PARMIGIANO REGGIANO
Parmigiano Reggiano is one of Italy’s most iconic cheeses, prized for its complex flavor and distinctive texture. This guide covers its aging, traditional production, how to choose and store it, and the many ways Italians use it in the kitchen.
Quick Facts
Cheese Type
Hard, aged Italian cheese with a firm, granular texture.
Milk
Raw cow’s milk from the designated production area.
Origin
Emilia-Romagna and part of Lombardy in northern Italy.
Aging
Minimum 12 months, with common maturations of 24, 30, 36 months and beyond.
Production Area
Produced exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna west of the Reno River, and Mantua east of the Po River.
Flavor
Savory, nutty, and complex, becoming more intense and aromatic with longer aging.
Texture
Firm, granular, and crumbly, with a drier and more crystalline texture as it matures.
Best Uses
Grated over pasta and risotto, shaved over salads, stirred into soups, used in fillings, or served in chunks as part of an antipasto.
Storage
Keep refrigerated and well wrapped to prevent drying and absorption of odors. Store a whole piece whenever possible and grate only as needed.
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