Parmigiano-Reggiano, also known as “Parmesan cheese”, is named for the areas in Italy where it is produced – the provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantova. By Italian law, only the cheese produced in these areas can be labeled “Parmigiano-Reggiano”. This widely popular cheese is made much the same as it has for the last 700 years! The unpasteurized whole milk that comes from the morning milking is mixed with the naturally skimmed milk from the previous evenings milking. The mixture then goes through an extensive aging process and . after about 12 months, the cheese wheels are inspected to determine if the quality of the cheese meets the top-quality Parmigiano-Reggiano standards. True Parmigiano-Reggiano has a slightly grainy texture and a sharp, savory and complex fruity and nutty flavor. It is most commonly eaten grated or shaved over salads or pastas or stirred into soups and risottos. It also makes a perfect snack and here’s a tip- save the rind to throw into any soup, stew or sauce to enrich the flavor.