Hard Italian cheese. To be legally named Parmigiano Reggiano, the cheese must be produced in the Parma, Reggio, Modena, Emilia, Bologna, and Mantua regions of Italy. Dates to the 13th and 14th centuries.
Parmesan is the English name for the generic cheese produced outside the certified region of Italy. Used to skirt legal constraints for products that imitate Parmigiano Reggiano, Parmesan is often a less expensive alternative.
Made of part skim cow’s milk. Strong and rich flavor, sweet and salty notes. Firm, crystalized, granular texture. The trademark Parmigiano-Reggiano is branded on the rind and the cheese is aged between 18-48 months.
Check out this resource: www.parmigianoreggiano.com
Aged 20 months