This is a big, round, half-fat hard cheese made from cow's milk in a cylindrical, slightly convex form. The rind has an oily sheen and is dark or of a natural golden color. The words Parmigaino Reggiano are repeatedly stamped around the entire rind. The hard inner body is finely grained, straw-yellow in color, and has tiny "eyes" in which a "tear" (of whey) still retains moisture.

Price per Pound: $19.95
Weight: 48 to 85 pounds
Fat Content: Minimum of 32 percent
Production Period: Year-round
Ripening: The slow, natural drying and ripening process takes place in modern warehouses. It lasts at least one year from summer to summer. The fresco (young) Parmigaino Reggiano is put on the market after a year. After two years of ripening, the vecchio (old / aged) cheese is marketed for cooking as a grating cheese.
Taste: Delicate, with a characteristic fragrance. It is flavorful, but not strong.
Production Areas: Emilia Romagna - in the region of Bologna on the left bank of the river Reno, Mantova, and on the right of the Po in Modena, Parma, and Reggio Emilia.
Use: The king of all Italian cheeses is an essential ingredient in Italian cusine. Freshly grated, it is sprinkled on pasta dishes, risotto, polenta and minestrone, or used as a topping on meat and / or vegetable dishes. It is also a popular as a table cheese. Parmigiano Reggiano is divided into portions with a special almond-shaped knife.