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Parmesan

File:Parmigiano_Reggiano,_Italien,_Europäische_Union.jpg · Wikimedia Commons · See Wikimedia Commons

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Parmesan

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Also known as Parmesan cheese, Parmigiano-Reggiano, Parmigiano Reggiano, Parmigiano

Parmesan (, ) is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months. It is a grana-type cheese, along with Grana Padano, the historic , and others.

OverviewAI-generated

Parmigiano Reggiano is a cheese product categorized under the name "parmigiano reggiano." It has an official presence on the websites parmigianoreggiano.us and parmigianoreggiano.com. The subject is associated with the Commons category "Parmigiano Reggiano."

Nutritional data indicates that the cheese contains 345 kcal of energy, 28.3 grams of fat, and 17.2 grams of saturated fat. It also includes 0.1 grams of carbohydrates, 0.1 grams of sugars, 0.4 grams of fiber, 32 grams of protein, and 1.38 grams of salt. The product carries a nutriscore of d and a nova classification of 3. Another source lists the food energy as 392.

Synthesized by Vinony from 21 facts across 4 sources: Wikidata, Firecrawl, Openfoodfacts, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.

Key facts

Cheese.name
Parmigiano Reggiano
Cheese.image
Parmigiano Reggiano, Italien, Europäische Union.jpg
Cheese.alt
A wheel and three slices of Parmesan
Cheese.othernames
Parmigiano Reggiano (in Italian)
Cheese.country
Italy
Cheese.region
Emilia-Romagna
Cheese.town
Provinces of Parma, Reggio Emilia, Modena, Bologna (west of the River Reno) and Mantua (on the right/south bank of the River Po)
Cheese.source
Cows (mostly Friesian and Reggiana cattle)
Cheese.pasteurised
No
Cheese.texture
Hard
Cheese.aging
Minimum: 12 monthsVecchio: 18–24 monthsStravecchio: 24–36 months
Cheese.certification
Italy: DOP: 1955EU: PDO: 1992

via Wikipedia infobox

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 965 products

dNutri-Score
3NOVA · Processed food
Energy
345 kcal
Fat
28.3 g
— of which saturates
17.2 g
Carbohydrates
0.1 g
— of which sugars
0.1 g
Fibre
0.4 g
Protein
32 g
Salt
1.38 g
Browse on Open Food Facts →

via Open Food Facts · ODbL

Official website

Homepage

Homepage

parmigianoreggiano.us →

Link to the official site · 11,938 chars · not written by Vinony

~15 min read

Encyclopedic overview

19 sections
Contents
  • Definitions
  • Name
  • Industry
  • Production
  • Consumption
  • History
  • Original texture
  • Society and culture
  • Components
  • Non-European Parmesan cheese
  • Non-European production
  • Adulteration controversy
  • Similar cheeses
  • Grana Padano
  • Reggianito
  • See also
  • References
  • Further reading
  • External links

Parmesan (, ) is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months. It is a grana-type cheese, along with Grana Padano, the historic , and others.

The term Parmesan may refer to either Parmigiano Reggiano or, when outside the European Union and Lisbon Agreement countries, a locally produced imitation.

Excerpted from Wikipedia’s “Parmesan” article, available under the CC BY-SA 4.0 licence.

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