Andy Montoya
Parmigiano Reggiano is a hard, dry Italian cheese made from skimmed or partially skimmed cow's milk. It has a hard, pale-golden rind and a straw-coloured interior with a rich, sharp, nutty flavour. It is the most commonly used cheese in Italy and elsewhere, and is often used as a grating cheese. Parmigiano Reggiano is aged for a minimum of two years, and occasionally more than four.
| Characteristics | Values |
|---|---|
| Type of milk | Skimmed or partially skimmed cow's milk |
| Texture | Hard, dry, granular |
| Rind | Hard, pale-golden |
| Interior | Straw-coloured |
| Flavour | Rich, sharp, nutty |
| Aging process | Minimum of two years, occasionally more than four |
| Rennet | Natural enzyme found in cow's milk |
| Curds | Soft |
| Shape | Wheel-shaped |
| Production location | Parma, Reggio Emilia, Modena, Mantua, Bologna, Emilia Romagna |
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What You'll Learn
- Parmigiano Reggiano is a hard, dry cheese made from skimmed or partially skimmed cow's milk
- It is made from the milk of cows raised in the provinces of Parma, Reggio Emilia, Modena, Mantua and Bologna
- The cheese is aged for a minimum of two years, and occasionally more than four
- It has a hard, pale-golden rind and a straw-coloured interior
- Parmigiano Reggiano is protected by a DOP (protected designation of origin)
Parmigiano Reggiano is a hard, dry cheese made from skimmed or partially skimmed cow's milk
Parmigiano Reggiano is a hard, dry cheese made from skimmed or partially skimmed cows' milk. It is the best-known and most commonly used cheese in Italy and elsewhere. It is made from the milk of cows raised in the provinces of Parma, Reggio Emilia, Modena and parts of Mantua and Bologna provinces, in the valleys, hills and mountains between the Po River and the Reno River.
The milk sent for processing is constantly monitored to control quality and ensure the special features that make Parmigiano an entirely natural product, completely free of additives or preservatives. Parmigiano Reggiano is protected by a DOP (protected designation of origin): only cheese produced under the Consortium's strict production rules obtains the Parmigiano Reggiano trademark.
Parmigiano Reggiano undergoes a rigorous production process that must adhere to Protected Designation of Origin (PDO) standards. In order to meet PDO requirements, Parmigiano Reggiano must be produced in the provinces of Parma, Bologna, Mantua, Modena, or Emilia Romagna. It has a lengthy aging process: a minimum of two years and occasionally more than four. During the production process, rennet (a natural enzyme found in cow's milk) is added to develop soft curds. The curds are then cooked, cut, and added to wheel-shaped moulds where they age for a minimum of two years.
Parmigiano Reggiano has an extremely granular texture and nutty flavour that adds a heavy dose of umami to soups, salads, and pasta dishes (it's the key ingredient in risotto).
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It is made from the milk of cows raised in the provinces of Parma, Reggio Emilia, Modena, Mantua and Bologna
Parmigiano Reggiano is a hard Italian cheese made from skimmed, unpasteurised cow's milk. It is made from the milk of cows raised in the provinces of Parma, Reggio Emilia, Modena, Mantua and Bologna.
Parmigiano Reggiano is made from the milk of cows raised in the valleys, hills and mountains between the Po River and the Reno River. The milk sent for processing is constantly monitored to control quality and ensure the special features that make Parmigiano an entirely natural product, completely free of additives or preservatives.
Parmigiano Reggiano is protected by a DOP (protected designation of origin), meaning only cheese produced under the Consortium's strict production rules can obtain the Parmigiano Reggiano trademark. To meet PDO requirements, Parmigiano Reggiano must be produced in the provinces of Parma, Bologna, Mantua, Modena, or Emilia Romagna.
Parmigiano Reggiano has a lengthy ageing process, with a minimum of two years and occasionally more than four. During the production process, rennet (a natural enzyme found in cow's milk) is added to develop soft curds. The curds are then cooked, cut, and added to wheel-shaped moulds where they age for a minimum of two years.
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The cheese is aged for a minimum of two years, and occasionally more than four
Parmigiano Reggiano is a hard, dry Italian cheese made from skimmed or partially skimmed cow's milk. It has a hard, pale-golden rind and a straw-coloured interior with a rich, sharp flavour. The cheese is aged for a minimum of two years, and occasionally more than four. During the production process, rennet (a natural enzyme found in cow's milk) is added to develop soft curds. The curds are then cooked, cut, and added to wheel-shaped moulds where they age for a minimum of two years. Parmigiano Reggiano has a lengthy ageing process, which contributes to its complex flavour and extremely granular texture. Parmesan cheese labelled stravecchio has been aged for three years, while stravecchiones are aged for four or more years. The longer ageing process results in a more complex flavour and an even more granular texture.
Parmigiano Reggiano is the most well-known and commonly used cheese in Italy and beyond. It is made from the milk of cows raised in the provinces of Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna, in the valleys, hills, and mountains between the Po River and the Reno River. The milk sent for processing is constantly monitored to control quality and ensure the natural features of the cheese. Parmigiano Reggiano is protected by a DOP (protected designation of origin), meaning only cheese produced under the Consortium's strict production rules can obtain the trademark.
The production process for Parmigiano Reggiano is rigorous and must adhere to Protected Designation of Origin (PDO) standards. To meet PDO requirements, the cheese must be produced in specific provinces, including Parma, Bologna, Mantua, Modena, or Emilia Romagna. This designation ensures the quality and authenticity of the cheese, guaranteeing that it has been produced according to traditional methods and standards.
Parmigiano Reggiano is an exceptional grating cheese, known for its extremely granular texture and nutty flavour. Its unique characteristics make it a versatile ingredient that enhances the flavour of soups, salads, and pasta dishes. It is particularly renowned as the key ingredient in risotto, adding a heavy dose of umami to the dish. The ageing process and specific production methods contribute to the distinctive qualities of Parmigiano Reggiano, setting it apart from other cheeses and earning it the title of the "King of Cheeses" in Italy.
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It has a hard, pale-golden rind and a straw-coloured interior
Parmigiano Reggiano is a hard, dry cheese made from skimmed or partially skimmed cow's milk. It has a hard, pale-golden rind and a straw-coloured interior. The cheese is aged for a minimum of two years, and sometimes for more than four. Its complex flavour and extremely granular texture are a result of this long ageing process.
Parmigiano Reggiano is the most well-known and commonly used cheese in Italy and beyond. It is made from the milk of cows raised in the provinces of Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna, in the valleys, hills and mountains between the Po River and the Reno River.
The milk sent for processing is constantly monitored to control quality and ensure the special features that make Parmigiano an entirely natural product, completely free of additives or preservatives. Parmigiano Reggiano is protected by a DOP (protected designation of origin): only cheese produced under the Consortium's strict production rules can obtain the Parmigiano Reggiano trademark.
Parmigiano Reggiano is an exceptional grating cheese. It has an extremely granular texture and nutty flavour that adds a heavy dose of umami to soups, salads and pasta dishes (it's the key ingredient in risotto).
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Parmigiano Reggiano is protected by a DOP (protected designation of origin)
Parmigiano Reggiano is a hard, dry Italian cheese made from skimmed or partially skimmed cow's milk. It has a hard pale-golden rind and a straw-coloured interior with a rich, sharp flavour. Parmigiano Reggiano is protected by a DOP (protected designation of origin), which means that only cheese produced under the Consortium's strict production rules can obtain the Parmigiano Reggiano trademark. To meet these standards, the cheese must be produced in the provinces of Parma, Bologna, Mantua, Modena, or Emilia Romagna. The milk used to make the cheese is constantly monitored to control quality and ensure the special features that make Parmigiano an entirely natural product, completely free of additives or preservatives. The cheese is aged for a minimum of two years, and occasionally more than four, which results in its complex flavour and extremely granular texture.
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Frequently asked questions
Reggiano, or Parmigiano Reggiano, is a hard, dry Italian cheese.
Reggiano is made from skimmed or partially skimmed cow's milk.
Reggiano is aged for a minimum of two years, and occasionally more than four.
Reggiano has a rich, sharp, nutty flavour.
Parmigiano Reggiano is aged for a minimum of two years, whereas Parmesan in the States is only aged for ten months.
