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A hard Italian cow's-milk cheese made in the provinces of Parma, Reggio Emilia, Mantua, Modena, and Bologna. It is produced in extremely large drum shapes, and although it is most familiar in grated form, strewn with abandon over a variety of Italian soups, pastas, and other dishes, when young it is delicious eaten whole, as a dessert cheese. Its full name in Italian is Parmigiano Reggiano, but in English it has been familiar under the anglicized name Parmesan since at least the early sixteenth century.

Subjects: Medicine and Health.

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