Parmesan is a hard, aged Italian cheese with a sharp, nutty flavor and a grainy texture that crumbles when you break it. The authentic version, called Parmigiano-Reggiano, comes from specific regions of Italy and takes at least 12 months to age, though many wheels age for two years or longer. During this time, the cheese develops tiny crunchy crystals that give it a satisfying texture.

You'll often see Parmesan grated over pasta, stirred into risotto, or sprinkled on Caesar salad. Because of its strong flavor, a little goes a long way: just a tablespoon can transform a bowl of plain noodles into something delicious. Italian cooks also add the hard rinds to soups and sauces for extra flavor.

Real Parmigiano-Reggiano has strict production rules: it must use specific ingredients, follow traditional methods, and come from the designated regions. A whole wheel can weigh up to 80 pounds and takes about 130 gallons of milk to make.

While pre-grated Parmesan in a shaker is convenient, freshly grated Parmesan from a wedge tastes significantly better and melts more smoothly.