Parmigiano Reggiano Cheese

Parmigiano Reggiano is a hard, granular cheese originating from the Parma, Reggio Emilia, Modena, and Bologna provinces of Italy. It is made from unpasteurized cow's milk, typically from cows fed a diet of local grasses and hay. The cheese is aged for a minimum of 12 months, developing a complex, nutty, and savory flavor.

Manufacturers use Parmigiano Reggiano primarily as a flavoring ingredient due to its intense umami taste. It is often grated over pasta dishes, soups, salads, and used in sauces and baked goods. Its granular texture also contributes to the structure of some food products.

Parmigiano Reggiano is generally recognized as safe by the FDA when used as a food ingredient. It is a natural source of protein, calcium, and other nutrients. International bodies like EFSA have evaluated cheese and dairy products, but specific evaluations for Parmigiano Reggiano's health effects at typical consumption levels are not widely published. As a whole food, it is not subject to the same regulatory evaluations as isolated food additives.