All About Parmegiano Reggiano
Here is a fun little video all about Parmegiano Reggiano, or Parmesan cheese. She touches on all the key topics - how to find the real deal, what makes it so special, how much to use, the importance of adjusting salt in the recipe when using "Parm", how to wrap it and store it properly. Good stuff and all in just over 3 minutes! Woohoo! Enjoy!
From Wikipedia, the free encyclopediaParmigiano-Reggiano Italian pronunciation: [ˌparmiˈdʒaːno redˈdʒaːno]), or Parmesan cheese, is a hard, granular cheese.
It is named after the producing areas, which comprise the Provinces of Parma, Reggio Emilia, Bologna (only the area to the west of the river Reno), Modena (all in Emilia-Romagna), and Mantova (in Lombardia, but only the area to the south of river Po), Italy. Under Italian law, only cheese produced in these provinces may be labelled "Parmigiano-Reggiano", and European law classifies the name, as well as the translation "Parmesan", as a protected designation of origin. Parmigiano is the Italian adjective for Parma and Reggiano that for Reggio Emilia. In the U.S., Canada, and other countries, the name "Parmesan" is generally only used for cheeses similar to Parmigiano-Reggiano, with the full Italian name used for "true" Parmigiano-Reggiano.