Parmigiano-Reggiano

A guide to Parmigiano-Reggiano — a traditional Italian cheese made by licensed dairies. Here's what it is, how it's made, and how to use it. (It isn't a make-at-home recipe.)

Parmigiano-Reggiano is one of the world's most iconic hard cheeses, renowned for its complex, nutty flavor and distinctive granular texture. Produced exclusively in a strictly defined region of Italy using time-honored methods, this cheese is aged for a minimum of 24 months, developing rich umami notes that make it indispensable in Italian and international cuisine. Its PDO status ensures that only cheese made under rigorous production rules in licensed dairies can bear this prestigious name.

RegionEmilia-Romagna (provinces of Parma, Reggio Emilia, Modena, and Bologna) and Lombardy (province of Mantua)

MilkCow's milk (raw, partially skimmed)

Aging24-36 months (minimum 24 months; some aged up to 40+ months)

TextureHard, granular with visible crystalline formations; fractures into small shards

FlavourComplex, savory, and nutty with sweet undertones; slightly fruity and umami-rich notes develop with longer aging

ProtectionDOP / PDO (Protected Designation of Origin)

How Parmigiano-Reggiano is made

Parmigiano-Reggiano is produced from raw, partially skimmed cow's milk using traditional rennet and natural cultures, then cooked, cut, and pressed before being brined and aged in temperature-controlled caves. The use of raw milk, specific bacterial cultures selected for the region, and the mineral content of local water are key factors that cannot be replicated outside the protected zone. The cheese wheels rest on wooden boards in humidity-controlled aging rooms for years, developing their characteristic crystalline structure and deep flavor. Only licensed dairies operating within the PDO zone and following strict regulations may produce authentic Parmigiano-Reggiano.

How to use it

Grate over pasta, risotto, and soups for bold, umami flavor
Shave thin curls over salads and vegetables
Break into chunks for serving as a table cheese with bread
Use in traditional Italian dishes like Bolognese sauce and polenta
Add to béchamel sauce or gratins for depth

Best substitutes

Grana Padano
Pecorino Romano
Piave
Asiago

Perfect pairings

Aged Parmigiano-Reggiano (36+ months) with Sangiovese, Barbera, or full-bodied red wines
Younger Parmigiano-Reggiano with Pinot Grigio or dry white wine
Sliced with pears, quince paste, or aged balsamic vinegar

Did you know? Each wheel of authentic Parmigiano-Reggiano bears an official stamp on its rind marking the month and year of production, along with the identification code of the dairy that made it—a mark of traceability and quality that has been used for centuries.