In addition to being produced in specific Italian regions, Parmesan cheese is made exclusively with the milk of cows bred in the same area - a mix of Italian Frisona, Bianca Modenese, brown, and red cows. This means that within the EU, only cheese made in the traditional production locations of the Northern Italian provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua may be called and sold as Parmesan or Parmigiano Reggiano ( 2). Unlike most other types of cheese, it has a protected designation of origin (PDO) set by the European Union (EU) ( 2). It has a crumbly, grainy texture and may vary in color from light to dark yellow. Parmesan cheese is an Italian cheese with a characteristically strong and nutty flavor that may be sweet, salty, and bitter at the same time.
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