Cheese of the week Pt. 2

This week, I shall introduce the hard stinking Parmesan cheese, hard and creamy looking, Parmesan cheese can easily be mistaken for a bar of soap if not fot its give away stench.
Well, have fun reading about this good ol' stinker!

Parmesan Cheese
[PAHR-muh-zahn]

This hard, dry cheese is made from skimmed or partially skimmed cow's milk. It has a hard, pale-golden rind and a straw-colored interior with a rich, sharp flavor. There are Parmesan cheeses made in Argentina, Australia and the United States, but none compares with Italy's preeminent Parmigiano-Reggiano, with its granular texture that melts in the mouth. Whereas the U.S. renditions are aged 14 months, Parmigiano-Reggianos are more often aged 2 years. Those labeled stravecchio have been aged 3 years, while stravecchiones are 4 years old. Their complex flavor and extremely granular texture are a result of the long aging. The words Parmigiano-Reggiano stenciled on the rind mean that the cheese was produced in the areas of Bologna, Mantua, Modena or Parma (from which the name of this cheese originated). Parmesans are primarily used for grating and in Italy are termed grana, meaning "grain" and referring to their granular textures. Pregrated Parmesan is available but doesn't compare with freshly grated. Both domestic and imported Parmesans are available in specialty cheese stores, Italian markets and many supermarkets.