Parmesan

Parmesan, known in Italian as Parmigiano-Reggiano, is a hard Italian cheese with protected designation of origin, produced in the Emilia-Romagna region. It is aged for a minimum of 12 months, but typically 24 to 36 months, developing a distinctive, complex flavour with nutty and savoury notes and a characteristic grainy texture. In the kitchen it is indispensable: grated over pasta, risottos and soups, stirred into sauces and used as a stuffing component. The rind is ideal for flavouring broths and stews. It is considered one of the finest and most valued cheeses in the world and a symbol of Italian gastronomy.