Parmesan (English Wikipedia)

The Farmer's Magazine. Rogerson and Tuxford. January 1881. p. 32.
Kitchen (Firm), America's Test (2017). Best of Americas Test Kitchen 2018. America's Test Kitchen. p. 283. ISBN 978-1-945256-03-5.
O'Connor, Bernard (2004). The Law of Geographical Indications. London: Cameron May Ltd. p. 136. ISBN 9781874698999. Archived (p. 136) from the original on July 4, 2025.
The Oxford Companion to Cheese. Oxford University Press. October 25, 2016. pp. 148–150, 187–190, 539–541. ISBN 978-0-19-933089-8.
Harper, Douglas; Faccioli, Patrizia (January 15, 2010). The Italian Way: Food and Social Life. University of Chicago Press. p. 187. ISBN 978-0-226-31726-7.
Giovanni Boccaccio, Decamerone VIII 3. The translation quoted here is that by J.M. Rigg Archived 2008-10-14 at the Wayback Machine.
Preedy, Victor R.; Watson, Ronald Ross; Patel, Vinood B., eds. (October 15, 2013). Handbook of cheese in health: Production, nutrition and medical sciences. Human Health Handbooks. Vol. 6. The Netherlands: Wageningen Academic Publishers. p. 264. doi:10.3920/978-90-8686-766-0. ISBN 978-90-8686-211-5. Retrieved May 30, 2014.
Hintz, Martin; Percy, Pam (February 26, 2008). Wisconsin Cheese: A Cookbook and Guide to the Cheeses of Wisconsin – Martin Hintz, Pam Percy – Google Books. Rowman & Littlefield. ISBN 9780762751969. Retrieved May 30, 2014.
Qian, M. C. (April 30, 2007). "Hard Italian cheeses: Parmigiano-Reggiano and Grana Padano". In Weimer, Bart C. (ed.). Improving the Flavour of Cheese. Elsevier. pp. 424–442. ISBN 978-1-84569-305-3.
Santillo, Antonella; Albenzio, Marzia (May 15, 2023). "Sensory Profiles of Very Hard Italian Cheeses and Related Varieties". In Tuohy, John J. (ed.). Sensory Profiling of Dairy Products. John Wiley & Sons. pp. 225–245. ISBN 978-1-119-61921-5. One of the most studied Grana-type cheese related to the Parmigiano Reggiano is named Regganito...

canadianliving.com (Global: low place; English: low place)

Danter, Jennifer (July 24, 2017). "This is the best Italian cheese out there | Canadian Living". www.canadianliving.com. Retrieved April 12, 2025.

citba.org (Global: low place; English: low place)

Justin M. Waggoner (October 12, 2007). "Acquiring a European Taste for Geographical Indications" (PDF). Archived from the original (PDF) on December 6, 2017. Retrieved September 22, 2014.

clal.it (Global: low place; English: low place)

CLAL (Italian dairy consulting company), "Italy: Parmigiano Reggiano Cheese Production" [2]

coldiretti.it (Global: low place; English: low place)

Paoloni, Massimiliano (June 16, 2021). "Contraffazione: con il Covid 100 mld di italian sounding". Coldiretti (in Italian). Retrieved June 14, 2025.

cucineditalia.com (Global: low place; English: low place)

"Parmigiano Reggiano: 6 seconds to make a Dop - Cucine d'Italia". October 20, 2015. Retrieved April 12, 2025.

culturecheesemag.com (Global: low place; English: low place)

McDonough, Molly (July 19, 2017). "Why Copper Vats Matter". Culture: The Word on Cheese.

diningchicago.com (Global: 8,077^th place; English: 5,117^th place)

Zeldes, Leah A. (October 6, 2010). "Eat this! Parmigiano-Reggiano, the king of cheeses". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Archived from the original on December 30, 2010. Retrieved November 17, 2010.

doi.org (Global: 2^nd place; English: 2^nd place)

"parmesan". Oxford English Dictionary (Online ed.). Oxford University Press. doi:10.1093/OED/4470914647. Retrieved August 24, 2025. (Subscription or participating institution membership required.)
Zannoni, Mario (2015). Changes in Production Practices, Trade, and Quality Assessment of Protected Designation of Origin Parmigiano-Reggiano Cheese From XIX To XXI Century. European Association of Agricultural Economists (EAAE) > 145th Seminar, April 14-15, 2015, Parma, Italy. doi:10.22004/ag.econ.200230.
Zannoni, Mario (December 2010). "Evolution of the sensory characteristics of Parmigiano–Reggiano cheese to the present day". Food Quality and Preference. 21 (8): 901–905. doi:10.1016/j.foodqual.2010.01.004.
"TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report". p. 120. In: Stallings, Virginia A.; Harrison, Meghan; Oria, Maria, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy". Dietary Reference Intakes for Sodium and Potassium. pp. 101–124. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. NCBI NBK545428.
Qian, Michael; Reineccius, Gary (2003). "Potent aroma compounds in Parmigiano Reggiano cheese studied using a dynamic headspace (Purge-trap) method". Flavour and Fragrance Journal. 18 (3): 252–259. doi:10.1002/ffj.1194. Archived from the original on January 5, 2013. Retrieved February 23, 2019.
Preedy, Victor R.; Watson, Ronald Ross; Patel, Vinood B., eds. (October 15, 2013). Handbook of cheese in health: Production, nutrition and medical sciences. Human Health Handbooks. Vol. 6. The Netherlands: Wageningen Academic Publishers. p. 264. doi:10.3920/978-90-8686-766-0. ISBN 978-90-8686-211-5. Retrieved May 30, 2014.
Hoffmeyer-Zlotnik, Paula; Lavenex, Sandra; Lutz, Philipp (November 16, 2023). "The Limits of EU Market Power in Migration Externalization: Explaining Migration Control Provisions in EU Preferential Trade Agreements". JCMS: Journal of Common Market Studies. 62 (5): 1351–1378. doi:10.1111/jcms.13563. ISSN 0021-9886. The EU has been actively working to control the international market for many such common names by including protective terms for GIs in international trade agreements.

eataly.com (Global: low place; English: low place)

"Discover Parmigiano Reggiano DOP". Eataly. January 2, 2021. Archived from the original on February 2, 2023. Retrieved April 23, 2021.

ecfr.gov (Global: 5,608^th place; English: 3,261^st place)

Food and Drug Administration, Department of Health and Human Services (April 1, 2006), "§ 133.165: Parmesan and reggiano cheese", Code of Federal Regulations (CFR) Title 21 – Food and Drugs, Chapter I – Food and Drug Administration, Department of Health and Human Services (continued) (Parts 1–1299), Part 133 – Cheeses and related cheese products, United States Government Publishing Office, pp. 338–339

europa.eu (Global: 68^th place; English: 117^th place)

curia.europa.eu

Case C-132/05 Commission v Germany European Commission Legal Service, July 2008 Archived 2019-04-05 at the Wayback Machine

famigliagastaldello.it (Global: low place; English: low place)

"Standard di Produzione Archived 2006-05-13 at the Wayback Machine". Disciplinare del Formaggio Parmigiano Reggiano D.O.P. (fourth paragraph). Famiglia Gastaldello, 2005–2008.

fda.gov (Global: 447^th place; English: 338^th place)

United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on March 27, 2024. Retrieved March 28, 2024.

forbes.com (Global: 54^th place; English: 48^th place)

Olmsted, Larry (November 19, 2012). "Most Parmesan Cheeses In America Are Fake, Here's Why". Forbes. Retrieved March 23, 2020. ... that it has earned the nickname in the dairy industry, the 'king of cheeses'.
Nobel, Carmen (July 1, 2015). "A Bank That Accepts Parmesan As Collateral: The Cheese Stands A Loan". Forbes. Retrieved November 21, 2025.

ft.com (Global: 210^th place; English: 157^th place)

Giusti, Marianna (March 23, 2023). "Everything I, an Italian, thought I knew about Italian food is wrong". Financial Times.

huffpost.com (Global: 378^th place; English: 251^st place)

"7 Genius Uses For Parmesan Rinds". HuffPost. July 14, 2016. Retrieved December 30, 2021.

idsnews.com (Global: low place; English: low place)

Brodsy, Alyson (February 14, 2006). "U.S. cheese maker says it can produce Parmesan faster". Indiana Daily Student. Archived from the original on May 31, 2014. Retrieved May 30, 2014.

ilsole24ore.com (Global: 1,027^th place; English: 3,300^th place)

"Maxi-furto di Parmigiano Reggiano: rubate 2mila forme, 11 arresti" [Parmigiano Reggiano heist: 2000 wheels stolen, 11 arrested] (in Italian). September 24, 2015. Retrieved February 18, 2016.

infomotions.com (Global: low place; English: low place)

Giovanni Boccaccio, Decamerone VIII 3. The translation quoted here is that by J.M. Rigg Archived 2008-10-14 at the Wayback Machine.

italpress.com (Global: low place; English: low place)

Italpress, Agenzia di Stampa (December 2, 2024). "Parmigiano Reggiano, battitura al via per controllare la qualità Agenzia di stampa Italpress". Italpress (in Italian). Retrieved April 12, 2025.

justice.gc.ca (Global: 2,540^th place; English: 1,620^th place)

laws-lois.justice.gc.ca

Legislative Services Branch (February 15, 2023). "C.R.C., c. 870 B.08.033 (1) [S]. (Naming the variety) Cheese". laws-lois.justice.gc.ca.

justice.gov (Global: 918^th place; English: 556^th place)

"Castle Cheese Company Executive Michelle Myrter Sentenced in Adulterated Cheese Case". United States Attorney's Office for the Western District of Pennsylvania (Press release). United States Department of Justice. October 11, 2016. Retrieved August 7, 2023.

lacucinaitaliana.com (Global: low place; English: low place)

"The Touching Story Behind Parmigiano Reggiano Day". La Cucina Italiana. October 27, 2020. Retrieved January 4, 2022.

michellealtenberg.com (Global: low place; English: low place)

"The Best Parmigiano Reggiano Tour". MichelleAltenberg.com. May 23, 2024. Retrieved May 23, 2024.

nih.gov (Global: 4^th place; English: 4^th place)

ncbi.nlm.nih.gov

"TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report". p. 120. In: Stallings, Virginia A.; Harrison, Meghan; Oria, Maria, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy". Dietary Reference Intakes for Sodium and Potassium. pp. 101–124. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. NCBI NBK545428.

pubmed.ncbi.nlm.nih.gov

"TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report". p. 120. In: Stallings, Virginia A.; Harrison, Meghan; Oria, Maria, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy". Dietary Reference Intakes for Sodium and Potassium. pp. 101–124. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. NCBI NBK545428.

oed.com (Global: 360^th place; English: 231^st place)

"parmesan". Oxford English Dictionary (Online ed.). Oxford University Press. doi:10.1093/OED/4470914647. Retrieved August 24, 2025. (Subscription or participating institution membership required.)

parmigianoreggiano.com (Global: low place; English: low place)

Consorzio del Formaggio Parmigiano Reggiano, "The Consortium and its History"[1]
"2018 Export Projects". Consorzio del Formaggio Parmigiano Reggiano. August 2, 2024.

pbs.org (Global: 198^th place; English: 154^th place)

"Trade battle ferments over European cheeses". PBS. March 11, 2014.

pepys.info (Global: low place; English: low place)

See Pepys's diary entry for 4 September, 1666 Archived 2017-05-15 at the Wayback Machine

slate.com (Global: 259^th place; English: 188^th place)

Paskin, Willa "A"; Juusty, Mariana "B"; Grandi, Alberto "C"; Stefanini, Giacomo "D"; Chinoto, Simone "E"; Matteski, Mike "F"; Foster, Aaron "G" (July 12, 2023). "Is the Best Italian Parmesan Made in… Wisconsin?". Slate Magazine. transcript

theguardian.com (Global: 12^th place; English: 11^th place)

McMahon, Barbara (December 3, 2006). "It's hard cheese for Parmesan producers targeted by Mafia". The Guardian. Retrieved February 18, 2016.
Amy Fleming (April 9, 2013). "Umami: why the fifth taste is so important". Word of Mouth blog. The Guardian. parmesan is probably the most umami ingredient in western cookery

thephcheese.com (Global: low place; English: low place)

"Parmesan vs. Parmigiano: What's the Difference?". March 26, 2018.

thespruceeats.com (Global: 4,538^th place; English: 2,795^th place)

Meier, Jennifer. "Learn the Difference Between Parmesan and Parmigiano Reggiano". The Spruce Eats. Archived from the original on August 2, 2024. Retrieved March 23, 2020.

upenn.edu (Global: 702^nd place; English: 520^th place)

languagelog.ldc.upenn.edu

"Language Log » How to pronounce "parmesan"". Retrieved August 24, 2025.

usatoday.com (Global: 41^st place; English: 34^th place)

usatoday30.usatoday.com

Cox, James (September 9, 2003). "What's in a name?". USA Today. Retrieved November 27, 2014.

usdec.org (Global: low place; English: low place)

blog.usdec.org

Auricchio, Errico (July 14, 2015). "Why Europe Must not own 'Parmesan' and 'Feta'". The U.S. Dairy Exporter Blog: Market Analysis, Research & News. U.S. Dairy Export Council. Retrieved June 23, 2025.

web.archive.org (Global: 1^st place; English: 1^st place)

Case C-132/05 Commission v Germany European Commission Legal Service, July 2008 Archived 2019-04-05 at the Wayback Machine
O'Connor, Bernard (2004). The Law of Geographical Indications. London: Cameron May Ltd. p. 136. ISBN 9781874698999. Archived (p. 136) from the original on July 4, 2025.
Zeldes, Leah A. (October 6, 2010). "Eat this! Parmigiano-Reggiano, the king of cheeses". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Archived from the original on December 30, 2010. Retrieved November 17, 2010.
"Standard di Produzione Archived 2006-05-13 at the Wayback Machine". Disciplinare del Formaggio Parmigiano Reggiano D.O.P. (fourth paragraph). Famiglia Gastaldello, 2005–2008.
Meier, Jennifer. "Learn the Difference Between Parmesan and Parmigiano Reggiano". The Spruce Eats. Archived from the original on August 2, 2024. Retrieved March 23, 2020.
"Discover Parmigiano Reggiano DOP". Eataly. January 2, 2021. Archived from the original on February 2, 2023. Retrieved April 23, 2021.
Giovanni Boccaccio, Decamerone VIII 3. The translation quoted here is that by J.M. Rigg Archived 2008-10-14 at the Wayback Machine.
See Pepys's diary entry for 4 September, 1666 Archived 2017-05-15 at the Wayback Machine
United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on March 27, 2024. Retrieved March 28, 2024.
"I Know What I Like: Understanding Odor Preferences". The Fragrance Foundation, 2008.
Justin M. Waggoner (October 12, 2007). "Acquiring a European Taste for Geographical Indications" (PDF). Archived from the original (PDF) on December 6, 2017. Retrieved September 22, 2014.
Brodsy, Alyson (February 14, 2006). "U.S. cheese maker says it can produce Parmesan faster". Indiana Daily Student. Archived from the original on May 31, 2014. Retrieved May 30, 2014.
"Europe's claims about cheese curdle the blood in Wisconsin". Baltimore Sun. September 7, 2003. Archived from the original on June 24, 2021.

wiley.com (Global: 222^nd place; English: 297^th place)

www3.interscience.wiley.com

Qian, Michael; Reineccius, Gary (2003). "Potent aroma compounds in Parmigiano Reggiano cheese studied using a dynamic headspace (Purge-trap) method". Flavour and Fragrance Journal. 18 (3): 252–259. doi:10.1002/ffj.1194. Archived from the original on January 5, 2013. Retrieved February 23, 2019.

worldcat.org (Global: 5^th place; English: 5^th place)

search.worldcat.org

Hoffmeyer-Zlotnik, Paula; Lavenex, Sandra; Lutz, Philipp (November 16, 2023). "The Limits of EU Market Power in Migration Externalization: Explaining Migration Control Provisions in EU Preferential Trade Agreements". JCMS: Journal of Common Market Studies. 62 (5): 1351–1378. doi:10.1111/jcms.13563. ISSN 0021-9886. The EU has been actively working to control the international market for many such common names by including protective terms for GIs in international trade agreements.

Parmesan (English Wikipedia)

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