Parmigiano-Reggiano, called Parmesan in English after the French name for it, is a hard,granular cheese, cooked but not pressed, named after the producing areas near Parma, Reggio Emilia, Modena, and Bologna (all in Emilia-Romagna), and Mantova (in Lombardia), Italy. Under Italian law, only cheese produced in these provinces may be labelled “Parmigiano-Reggiano”, and European law classifies the name as a protected designation of origin. Parmigiano-Reggiano is made from raw cow’s milk.
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