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Parmigiano Reggiano from Parma - Italy

Parmigiano Reggiano Parmesan cheese wheels are seen in the brine tub at Caseificio San Bernardino, in Tortiano, Parma, Italy, July 17, 2025. Italy's renowned Parmigiano Reggiano cheese is made from cow's milk and produced exclusively in certain regions of northern Italy. Photo by Alberto Lingria/Xinhua/ABACAPRESS.COM

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Australian risotto sets Guinness World Record

SYDNEY, Australia - Some of Australia's leading chefs are in work to cook what would become the world's largest risotto on Sydney's harbor-side on Nov. 26. The recipe for the risotto, which was put on the Guinness Book of Records, included 1,600 kilograms of rice, 4,400 liters of vegetable stock, 800 kg of peas, 1.5 kg of saffron, 80 liters of olive oil, 320 kg of butter, 320 kg of parmesan cheese, 240 kg of diced onion, 160 kg of diced celery, 20 kg of crushed garlic and 2 kg of both salt and pepper.

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Parmesan cheese has production info carved on surface

Each lump of Parmesan cheese has information, such the place and date of production, engraved on its surface as seen in this photo taken on May 4, 2015. The name Parmesan is protected by the European Union scheme of geographical indications on which Japan modeled its own GI system put into effect on June 1. (Kyodo) ==Kyodo

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Italy's Parma retains traditional method of making Parmesan cheese

The traditional method of making Parmesan cheese only from cow milk and salt, launched 900 years ago, continues in Parma, northern Italy, as seen in this photo taken on May 4, 2015. The name Parmesan is protected by the European Union scheme of geographical indications on which Japan modeled its own GI system put into effect on June 1. (Kyodo) ==Kyodo

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Cheese-sprinkled deer meat dish served at gibier restaurant

This is a parmesan cheese-sprinkled deer meat dish served at the "Wana" gibier (wild game meat) restaurant in Tokyo's Gotanda district photographed on May 15, 2015. (Kyodo) ==Kyodo

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Australian risotto sets Guinness World Record

SYDNEY, Australia - Some of Australia's leading chefs are in work to cook what would become the world's largest risotto on Sydney's harbor-side on Nov. 26. The recipe for the risotto, which was put on the Guinness Book of Records, included 1,600 kilograms of rice, 4,400 liters of vegetable stock, 800 kg of peas, 1.5 kg of saffron, 80 liters of olive oil, 320 kg of butter, 320 kg of parmesan cheese, 240 kg of diced onion, 160 kg of diced celery, 20 kg of crushed garlic and 2 kg of both salt and pepper. (Kyodo)