Reggiano
Reggiano, which is nearly the same as Parmigiano and Emiliano, is one
of the subvarieties of Grana, the hard Italian cheeses used for grating.
It was first made in Reggio Emilia, Italy from April through November.
It is now also made in other countries, including the United States. In
the
United States, and sometimes in Italy, it is commonly called Parmesan, or
Reggiano Parmesan.
Reggiano is made by much the same method as is used in making the
othe grana-type cheeses. (See Parmesan.) Reggiano is cylindrical, with
plane faces; the cheeses weigh from 55 to 66 pounds. It is softer and
finer-
textured than Lodigiano, contains more fat, is pressed, and is faster
curing.
It is cured not less than 14 months and usually not more than 2 years.
(See
Grana, Parmigiano, and Lodigiano.)
from USDA Handbook No. 54, Cheese Varieties and Descriptions, 1953.
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