Parmagiano-Reggiano is made from unpasteurised cow's milk and aged at least 12 months. Genuine Parmagiano-Reggiano has a sharp, complex fruity/nutty taste, with a strong savory flavour and contains "cheese crystals" which gives its slightly gritty texture.
Commonly grated atop pasta dishes or stirred into soups and risottos or simply enjoyed on its own. Even the hardest part of the crust can be simmered into soups or roasted and eaten as a snack. Can even be smoked.
The bi-product from the production of Parmagiano-Reggiano, whey, remaining in the vat was traditionally used to feed the pigs from which Prosciutto di Parma (cured Parma ham) was produced. The barns for these animals were usually just a few metres away from the cheese production rooms.
