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Parmigiano-Reggiano, commonly known as Parmesan cheese, is a hard, granular Italian cheese produced from the milk of grass-fed cows in the Emilia-Romagna region of northern Italy. The cheese is aged for a minimum of 24 months, developing a complex, nutty flavor profile with subtle sweet undertones and a distinctive crystalline texture resulting from the precipitation of calcium lactate crystals throughout the paste. The cheese has a pale golden color and a natural brown rind. Protected Designation of Origin (PDO) status restricts authentic Parmigiano-Reggiano production to specific provinces and defines strict production standards, including prohibition of silage and requirement for specific bacterial cultures and natural whey cultures.

Non-PDO versions produced elsewhere, while sometimes labeled "Parmesan," differ in production methods and aging protocols. The cheese develops its characteristic umami-rich depth through enzymatic proteolysis during aging, creating a complex matrix of free amino acids and peptides that define its sensory profile.

Parmesan is a foundational ingredient in Italian cuisine and globally recognized for its ability to impart savory depth to both hot and cold preparations. It is classically grated over pasta dishes, risotto, and soups, particularly in Northern Italian preparations such as minestrone and orzotto. The cheese's granular texture and intense umami character make it ideal for finely grating over vegetables, salads, and grain bowls. Beyond Italian cooking, Parmesan serves as a flavor amplifier in European and American cuisine, used in gratins, breaded dishes, and cream sauces. Wedges of aged Parmigiano-Reggiano are also served as a table cheese with aged balsamic vinegar and fresh fruit. The cheese pairs exceptionally well with aged balsamic vinegar, prosciutto, and fresh herbs such as basil and oregano.