Parmigiano Reggiano cheese is a hard, dry cheese made in Italy. In fact, the name is trademarked and only cheese from a certain region - mostly around the areas of Parma, Reggio Emilia, Modena, Bologna and Mantua in Italy - can officially be called Parmigiano Reggiano. Similar cheeses made outside this area are called simply parmesan cheese. The cheese has been produced in the same way for the past 800 years. The Consorzio del Formagio Parmigiano Reggiano has published a "multimedia journey" on their website that takes you through the steps of making this cheese. To summarize the process, however, a blend of whole and part skim milk is cooked in huge copper kettles, to which a cultured whey starter is added. This starter contains the precise bacteria needed to start the development of the cheese and is refreshed every day from the prior day's cheese making. Rennet, a thickening enzyme, is added and the cheese mixture is heated gently to expel water from the curds. The partially dry cheese is molded, salted and finally set to age. Parmigiano Reggiano should age for over 24 months to develop optimum flavor and texture, though the minimum aging is 12 months.

The cheese should appear dry and straw colored, with a crumbly texture. The ideal cheese of this type should have a rich, sweet flavor. Experts can taste (and identify) the feeds and areas the cows that produce the milk are from because it carries through to the final product. It is not necessary to be an expert to enjoy the flavor of Parmigiano Reggiano, however. Its distinctive, delicious flavor can be used to enhance many dishes, and it often only takes a little bit of finely grated cheese to take a dish to a new level of great taste. The best way to sample this cheese is to buy a fresh chunk of it at your grocer and grate it just before you intend to use it, when its flavor will be at its peak.

• Pasta with Butter, Parmesan and Nutmeg
• Torta di Riso e Spinaci
• Parmesan Mushroom Tarts
• Parmesan Biscuits
• Wicked Salad Dressing