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*Parmigiano-Reggiano* is a hard, granular cheese that hails from Italy, specifically produced in the regions of Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. Often referred to as the "King of Cheeses," it is made from raw cow's milk and follows strict production guidelines to ensure its authenticity. Parmigiano-Reggiano is aged for a minimum of 12 months, with some varieties aged for 24 to 36 months or longer, which develops its rich, nutty flavor.

The cheese has a crumbly texture, with a pale golden color and a savory, slightly sharp taste. Its production involves natural fermentation, and it is known for being lactose-free due to the maturation process. Parmigiano-Reggiano is often grated over pasta, soups, and salads or enjoyed on its own as a snack.

Only cheeses made in the specific Italian regions under strict regulations can carry the Parmigiano-Reggiano name, which is protected by a DOP (Denominazione di Origine Protetta) designation. Its complex flavor, quality, and heritage make it a prized ingredient in many culinary traditions.





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