Parmesan (cheese)
Parmigiano-Reggiano is a hard texture cheese, cooked but not pressed, named after the producing areas of Parma and Reggio Emilia, in Emilia-Romagna, Italy. Cheese resembling Parmigiano-Reggiano but not made in this area is known as parmesan cheese.
It is made from raw cow's milk, collected immediately after milking and partly skimmed by gravity.
Traditionally, cows have to be fed only on grass or hay. Only natural whey culture is (allegedly) allowed as starter, together with calf rennet. The only additive allowed is salt. Average ageing of sold product is two years. The cheese is produced daily, and it can show a natural variability.
The name is trademarked, and in Italy there is a legal exclusive control exercised over its production and sales by the Parmigiano-Reggiano cheese Consorzio (created by a governmental decree).