Parmigiano-Reggiano is a hard granular cheese, cooked but not pressed, named after the producing areas near Parma, Reggio Emilia, Italy. Under Italian law only cheese produced in these provinces may be labelled "Parmigiano-Reggiano". European law classifies the name as a protected designation of origin. Parmigiano is the Italian adjective for Parma. Reggiano is the Italian adjective for Reggio Emilia. The name Parmesan is also used for cheeses which imitate Parmigiano-Reggiano. Parmigiano-Reggiano is made from raw cow's milk. The whole milk of the morning milking is mixed with the naturally skimmed milk (it is left in large shallow tanks to allow the cream to separate) of the previous evening's milking, resulting in a part skim mixture. Starter whey is added and Calf rennet is added, and the mixture is left to curdle. The curd is then broken up mechanically into small pieces (around the size of rice grains). The compacted curd is collected in a piece of muslin before being divided in two and placed in moulds. There 290 gallons of milk per vat, producing two cheeses each. The curd making up each wheel at this point weighs around 100 lbs. The remaining whey in the vat was traditionally used to feed the pigs from which "Prosciutto di Parma" (cured Parma ham) was produced.