It all started more than 8 centuries ago and it is amazing how this cheese, Parmigiano-Reggiano, is still made in the same way, producing top quality cheese we all love and cannot live without.
Many of us refer to Parmigiano-Reggiano as Parmesan, but don't be fooled, there are many Parmesan imitators out there. The real deal Parmigiano Reggiano PDO a hard, cooked and slowly matured cheese, made from raw cow's milk, partially skimmed, produced by cow's milk form the area of origin.
The rind has a natural straw color and the interior is similar in color, often slightly lighter. The aroma and taste is fragrant, delicate, and full bodies, but not stinky. The consistency of the cheese is finely granular; it is hard to slice and easier to sliver and grate.
Parmigiano-Reggiano is often grated over pastas, used in soups and risottos. It is also eaten on its own as a snack. You simply cannot run out of ideas for Parmigiano-Reggiano, even chocolate is a great partner.