Parmigiano-Reggiano
Next to mozzarella, Parmigiano-Reggiano has to be one of the most famous cheeses of Italy. This cheese is made from cow’s milk cheese and is a mixture of several provinces of Italy like Parma (which is sometimes known as the Italian Cheese City) Parmigiano is normally aged somewhere between 6 and 36 months, and is excellent grated on top of fresh pasta or even eaten on its own. Authentic Parmigiano-Reggiano bears a stamp with its name on the outside rind of the cheese. It is a good idea to buy the cheese whole instead of already grated, as this helps keep its freshness and flavor intact. Many people will get rid of the rind, but the rind actually contains tons of flavor. The taste of stews and soups can really be enhanced if you add a piece of the rind of Parmigiano Reggiano to them.
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