Peter Aitken wrote:

>
> > "Parmesan" is just an English (and some other languages) spelling of
> > "Parmigiano (Reggiano)". The name drives from "Parma" and "Reggio
> > Emilia", in the general region of which the cheese is produced.
> >
> > Victor
>
> And, as you probably already know, there is no substitute for the genuine
> article.

When I discovered freshly grated Parmesan there was no going back to the
canned crap. Due to the high cost of the real McCoy Parmigiano Reggiano I
tried a local made "Parmesan" cheese. It was about half the price, but I was
not impressed with it and went back to the real stuff.