Known as “The King of Cheese,” Parmigiano-Reggiano has been made the same way for over nine centuries, using raw milk aged for an average of 24 months. Production is limited to the Italian provinces of Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna, and is highly regulated by the D.O.C., a set of Italian laws enacted to preserve the traditions and quality of Italian food and wine. Close imitations are made elsewhere, but for the real thing, check the rind for the dotted marks of the D.O.C. Parmigiano-Reggiano has an intense, sharp flavor and granular structure unmatched by other cheeses. A little goes a long way!

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