Parmigiano Reggiano: The King Of Cheeses Explained

Parmigiano Reggiano is a hard, granular Italian cheese made from cow's milk. It is named after two of the areas that produce it: the Italian provinces of Parma and Reggio Emilia. It is also produced in the part of Bologna west of the River Reno, in Modena, and in the part of Mantua on the south bank of the River Po. Parmigiano Reggiano is made from unpasteurised cow's milk, with only three ingredients used: cow's milk, rennet, and salt, with no preservatives or additives. The cheese matures for a minimum of 12 months before it can be labelled as Parmigiano Reggiano, and it is typically aged for 24, 36, or 48 months.

Parmigiano Reggiano is a hard Italian cheese

The cheese is made from a mixture of the whole milk of the morning milking and the naturally skimmed milk of the previous evening's milking. This is pumped into copper-lined vats, where starter whey and calf rennet are added, and the temperature is raised. The curd is then broken up into small pieces, cooked, cut and added to wheel-shaped moulds, where it ages for a minimum of 12 months, or a minimum of two years to be classed as Parmigiano Reggiano. The longer it matures, the crumblier and richer it becomes.

Parmigiano Reggiano is an exceptional grating cheese, adding a heavy dose of umami to soups, salads and pasta dishes. It is also delicious as an appetiser, served with walnuts or jams and honey. It is easy to digest, highly nourishing and lactose-free, with a high concentration of protein, vitamins, calcium and minerals.

Parmigiano Reggiano is protected by a DOP (Protected Designation of Origin) classification, which means only cheese produced under the Consortium's strict production rules can obtain the Parmigiano Reggiano trademark. Each wheel of cheese is individually inspected by an expert certified by the Consortium, and only three ingredients are used: cow's milk, rennet and salt, with no preservatives or additives.

It's made from skimmed or partially skimmed cow's milk

Parmigiano Reggiano is a hard, dry Italian cheese made from skimmed or partially skimmed cow's milk. It is produced in the provinces of Parma, Reggio Emilia, Modena, Mantua, and Bologna. The cows used for milking are typically grass-fed, and the milk is unpasteurised.

The whole milk from the morning's milking is mixed with the naturally skimmed milk of the previous evening's milking, resulting in a part-skim mixture. This mixture is then pumped into copper-lined vats, which heat evenly and contribute copper ions to the mix. The milk is heated to 33-35°C (91-95°F), and calf rennet is added to form curds. The curds are then mechanically broken up into small pieces, about the size of rice grains. The temperature is raised again to 55°C (131°F), and the curds are left to settle for 45-60 minutes. The compacted curds are then collected in muslin and placed in wheel-shaped moulds, where they will age for a minimum of 12 months, though the average is two years.

The lengthy aging process is what gives Parmigiano Reggiano its crumbly structure and characteristic flaky texture. The longer the cheese matures, the crumblier and richer it becomes, and the higher its price. Parmigiano Reggiano that has been aged for 18 months is creamier and ideal for snacking, while 22-month-old cheese has a stronger aroma, making it suitable for flavouring soups and risottos. A 30-month-old Parmigiano Reggiano has a very pronounced taste and aroma and can be served on its own, with fruit jams, honey, or balsamic vinegar.

It's aged for a minimum of 12 months

Parmigiano Reggiano is aged for a minimum of 12 months. This is a requirement for the cheese to be labelled as Parmigiano Reggiano. Each wheel of cheese is individually inspected by a master grader from the Consorzio del Formaggio Parmigiano Reggiano. The cheese is tested by tapping each wheel to identify undesirable cracks and voids within the wheel. This test is also performed with a hammer to determine if the cheese has finished maturing. Wheels that pass the test are then heat-branded on the rind with the Consorzio's logo.

At 12 months, Parmigiano Reggiano is sweeter and creamier, making it ideal for snacking. The longer it matures, the crumblier and richer it becomes, and the higher its price. Parmigiano Reggiano can be aged for 24, 36, or even 48 months.

The aging process gives Parmigiano Reggiano its typical crumbly structure and characteristic flaky texture, making it more brittle and soluble. The complex flavour and extremely granular texture of the cheese are a result of this long aging process.

The minimum aging period of 12 months is part of the strict production rules set by the Consortium for Parmigiano Reggiano. These rules cover everything from what the cows are fed to each stage of production and sale. The Consortium also enforces the standards for the Protected Designation of Origin (PDO) status of Parmigiano Reggiano.

It's named after the provinces of Parma and Reggio Emilia

Parmigiano Reggiano cheese is named after two of the areas which produce it: the Italian provinces of Parma and Reggio Emilia. Parmigiano is the Italian adjective for the city and province of Parma, and Reggiano is the adjective for the province of Reggio Emilia. The cheese is also produced in other areas, including Bologna, Modena, and Mantua. All of these are located in the Emilia-Romagna region, in the valleys, hills, and mountains between the Po River and the Reno River.

Parmigiano Reggiano is a hard, granular cheese, produced from cow's milk and aged for at least 12 months. It has a rich, sharp flavor and a straw-colored interior. The long aging process gives it a complex flavor and extremely granular texture. It is often grated over pasta dishes, stirred into soups and risottos, or eaten on its own.

The name Parmigiano Reggiano is protected by law in Italy and Europe. Under Italian law, only cheese produced in these designated provinces may be labeled "Parmigiano Reggiano." European law also classifies the name, as well as the English/American translation "Parmesan," as a protected designation of origin. This means that outside of Europe, the name "Parmesan" is often used for similar cheeses, and imitation versions are common.

Parmigiano Reggiano is considered the king of cheeses and is the most commonly used cheese in Italy and elsewhere. It is made from raw, grass-fed cow's milk, transformed into an essential cooking ingredient through a meticulous production process. The cheese is formed into 75-85 pound cylinders and aged for a minimum of 12 months before being inspected by a master grader. The longer it matures, the richer and crumblier it becomes, and the higher its price.

It's been called the king of cheeses

Parmigiano Reggiano is a variety of cheese that has been called the "king of cheeses". It is a hard, dry Italian cheese made from skimmed or partially skimmed cow's milk. The name Parmigiano Reggiano is derived from two of the areas which produce it, the Italian provinces of Parma and Reggio Emilia. It is also produced in the part of Bologna west of the River Reno and in Modena, as well as in the part of Mantua on the south bank of the River Po.

Parmigiano Reggiano has a rich, sharp flavour and a hard, pale-golden rind with a straw-coloured interior. It is aged for a minimum of 12 months, and the longer it matures, the crumblier and richer it becomes. The cheese acquires its typical crumbly structure and characteristic flaky texture as it ages, becoming more brittle and soluble. The ageing process also results in the development of cheese crystals, semi-solid to gritty crystalline spots that consist of the amino acid tyrosine.

The production process for Parmigiano Reggiano is rigorous and must adhere to Protected Designation of Origin (PDO) standards. It can only be produced in specific provinces in Italy, and each wheel of cheese is individually inspected by a master cheese grader from Il Consorzio del Formaggio Parmigiano Reggiano. The cheese is tested by tapping each wheel to identify undesirable cracks and voids, and those that pass the test are heat-branded with the Consorzio's logo.

Parmigiano Reggiano is a versatile cheese that can be grated, shaved, or melted. It is commonly used in pasta dishes, soups, and risottos, and can also be eaten on its own. Its complex flavour and granular texture make it a unique and highly regarded cheese.

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