a sort of cheese much esteemed among the Italians; so named from the duchy of Parma where it is made, and whence it is conveyed to various parts of Europe.

The excellent pasture-grounds of this country are watered by the Po; and the cows from whole milk this cheese is made yield a great quantity of it. Of this cheese there are three sorts; the fromaggio di formaggio, about two palms in diameter, and seven or eight inches thick; and the fromaggio di ribioli and di ribolini, which are not so large. This cheese is of a saffron-colour; and the best is kept three or four years. See CHEESE.