Parmesan cheese

Parmesan cheese is traditionally made from cow’s milk and is aged at least 12 months. US Code of Federal Regulations, defines anything called "parmesan" must be a cow's milk cheese with a "granular texture" and a "hard and brittle rind" and have been aged for at least 10 months. In addition, the curd must have been cut into pieces "no larger than wheat kernels."

The cheese is darker yellow than Emmental but the texture is more dense and compact. It has a crumbly, grainy texture and may vary in color from light to dark yellow. Parmesan cheese is fruity and nutty in taste, and it is mostly consumed grated over pastas or used in soups and risottos although it can also be eaten on its own as a snack.

Parmesan is the English and American translation of the Italian word Parmigiano-Reggiano. There is also evidence that in the 17th to 19th centuries Parmigiano-Reggiano was called Parmesan in Italy and France. Parmigiano Reggiano cheese is named after the provinces in which it is made, namely Provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua.

Parmesan is made only from April to November and must be aged at least two years. At this age it has a rich, savory flavor and is consumed as a snack or after meals, as well as in cooking.
Parmesan cheese