Parmigiano reggiano cheese

Parmigiano-Reggiano cheese is a hard, granular cheese originating from the Emilia-Romagna region in northern Italy, known worldwide as one of the most iconic and cherished cheeses in traditional Italian cuisine. Its production follows centuries-old, controlled artisanal methods, using milk from cows fed on local pastures, which gives it an unmistakable, intense, slightly sweet, and umami flavor.

This cheese requires a prolonged aging process, typically ranging from 12 to 36 months, during which its characteristic texture and complex aromas develop. In cooking, Parmigiano-Reggiano is ideal for grating over pasta, risottos, salads, and soups, or for consuming in shavings accompanied by nuts or honey.

Properties: Parmigiano-Reggiano is rich in high-quality proteins, calcium, and B-complex vitamins, in addition to being low in lactose due to its extended aging, which makes it generally tolerable for people with some lactose intolerance. It is an excellent source of energy and contributes to bone strengthening.

Synonyms in Spanish in Latin America: although in many countries it is simply known as parmesan cheese, it is important to note that the term "parmesan" can refer to generic or imitation cheeses that do not meet the protected designation of origin. Therefore, it is sometimes also called Italian parmesan cheese to distinguish it.