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parmesan
Parmigiano-Reggiano is a har, fat granular cheese, cooked but not pressed, named after the producing areas of Parma, Reggio Emilia, Modena, Bologna, in Emilia-Romagna, and Mantova, in Lombardy, Italy.
Trivia about parmesan
The Reggiano type of this hard, dry cheese is one of the best for grating over pasta
Called the world's most famous grating cheese, it was first made in the area of Parma