Parmigiano-Reggiano is an Italian hard, granular cheese produced from raw cow's milk. At 12 months of ripening, it is cut with a special knife to give chips. At 24 months of ripening, which has become crumbly, it presents a fruity and spicy flavor.

According to history, it was the Cistercian monks of Parma (hence Parmigiano) and the monks of Reggio-Emilia (hence Reggiano) who had the idea of making this cheese. But the monks did not stop there, they experimented with milk and found a way to make cheese that could be kept for a long time.

Parmigiano-Reggiano is commonly grated over pasta dishes, stirred into soups and risottos, and eaten on its own. It is often shaved or grated over other dishes like salads.

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