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Parmesan
Parmigiano-Reggiano, Italy's King of Cheeses
 Related Resources
• Preparing a Cheese Board
• Parmesan History, Information and Recipe Links
 

Country and Region of Origin: Italy, counties of Parma, Modena, Reggio Emilia, Bologna, and Mantua.

Type of Cheese: Made from skim or part-skim cow's milk. Is aged from 14 months in the U.S. up to four years in Italy.

Texture: Hard

Rind: A hard, pale, golden rind.

Tasting Notes: A rich, fruity flavor with a flaky, grainy texture. 

Wine Pairing: Pair with a not-too-dry Champagne, Prosecco, Spumante, Beaujolais, Zinfandel, or Amarone.

Serving Suggestions: This cheese is excellent for grating over salads, pasta dishes, omelets, and rice dishes. It's also great as an appetizer, snack or dessert when paired with fruit or crackers. Popular Italian-American dishes include Eggplant Parmigiano and Chicken Parmigiano.

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