Parmesan Cheese

Parmesan cheese is a hard, aged cow’s-milk cheese with a pale straw interior and a natural rind. It tastes deeply savory and nutty with a crystalline crunch, grates finely, melts slowly, and browns well; common retail forms include wedges, grated tubs, and shredded packs. Traditional versions use animal rennet, though some parmesan-style cheeses use microbial rennet.\n\nIt originated in Italy’s Emilia–Romagna region, where Parmigiano‑Reggiano is made under protected rules and typically aged 12–36 months. The style spread worldwide through exports and local imitations using similar cooked-curd methods and long aging.