Certified Cheese Professional Practice Exam 2025 - Free Cheese Expert Practice Questions and Study Guide

Parmigiano-Reggiano is a hard, granular cheese from Italy known for its rich, savory flavor and versatility, particularly in pasta dishes. This cheese is often grated and used as a topping for various types of pasta, enhancing the overall taste of the dish. The aging process of Parmigiano-Reggiano, which can last from 12 months to several years, contributes to its complex flavors and firm texture, making it ideal for grating.

Gorgonzola, while also an Italian cheese, is a blue cheese with a stronger flavor profile that is less commonly used in traditional pasta dishes. Brie, a soft French cheese, has a creamy texture that does not lend itself as well to pasta applications. Feta is a brined cheese from Greece that is more commonly associated with salads and Mediterranean dishes rather than Italian cuisine. Therefore, Parmigiano-Reggiano stands out as the cheese most synonymous with pasta in Italy.