The area in which Parmigiano Reggiano can be produced, according to EU and Italian PDO legislation
Parmesan (Italian: Parmigiano Reggiano, Italian:[parmiˈdʒaːnoredˈdʒaːno]) is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months or, outside the European Union, a locally produced imitation.
Parmigiano Reggiano
The full, legally protected, name of the Italian cheese is Parmigiano Reggiano. It is named after two of the areas which produce it, the Italian provinces of Parma and Reggio Emilia (Parmigiano is the Italian adjective for Parma and Reggiano that for Reggio Emilia); in addition to Reggio Emilia and Parma, it is also produced in the part of Bologna west of the River Reno and in Modena (all of the above being located in the Emilia-Romagna region), as well as in the part of Mantua (Lombardy) which is on the south bank of the River Po.
The words Parmigiano Reggiano and Parmesan are protected designations of origin (PDO) for cheeses produced in these provinces under Italian and European law.[1] Outside the EU, the name "Parmesan" is legally used for similar cheeses, with only the full Italian name unambiguously referring to PDO Parmigiano Reggiano.
It has been called the "king of cheeses"[2] and "practically perfect food".[3] In 2023, the guide TasteAtlas picked Parmigiano Reggiano as the best cheese in the world.[4]
^Case C-132/05 Commission v Germany European Commission Legal Service, July 2008 Archived 2019-04-05 at the Wayback Machine
^Cite error: The named reference FakeForbes was invoked but never defined (see the help page).
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