Parmigiano-Reggiano

Parmigiano-Reggiano (pronunciation: /ˌpɑːrmɪˈdʒɑːnoʊ rɛˈdʒɑːnoʊ/) is a hard, granular cheese that is produced from cow's milk. The name "Parmigiano-Reggiano" is protected by both Italian and European law, which stipulates that only cheese produced in certain provinces of Italy may be labeled with this name.

Etymology

The name "Parmigiano-Reggiano" is derived from the Italian regions of Parma and Reggio Emilia, where the cheese is produced. "Parmigiano" means "of or from Parma" and "Reggiano" means "of or from Reggio Emilia."

Production

Parmigiano-Reggiano is made from raw, unpasteurized cow's milk. The milk is heated and then curdled using natural whey starter and calf rennet. The curd is then broken up, cooked, and pressed into molds. The cheese is then aged for a minimum of 12 months.

Related Terms

• Cheese
• Milk
• Curd
• Rennet
• Whey

See Also

• Pecorino Romano
• Grana Padano
• Asiago cheese

External links

• Medical encyclopedia article on Parmigiano-Reggiano
• Wikipedia's article - Parmigiano-Reggiano

This WikiMD article is a stub. You can help make it a full article.

---

Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski