Parmigiano Reggiano (or Parmesan cheese as it is called in English) is considered to be among the top cheeses by cheese connoisseurs. European PDO designation states that for a cheese to be called as Parmigiano Reggiano, it has to be produced from cows grazing on fresh grass and hay. The cheese is named after the provinces in which it is made, namely Provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua.
True Parmesan cheese bears an official stamp indicating where and when it was produced. It has a hard, gritty texture and is fruity and nutty in taste. Cheeses mocking Parmesan or inferior Parmesan may have a bitter taste. Parmigiano Reggiano cheese is mostly grated over pastas, used in soups and risottos. It is also eaten on its own as a snack.