A hard, aged Italian cheese made from cow's milk that has a sharp, salty flavor and is often grated over pasta dishes.
From Italian 'Parmigiano,' referring to the Parma region of northern Italy where this cheese originated in the 13th century. The name literally means 'from Parma,' with the suffix '-ano' indicating origin. It became known as 'Parmesan' in English through French and Italian trade.
Parmesan is protected by Italian law—only cheese made in specific regions with specific methods can legally be called 'Parmigiano-Reggiano,' making it one of the world's most carefully guarded recipes. That grainy texture comes from crystallized amino acids that develop over 24-36 months of aging, creating tiny flavor bombs when you bite down.
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