☰ menu   

about the author


Articles written by

The Consorzio for Parmigiano Reggiano is dedicated to educating cheese lovers around the world on why this historic, 900 year-old Italian cheese, made with only three ingredients, raw milk, salt, and rennet, is the undisputed King!

Parmigiano Reggiano: A Singular Cheese Sensation, Solo or in Recipes

When you hear the word parmesan, what’s the first image that comes to mind? If it’s a plastic jar of “shaky cheese,” we’ve got news for you. Parmigiano Reggiano—the designated name for the hard, cow’s milk cheese that’s been made for centuries in the Italian provinces of Parma, Reggio Emilia, Modena, and parts of Bologna […]

Parmigiano Reggiano Broth

This savory broth is the perfect base for vegetarian soups and stews, as well as the ideal way to use up your Parmigiano Reggiano rinds.

parmigiano reggiano pizza

Parmigiano Reggiano Pizza with Parma Ham

This Parmigiano Reggiano pizza is way better than delivery—and it’s just as fast.

pumpkin risotto

Pumpkin Risotto with Parmigiano Reggiano® and Speck

The ultimate fall comfort food, risotto is quite simple to prepare well. This creamy version gets its perfect texture and rich flavor from freshly grated Parmigiano Reggiano and smokey Speck Alto Adige ham.

Support Local Cheese Makers and Mongers!