Parmesan Cheese is a hard, fat granular cheese which is cooked and not pressed like other cheeses. Parmesan term is used in English language, however, the original term for the cheese is Parmigiano-Reggiano. It is named after the producing areas of Parma, Modena, Bologna, Reggio Emilia, in Emilia-Romagna, and Mantova, in Lombardy, Italy. Parmesan is used as a common term for cheeses, duplicating true Parmesan cheese, especially outside Europe. In Europe, the Parmesan name is graded as a protected designation of origin.

Parmesan Cheese is made from raw cow's milk. Usually, cows have to be fed only on grass or hay to get grass fed milk for making this type of cheese. The authentic Parmigiano-Reggiano cheese has a sharp, complex fruity taste and a little gritty texture. Parmesan cheese is significantly harder the farther it gets from its center, and is extremely hard near the crust. However, this harder portion doles out the best grated cheese which is more aromatic and tasty than the cheese grated from softer portions.