Randy Chandler
Parmigiano Reggiano, or the king of Italian cheeses, is a hard, dry, cooked cheese made from partially skimmed cow's milk. It is one of the symbols of 'Made in Italy' gastronomy and is named after two of the areas that produce it: the Italian provinces of Parma and Reggio Emilia. The cheese is made in the province of Reggio Emilia, located in the Emilia-Romagna region of Italy, and has been produced there for nearly 1,000 years. The process of making Parmigiano Reggiano involves putting the mixture into linen-lined moulds, branding the cheese with the logo, submerging it in a brine bath, and then leaving it to age for at least 12 months.
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What You'll Learn
Parmigiano Reggiano is made from cow's milk
Parmigiano Reggiano is a hard, dry, cooked cheese made from genuine cow's milk, rennet, and the producers' professional experience. It is a protected designation of origin (PDO) category cheese, and its name is derived from two of the areas that produce it: the Italian provinces of Parma and Reggio Emilia. The name Parmigiano is used in parts of Italy for grana cheeses that do not meet the PDO requirements for Parmigiano Reggiano.
The process of making Parmigiano Reggiano begins with the collection of milk from a few cowsheds. The milk is then partially skimmed by natural separation. The mixture is then put into linen-lined moulds with a weight on top. Every two hours, any liquid that has appeared is removed. The next morning, the cheeses are put into a different curved mould for two days, giving them their classic, rounded shape. They are then submerged in a brine bath for around 18 days before being moved to a storeroom to age for a minimum of 12 months. The whole process, from milking to packaging, must take place in a specific area of Northern Italy, including the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the River Reno, and Mantua to the right of the River Po.
The economic value of Parmigiano Reggiano is exceptionally high, and several Italian banks use the product as security when granting loans to cheese producers. The cheese is also a symbol of Italian gastronomy and is used in many classic dishes from the region, such as cappelletti, a variety of pasta similar to tortellini. Parmigiano Reggiano is often eaten in pieces or grated and used as a seasoning on salads, pasta, and soups. It is also a basic ingredient in hundreds of recipes.
Parmigiano Reggiano has ancient roots, with the first mentions of it dating back to the Roman Empire. Historical documents show that the cheese was already very similar to the one produced today as early as the 13th and 14th centuries. According to legend, Parmigiano Reggiano was first created in the Middle Ages in the municipality of Bibbiano, in the province of Reggio Emilia. Its production soon spread to the Parma and Modena areas.
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The cheese is aged for 12-24 months
Parmesan cheese, or Parmigiano Reggiano, is aged for 12-24 months. This is a key part of the process, as it is what gives the cheese its distinctive flavour and texture. The maturation process takes place in large warehouse-sized rooms, with tall wooden shelves. The length of time that the cheese is left to mature will determine how salty and granular it is, as well as its colour. The longer the cheese is aged, the drier it becomes, and the more granular its texture.
Parmesan cheese is made from cow's milk and is a hard, dry variety. It is made in the Emilia-Romagna region of Italy, specifically in the provinces of Parma, Reggio Emilia, Modena, Mantua and Bologna. The name 'Parmigiano Reggiano' comes from the Italian provinces of Parma and Reggio Emilia. The cheese has been produced in this region for nearly 1,000 years, with its origins dating back to the Roman Empire.
The process of making Parmesan cheese is highly regulated, and it can only be produced in a specific part of the Emilia-Romagna region. The whole process, from milking to maturation and packaging, must take place in this area. The strict regulations also include the diet of the cattle, which is not the case for Parmesan cheese made outside of Italy.
The lengthy ageing process is what gives Parmesan cheese its distinctive flavour and texture, and it is a key part of the tradition and culture of the Emilia-Romagna region.
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It's produced in Reggio Emilia, Italy
Parmigiano Reggiano, or Parmesan cheese, is produced in Reggio Emilia, Italy. The cheese is made from partially skimmed cow's milk, rennet, and the producer's professional experience, and it undergoes a natural ageing process. The area where this cheese is made includes the provinces of Parma, Reggio Emilia, Modena, Mantua, and Bologna.
Parmigiano Reggiano is a hard, dry, cooked cheese with a granular texture that is made from skimmed or partially skimmed cow's milk. The process of making this cheese is highly specific and it can only be produced in one of five regions of Italy, with strict requirements for cattle diet and ageing. The name Parmigiano Reggiano is a protected designation of origin (PDO) for cheeses produced in these provinces under Italian and European law. The whole process, from milking to packaging, must take place in this specific area of Northern Italy.
The production of Parmigiano Reggiano in Reggio Emilia has ancient roots, with the first mentions of the cheese dating back to the Roman Empire. The most precise mention of the cheese is from the year 1350, supplied by Boccaccio in his "Decamerone," where he describes its use in garnishing maccaroni and ravioli. According to legend, Parmigiano Reggiano was first created in the province of Reggio Emilia in the comune (municipality) of Bibbiano, and its production soon spread to the Parma and Modena areas. Historical documents show that by the 13th and 14th centuries, the cheese was already very similar to the one produced today.
The process of making Parmigiano Reggiano involves putting the mixture into linen-lined moulds with a weight on top. Every two hours, any liquid that has appeared is removed. The next day, the cheeses are submerged in a brine bath for around 18 days and then moved to a storeroom to age for a minimum of 12 months. During this ageing process, the cheese is regularly inspected and tested using a special hammer to check for defects and ensure quality.
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Parmigiano Reggiano is a hard, dry cheese
The process of making Parmigiano Reggiano begins with the milk being collected from cowsheds. The milk is then cooked and mixed with rennet to form a curd. The curd is then cut and placed in moulds to form the classic rounded shape of the cheese. The cheeses are then submerged in a brine bath for around 18 days and then moved to a storeroom to age for a minimum of 12 months. During this time, the cheese dries out and becomes more granular. The longer the cheese is aged, the more granular it becomes.
The whole process of making Parmigiano Reggiano, from milking to packaging, must take place in the specified regions of Northern Italy. The production of the cheese is closely tied to the culture and identity of these regions, and it is featured in many classic dishes such as pasta and salads. The economic value of Parmigiano Reggiano is also significant, with Italian banks using the product as security when granting loans to cheese producers.
The quality of Parmigiano Reggiano is carefully controlled, with each wheel of cheese being inspected and tested using a special hammer to ensure it is perfectly intact. The unique flavour and texture of the cheese are a result of its traditional production methods and strict aging requirements, which have remained unchanged for centuries. Parmigiano Reggiano is considered the "king of Italian cheeses" and is renowned for its salty, sweet, and crumbly characteristics.
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It's been made for nearly 1,000 years
Parmigiano Reggiano, or Parmesan cheese, has been made for nearly 1,000 years. It is named after two of the areas that produce it: the Italian provinces of Parma and Reggio Emilia. It is also produced in Bologna, Modena, and Mantua. The name Parmigiano is used in parts of Italy for grana cheeses that don't meet the protected designation of origin (PDO) requirements for Parmigiano Reggiano.
According to legend, Parmigiano Reggiano was first created in the Middle Ages in the comune (municipality) of Bibbiano, in the province of Reggio Emilia. Its production soon spread to the Parma and Modena areas. Historical documents show that in the 13th and 14th centuries, Parmigiano Reggiano was already very similar to the cheese produced today, suggesting its origins can be traced much further back. The most precise mention of Parmigiano Reggiano dates back to the year 1350 and is supplied by Boccaccio in his "Decamerone," where he describes its use in garnishing maccaroni and ravioli.
Parmigiano Reggiano is a hard, dry, cooked cheese made from skimmed or partially skimmed cow's milk. It has a high nutritional value, with a high protein content and easy digestibility. The cheese is typically aged for 12 to 24 months, but can also be left to mature for much longer, sometimes up to 30 or 48 months. During the maturation process, evaporation changes the taste of the cheese, making it saltier and more granular, and affecting its colour.
Parmigiano Reggiano is a protected product, and its production process is strictly regulated. The cheese's Denominazione di Origine Protetta (DOP) status dictates that the whole process, from milking to packaging, must take place in a specific area of Northern Italy. The economic value of Parmigiano Reggiano is so high that several Italian banks use the product as security when granting loans to cheese producers.
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Frequently asked questions
Parmigiano Reggiano is a hard, dry, cooked cheese made from skimmed or partially skimmed cow's milk. It is named after two of the areas which produce it, the Italian provinces of Parma and Reggio Emilia. It is also produced in Bologna, Modena, and Mantua.
Parmigiano Reggiano is made from natural and simple ingredients: genuine cow milk, rennet, and the producers' professional experience. The mixture is put into linen-lined moulds with a weight on top. Every two hours, any liquid that has appeared is removed. The next morning, the cheeses are put into a different curved mould for two more days, which gives them their classic, rounded shape. They are then submerged in a brine bath for around 18 days, after which they are moved to a storeroom to age for a minimum of 12 months.
Parmigiano Reggiano is the specific name for parmesan cheese produced in the provinces of Parma, Reggio Emilia, Modena, and Bologna (to the left of the river Reno) and Mantua (to the right of the river Po). The name Parmigiano Reggiano is protected under Italian and European law, and outside the EU, the name Parmesan is legally used for imitations. Parmigiano Reggiano is made from natural ingredients and follows strict cattle diet and aging requirements, which other parmesan cheeses do not have.
