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Parmigiano-Reggiano or Parmesan, is a hard granular cheese, cooked but not pressed, named after the producing areas near Parma, Reggio Emilia, Modena, and Bologna, and Mantova, Italy. Under Italian law only cheese produced in these provinces may be labeled “Parmigiano-Reggiano,” while European law classifies the name as a protected designation of origin.

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