How is Parmigiano Reggiano made? What makes it special? Include where it is from and any regulations put on the cheese. Make it at least 150 words.
system
parmigiano rejigiano kaise banaaya jaataa he?kya yah khaas banaata he?isamen shaamil karen ki yah kahaan se he or kisi bhi niyam ko paneer par rakhaa gaya he.ise kam se kam 150 shabd banaaen.
user
Parmigiano Reggiano ek bahut hi vishesh paneer he jo keval teen samagriyon kaa upyog karke italy ke bheetar ek vishesh kshetra main banaaya gaya he.in samagriyon main namak, doodh or renet shaamil hai jo doodh ko garm karne or dhire -dhire dahi banane ke liye doodh ko garm karne or renet main jodne ke saath shuru hone vaali ek vishesh prakriya main sanyukt hote hai.in dahi ko tab le jaaya jaataa he or chote tukdon main tod diya jaataa he or sansaadhit kiya jaataa he taaki ve ek hi tukade main ban saken jo baad main pahiyon main banataa he or ek khaare pani kii khili main duboya jaataa he.pahiyon ko dubone ke baad unhen kam se kam 12 maheene tak vruddh hona chahie.yah paneer kaaphi kuch niyamon ke saath aata he kyonki gaayon kaa utpaadan karne vaali gaayon ko keval sthaneey rup se forjed saag, ghaas or ghaas kaa utpaadan kiya ja saktaa he.ise parmigiano regino ke rup main bhi nahin bechaa ja saktaa he jab tak ki yah ek kathor pareekshan prakriya paas nahin karata he.jis kshetra main iskaa utpaadan kiya jaataa he, vah bhi atyadhik viniyamit hota he kyonki ise keval 5 italvi praanton main banaaya ja saktaa he, jahaan lagbhag 1000 varshon ke liye parmigiano regino kaa utpaadan kiya gaya he.
assistant
<|system|>
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<|user|>
parmigiano rejigiano kaise banaaya jaataa he?kya yah khaas banaata he?isamen shaamil karen ki yah kahaan se he or kisi bhi niyam ko paneer par rakhaa gaya he.ise kam se kam 150 shabd banaaen.</s>
<|assistant|>
Parmigiano Reggiano ek bahut hi vishesh paneer he jo keval teen samagriyon kaa upyog karke italy ke bheetar ek vishesh kshetra main banaaya gaya he.in samagriyon main namak, doodh or renet shaamil hai jo doodh ko garm karne or dhire -dhire dahi banane ke liye doodh ko garm karne or renet main jodne ke saath shuru hone vaali ek vishesh prakriya main sanyukt hote hai.in dahi ko tab le jaaya jaataa he or chote tukdon main tod diya jaataa he or sansaadhit kiya jaataa he taaki ve ek hi tukade main ban saken jo baad main pahiyon main banataa he or ek khaare pani kii khili main duboya jaataa he.pahiyon ko dubone ke baad unhen kam se kam 12 maheene tak vruddh hona chahie.yah paneer kaaphi kuch niyamon ke saath aata he kyonki gaayon kaa utpaadan karne vaali gaayon ko keval sthaneey rup se forjed saag, ghaas or ghaas kaa utpaadan kiya ja saktaa he.ise parmigiano regino ke rup main bhi nahin bechaa ja saktaa he jab tak ki yah ek kathor pareekshan prakriya paas nahin karata he.jis kshetra main iskaa utpaadan kiya jaataa he, vah bhi atyadhik viniyamit hota he kyonki ise keval 5 italvi praanton main banaaya ja saktaa he, jahaan lagbhag 1000 varshon ke liye parmigiano regino kaa utpaadan kiya gaya he.</s>
