 38 kg (80 pounds).
[[Image:parmigiano_reggiano.jpg|thumb|300px|Parmigiano Reggiano festival in [[Modena]]; each wheel (block of cheese) costs 490 [[Euro]].]]▼
▲Uses of the cheese include being grated over [[pasta]], stirred into [[soup]] and [[risotto]], and eaten in chunks with [[balsamic vinegar]].
==History==
According to the legend, the Parmigiano was created in the course of the [[Middle Ages]] in [[Bibbiano]], in the [[province of Reggio Emilia]]. Its production soon spread to the Parma and Modena areas. Historical documents show that in the [[13th century|13th]]-[[14th century]] Parmigiano was already very similar to that produced today: this suggest that its origins can be traced far before.
It was praised as early as [[1348]] in the writings of [[Boccaccio]], in the [[Decameron]], he speaks of a mountain made completely of Parmesan to accompany [[macaroni]] and [[ravioli]].
▲[[Image:vinegar_and_cheese.jpg|thumb
▲[[Image:parmigiano_reggiano_factory.jpg|thumb
▲[[Image:parmigiano_reggiano.jpg|thumb
[[Image:kraftparmesan.jpg|thumb|A common [[United States|American]] variation of Parmesan]]
== Use of the name Parmigiano Reggiano ==
In the [[European Union]] the word ''parmesan'' is a food label protected by the law that can be legally used to refer exclusively to the [[Parmigiano Reggiano|Parmigiano Reggiano DOP]] cheese manufactured in a limited area in Northern [[Italy]]. (See [[Protected designation of origin]].) Outside Europe, local cheeses are manufactured and sold under the generic name Parmesan in many countries, most notably in the [[United States]].
▲The name is trademarked, and in Italy there is a legal exclusive control
Parmigiano Reggiano has become an increasingly regulated product; in [[1955]] it became what is known as a certified name (not a [[brand name]]). The name "Parmesan" (in its extra-European sense) however, has no such regulations. The [[European Union]] campaigns against the use of protected European food labels by producers outside the designated region of origin, which might eventually lead to dropping the word "Parmesan" from cheese products originating outside the designated production region of Parmigiano Reggiano.
== Other cheeses named Parmesan ==
The ''Grana Padano'' is an italian cheese very similar to the Parmigiano Reggiano. Differences are:
* It is produced mainly in [[Lombardy]] - the name Padano derives from the [[River Po]]
* Cows can also be fed silage, not grass and hay only
* The milk contains slightly less fat
* Milk of several days can be used
* It is aged for 15 months only
American Parmesan differs from Parmigiano Reggiano in several ways:
* The cheese is aged for 10 months only
* The [[curd|curds]] for Parmigiano Reggiano are cut into fragments the size of [[wheat]] grains, which is much finer than the fragments created in the manufacture of the American version Parmesan. The smaller curds drain more effectively; American Parmesan is mechanically pressed in order to expel excess moisture.
* Parmesan wheels in the United States average 11 kg (24 pounds). The size difference can affect their [[salt]] saturation during the [[brining]] process; Parmigiano Reggiano on average contains two-thirds less [[sodium]] than the average Parmesan.
[[Gourmand|Gourmands]] tend to view Grana Padano and American Parmesan as inferior in quality to Parmigiano Reggiano, due to its difference in flavor and texture.
== See also ==
* [[Reggianito]], an [[Argentina|Argentine]] cheese in the Parmesan style
* [[List of Italian PDO cheeses]]
* [[List of cheeses]]
== External links ==
* http://www.parmigiano-reggiano.it/lang.cfm?lang=ENG
* http://www.parmigiano.it/
* http://www.milkonline.com/fiera/cheese/parmigiano_reggiano.htm
* [http://www.famigliagastaldello.it/a_52_IT_251_1.html Disciplinare di produzione] {{it icon}}
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[[Category:Italian Protected designation of origin]]
[[Category:Cow's-milk cheeses]]
[[de:Parmesan]]
[[fi:Parmesaani]]
[[fr:Parmesan]]
[[is:Parmesan]]
[[it:Parmigiano-Reggiano]]
[[nl:Parmezaanse kaas]]▼
[[ja:パルミジャーノ・レッジャーノ]]
▲[[nl:Parmezaanse kaas]]
[[pl:Parmezan]]
[[ro:Parmezan]]
[[ru:Пармезан]]
[[sv:Parmesan]]
[[uk:Пармезан]]
[[zh:帕馬森乾酪]]
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