Unique and unmistakable cheese with a history that has its roots around the year 1000 ad.
According to the specification of the consortium, milk production, processing, minimum seasoning and packaging must take place exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the Rhine river and Mantua, to the right of the Po river.
Animal feed is taken care of in compliance with a regulation that prevents the use of insylated fodder, fermented food and flours of animal origin.
The result is a product with a unique taste, which envelops your senses among the cheeses is among those that stimulates the fifth flavor "Umami".
THE PRODUCTION TECHNIQUE:
The milk of the morning and the previous evening are poured into the typical copper boilers in the shape of an inverted bell. For each form of Parmesan (Parmigiano Reggiano) you need about 550 liters of milk. The coagulation of milk takes place slowly and naturally thanks to the addition of rennet and grafted serum obtained from the processing of the previous day and rich in natural lactic acid ferments.
The curd is fragmented by the master houseman into tiny granules thanks to an ancient tool called spino.
It is at this point that the fire enters the scene, for a cooking that reaches 55 degrees centigrade, at the end of which the caseous granules fall to the bottom of the boiler forming a single mass.
After about fifty minutes the dairyman extracts the caseous mass that will give life to two twin forms.
Cut into two parts and wrapped in the typical linen canvas, the cheese is placed in a band that will give it its definitive shape.
After a few days the forms are immersed in a solution saturated with water and salt: it is a salting for osmosis. With this last step, the production cycle of Parmigiano Reggiano ends and the seasoning period begins.
Parmigiano Reggiano is a long story, but it is also a slow history, which flows at the natural rhythm of the seasons.
The minimum seasoning is in fact 12 months, the longest of all Protected Designation of Origin (PDO - DOP: Denominazione d'Origine Protetta) cheeses, and it is only at that point that it will be possible to say whether each individual shape can retain the name that was imprinted on it at the origin and thus continue aging up to 24, 36, 40 months and more.
After 12 months, the experts of the Consortium control all forms through an examination called "expertization": the shape is hit with the gavel and the attentive ear of the experienced beater recognizes any internal defects that can interfere with the quality.
The shapes that are suitable are marked with the appropriate stamp on fire, thus becoming Parmigiano Reggiano. Forms that do not meet PDO requirements are removed from the identification marks.