Parmigiano-Reggiano's a hard, granular cheese, cooked but not pressed, named after the producing areas of Parma, Reggio Emilia, Modena, Bologna, in Emilia-Romagna, and Mantova, in Lombardy, Italy. Parmigiano's the Italian adjective for Parma, with the Italian name becoming widely used in British English due to the EU restrictions; the French version, Parmesan,'s used in American English. The term Parmesan's also loosely used as a common term for cheeses imitating true Parmesan cheese, especiall… (More on Parmigiano-reggiano)