Parmesan cheese

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Parmesan Cheese

Parmesan cheese (/pɑːrˈmeɪzən/; Italian: Parmigiano-Reggiano) is a hard, granular cheese that originates from Italy. It is named after the producing areas, which comprise the Provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua, Italy.

Etymology

The name "Parmesan" is derived from the region of Parma, Italy. The Italian term "Parmigiano-Reggiano" is protected by law and can only be applied to the cheese produced in these specific provinces.

Production

Parmesan cheese is produced using cow's milk and has a hard, granular texture. The milk is heated and combined with rennet, a natural enzyme, to create curds. The curds are then pressed into a wheel and aged for a minimum of 12 months.

Uses

Parmesan cheese is often used in Italian cuisine, particularly in pasta dishes, risottos, and salads. It is also commonly used as a topping for pizzas and can be eaten on its own as a snack.

Related Terms

See Also

External links

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