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Parmigiano-Reggiano

Parmigiano-Reggiano
Parmigiano reggiano piece.jpg
Country of origin Italy
Region, town Provinces of Parma, Reggio Emilia, Modena, Bologna (west of the Reno) and Mantua (south of the Po)
Source of milk Cows
Pasteurized No
Texture Hard
Aging time Minimum: 12 months
Vecchio: 18–24 months
Stravecchio: 24–36 months
Certification Italy: DOP 1955
EU: PDO 1992
Commons page
Cheese, Parmesan, Hard
Nutritional value per 100 g (3.5 oz)
Energy 392 kcal (1,640 kJ)
3.22 g
Sugars 0.8 g
Dietary fiber 0.0 g
25.83 g
Saturated 16.41 g
Monounsaturated 7.52 g
Polyunsaturated 0.57 g
35.75 g
Vitamins
Vitamin A equiv.
(26%)
207 μg
Thiamine (B1)
(3%)
0.04 mg
Riboflavin (B2)
(28%)
0.33 mg
Niacin (B3)
(2%)
0.27 mg
Vitamin B6
(7%)
0.09 mg
Folate (B9)
(2%)
7 μg
Vitamin B12
(50%)
1.2 μg
Vitamin C
(0%)
0.0 mg
Vitamin D
(3%)
19 IU
Vitamin E
(1%)
0.22 mg
Vitamin K
(2%)
1.7 μg
Minerals
Calcium
(118%)
1184 mg
Iron
(6%)
0.82 mg
Magnesium
(12%)
44 mg
Phosphorus
(99%)
694 mg
Potassium
(2%)
92 mg
Sodium
(107%)
1602 mg
Zinc
(29%)
2.75 mg
Other constituents
Water 29.16 g
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

Parmigiano-Reggiano (/ˌpɑːrmɪˌɑːn rɛˈɑːn/; Italian pronunciation: [ˌparmiˈdʒaːno redˈdʒaːno]), or Parmesan cheese, is a hard, granular cheese. The name "Parmesan" is often used generically for various simulations of this cheese, although this is prohibited in trading in the European Economic Area under European law.

It is named after the producing areas, which comprise the provinces of Parma, Reggio Emilia, Bologna (only the area to the west of the river Reno), Modena (all in Emilia-Romagna), and Mantua (in Lombardy, but only the area to the south of river Po), Italy. Under Italian law, only cheese produced in these provinces may be labelled "Parmigiano-Reggiano", and European law classifies the name, as well as the translation "Parmesan", as a protected designation of origin. Parmigiano is the Italian adjective for Parma and Reggiano is the adjective for Reggio Emilia. Outside the EU, the name "Parmesan" can legally be used for cheeses similar to Parmigiano-Reggiano, with only the full Italian name unambiguously referring to Parmigiano-Reggiano cheese. It has been called the "King of Cheeses".


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