Parmesan cheese Facts for Kids

Quick facts for kids Parmigiano-Reggiano

Country of origin	Italy
Region	Emilia-Romagna Lombardy
Town	Provinces of Parma, Reggio Emilia, Modena, Bologna (west of the Reno) and Mantua (south of the Po)
Source of milk	Cows
Pasteurised	No
Texture	Hard
Aging time	Minimum: 12 months Vecchio: 18–24 months Stravecchio: 24–36 months
Certification	Italy: DOP 1955 EU: PDO 1992

A wheel of Parmigiano-Reggiano cheese

Parmigiano-Reggiano is a famous extra-hard cheese from Italy. It is made from cow's milk. This special cheese is often called Parmesan cheese in many places. However, the true Parmigiano-Reggiano can only be made in specific areas of Italy. These areas include parts of the provinces of Parma, Reggio Emilia, Modena, Mantua, and Bologna.

This cheese is very popular in Italian cooking. You might often see it grated over Spaghetti and other pasta dishes. It can also be eaten in small slivers. Parmigiano-Reggiano has a hard, sharp, and dry texture.

What Makes Parmigiano-Reggiano Special?
- Why is the Name Protected?
- Is Parmigiano-Reggiano Expensive?
What is Generic Parmesan Cheese?
Images for kids
See also

What Makes Parmigiano-Reggiano Special?

Parmigiano-Reggiano has a special protection called DOP (Denominazione di Origine Protetta). This means its name, how it's made, and where it comes from are all strictly controlled by law. This helps protect its unique quality and tradition.

Why is the Name Protected?

The name "Parmigiano-Reggiano" is protected, especially within the European Union. This means that only cheese made in the specific Italian region, following strict rules, can use this name. This rule helps customers know they are getting the real, high-quality product.

Outside of Europe, you might find cheeses called "Parmesan" that are not the same as the Italian Parmigiano-Reggiano. These cheeses are often similar in style, being hard and good for grating. However, they are not made in Italy or with the same traditional methods. Countries like the United States and Argentina produce a lot of these "Parmesan" style cheeses.

Is Parmigiano-Reggiano Expensive?

Yes, the original Parmigiano-Reggiano is known as one of the more expensive cheeses in the world. This is because of its special production process, long aging time, and strict quality controls.

What is Generic Parmesan Cheese?

When people talk about "Parmesan cheese," they often mean a general type of hard, grating cheese. This might not be the true Parmigiano-Reggiano from Italy. These other cheeses are usually pale yellow. They are also made from cow's milk.

How is Generic Parmesan Used?

These generic Parmesan cheeses are commonly grated over dishes. You might find them on spaghetti, Caesar salad, or pizza. In some places, like America, you can often buy this type of Parmesan already grated in a container.

Parmesan vs. Parmigiano-Reggiano in Europe

Within the European Union, the word "Parmesan" can only be used for the real Parmigiano-Reggiano. This is because of the strict laws that protect its origin. If a cheese is not made in the specific Italian area using the defined methods, it cannot be called "Parmesan" in the EU. For example, a company named Kraft had to change the name of its grated cheese to "Pamesello" in Europe after this rule was put in place.

Similar Italian Cheeses

There are other Italian cheeses that are similar to Parmigiano-Reggiano. One well-known example is Grana Padano. This cheese is also hard and good for grating. However, Grana Padano is produced in a different region of Italy, mainly Lombardy.

Images for kids

The special region where Parmigiano-Reggiano can be made, according to EU and Italian laws.
A block of Parmigiano-Reggiano cheese.
Large copper vats used to make Parmigiano-Reggiano cheese.
A room where Parmigiano-Reggiano wheels are left to age.
Steps in the process of making Parmesan cheese.
Half a wheel of Parmigiano-Reggiano cheese, ready to be served with a special Parmesan knife.
A festival in Modena celebrating Parmigiano-Reggiano; each large wheel can cost around €490.
Tasting Parmigiano-Reggiano with balsamic vinegar at a festival in Modena.
A wheel of Parmigiano-Reggiano with its special markings, waiting for final certification.