Having lived in Italy for 10 years, I'm very familiar with what authentic parmesan ... the cheese, a date stamp, and the letters "DOP." Another dead giveaway is the red and yellow DOP label ...

Mashable bites into a creamy, nutty, gooey, and sometimes stinky world during our first-ever Cheese ... Parm you shake onto pizza, for example. (To be fair, that is more powdery than the Kraft ...

Buy fresh parmesan where possible; the taste is far superior to pre-packed cheese – and avoid ready ... It's worth reading parmesan labels and quizzing cheesemongers on the age of their parmesan.