\n<\/p>\n
Picture this: You\u2019re in the grocery store, picking out a cheese to sprinkle over your bowl (or blate<\/a>) of onion-buttered noodles<\/a> or rigatoni with vodka sauce<\/a>. You spot the section of the cheese aisle that could be described, loosely speaking, as \u201cItalian.\u201d You scan each row and see several options that could fit the bill\u2014craggy hunks labeled \u201cParmigiano Reggiano,\u201d neat isosceles triangles that read \u201cParmesan,\u201d and a whole host of pre-grated tubs sporting either one name or the other. Are these actually different products? Are they interchangeable? It\u2019s a reasonable question, though the answer can be a little bit confusing. While the cheeses share similarities, Parmigiano Reggiano and Parmesan are not the same thing.<\/p>\n Parmigiano Reggiano hails from Italy, specifically from the Emilia-Romagna region (including the provinces of Parma and Emilia Reggio, giving the cheese its name) in the northern part of the country. As a legally-protected product\u2014the cheese holds DOP (denominazione d’origine protetta) status\u2014Parmigiano Reggiano must be produced in these designated areas, which align with its historical provenance. So, when you grab a hunk of parm at the store and see \u2018Parmigiano Reggiano\u2019 imprinted onto the rind or on the label, know that you\u2019re getting the real thing.<\/p>\n Equally important to where<\/em> Parmigiano Reggiano is produced is how<\/em> it\u2019s produced. The cheese must be aged<\/a> for a minimum of 12 months, with 24 to 36 months being the most common maturation length. Additionally, the only ingredients that can be used to make real Parmigiano Reggiano are \u201cmilk, salt, and rennet only, with no additives and no preservatives.\u201d Though it varies depending on its age, the cheese is defined by its slightly grainy, crystalline, and crumbly texture, as well as its nutty, complex flavor.<\/p>\n