Parmesan (cheese)

Parmesan (cheese), very hard cheese made from partly skimmed cow’s milk. Parmesan has a thin, inedible rind and a straw-colored interior. Its intense, complex, and slightly salty flavor is a tasty addition to soups, salads, and pasta dishes. First produced in Italy, Parmesan is now made all over the world.

The original Parmesan cheese, called Parmigiano-Reggiano, originated in Parma, Italy, and is considered one of the world’s finest cheeses. Now produced in only a few regions of Italy, its production is strictly controlled by Italian law. Under the Denominazione di Origine Controllata system, cheese that uses the name Parmigiano-Reggiano can be made only between April and November from the partly skimmed milk of grass-fed cows. The cheese must be shaped into wheels weighing between 30 to 40 kg (66 to 88 lb) and aged no less than 14 months, although most is aged two years. As it ages, the cheese deepens in color, the texture hardens, and the flavor sharpens. In Italy, Parmesan cheeses are usually sold in wedges that are not grated until they are ready to be used.

Other varieties of Parmesan cheese are mass-produced in Argentina and the United States—mostly in Wisconsin but also in New York. American Parmesan is usually aged for 10 to 14 months and frequently grated and packaged for sale.