Often called the king of cheese, Parmigiano-Reggiano is the top choice of cheese connoisseurs. Evolved over nine centuries ago in Italy, it is known to be the best cheese experience across the globe today. In the world of cheese lovers, however, there is often confusion around what Parmigiano-Reggiano actually is, what makes it the most celebrated cheese, and how it is different (or not) from Parmesan cheese. Here’s the breakdown of all of this, and more.

Parmigiano-Reggiano is produced exclusively in Italy, in the provinces of Bologna to the left of river Reno, Mantua to the right of river Po, Modena, Parma, and Reggio in the Emilia region. It is a cheese strictly regulated by its PDO status. Through PDO, Protected Designation of Origin, the EU regulates everything about the Parmigiano-Reggiano cheese – where it is produced, what ingredients go into making it, what fodder the animals that produce the milk eat, and tons of other rules regarding storing, labelling, packaging, slicing, grating and thickness of the cheese. EU laid down the PDO and similar laws are meant to preserve the integrity of traditional Italian food products by ensuring the flavour and quality.

Within the EU, Parmesan is just another way of referring to Parmigiano-Reggiano, since PDO laws classify the name, as well as the translation "Parmesan," as a protected designation of origin. However, in the rest of the world, names aren’t as strictly regulated and there are no rules that state that parmesan cheese must come from the Parma region or that it can be made by regulations set by the PDO. So if you come across a cheese named Parmesan in India, it is more likely to be an imitation of the original Parmigiano-Reggiano. Though the regular Parmesan might be a very tasty cheese with its inspired texture, taste, and aroma, its flavour and sharpness will not be as fine and genuine as its original counterpart. Let’s now look at how the king of cheeses is actually made.

The peculiar characteristics of Parmigiano-Reggiano – its fine-grained and flaky structure, fragrant aroma and the delicate flavoursome but not pungent taste – all of these stem for the specific features of the milk used, the way the cow is fed, the copper vessels the cheese is stored in, the coagulation agents, the prolonged maturation period, and other such finer details that go into the production process. To give you just an iota of an idea of the fine nuances of it, here are some regulations that any cheesemaker making this kind of cheese needs to follow:

• The cheese is made from a combination of fresh skimmed and non-skimmed milk of Cows reared only in the defined geographical area, use of any additives is not allowed.
• 75% of the fodder that cows are fed is also produced in the area, the proportions of dry and wet fodders are also specified.
• The moulds used can be of only specific shapes, dimensions, and material washed with a high salinity solution.
• The cheese is left to mature for a minimum of twelve month period – this allows the cheese to acquire the proper characteristics that make Parmigiano-Reggiano, itself.
• Over the maturing period, quality control tests are carried out by The Parmigiano-Reggiano Cheese Consortium, a body dedicated to preserving and promoting the heritage of this artisanal cheese.
• After a batch qualifies to be called Parmigiano-Reggiano, a mark is fire-branded onto the individual cheese which meets the requirements of the Protected Designation of Origin. To identify the genuine variety, one has to look for the words "Parmigiano-Reggiano" on the rind. These words are burned onto the outer crust of the cheese in an unmistakable dotted pattern.
• A system of coloured seals is used to identify the maturing period of the cheese:
  • Red seal: Cheese which has been matured for over 18 months – these have a milky flavour and aroma of herbs, flowers, and fruits.
  • Silver seal: Cheese which has been matured for over 22 months – these have stronger aromas and a taste of citrus fruits along with a hint of nuts.
  • Gold seal: Cheese which has been matured for over 30 months – these have most distinctive aromas and complex flavour with a higher nutritional value as well.

It goes without saying that the king of cheese deserves the much-hyped celebration that it gets, not only in its own country but all across the world. This form of cheese also melts well, making it very popular in cooking various cheese-based dishes. Italians also enjoy this cheese on its own, its salty and crystalline crunch pairs brilliantly well with red wine.  So, if you consider yourself a cheese lover, your journey of cheese exploration cannot end without trying the authentic Parmigiano-Reggiano.