Parmesan cheese of Parmigiano-Reggiano is a hard and granular cheese which originated from Italy. Its name came from the area wherein it was commonly produced – Parma, Reggio, Emilia, Bologna, Modena and Mantua. This is the reason why under Italian Law, only the cheese produced from these areas can be labelled as Parmigiano-Reggiano.
There are many uses of parmesan cheese and it is grated as toppings over pasta dishes and sometimes, salads. When a recipe calls for grated parmesan cheese, you may choose from the following substitutes: Grana Padano, BelGioioso American Grana, Dry Jack, Pecorino, Reggianito, Asiago Cheese, Romano Cheese, Sapsago Cheese, Cotija Cheese, Manchego, and Soy Parmesan. My main favorite is the Romano Cheese because it is saltier and nuttier than parmesan cheese.
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