In the United States, the term Parmesan is bandied about, broadly referring to hard grating Italian-style cows’ milk cheese that often tops off pasta and pizza. By contrast, trademark reserved only for those Parmesans produced in Parma, Reggio Emilia, Modena, Mantua, and Bologna.

As with so many cheeses, Parmigiano-Reggiano’s name reflects its origin, in this case Parma and Reggio Emilia. Both are located in the Emilia-Romagna region of Italy, an area that is perhaps Italy’s most storied gastronomic hub.  In addition to the namesake cheese, prosciutto, balsamic vinegar and tortellini are among the edible treasures that originated there.  

Other regions of Italy produce a cheese that is similar in many ways to the famed Parmigiano-Reggiano. Because it is not produced in the sanctioned area and doesn’t necessarily follow the same guidelines, it can’t be stamped with the seal of authenticity. These cheeses go by the name of grana padano.