Parmesan cheese, known in Italy as Parmigiano Reggiano, is a variety of Italian cheese with a grainy appearance known under the generic name of Grana,

It is a cow's milk cheese, pressed and cooked, matured for at least 12 months, with a fruity and typical taste. Unchanged for seven centuries, Parmigiano Reggiano was sung by Boccaccio in his Decameron; the author speaks of Cocagne in 1348, where there was a mountain all made of Parmesan on which there are people who do nothing but eat macaroni and ravioli

which confirms that Parmesan has long been a favourite on the Italian table for seasoning pasta.

Introduced into France by the Duchess of Parma, who crossed the border to marry a grandson of Louis XIV, Parmigiano Reggiano quickly made its way into French kitchens.

Talleyrand sprinkled it on his soup to the great astonishment of his relatives. The texture of Parmesan is very firm, grainy and melts in the mouth. Its very aromatic flavour is robust, salty and slightly spicy.

The differences in taste of each type of Parmesan cheese depend on the refining process and its duration.