# Parmesan
Who / What
Parmesan is an Italian hard, granular cheese made from cow's milk and aged for at least 12 months. It belongs to the grana-type category alongside Grana Padano and other historic varieties like Granone Lodigiano.
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Background & History
Parmesan, specifically **Parmigiano Reggiano**, originates in northern Italy, particularly in the regions of Parma, Reggio Emilia, Modena, Mantua, Bologna, and parts of Soncino. Its production dates back to medieval times, with records suggesting its use as early as the 12th century. The cheese was traditionally made by monks in monasteries, where it became a staple due to its long shelf life and rich flavor. In 1934, the **Consorzio del Parmigiano Reggiano** was established to regulate production standards, ensuring authenticity and quality.
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Why Notable
Parmesan is renowned globally for its sharp, nutty flavor and crumbly texture, making it a prized ingredient in cooking and dining. Its cultural significance extends beyond food, as it represents Italian culinary heritage and craftsmanship. The cheese’s strict production rules—including milk sourcing from specific regions and aging requirements—contribute to its reputation for excellence. It is also celebrated for its economic impact on local economies in northern Italy.
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In the News
Parmesan remains a staple in international cuisine, often featured in gourmet dishes, pasta sauces, and as a table cheese. Its status as a **Protected Designation of Origin (PDO)** product ensures its authenticity and quality are protected under EU regulations. Recent trends highlight its use in modern gastronomy, from high-end restaurants to home cooking, reinforcing its enduring relevance.
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Key Facts
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