On this Wikipedia the language links are at the top of the parmesan crusted pork chops with mayo across from the article title. Italian hard, granular cheese produced from cows’ milk and aged at least 12 months. It has been called the “King of Cheeses”.

This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Parmigiano Reggiano is made from unpasteurised cows’ milk. The cheese is put into a stainless steel, round form that is pulled tight with a spring-powered buckle so the cheese retains its wheel shape. After a day or two, the buckle is released and a plastic belt imprinted numerous times with the Parmigiano Reggiano name, the plant’s number, and month and year of production is put around the cheese and the metal form is buckled tight again. At 12 months, the Consorzio Parmigiano Reggiano inspects every wheel.

The cheese is tested by a master grader who taps each wheel to identify undesirable cracks and voids within the wheel. Wheels that pass the test are then heat-branded on the rind with the Consorzio’s logo. Traditionally cows are fed only on grass or hay, producing grass-fed milk. Only natural whey culture is allowed as a starter, together with calf rennet. The only additive allowed is salt, which the cheese absorbs while being submerged for 20 days in brine tanks saturated to near-total salinity with Mediterranean sea salt.