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 whose milk this cheese is made yield a great quantity of it. Of this cheese there are three sorts; the fromaggio di forma, about two palms in diameter, and seven or eight inches thick; and the fromaggio di rilievo 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.