Cooking Recipes Catalogue

Parmigiano-Reggiano is considered by many as the best parmesan cheese around. This hard, sharp cow's-milk cheese used primarily in grated form, tastes best when frehly grated. The tough, brownish-gold oily rind encases a gold interior of granular texture that gets quite brittle when aged. The original Parmigiano Reggiano is being produced only in the area of Bologna, Mantua, Modena, or Parma.

See also parmesan, cheddar, gruyere, swiss, emmentaler, gorgonzola, ricotta, feta, fontina, blue cheese, roquefort, romano, mascarpone, cream cheese.