Parmesan

Parmesan is a hard, granular Italian cheese traditionally made from cow’s milk and aged. Parmigiano-Reggiano is its best-known protected variety.

Parmigiano-Reggiano: A protected Italian cheese made in a defined area under rules governing ingredients and production. It is the best-known protected variety associated with Parmesan.
Curd cooking: The heating of cut cheese curds to expel whey and control their moisture. Cooking curds helps create the low-moisture structure suited to long aging.
Emilia-Romagna: A region of northern Italy that includes the provinces of Parma and Reggio Emilia. The region contains the traditional production area of Parmigiano-Reggiano.
Italian cuisine: The regional food traditions and culinary practices of Italy. Parmesan is widely used across Italian cooking, from pasta to soups.
Geographical indication: A sign identifying a product whose qualities or reputation are linked to a particular place of origin. Parmigiano-Reggiano illustrates how place-based names acquire legal protection.
Cheese: A food made by coagulating milk proteins and separating curds from whey. Parmesan is a distinctive aged cheese within this broader food family.
Cheese pressing: The application of pressure to curds to consolidate a cheese and remove whey. Pressing forms a compact wheel before the lengthy maturation period.
Parma: A city in northern Italy, historically associated with the cheese known internationally as Parmesan. Its name gave rise to the English name Parmesan.
Parmigiano-Reggiano rind: The firm outer layer of a Parmigiano-Reggiano wheel, often used to enrich cooked dishes. The rind can flavor broths and sauces after the cheese is grated or cut.
Food labeling: The rules and practices governing information presented on food packaging and menus. Labels distinguish protected Parmigiano-Reggiano from cheeses sold as Parmesan elsewhere.

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