Parmigiano-Reggiano is made only in Italy in the provinces of Parma, Reggio-Emilia and Modena, and in specific regions in the provinces of Bologna and Mantua. Cheese from all of these areas will have the words "Parmigiano-Reggiano" stamped into the rind.
If a cheese is called Parmesan and not Parmigiano-Reggiano, it is made in the same style, but produced outside the regions specified by Italian D.O.C. laws.
The hard, yellow rind forms naturally over time. It is initially started by bathing the cheese in brine for several weeks. As the cheese ages, it is brushed and oiled.
The rind is inedible due only to the hard texture, but can be added to broths for flavoring soups.
Sweet, piquant and nutty, with herbal and floral notes. The flavor intensifies the longer the cheese is aged, whether it be two years (vecchio) or three years or more (stravecchio).
Parmigiano-Reggiano is flavorful and melts well, which makes it ideal for cooking.
Pair with fruits such as apples and pears, nuts,and salami. Drizzle with honey or sweet, aged balsamic vinegar for an appetizer or dessert. Serve with Italian red wines or sparkling wines.
