Italy produces a wide range of exquisite, flavorful cheeses that rival any in the world.
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Parmesan
Demystified P1 P2
P3
 Webster's defines the word parmesan as "of or pertaining to [the city of] Parma
in Italy." When used to describe a type of cheese, parmesan is the generic
English/American word for any hard, dry, sharp-flavored Italian-type cheese that
is suitable for grating.
The authentic cheese from Parma that inspired the word
parmesan is named
Parmigiano-Reggiano. Real Parmigiano-Reggiano can only be
made in a defined region of northern Italy that includes the counties of Parma
and Reggio Emilia. Eating a superb Parmigiano-Reggiano borders on privilege;
there is grandeur in this cheese, as well as delight.
A similar cheese named Grana Padano, also from northern Italy,
is less well known in the US but outsells Parmigiano-Reggiano by 10 to 1 in
Italy. Just like with Parmigiano-Reggiano, savoring an outstanding Grana Padano
is also a heavenly experience.
Cistercian monks first created Grana Padano in the 11th
century. Parmigiano-Reggiano, originally a copy of "Grana," debuted about two
hundred years later. Today, each cheese is made according to its ancient origin.
Each cheese today is still identical to how they were centuries ago, having the
same appearance, the same extraordinary fragrance, made in the same way, in the
same places, with the same expert ritual techniques.
 Both
Parmigiano-Reggiano and Grana Padano are
DOP-controlled, meaning the Italian government dictates specific methods that
must be employed when making and aging these cheeses. Even still, each cheese is
manufactured to different quality levels of a strict grading system, and this is
why the uninformed consumer can be disappointed.
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Italy produces a wide range of exquisite, flavorful cheeses that rival any in the world.
More Italian Cheese Here
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