The True Story Behind Parmigiano Reggiano: Italy's King Of Cheeses

Parmigiano Reggiano is a hard, granular Italian cheese made from unpasteurised cow's milk. It is produced in the provinces of Parma, Reggio Emilia, Modena, Mantua, and Bologna. It has a lengthy ageing process of at least 12 months, and sometimes more than four years. The cheese is commonly grated over pasta, stirred into soups and risottos, or eaten on its own. It is often shaved or grated over salads and other dishes.

Parmigiano Reggiano is made from cow's milk

Parmigiano Reggiano is a hard Italian cheese made from cow's milk. It is produced in the provinces of Parma, Reggio Emilia, Modena, Mantua, and Bologna. The cows used for the cheese are raised in the valleys, hills, and mountains between the Po River and the Reno River. The milk is constantly monitored to control quality and ensure that the final product is entirely natural, free of additives or preservatives.

The process of making Parmigiano Reggiano is complex and lengthy. The whole milk of the morning 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. Starter whey and calf rennet are added, and the mixture is left to curdle. The curd is then broken up into small pieces, and the temperature is raised to 55°C (131°F). The curd is left to settle, collected in a piece of muslin, and then placed in molds.

The cheese is put into a stainless steel, round form that is pulled tight with a spring-powered buckle so that the cheese retains its wheel shape. After a few days, a plastic belt imprinted with the Parmigiano Reggiano name, the plant's number, and the month and year of production is put around the cheese, and the metal form is buckled tight again. The imprints take hold on the rind of the cheese in about a day, and the wheel is then put into a brine bath to absorb salt for 20-25 days. After brining, the wheels are transferred to aging rooms in the plant for a minimum of 12 months.

Each wheel of cheese is individually inspected by a master grader from Il Consorzio del Formaggio Parmigiano Reggiano. The grader taps each wheel to identify undesirable cracks and voids within the wheel. Wheels that pass the test are then heat-branded on the rind with the Consorzio's logo. Parmigiano Reggiano is commonly grated over pasta dishes, stirred into soups and risottos, and eaten on its own.

It is a hard, granular cheese

Parmigiano Reggiano is a hard, granular cheese. It is made from unpasteurised or partially skimmed cow's milk, which is heated in copper-lined vats and mixed with rennet (a natural enzyme found in cow's milk) and salt. The mixture is then left to curdle before being broken up into small pieces, cooked, cut, and added to wheel-shaped moulds. Each wheel of cheese weighs around 38-45kg and is aged for a minimum of 12 months, though the longer it matures, the richer and crumblier it becomes.

The granular texture of Parmigiano Reggiano is a result of its lengthy ageing process. The cheese is aged for a minimum of 12 months, but it is often aged for 24, 36, or even 48 months. During this time, the proteins in the cheese break down, forming amino acid crystals that give the cheese its granular texture.

The granular texture of Parmigiano Reggiano makes it an excellent grating cheese. It is commonly grated or shaved over pasta, soups, risottos, and salads. It can also be used to add flavour to soups, broths, and sauces, or it can be broiled and eaten as a snack.

The complex, granular bite of Parmigiano Reggiano has been described as tasting like pyrotechnic particles of sweet onion grass, cashew, pineapple, and lactic acid. Its granular texture melts in the mouth, making it a unique and sought-after cheese.

The name Parmigiano Reggiano is protected by law in Europe, and the cheese must be produced in specific provinces in Italy to be labelled as such. Outside of Europe, the name Parmesan is often used for similar cheeses, but these are not true Parmigiano Reggiano.

It is 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. After 12 months, the cheese is sweeter and creamier, making it ideal for snacking. It also develops its characteristic amino acid crystallisation during this time.

The cheese is put into stainless steel, round forms that are pulled tight with a spring-powered buckle so it retains its wheel shape. After a day or two, the buckle is released, and a plastic belt imprinted with the Parmigiano Reggiano name, the plant's number, and month and year of production is put around the cheese. The wheel is then put into a brine bath to absorb salt for 20 to 25 days. After brining, the wheels are transferred to the aging rooms in the plant for 12 months. Each cheese is placed on wooden shelves and is cleaned and turned every seven days.

At 12 months, the Consorzio del Formaggio Parmigiano Reggiano inspects every wheel. The cheese is tested by a master grader who taps each wheel to identify undesirable cracks and voids within the wheel. Wheels that pass the test are then heat-branded on the rind with the Consorzio's logo.

The longer the cheese matures, the crumblier and richer it becomes, and the higher its price. Parmigiano Reggiano is typically aged for 24, 36, or 48 months.

It is produced in specific Italian provinces

Parmigiano Reggiano is produced in specific Italian provinces, namely Parma, Reggio Emilia, Modena, Mantua, and Bologna. The name of the cheese is derived from these two areas, with 'Parmigiano' being the Italian adjective for the city and province of Parma, and 'Reggiano' being the adjective for the province of Reggio Emilia. The cheese is also produced in the part of Bologna west of the River Reno and in the part of Mantua on the south bank of the River Po.

Under Italian law, only cheese produced in these provinces may be labelled "Parmigiano Reggiano". This is further supported by European law, which classifies the name, as well as the English/American translation "Parmesan", as a protected designation of origin. This means that within the European Union, only cheese produced in these specific provinces can be labelled as Parmesan or Parmigiano Reggiano.

The strict production rules of the Consortium, the governing body for Parmigiano Reggiano, must be followed in order for the cheese to obtain the trademark. These rules include regulations on what the milked cows eat, as well as each stage of production and sale. The milk sent for processing is constantly monitored to control quality and ensure that Parmigiano Reggiano is an entirely natural product, free of additives or preservatives.

Parmigiano Reggiano is commonly grated over pasta dishes, stirred into soups and risottos, and can be eaten on its own. It is often shaved or grated over other dishes such as salads.

It is called the king of cheeses

Parmigiano Reggiano is often referred to as the "King of Cheeses", and for good reason. This Italian cheese is renowned for its complex flavour and granular texture, which are a result of its lengthy aging process.

Firstly, let's explore the factors that contribute to its royal moniker. Parmigiano Reggiano is a hard, dry cheese made from skimmed or partially skimmed cow's milk. The production process is rigorous and must adhere to strict standards. The cheese is aged for a minimum of 12 months, but typically for two years or more, with some cheeses aged for up to four years or more. During this time, the proteins break down, resulting in the cheese's characteristic amino acid crystallisation and the development of its dynamic aroma and textural complexity.

The name Parmigiano Reggiano is protected by law, and under Italian and European regulations, only cheese produced in specific provinces, including Parma, Reggio Emilia, Modena, and Bologna, may bear this title. The strict production rules governed by the Consortium ensure the quality and integrity of this traditional Italian food product. The master producers, affineurs, and graders who craft Parmigiano Reggiano pay meticulous attention to detail, from the diet of the cows to the length of the aging process, resulting in a cheese that is truly fit for a king.

The granular texture of Parmigiano Reggiano makes it an exceptional grating cheese, adding a burst of flavour to soups, salads, pasta dishes, and risottos. Its nutty, savoury notes and umami flavour enhance the dishes it's paired with. The cheese is also enjoyed on its own, sometimes served with fruit jams, honey, or balsamic vinegar from Modena.

Parmigiano Reggiano's versatility, unique flavour profile, and the meticulous craftsmanship that goes into its creation, solidify its reputation as the "King of Cheeses". It is a cheese that has been revered throughout history and continues to be a staple in kitchens around the world.

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