Name: Parmigiano Reggiano

Type of Cheese: Grana

Country of Origin: Italy

Milk Type: Raw, Cow

Vegetarian: No

Parmesan, Parm, Parmigiano, or “The King of Cheeses” is protected under Italy’s DOP (Denominazione di Origine Protetta) regulations. Only cheese made in specific regions of Italy (Parma, Reggio Emilia, Modena, Bologna, and Mantua) using traditional methods can bear the name. The recipe is over 900 years old. Benedictine monks (of course! it was the monks) in the Emilia-Romagna region created it in the 12th century to preserve milk for long periods. Historically, it has even been used as currency and there are special banks in Italy that take wheels of Parm as collateral for loans. It's naturally lactose free, which means even lactose intolerant folks can enjoy it! This and its long shelf life are some of the reasons NASA sends it into space for long missions. King of Cheeses indeed.

Monger Tips :

If you ever have the chance to taste a piece of parmigiano from the center of a freshly cracked wheel, never pass it up. It's crazy to think so many people have only had “parmesan cheese.” You know that powdered stuff that comes in a plastic jar with a perforated green lid.

I think it’s important to find a good parm, and eat it on its own at room temperature, to really experience the nutty, salty, caramel and umami.

From there:

Grating: Used as a topping for pasta, risotto, soups, and salads.

Shaving: Adds depth to dishes like carpaccio or roasted vegetables.

Snacking: Chunks of aged Parmesan pair well with honey, nuts,balsamic and fruit.

Cooking: Parmesan rinds can be simmered in soups and broths for added flavor.