Parmesan



[pahr-muh-zahn, -zan, -zuh n; pahr-muh-zahn, -zan] /ˈpɑr məˌzɑn, -ˌzæn, -zən; ˌpɑr məˈzɑn, -ˈzæn/

adjective
1.
of or from Parma, in northern Italy.
noun
2.
(sometimes lowercase). Also called Parmesan cheese. a hard, dry variety of Italian cheese made from skim milk, usually grated and sprinkled over pasta dishes and soups.
/ˌpɑːmɪˈzæn; ˈpɑːmɪˌzæn/
adjective
1.
of or relating to Parma or its inhabitants
noun
2.
a native or inhabitant of Parma
n.

type of dry, hard cheese, 1550s, from Italian Parmegiano “of Parma,” from Parma, city in northern Italy, one of the places where the cheese is made. Full form parmeson chese is recorded from 1510s. The place name ultimately is Etruscan.

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  • Parmigiana

    [pahr-muh-zhah-nuh, -zhahn; Italian pahr-mee-jah-nah] /ˌpɑr məˈʒɑ nə, -ˈʒɑn; Italian ˌpɑr miˈdʒɑ nɑ/ adjective, Italian Cookery. 1. cooked with Parmesan cheese: veal parmigiana; eggplant parmigiana.

  • Parmigianino

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  • Parmigiano-reggiano

    noun a premium aged hard dry cow’s-milk cheese; also called Genuine Parmesan , Parmigiano Word Origin produced in the areas of Reggio Emilia, Bologna, Mantova, Modena, or Parma Usage Note cooking

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