PARMIGIANO-REGGIANO

Parmigiano-Reggiano cheese is a semi-fat grainy cooked cheese, made with milk from cows fed with forage grass. Milk milked in the evening and in the morning, rested and semi-skimmed, is used to produce Parmigiano-Reggiano; during processing the use of anti-fermentation substances is not allowed. Cylindrical in shape, with a height of 18-24 cm and a diameter of 35-45 cm, each form can weigh from 24 to 40 Kg. Parmigiano-Reggiano is typically produced in the areas of the provinces of Parma, Reggio Emilia, Modena, Mantova (to the right of the river Po) and Bologna (to the left of the river Reno). There is a product Consortium, created in 1954, born from the ancient Inter-sanctioned Voluntary Consortium founded in 1934 and headquartered in Reggio Emilia.

PROCESSING

A careful and crafts, always the same through the centuries, has led to the supremacy of this product, as pointed out by the Consortium of Parmigiano-Reggiano: "We say it is" unique "in the strictest sense of the word. Indeed, there is another cheese that can be said to be his equal, even if there are that they tend to imitate, with the only result of emphasizing the unbridgeable difference. "Quality" of parmigiano-Reggiano cheese is a result of many factors, which are also unique: the milk typical of the area, the craftsmanship unchanged for seven centuries, the natural aging process, the strict control. the result is excellence in flavor, nutritional value and in a great "authenticity", even in this the parmigiano-reggiano is unique, because if it was absolutely genuine, would not be Parmigiano-Reggiano. production of Parmigiano-Reggiano, typical, as we have said, a restricted portion of the territories of Emilia is seasonal: it starts on the 1st of April and ends l 'November 11. It takes 16 liters of milk selected to obtain 1 kg of Parmigiano-Reggiano. After bringing the raw milk at a temperature of 33 ° C, are added serum and calf rennet. The mixture coagulates in a matter of 10-15 minutes and, before proceeding with the cooking at 45 ° C, the curd is broken. Continuing to mix the pieces of curd, it continues to raise the temperature up to 55 ° C. After 30 minutes of rest, we extract the mixture with a piece of hemp and you place it in the molds (round molds), for a first pressing . A few hours later, the cloth is removed, and placing the dies for stamping data on the crust. Over the following 25-30 days, the cheese is put in tanks for salting in a brine bath. Start, then, the maturation phase (30-90 days), during which the forms, placed in large warehouses are constantly brushed and turned.

SEASONING

Parmigiano-Reggiano aging lasts for at least one year and may continue up to three. Parmigiano-Reggiano is defined "new" when it is produced during the current year or the year before; "old" when its age ranges from 18 to 24 months and "aged" when it passed at least two summers (24 to 36 months). The first "Voluntary Consortium between the producers of cheese" was born in 1927, but it was only in 1951 that a law is approved to protect this cheese: in Stresa, during the International Conference, nine countries stipulate the exclusive use of names of 22 cheeses, including Parmigiano-Reggiano, by only their producers in the areas of origin. The Parmigiano-Reggiano has also been awarded the DOP community  (protected origin).

Parmigiano-Reggiano IN THE KITCHEN

The fineness and delicacy of Parmigiano-Reggiano's flavor make this cheese a fundamental element of many Italian dishes. Its high digestibility, combined with important nutritional components, makes this product particularly suitable for children diet and atheltes.  Parmigiano-Reggiano has always been used "grated" to accompany and season pasta, fish, meat and vegetables. Only in recent years its presence is guaranteed at meals before dessert or aperitif: Parmigiano-Reggiano flakes - chipped with its characteristic almond shaped boxcutter, enhance the flavor of wines and temper the effects of alcohol.

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