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Subject Item
n2:
rdfs:label
Parmigiano reggiano
rdfs:comment
Parmigiano reggiano is a grana, a hard, granular cheese, cooked but not pressed, named after the producing areas of Parma and Reggio Emilia, in Emilia-Romagna, Italy. It is widely described by connoisseurs as the king of cheeses. Parmigiano is simply the Italian adjective for Parma; the French version, parmesan, is used in English. The term 'parmesan' is also loosely used as a common term for cheeses imitating true Parmesan cheese, especially outside Europe; it is a protected name in Europe. More precisely, such cheeses are known as grana.
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Parmigiano reggiano is a grana, a hard, granular cheese, cooked but not pressed, named after the producing areas of Parma and Reggio Emilia, in Emilia-Romagna, Italy. It is widely described by connoisseurs as the king of cheeses. Parmigiano is simply the Italian adjective for Parma; the French version, parmesan, is used in English. The term 'parmesan' is also loosely used as a common term for cheeses imitating true Parmesan cheese, especially outside Europe; it is a protected name in Europe. More precisely, such cheeses are known as grana.