Parmigiano Reggiano is often called an aliment. And that alone should have you wondering how we could find parmesan cheese as cheaply as we do in stores across the US. Well, most of what is called parmesan, is most often, not Parmigiano Reggiano. It is "something"! Something edible that we have gotten used to, but not the cheese from Italy, that is considered the King of Cheeses. Made from raw cows milk, 16 litres of milk yield 1 kilo of "real" parmesan/parmigiano. It is packed with protein, vitamins and rich amounts of calcium and phosphorous. Look for the markings on the rind shown above. If they are not there, the cheese is not parmesan. Save parmigiano rinds to use as bones for a vegetable stock.