Genuine Parmigiano-Reggiano is made only in the Emilia-Romagna region of northern Italy, following stringent guidelines. The milk used to make the cheese comes from cows that spend most of their days grazing in grassy meadows. It must be made from April 15 to November 11 so that the cows from which the milk comes can graze only on fresh grass. It must be aged for a minimum of 14 months (though most are aged for 2 years) in wheels that weigh at least 66 pounds. The result is a pricey but incomparable cheese with an intensely nutty flavor and a texture that simply can’t be duplicated by the knockoffs. Parmigiano-Reggiano not only provides delicious, nutty chunks for nibbling, but it also begs to be grated so its flavor can be included in risottos, pastas, salads and whatever else needs a cheesy flavor boost.