Parmigiano Reggiano
also called Parmesan
A 38 kg wheel, twelve months minimum, and a hammer test before it can be sold.
Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.
Made from raw milk in a defined stretch of Emilia-Romagna, in copper vats, with no additives beyond salt and calf rennet. Each wheel is inspected at twelve months by a grader who taps it with a small hammer and listens; wheels with hidden cracks lose the rind stencil and are sold as something else.
The crunch is tyrosine, an amino acid crystallising out over years. The flavour is savoury enough to be a seasoning in its own right, and the rind belongs in a pot of soup, not the bin.
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