Parmigiano Reggiano

Parmigiano Reggiano is a hard cheese with Protected Designation of Origin (PDO) status from the provinces of Parma, Reggio Emilia and Modena, plus Bologna west of the Reno and Mantua south of the Po. It is made only from milk, salt and calf rennet: the milk may not be heat-treated and additives are banned. The cows eat hay and fresh forage; silage is excluded.

The milk is curdled in bell-shaped copper vats, the curd is cooked and moulded into wheels of at least 30 kg. The minimum maturation is 12 months, the average around 24; the age appears on the label, optionally with descriptors from delicato (12–19 months) to intenso (35–45 months). The paste is fine-grained and flaky, fragrant and full but not sharp.

It differs from Grana Padano in its silage-free feed, the ban on lysozyme and its longer minimum ageing. It is grated over pasta and into pesto, lasagne and risotto.