Parmesan

Parmesan (Italian Parmigiano-Reggiano) is the king of Italian hard cheeses, made from cow's milk in several provinces of northern Italy by a strictly regulated technology with protected-origin (PDO) status.

The main feature of parmesan is its long maturation, lasting from 12 to 36 months and more. During this time the cheese loses moisture and acquires a very hard, granular structure, a crumbliness, and a concentrated, salty-nutty taste with characteristic crunchy crystals. Parmesan is almost never eaten in a slice: it is grated finely, sprinkled over pasta, risotto, soups, and salads, or broken into pieces as a standalone snack with wine. Rich in protein and calcium, with an inimitable umami taste, parmesan won worldwide fame and became one of the symbols of Italian gastronomy.