Parmigiano Reggiano

Made only in a small zone around Parma and Reggio Emilia, this hard cow's-milk cheese ages for one to three years, developing crunchy protein crystals and a deep umami punch. It is shaved over pasta, eaten in shards or stirred into broths.

Parmigiano Reggiano traces its roots to the Middle Ages in the Po Valley, particularly the provinces of Parma and Reggio Emilia. The production method—using raw cow's milk, a natural whey starter, and long aging—has remained essentially unchanged for centuries, with references to the cheese appearing in Italian literature as early as the 1300s.

The cheese's production is strictly governed by a Protected Designation of Origin (PDO), which limits it to a defined zone around Parma, Reggio Emilia, Modena, and parts of Bologna and Mantua. Aging from 12 to 36 months imparts its signature crunchy crystals and umami depth, and it holds a central place in Italian culture as the classic grating cheese for pasta and risotto, while also being enjoyed in shards as a table cheese. Its worldwide fame has led to many imitation "Parmesans," but genuine Parmigiano Reggiano remains a symbol of artisanal Italian craftsmanship.