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year of production is put around the cheese and the metal form is buckled tight again. The imprints take hold on the rind of the cheese in about a day and the wheel is then put into a brine bath to absorb salt for 20–25 days. After brining, the wheels are then transferred to the aging rooms in the plant for 12 months. Each cheese is placed on wooden shelves that can be 24 cheeses high by 90 cheeses long or 2,160 total wheels per aisle. Each cheese and the shelf underneath it is then cleaned every seven days, and the cheese is turned.
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861:" originated in response to the two earthquakes hitting the area of origin in May 2012. The devastation was profound, displacing tens of thousands of residents, collapsing factories, and damaging historical churches, bell towers, and other landmarks. Years of cheese production were lost during the disaster, about $ 50 million worth. In order to assist the cheese producers, Modena native chef
758:. Its production soon spread to the Parma and Modena areas. Historical documents show that in the 13th and 14th centuries, Parmigiano was already very similar to that produced today, which suggests its origins can be traced to far earlier. Some evidence suggests that the name was used for Parmesan cheese in Italy and France in the 17th-19th century.
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1500:(PDO); legally, the name refers exclusively to the Parmigiano Reggiano PDO cheese manufactured in a limited area in northern Italy. Special seals identify the product as authentic, with the identification number of the dairy, the production month and year, a code identifying the individual wheel and stamps regarding the length of aging.
1471:
1543:
and may denote any of a number of hard
Italian-style grating cheeses. These cheeses, chiefly from the US and Argentina, are often commercialised under names intended to evoke the original, such as Parmesan, Parmigiana, Parmesana, Parmabon, Real Parma, Parmezan, or Parmezano. After the European ruling
477:
is added, and the mixture is left to curdle for 10–12 minutes. The curd is then broken up mechanically into small pieces (around the size of rice grains). The temperature is then raised to 55 °C (131 °F) with careful control by the cheese-maker. The curd is left to settle for 45–60 minutes.
2410:
Marsha A. Echols
Geographical Indications for Food Products – 2008 Page 190 – "A defence was that the name 'Parmesan' has become generic and so cannot be a protected designation of origin. The Court disagreed. It commented that 'in the present case it is far from clear that the designation parmesan
704:. Slivers and chunks of the hardest parts of the crust (also called the rind) are sometimes simmered in soups, broths, and sauces to add flavor. They can also be broiled and eaten as a snack, if they have no wax on them, or infused in olive oil or used in a steamer basket while steaming vegetables.
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for grated cheese, 21 CFR 133.146). In one case, FDA findings found "no
Parmesan cheese was used to manufacture" a Pennsylvania manufacturer's grated cheese labeled "Parmesan", apparently made from a mixture of other cheeses and cellulose. The manufacturer pleaded guilty and received a sentence of
2433:
The Great Food
Robbery: How Corporations Control Food 2012 "In 2008, however, the EU ruled that the same applied to all cheese produced under the name "Parmesan", a generic term widely used for cheeses produced around the world. The EU issued a similar ruling for Feta, claiming that it could be
508:
The cheese is put into a stainless steel, round form that is pulled tight with a spring-powered buckle so the cheese retains its wheel shape. After a day or two, the buckle is released and a plastic belt imprinted numerous times with the
Parmigiano Reggiano name, the plant's number, and month and
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The name is legally protected in the
European Union and, in Italy, exclusive control is exercised over the cheese's production and sale by The Consortium of Parmigiano Reggiano, which was created by a governmental decree. Each wheel must meet strict criteria early in the aging process, when the
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cheese is still soft and creamy, to merit the official seal and be placed in storage for aging. Because it is widely imitated, Parmigiano
Reggiano has become an increasingly regulated product, and in 1955 it became what is known as a certified name (which is not the same as a
554:'s logo. Those that do not pass the test used to have their rinds marked with lines or crosses all the way around to inform consumers that they are not getting top-quality Parmigiano Reggiano; more recent practices simply have these lesser rinds stripped of all markings.
2293:
National
Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.).
497:
451:. The whole milk of the morning milking is mixed with the naturally skimmed milk of the previous evening's milking, resulting in a part skim mixture. This mixture is pumped into copper-lined vats, which heat evenly and contribute copper ions to the mix.
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for "Parmesan and
Reggiano cheese". This defines both aspects of the production process and of the final result. In particular, Parmesan must be made of cow's milk, cured for 10 months or more, contain no more than 32% water, and have no less than 32%
580:
typically conducts a sound test with a hammer to determine if a wheel has finished maturing. The cheese is produced daily, and it can show a natural variability. True
Parmigiano Reggiano cheese has a sharp, complex fruity/nutty taste with a strong
290:
1584:
A number of non-European parmesan producers have taken strong objection to the attempts of the European Union to globally control the trademark of the Parmesan name, claiming that it is more about control of trade than control of quality.
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854:. Between November 2013 and January 2015, an organised crime gang stole 2039 wheels of Parmigiano Reggiano from warehouses in northern and central Italy. Some banks will accept Parmesan cheese as collateral for a loan.
2292:
550:) inspects every wheel. The cheese is tested by a master grader who taps each wheel to identify undesirable cracks and voids within the wheel. Wheels that pass the test are then heat-branded on the rind with the
2621:
Code of Federal Regulations (CFR) Title 21 – Food and Drugs, Chapter I – Food and Drug Administration, Department of Health and Human Services (continued) (Parts 1–1299), Part 133 – Cheeses and related cheese
3434:
815:, in Lombardy, not Parma. Though Casanova knew his table and claimed in his memoir to have been compiling a (never completed) dictionary of cheeses, his comment has been taken to refer mistakenly to a
656:. As older dairy workers retire, younger Italians have tended to work in factories or offices. Immigrants have filled that role. In 2015, 60 percent of the workers in the Parmesan industry were
495:
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may only be used, by law, to refer to Parmigiano Reggiano itself, which must be made in a restricted geographic area, using stringently defined methods. In many areas outside Europe the name
1800:
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marking and "Parmigiano Reggiano" written vertically around the complete edge of the wheel. An official certification will be stamped into the central oval when it is graded.
2445:
2424:, "Case Law". 44 Where a registered name contains within it the name of an agricultural product or foodstuff that is considered generic, the use of that generic name on ...
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before being divided in two and placed in molds. There are 1,100 litres (290 US gal) of milk per vat, producing two cheeses each. The curd making up each
2208:
2722:
Paskin, Willa "A"; Juusty, Mariana "B"; Grandi, Alberto "C"; Stefanini, Giacomo "D"; Chinoto, Simone "E"; Matteski, Mike "F"; Foster, Aaron "G" (12 July 2023).
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made from cow's milk and inspired by the original Italian cheese. They are generally pale yellow in color and usually used grated on dishes such as
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as well as grass; the milk may contain slightly less fat, milk from several different days may be used, and must be aged a minimum of 9 months.
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1925:
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at this point weighs around 45 kilograms (99 lb). The remaining whey in the vat was traditionally used to feed the pigs from which
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2821:"The Parmesan Cheese You Sprinkle on Your Penne Could Be Wood: Some Brands Promising 100 Percent Purity Contained No Parmesan at All"
2300:. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US).
2723:
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1900:
1418:, containing as much as 1.2 g of glutamate per 100 g of cheese. The high concentration of glutamate explains the strong
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Bernard O'Connor – The Law of Geographical Indications – Page 136 2004 – "... name "Parmesan" may not become generic. See on
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in its solids. Similarly, the Canadian regulation only defines moisture and fat levels, with no restriction on aging time.
223:
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was a misnomer common throughout an "ungrateful" Europe in his time (mid-18th century), as the cheese was produced in the
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17:
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Several American manufacturers have been investigated for allegedly going beyond the 4% cellulose limit (allowed as an
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October 27 is designated "Parmigiano Reggiano Day" by The Consortium of Parmigiano Reggiano. This day celebrating the "
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with Mediterranean sea salt. The product is aged a minimum of one year and an average of two years; an expert from the
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A typical Parmigiano Reggiano wheel is about 18–24 cm (7–9 in) high, 40–45 cm (16–18 in) in
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was produced. The barns for these animals were usually just a few metres away from the cheese production rooms.
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1637:
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779:, and boil them in capon's broth, and then throw them down to be scrambled for; and hard by flows a rivulet of
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cheesemakers, the cheese is made in smaller wheels and aged for less time, but is otherwise broadly similar.
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Parmesan cheese is defined differently in various jurisdictions outside of Europe. In the United States, the
2792:
2772:
2568:
2343:"Potent aroma compounds in Parmigiano Reggiano cheese studied using a dynamic headspace (Purge-trap) method"
1544:
that "parmesan" could not be used as a generic name, Kraft renamed its grated cheese "Pamesello" in Europe.
1378:
869:. He invited the world to cook this new dish along with him launching "Parmigiano Reggiano Day"—October 27.
771:, he invents a 'mountain, all of grated Parmesan cheese', on which 'dwell folk that do nought else but make
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2520:
Wisconsin Cheese: A Cookbook and Guide to the Cheeses of Wisconsin – Martin Hintz, Pam Percy – Google Books
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42:
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366:(PDO) for cheeses produced in these provinces under Italian and European law. Outside the EU, the name
59:
2159:
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2481:. Human Health Handbooks. Vol. 6. The Netherlands: Wageningen Academic Publishers. p. 264.
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in Europe only refers to Parmigiano Reggiano and cannot be used for imitation Parmesan. Thus, in the
755:
412:
308:
118:
31:
2189:[Parmigiano Reggiano heist: 2000 wheels stolen, 11 arrested] (in Italian). 24 September 2015
1524:. Some American generic Parmesan is sold already grated and has been aged for less than 12 months.
572:, which the cheese absorbs while being submerged for 20 days in brine tanks saturated to near-total
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The area in which Parmigiano Reggiano can be produced, according to EU and Italian PDO legislation
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2099:
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1933:
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645:) of Parmesan are produced every year; they use about 18% of all the milk produced in Italy.
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report showing production of the cheese and imitations using the name without authorization
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1955:
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buried his "Parmazan cheese, as well as his wine and some other things" to preserve them.
275:
8:
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for adults, except for potassium, which is estimated based on expert recommendation from
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972:
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324:
126:
2010:
2009:
CLAL (Italian dairy consulting company), "Italy: Parmigiano Reggiano Cheese Production"
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is the adjective for the province of Reggio Emilia); it is also produced in the part of
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38:
2846:"Castle Cheese Company Executive Michelle Myrter Sentenced in Adulterated Cheese Case"
374:, with only the full Italian name unambiguously referring to PDO Parmigiano Reggiano.
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milk. Only natural whey culture is allowed as a starter, together with calf rennet.
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flavor and a slightly gritty texture. Inferior versions can impart a bitter taste.
316:
263:
251:
71:
2700:
2475:
Preedy, Victor R.; Watson, Ronald Ross; Patel, Vinood B., eds. (15 October 2013).
630:), which was founded in 1928. Besides setting and enforcing the standards for the
3186:
3083:
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2133:
2113:
1904:
1840:... that it has earned the nickname in the dairy industry, the 'king of cheeses'.
1804:
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862:
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473:) is added, and the temperature is raised to 33–35 °C (91–95 °F). Calf
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1429:, semi-solid to gritty crystalline spots that at least partially consist of the
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3021:
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2295:
2022:
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is an Italian cheese similar to Parmigiano Reggiano, but is produced mainly in
1673:
1528:
1508:
Parmesan cheese made outside of the European Union is a family of hard grating
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851:
839:
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700:, and eaten on its own. It is often shaved or grated over other dishes such as
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95:
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1980:
Consorzio del Formaggio Parmigiano Reggiano, "The Consortium and its History"
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three years' probation, a $ 5,000 fine and 200 hours of community service.
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According to legend, Parmigiano Reggiano was created in the course of the
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United States Attorney's Office for the Western District of Pennsylvania
2478:
Handbook of cheese in health: Production, nutrition and medical sciences
1581:, some founded by Italian immigrants, produce Parmesan in whole wheels.
37:"Parmigiano" and "Reggiano" redirect here. For the Emilian dialect, see
3357:
3317:
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419: in this section. Unsourced material may be challenged and removed.
348:
138:
2874:
2641:"C.R.C., c. 870 B.08.033 (1) [S]. (Naming the variety) Cheese"
2209:"A Bank That Accepts Parmesan as Collateral: The Cheese Stands a Loan"
712:
520:
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3043:
2852:(Press release). United States Department of Justice. 11 October 2016
2613:
Food and Drug Administration, Department of Health and Human Services
2573:
2452:. Chicago's Restaurant & Entertainment Guide, Inc. Archived from
2358:
1701:
1208:
1195:
1182:
1169:
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732:
Parmigiano Reggiano being taste-tested at a festival in Modena, with
728:
3126:
1729:
is an Argentine cheese similar to Parmigiano Reggiano. Developed by
1611:
783:, the best that ever was drunk, and never a drop of water therein'.
394:
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3282:
3171:
3136:
3058:
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2749:
2187:"Maxi-furto di Parmigiano Reggiano: rubate 2mila forme, 11 arresti"
1693:
1448:
A wheel of Parmigiano Reggiano manufactured in January 2014 in the
1433:
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1069:
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751:
589:
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344:
100:
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Cheeses with designation of origin protected in the European Union
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2399:
parmesan is probably the most umami ingredient in western cookery
1564:
1036:
847:
831:
776:
697:
483:
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3073:
2213:
1926:"Learn the Difference Between Parmesan and Parmigiano Reggiano"
1827:
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807:
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278:
219:
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1419:
918:
843:
701:
689:
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642:
582:
82:
2793:"Europe's claims about cheese curdle the blood in Wisconsin"
1758:
1411:
together are sometimes used to imitate the dominant aromas.
2721:
2638:
2160:"It's hard cheese for Parmesan producers targeted by Mafia"
1392:
721:
693:
463:
458:
Copper-lined vats for the production of Parmigiano Reggiano
2286:
2264:"Daily Value on the Nutrition and Supplement Facts Labels"
608:
All producers of Parmigiano Reggiano cheese belong to the
2777:
2660:"Acquiring a European Taste for Geographical Indications"
1577:
Parmesan and has been selling it since 1945. A number of
948:
676:
Half a wheel of Parmigiano Reggiano cheese carved with a
558:
850:, hijacking shipments. The cheese is ultimately sold in
2693:"U.S. cheese maker says it can produce Parmesan faster"
2421:
2228:
2226:
2224:
1823:"Most Parmesan Cheeses In America Are Fake, Here's Why"
641:
As of 2017, about 3.6 million wheels (approx. 137,000
299:
is named after two of the areas which produce it, the
3420:
Italian products with protected designation of origin
1909:
Disciplinare del Formaggio Parmigiano Reggiano D.O.P.
2724:"Is the Best Italian Parmesan Made in... Wisconsin?"
2446:"Eat this! Parmigiano-Reggiano, the king of cheeses"
2221:
1911:(fourth paragraph). Famiglia Gastaldello, 2005–2008.
1740:
2234:"The Touching Story Behind Parmigiano Reggiano Day"
761:It was praised as early as 1348 in the writings of
504:
Cracking open a wheel of Parmigiano Reggiano cheese
2657:
2373:I Know What I Like: Understanding Odor Preferences
2297:Dietary Reference Intakes for Sodium and Potassium
2596:"Parmesan vs. Parmigiano: What's the Difference?"
2474:
1488:). In 2008, an EU court determined that the name
1414:Parmigiano Reggiano is also particularly high in
1240:
1046:
371:
319:adjective for the city and province of Parma and
3406:
2639:Legislative Services Branch (15 February 2023).
872:
1503:
447:Parmigiano Reggiano is made from unpasteurised
2617:"§ 133.165: Parmesan and reggiano cheese"
2517:Hintz, Martin; Percy, Pam (26 February 2008).
2340:
2252:
1425:Parmigiano Reggiano cheese typically contains
883:Nutritional value per 100 g (3.5 oz)
478:The compacted curd is collected in a piece of
2895:
2773:"Trade battle ferments over European cheeses"
2715:
1799:European Commission Legal Service, July 2008
609:
529:
516:A Parmigiano Reggiano factory maturation room
2814:
2812:
2387:"Umami: why the fifth taste is so important"
1816:
1814:
1812:
720:, Italy; each wheel (block of cheese) costs
648:Most workers in the Italian dairy industry (
557:Traditionally cows are fed only on grass or
285:and aged at least 12 months or, outside the
2384:
1997:Consorzio del Formaggio Parmigiano Reggiano
1640:. Unsourced material may be challenged and
1588:
826:Parmigiano Reggiano has been the target of
615:
611:Consorzio del Formaggio Parmigiano Reggiano
535:
531:Consorzio del Formaggio Parmigiano Reggiano
293:countries, a locally produced imitation.
2902:
2888:
2626:United States Government Publishing Office
2607:
2605:
2516:
2260:United States Food and Drug Administration
1708:); the cows producing the milk may be fed
1547:
58:
2809:
1877:
1809:
1660:Learn how and when to remove this message
435:Learn how and when to remove this message
2341:Qian, Michael; Reineccius, Gary (2003).
1465:
1443:
727:
711:
671:
599:
519:
511:
492:
453:
238:
230:
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2602:
2157:
2020:
1851:
1820:
654:Italian General Confederation of Labour
335:(all of the above being located in the
14:
3407:
2972:Formai de Mut dell'Alta Valle Brembana
2690:
2658:Justin M. Waggoner (12 October 2007).
2443:
2437:
1573:is a major North American producer of
834:, which ambush delivery trucks on the
823:, which is produced in the Lodi area.
592:, and weighs 38 kg (84 lb).
2883:
2838:
2745:"The EU tries to grab all the cheese"
2651:
1395:-active compounds, including various
625:Parmigiano Reggiano Cheese Consortium
545:Parmigiano Reggiano Cheese Consortium
262:
2158:McMahon, Barbara (3 December 2006).
1919:
1917:
1638:adding citations to reliable sources
1605:
638:also sponsors marketing activities.
604:Official logo of Parmigiano Reggiano
417:adding citations to reliable sources
388:
2909:
2819:Mulvany, Lydia (16 February 2016).
2691:Brodsy, Alyson (14 February 2006).
2566:
1956:"The Best Parmigiano Reggiano Tour"
1852:Ruggeri, Amanda (28 January 2019).
1821:Olmsted, Larry (19 November 2012).
339:region), as well as in the part of
24:
2805:from the original on 24 June 2021.
2444:Zeldes, Leah A. (6 October 2010).
2375:". The Fragrance Foundation, 2008.
2274:from the original on 27 March 2024
2074:"7 Genius Uses For Parmesan Rinds"
2048:"Discover Parmigiano Reggiano DOP"
1854:"Italy's practically perfect food"
1797:Case C-132/05 Commission v Germany
1601:
524:Product process of Parmesan cheese
381:" and "practically perfect food".
25:
3471:
2868:
2127:diary entry for 4 September, 1666
2105:. The translation quoted here is
1923:
1914:
1878:McDonough, Molly (19 July 2017).
466:(containing a mixture of certain
1757:
1743:
1610:
716:Parmigiano Reggiano festival in
684:Parmigiano Reggiano is commonly
393:
364:protected designations of origin
264:[parmiˈdʒaːnoredˈdʒaːno]
218:
137:(on the right/south bank of the
2785:
2765:
2737:
2684:
2632:
2588:
2567:Cox, James (9 September 2003).
2560:
2544:
2510:
2468:
2427:
2414:
2404:
2378:
2365:
2334:
2322:from the original on 9 May 2024
2201:
2179:
2151:
2138:
2119:
2092:
2066:
2040:
2014:
2003:
1678:
1498:protected designation of origin
404:needs additional citations for
2023:"The Sikhs who saved Parmesan"
2021:Mitzman, Dany (25 June 2015).
1985:
1974:
1948:
1890:
1871:
1845:
1790:
1439:
1422:taste of Parmigiano Reggiano.
819:cheese similar to Parmigiano,
667:
13:
1:
2347:Flavour and Fragrance Journal
1783:
1715:
1391:Parmigiano Reggiano has many
893:392 kcal (1,640 kJ)
873:Aroma and chemical components
568:The only additive allowed is
384:
2523:. Rowman & Littlefield.
2385:Amy Fleming (9 April 2013).
1504:Non-European Parmesan cheese
1377:Percentages estimated using
830:, particularly the Mafia or
801:, he remarked that the name
7:
1884:Culture: The Word on Cheese
1736:
1555:Code of Federal Regulations
1496:, Parmigiano Reggiano is a
595:
347:) on the south bank of the
43:Parmigiano (disambiguation)
10:
3476:
1719:
1682:
1671:
707:
36:
29:
3440:Cuisine of Emilia-Romagna
3371:
3248:
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3207:
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2487:10.3920/978-90-8686-766-0
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1275:
1262:
1249:
1228:
1224:
1220:
1207:
1194:
1181:
1168:
1152:
1135:
1119:
1102:
1085:
1068:
1055:
1034:
1030:
1026:
1019:
1015:
999:
995:
991:
981:
971:
961:
945:
941:
937:
927:
917:
901:
897:
887:
882:
756:province of Reggio Emilia
255:
217:
196:
178:
168:
160:
145:
109:
88:
78:
66:
57:
52:
32:Parmesan (disambiguation)
3079:Spressa delle Giudicarie
2551:Oxford Companion to Food
1880:"Why Copper Vats Matter"
1589:Adulteration controversy
828:organized crime in Italy
377:It has been called the "
224:Related media on Commons
70:Parmigiano Reggiano (in
3363:Stracciatella di bufala
3222:Canestrato di Moliterno
3147:Pecorino di Carmasciano
3069:Squacquerone di Romagna
2645:laws-lois.justice.gc.ca
1773:List of Italian cheeses
1548:Non-European production
1379:US recommendations
3353:Sottocenere al tartufo
3089:Valle d'Aosta Fromadzo
1993:"2018 Export Projects"
1898:Standard di Produzione
1579:Wisconsin cheesemakers
1480:
1463:
1383:the National Academies
878:Cheese, Parmesan, Hard
737:
725:
681:
610:
605:
530:
525:
517:
505:
459:
244:
236:
41:. For other uses, see
3450:Mediterranean cuisine
2697:Indiana Daily Student
1960:MichelleAltenberg.com
1475:
1447:
1021:Vitamins and minerals
731:
715:
692:dishes, stirred into
675:
658:immigrants from India
603:
523:
515:
503:
457:
242:
234:
3194:Tyrolean grey cheese
2801:. 7 September 2003.
2422:http://europe/eu/int
2098:Giovanni Boccaccio,
1634:improve this section
1560:Standard of Identity
788:Great Fire of London
471:lactic acid bacteria
413:improve this article
370:is legally used for
156:and Reggiana cattle)
30:For other uses, see
3162:Ricotta di fuscella
3112:Bastardo del Grappa
3012:Pecorino di Filiano
3002:Parmigiano Reggiano
2569:"What's in a name?"
2456:on 30 December 2010
879:
865:created the recipe
488:prosciutto di Parma
356:Parmigiano Reggiano
297:Parmigiano Reggiano
256:Parmigiano Reggiano
243:Parmigiano Reggiano
27:Italian hard cheese
18:Parmigiano-Reggiano
3425:Cow's-milk cheeses
3333:Pallone di Gravina
3027:Pecorino siciliano
2997:Buffalo mozzarella
2967:Formaggio di fossa
2952:Casciotta d'Urbino
2825:Bloomberg Business
2672:on 6 December 2017
2628:, pp. 338–339
2391:Word of Mouth blog
2238:La Cucina Italiana
2146:Histoire de ma vie
2132:2017-05-15 at the
2112:2008-10-14 at the
1903:2006-05-13 at the
1803:2019-04-05 at the
1481:
1464:
1454:(municipality) of
1354:Other constituents
877:
811:(municipality) of
797:In the memoirs of
750:(municipality) of
738:
726:
682:
606:
528:At 12 months, the
526:
518:
506:
460:
245:
237:
182:Minimum: 12 months
39:Reggiano (dialect)
3402:
3401:
3217:Burrata di Andria
3094:Valtellina Casera
2942:Burrata di Andria
2496:978-90-8686-211-5
2307:978-0-309-48834-1
2240:. 27 October 2020
2107:that by J.M. Rigg
1924:Meier, Jennifer.
1731:Italian Argentine
1670:
1669:
1662:
1473:
1389:
1388:
1344:
1343:
867:riso cacio e pepe
680:and communal fork
501:
445:
444:
437:
301:Italian provinces
229:
228:
79:Country of origin
16:(Redirected from
3467:
3032:Pecorino toscano
2904:
2897:
2890:
2881:
2880:
2875:Official website
2862:
2861:
2859:
2857:
2842:
2836:
2835:
2833:
2831:
2816:
2807:
2806:
2789:
2783:
2782:
2781:. 11 March 2014.
2769:
2763:
2762:
2760:
2758:
2741:
2735:
2731:
2719:
2713:
2712:
2710:
2708:
2699:. Archived from
2688:
2682:
2681:
2679:
2677:
2671:
2665:. Archived from
2664:
2655:
2649:
2648:
2636:
2630:
2629:
2615:(1 April 2006),
2609:
2600:
2599:
2598:. 26 March 2018.
2592:
2586:
2585:
2583:
2581:
2564:
2558:
2548:
2542:
2541:
2539:
2537:
2514:
2508:
2507:
2505:
2503:
2472:
2466:
2465:
2463:
2461:
2441:
2435:
2431:
2425:
2418:
2412:
2408:
2402:
2401:
2382:
2376:
2369:
2363:
2362:
2359:10.1002/ffj.1194
2338:
2332:
2331:
2329:
2327:
2290:
2284:
2283:
2281:
2279:
2256:
2250:
2249:
2247:
2245:
2230:
2219:
2218:
2205:
2199:
2198:
2196:
2194:
2183:
2177:
2176:
2174:
2172:
2155:
2149:
2142:
2136:
2123:
2117:
2096:
2090:
2089:
2087:
2085:
2070:
2064:
2063:
2061:
2059:
2054:. 2 January 2021
2044:
2038:
2037:
2035:
2033:
2018:
2012:
2007:
2001:
2000:
1989:
1983:
1978:
1972:
1971:
1969:
1967:
1952:
1946:
1945:
1943:
1941:
1936:on 2 August 2024
1932:. Archived from
1921:
1912:
1894:
1888:
1887:
1875:
1869:
1868:
1866:
1864:
1849:
1843:
1842:
1837:
1835:
1818:
1807:
1794:
1767:
1762:
1761:
1753:
1748:
1747:
1746:
1665:
1658:
1654:
1651:
1645:
1614:
1606:
1595:anticaking agent
1477:Voice of America
1474:
1244:
1157:
1140:
1124:
1107:
1090:
1073:
1057:Vitamin A equiv.
1050:
1017:
1016:
880:
876:
799:Giacomo Casanova
734:balsamic vinegar
652:) belong to the
629:
626:
623:
620:
617:
613:
549:
546:
543:
540:
537:
533:
502:
440:
433:
429:
426:
420:
397:
389:
291:Lisbon Agreement
266:
261:
257:
222:
62:
50:
49:
21:
3475:
3474:
3470:
3469:
3468:
3466:
3465:
3464:
3455:Western cuisine
3445:Italian cuisine
3430:Umami enhancers
3415:Italian cheeses
3405:
3404:
3403:
3398:
3367:
3250:
3244:
3226:
3203:
3187:Toma Piemontese
3098:
3017:Pecorino Romano
2913:
2911:Italian cheeses
2908:
2871:
2866:
2865:
2855:
2853:
2844:
2843:
2839:
2829:
2827:
2817:
2810:
2791:
2790:
2786:
2771:
2770:
2766:
2756:
2754:
2743:
2742:
2738:
2720:
2716:
2706:
2704:
2689:
2685:
2675:
2673:
2669:
2662:
2656:
2652:
2637:
2633:
2610:
2603:
2594:
2593:
2589:
2579:
2577:
2565:
2561:
2549:
2545:
2535:
2533:
2531:
2515:
2511:
2501:
2499:
2497:
2473:
2469:
2459:
2457:
2442:
2438:
2432:
2428:
2419:
2415:
2411:has become ..."
2409:
2405:
2383:
2379:
2370:
2366:
2339:
2335:
2325:
2323:
2308:
2291:
2287:
2277:
2275:
2257:
2253:
2243:
2241:
2232:
2231:
2222:
2207:
2206:
2202:
2192:
2190:
2185:
2184:
2180:
2170:
2168:
2156:
2152:
2143:
2139:
2134:Wayback Machine
2124:
2120:
2114:Wayback Machine
2097:
2093:
2083:
2081:
2072:
2071:
2067:
2057:
2055:
2046:
2045:
2041:
2031:
2029:
2019:
2015:
2008:
2004:
1991:
1990:
1986:
1979:
1975:
1965:
1963:
1954:
1953:
1949:
1939:
1937:
1930:The Spruce Eats
1922:
1915:
1905:Wayback Machine
1895:
1891:
1876:
1872:
1862:
1860:
1850:
1846:
1833:
1831:
1819:
1810:
1805:Wayback Machine
1795:
1791:
1786:
1763:
1756:
1749:
1744:
1742:
1739:
1724:
1718:
1687:
1681:
1676:
1666:
1655:
1649:
1646:
1631:
1615:
1604:
1602:Similar cheeses
1591:
1550:
1506:
1466:
1442:
1427:cheese crystals
1409:isovaleric acid
1335:
1322:
1309:
1296:
1283:
1270:
1257:
1245:
1215:
1202:
1189:
1176:
1163:
1155:
1147:
1138:
1130:
1122:
1114:
1105:
1097:
1088:
1080:
1071:
1063:
1051:
1022:
1011:
1006:
983:Polyunsaturated
973:Monounsaturated
957:
952:
913:
908:
875:
863:Massimo Bottura
859:king of cheeses
736:drizzled on top
710:
670:
627:
624:
621:
618:
598:
547:
544:
541:
538:
493:
441:
430:
424:
421:
410:
398:
387:
379:king of cheeses
372:similar cheeses
259:
205:
188:
183:
105:
53:Parmesan cheese
46:
35:
28:
23:
22:
15:
12:
11:
5:
3473:
3463:
3462:
3460:Brined cheeses
3457:
3452:
3447:
3442:
3437:
3432:
3427:
3422:
3417:
3400:
3399:
3397:
3396:
3391:
3386:
3381:
3375:
3373:
3369:
3368:
3366:
3365:
3360:
3355:
3350:
3345:
3340:
3335:
3330:
3325:
3320:
3315:
3310:
3305:
3300:
3295:
3290:
3285:
3280:
3278:Cacio figurato
3275:
3270:
3265:
3260:
3254:
3252:
3246:
3245:
3243:
3242:
3236:
3234:
3228:
3227:
3225:
3224:
3219:
3213:
3211:
3205:
3204:
3202:
3201:
3196:
3191:
3190:
3189:
3179:
3174:
3169:
3164:
3159:
3154:
3149:
3144:
3139:
3134:
3129:
3124:
3119:
3114:
3108:
3106:
3100:
3099:
3097:
3096:
3091:
3086:
3081:
3076:
3071:
3066:
3061:
3056:
3051:
3046:
3041:
3036:
3035:
3034:
3029:
3024:
3022:Pecorino sardo
3019:
3014:
3004:
2999:
2994:
2992:Monte Veronese
2989:
2984:
2979:
2974:
2969:
2964:
2959:
2954:
2949:
2944:
2939:
2934:
2929:
2923:
2921:
2915:
2914:
2907:
2906:
2899:
2892:
2884:
2878:
2877:
2870:
2869:External links
2867:
2864:
2863:
2837:
2808:
2784:
2764:
2736:
2728:Slate Magazine
2714:
2703:on 31 May 2014
2683:
2650:
2631:
2601:
2587:
2559:
2543:
2529:
2509:
2495:
2467:
2450:Dining Chicago
2436:
2426:
2413:
2403:
2377:
2364:
2353:(3): 252–259.
2333:
2306:
2285:
2251:
2220:
2200:
2178:
2150:
2137:
2118:
2091:
2080:. 14 July 2016
2065:
2039:
2013:
2002:
1984:
1973:
1947:
1913:
1889:
1870:
1844:
1808:
1788:
1787:
1785:
1782:
1781:
1780:
1778:Parmesan knife
1775:
1769:
1768:
1754:
1738:
1735:
1720:Main article:
1717:
1714:
1706:Pianura Padana
1700:refers to the
1683:Main article:
1680:
1677:
1674:Grana (cheese)
1668:
1667:
1618:
1616:
1609:
1603:
1600:
1590:
1587:
1549:
1546:
1529:European Union
1505:
1502:
1494:European Union
1441:
1438:
1387:
1386:
1374:
1373:
1370:
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1234:
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1200:
1198:
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1023:
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1009:
1007:
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985:
979:
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975:
969:
968:
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953:
946:
943:
942:
939:
938:
935:
934:
931:
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921:
915:
914:
911:
909:
902:
899:
898:
895:
894:
891:
885:
884:
874:
871:
852:southern Italy
840:northern Italy
709:
706:
678:Parmesan knife
669:
666:
597:
594:
443:
442:
401:
399:
392:
386:
383:
337:Emilia-Romagna
287:European Union
281:produced from
227:
226:
215:
214:
198:
194:
193:
192:: 24–36 months
187:: 18–24 months
180:
176:
175:
170:
166:
165:
162:
158:
157:
147:
146:Source of milk
143:
142:
111:
107:
106:
104:
103:
98:
96:Emilia-Romagna
92:
90:
86:
85:
80:
76:
75:
68:
64:
63:
55:
54:
26:
9:
6:
4:
3:
2:
3472:
3461:
3458:
3456:
3453:
3451:
3448:
3446:
3443:
3441:
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3433:
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3428:
3426:
3423:
3421:
3418:
3416:
3413:
3412:
3410:
3395:
3392:
3390:
3387:
3385:
3382:
3380:
3377:
3376:
3374:
3372:Manufacturers
3370:
3364:
3361:
3359:
3356:
3354:
3351:
3349:
3346:
3344:
3341:
3339:
3336:
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3331:
3329:
3326:
3324:
3321:
3319:
3316:
3314:
3311:
3309:
3306:
3304:
3301:
3299:
3296:
3294:
3291:
3289:
3286:
3284:
3281:
3279:
3276:
3274:
3271:
3269:
3266:
3264:
3261:
3259:
3256:
3255:
3253:
3249:Non-protected
3247:
3241:
3238:
3237:
3235:
3233:
3229:
3223:
3220:
3218:
3215:
3214:
3212:
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3197:
3195:
3192:
3188:
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3184:
3183:
3180:
3178:
3175:
3173:
3170:
3168:
3165:
3163:
3160:
3158:
3157:Ricotta forte
3155:
3153:
3150:
3148:
3145:
3143:
3140:
3138:
3135:
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3130:
3128:
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2872:
2851:
2847:
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2826:
2822:
2815:
2813:
2804:
2800:
2799:
2798:Baltimore Sun
2794:
2788:
2780:
2779:
2774:
2768:
2753:. 8 June 2016
2752:
2751:
2746:
2740:
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2702:
2698:
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2687:
2668:
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2654:
2646:
2642:
2635:
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2623:
2618:
2614:
2608:
2606:
2597:
2591:
2576:
2575:
2570:
2563:
2556:
2552:
2547:
2532:
2530:9780762751969
2526:
2522:
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2471:
2455:
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2348:
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2313:
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2299:
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2255:
2239:
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2229:
2227:
2225:
2216:
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2210:
2204:
2188:
2182:
2167:
2166:
2161:
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2147:
2141:
2135:
2131:
2128:
2122:
2115:
2111:
2108:
2104:
2102:
2095:
2079:
2075:
2069:
2053:
2049:
2043:
2028:
2024:
2017:
2011:
2006:
1998:
1994:
1988:
1982:
1977:
1962:. 23 May 2024
1961:
1957:
1951:
1935:
1931:
1927:
1920:
1918:
1910:
1906:
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1899:
1893:
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1874:
1859:
1855:
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1830:
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1813:
1806:
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1766:
1760:
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1707:
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1699:
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1691:
1686:
1675:
1664:
1661:
1653:
1643:
1639:
1635:
1629:
1628:
1624:
1619:This section
1617:
1613:
1608:
1607:
1599:
1596:
1586:
1582:
1580:
1576:
1572:
1568:
1566:
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1538:
1534:
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1525:
1523:
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1499:
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1457:
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1437:
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1423:
1421:
1417:
1412:
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1375:
1371:
1367:
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1360:
1357:
1355:
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1347:
1339:
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1326:
1319:
1317:
1313:
1306:
1304:
1300:
1293:
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1287:
1280:
1278:
1274:
1267:
1265:
1261:
1254:
1252:
1248:
1243:
1238:
1235:
1233:
1232:
1227:
1223:
1219:
1212:
1210:
1206:
1199:
1197:
1193:
1186:
1184:
1180:
1173:
1171:
1167:
1160:
1158:
1151:
1144:
1142:
1134:
1127:
1125:
1118:
1111:
1109:
1101:
1094:
1092:
1087:Riboflavin (B
1084:
1077:
1075:
1067:
1060:
1058:
1054:
1049:
1044:
1041:
1039:
1038:
1033:
1029:
1025:
1018:
1014:
1008:
1005:
1004:
998:
994:
990:
986:
984:
980:
976:
974:
970:
966:
964:
960:
954:
951:
950:
944:
940:
936:
932:
930:
929:Dietary fiber
926:
922:
920:
916:
910:
907:
906:
905:Carbohydrates
900:
896:
892:
890:
886:
881:
870:
868:
864:
860:
855:
853:
849:
845:
841:
837:
836:Autostrada A1
833:
829:
824:
822:
818:
814:
810:
809:
804:
800:
795:
793:
789:
784:
782:
778:
774:
770:
769:
764:
759:
757:
753:
749:
748:
743:
735:
730:
723:
719:
714:
705:
703:
699:
695:
691:
687:
679:
674:
665:
663:
660:, almost all
659:
655:
651:
646:
644:
639:
637:
633:
612:
602:
593:
591:
586:
584:
579:
575:
571:
566:
564:
560:
555:
553:
532:
522:
514:
510:
491:
489:
485:
481:
476:
472:
469:
465:
456:
452:
450:
439:
436:
428:
418:
414:
408:
407:
402:This section
400:
396:
391:
390:
382:
380:
375:
373:
369:
365:
361:
357:
352:
350:
346:
342:
338:
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326:
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318:
314:
310:
309:Reggio Emilia
306:
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284:
280:
277:
273:
270:
265:
253:
249:
241:
233:
225:
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216:
212:
208:
203:
199:
197:Certification
195:
191:
186:
181:
177:
174:
171:
167:
163:
159:
155:
151:
148:
144:
140:
136:
132:
129:(west of the
128:
124:
120:
119:Reggio Emilia
116:
113:Provinces of
112:
108:
102:
99:
97:
94:
93:
91:
87:
84:
81:
77:
73:
69:
65:
61:
56:
51:
48:
44:
40:
33:
19:
3001:
2982:Grana Padano
2947:Caciocavallo
2854:. Retrieved
2849:
2840:
2828:. Retrieved
2824:
2796:
2787:
2776:
2767:
2755:. Retrieved
2748:
2739:
2727:
2717:
2705:. Retrieved
2701:the original
2696:
2686:
2676:22 September
2674:. Retrieved
2667:the original
2653:
2644:
2634:
2620:
2590:
2578:. Retrieved
2572:
2562:
2554:
2546:
2534:. Retrieved
2519:
2512:
2500:. Retrieved
2477:
2470:
2458:. Retrieved
2454:the original
2449:
2439:
2429:
2416:
2406:
2398:
2395:The Guardian
2390:
2380:
2367:
2350:
2346:
2336:
2324:. Retrieved
2296:
2288:
2276:. Retrieved
2267:
2254:
2242:. Retrieved
2237:
2212:
2203:
2191:. Retrieved
2181:
2169:. Retrieved
2165:The Guardian
2163:
2153:
2145:
2140:
2125:See Pepys's
2121:
2100:
2094:
2082:. Retrieved
2077:
2068:
2056:. Retrieved
2051:
2042:
2030:. Retrieved
2026:
2016:
2005:
1996:
1987:
1976:
1964:. Retrieved
1959:
1950:
1938:. Retrieved
1934:the original
1929:
1908:
1892:
1883:
1873:
1861:. Retrieved
1857:
1847:
1839:
1832:. Retrieved
1826:
1792:
1751:Italy portal
1725:
1705:
1697:
1690:Grana Padano
1688:
1685:Grana Padano
1679:Grana Padano
1656:
1647:
1632:Please help
1620:
1592:
1583:
1569:
1553:
1551:
1536:
1532:
1526:
1518:Caesar salad
1507:
1489:
1482:
1449:
1424:
1413:
1405:Butyric acid
1390:
1358:
1353:
1241:
1236:
1229:
1047:
1042:
1035:
1010:35.75 g
1001:
967:16.41 g
956:25.83 g
947:
903:
866:
856:
825:
821:Grana Padano
806:
802:
796:
792:Samuel Pepys
785:
766:
760:
745:
739:
683:
649:
647:
640:
635:
607:
587:
577:
567:
561:, producing
556:
551:
527:
507:
487:
468:thermophilic
461:
446:
431:
422:
411:Please help
406:verification
403:
376:
367:
359:
355:
353:
327:west of the
320:
312:
296:
295:
247:
246:
189:
184:
47:
3394:Sterilgarda
3303:Casu martzu
3167:Rosa Camuna
3152:Prescinsêua
2957:Castelmagno
2830:16 February
2580:27 November
2460:17 November
2193:18 February
2171:18 February
2084:30 December
1765:Food portal
1571:Kraft Foods
1558:includes a
1541:genericised
1539:has become
1531:, the term
1527:Within the
1456:Spilamberto
1440:Definitions
1070:Thiamine (B
987:0.57 g
977:7.52 g
912:3.22 g
786:During the
742:Middle Ages
668:Consumption
643:metric tons
425:August 2019
190:Stravecchio
161:Pasteurised
67:Other names
3409:Categories
3358:Stracchino
3318:Dolcelatte
3263:Bocconcini
3240:Mozzarella
3177:Stracciata
3132:Mascarpone
3122:Canestrato
3117:Bela Badia
3049:Quartirolo
2977:Gorgonzola
2733:transcript
2557:'parmesan'
2144:Casanova,
2101:Decamerone
2032:5 February
1784:References
1727:Reggianito
1722:Reggianito
1716:Reggianito
1672:See also:
1486:brand name
1431:amino acid
1290:Phosphorus
933:0.0 g
923:0.8 g
842:, between
449:cow's milk
385:Production
354:The names
329:River Reno
313:Parmigiano
283:cow's milk
179:Aging time
131:River Reno
3384:Granarolo
3379:Auricchio
3338:Provatura
3328:Moliterno
3323:Galbanino
3258:Bel Paese
3251:varieties
3142:Padraccio
3044:Provolone
2574:USA Today
2244:4 January
1702:Po Valley
1650:July 2024
1621:does not
1416:glutamate
1401:butyrates
1397:aldehydes
1303:Potassium
1277:Magnesium
1209:Vitamin K
1196:Vitamin E
1183:Vitamin D
1170:Vitamin C
1154:Vitamin B
1137:Folate (B
1121:Vitamin B
1104:Niacin (B
963:Saturated
790:of 1666,
781:Vernaccia
768:Decameron
765:; in the
763:Boccaccio
754:, in the
650:bergamini
636:Consorzio
578:Consorzio
563:grass-fed
552:Consorzio
3389:Parmalat
3298:Casizolu
3288:Calcagno
3283:Caciotta
3172:Scamorza
3137:Morlacco
3084:Taleggio
3059:Raschera
3054:Ragusano
3007:Pecorino
2987:Montasio
2856:7 August
2803:Archived
2750:Politico
2622:products
2320:Archived
2316:30844154
2278:28 March
2272:Archived
2262:(2024).
2130:Archived
2110:Archived
2078:HuffPost
2058:23 April
2027:BBC News
1940:23 March
1901:Archived
1834:23 March
1801:Archived
1737:See also
1696:, where
1694:Lombardy
1537:Parmesan
1533:Parmesan
1490:Parmesan
1434:tyrosine
1359:Quantity
1237:Quantity
1231:Minerals
1043:Quantity
1037:Vitamins
803:Parmesan
773:macaroni
752:Bibbiano
698:risottos
596:Industry
590:diameter
574:salinity
462:Starter
368:Parmesan
360:Parmesan
349:River Po
345:Lombardy
321:Reggiano
276:granular
267:) is an
260:Italian:
248:Parmesan
154:Friesian
152:(mostly
139:River Po
101:Lombardy
3348:Robiola
3343:Ricotta
3308:Crucolo
3293:Caprino
3273:Burrata
3199:Vezzena
2962:Fontina
2326:21 June
1642:removed
1627:sources
1565:milkfat
1510:cheeses
1368:29.16 g
1336:2.75 mg
1323:1602 mg
1271:0.82 mg
1258:1184 mg
1251:Calcium
1203:0.22 mg
1131:0.09 mg
1115:0.27 mg
1098:0.33 mg
1081:0.04 mg
1003:Protein
848:Bologna
832:Camorra
777:ravioli
744:in the
708:History
619:
539:
331:and in
325:Bologna
317:Italian
315:is the
269:Italian
252:Italian
200:Italy:
185:Vecchio
169:Texture
127:Bologna
72:Italian
3313:Crutin
3127:Casàda
3074:Silter
2927:Asiago
2757:1 July
2707:30 May
2536:30 May
2527:
2502:30 May
2493:
2314:
2304:
2214:Forbes
2103:VIII 3
2052:Eataly
1966:23 May
1863:1 July
1828:Forbes
1710:silage
1698:Padano
1575:grated
1520:, and
1451:comune
1316:Sodium
1297:694 mg
1216:1.7 μg
1177:0.0 mg
1164:1.2 μg
1064:207 μg
919:Sugars
889:Energy
808:comune
747:comune
718:Modena
702:salads
686:grated
634:, the
583:savory
480:muslin
475:rennet
341:Mantua
333:Modena
279:cheese
213:: 1992
204:: 1955
135:Mantua
133:) and
123:Modena
89:Region
3064:Salva
3039:Piave
2932:Bitto
2670:(PDF)
2663:(PDF)
2148:8:ix.
1522:pizza
1514:pasta
1458:with
1420:umami
1393:aroma
1365:Water
1310:92 mg
1284:44 mg
1190:19 IU
844:Milan
838:, in
817:grana
694:soups
690:pasta
688:over
662:Sikhs
484:wheel
305:Parma
115:Parma
83:Italy
3268:Brös
3182:Toma
2858:2023
2832:2016
2759:2024
2709:2014
2678:2014
2582:2014
2555:s.v.
2538:2014
2525:ISBN
2504:2014
2491:ISBN
2462:2010
2328:2024
2312:PMID
2302:ISBN
2280:2024
2246:2022
2195:2016
2173:2016
2086:2021
2060:2021
2034:2018
1968:2024
1942:2020
1865:2024
1836:2020
1625:any
1623:cite
1407:and
1399:and
1329:Zinc
1264:Iron
1148:7 μg
846:and
813:Lodi
775:and
724:490.
696:and
616:lit.
570:salt
536:lit.
464:whey
362:are
358:and
307:and
289:and
272:hard
173:Hard
150:Cows
110:Town
3232:TSG
3209:PGI
3104:PAT
2937:Bra
2919:PDO
2778:PBS
2483:doi
2434:...
2355:doi
2268:FDA
1907:".
1858:BBC
1636:by
1460:PDO
1334:25%
1321:70%
1295:56%
1282:10%
1256:91%
1242:%DV
1162:50%
1096:25%
1062:23%
1048:%DV
949:Fat
632:PDO
559:hay
415:by
351:.
303:of
211:PDO
202:DOP
3411::
2848:.
2823:.
2811:^
2795:.
2775:.
2747:.
2726:.
2695:.
2643:.
2624:,
2619:,
2604:^
2571:.
2553:,
2489:.
2448:.
2397:.
2393:.
2389:.
2351:18
2349:.
2345:.
2318:.
2310:.
2270:.
2266:.
2236:.
2223:^
2211:.
2162:.
2076:.
2050:.
2025:.
1995:.
1958:.
1928:.
1916:^
1882:.
1856:.
1838:.
1825:.
1811:^
1516:,
1436:.
1403:.
1308:3%
1269:5%
1214:1%
1201:1%
1188:2%
1175:0%
1156:12
1146:2%
1129:5%
1113:2%
1079:3%
664:.
274:,
258:,
254::
209::
207:EU
164:No
125:,
121:,
117:,
2903:e
2896:t
2889:v
2860:.
2834:.
2761:.
2730:.
2711:.
2680:.
2647:.
2584:.
2540:.
2506:.
2485::
2464:.
2371:"
2361:.
2357::
2330:.
2282:.
2248:.
2217:.
2197:.
2175:.
2116:.
2088:.
2062:.
2036:.
1999:.
1970:.
1944:.
1896:"
1886:.
1867:.
1704:(
1663:)
1657:(
1652:)
1648:(
1644:.
1630:.
1385:.
1141:)
1139:9
1123:6
1108:)
1106:3
1091:)
1089:2
1074:)
1072:1
722:€
628:'
622:'
614:(
548:'
542:'
534:(
438:)
432:(
427:)
423:(
409:.
343:(
311:(
250:(
141:)
74:)
45:.
34:.
20:)
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