Parmigiano reggiano
Known to most as Parmesaan, with the name parmesan being loosely thrown around it is actually a law that only Parmigiano reggiano can be called by that name in regards to the province in which it was created.
Made from unpasteurised cows milk the craft of making Parmigiano reggiano is considered and art. Usually brined for around 3 weeks and then dry aged for 12 months Parmigianno reggiano is not to be mistaken for the grated stuff in packets at the supermarket!