[h1]Cooking Term[/h1]
Parmigiano Reggiano, is produced from pasture grazing 100% Cows´ milk, in several regions of Emilia Romagna and Mantua, Lombardy. All Parmigiano is aged by law and must mature for no less than 14 months before being sold.

Most Parmesan is grated for pastas however, it is notable for cheese platters too.