Reggiano Cheese: A Speciality From Italy's Reggio Emilia

Parmigiano Reggiano is a hard cheese made from the milk of cows raised in the Italian provinces of Parma, Reggio Emilia, Modena, Mantua, and Bologna. It is a protected designation of origin (PDO) product, meaning it must be produced in these specified regions to be called Parmigiano Reggiano. The cheese is aged for a minimum of 12 months, with some varieties being aged for up to 72 months, resulting in a complex flavour and granular texture. Parmigiano Reggiano is a versatile cheese that can be grated, snacked on, or used in cooking, and is known for its sweet and nutty taste.

Parmigiano Reggiano is made from unpasteurized cow's milk

Parmigiano Reggiano is a hard Italian cheese made from unpasteurised cows' milk. The cows are 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 Reggiano an entirely natural product, completely free of additives or preservatives.

The cows' milk used to make Parmigiano Reggiano is skimmed or partially skimmed, and raw, with no additives. 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 12 months, and up to 72 months. As it ages, Parmigiano Reggiano acquires its typical crumbly structure and characteristic flaky texture, becoming more brittle and soluble. The cheese 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): only cheese produced under the Consortium's strict production rules obtains the Parmigiano Reggiano trademark. To meet PDO requirements, Parmigiano Reggiano must be produced in the provinces of Parma, Bologna, Mantua, Modena, or Emilia Romagna. A master cheese grader from Il Consorzio del Formaggio Parmigiano Reggiano inspects each wheel after 12 months.

The resulting flavour of this ancestral cheese is a direct product of the environment that surrounds it. The very specific grass and hay that is fed to the cows can only be grown along the Po and Reno Rivers. The specificity of this grass and hay not only adds flavour but also changes the complex protein structure of the milk and resulting cheese.

It is aged for a minimum of 12 months

Parmigiano Reggiano is aged for a minimum of 12 months. This ageing process is what gives the cheese its characteristic crumbly structure and flaky texture. It also enhances the cheese's flavour and makes it more brittle and soluble.

The ageing process for Parmigiano Reggiano is a lengthy one. While the cheese is aged for a minimum of 12 months, it is often aged for much longer. Some Parmigiano Reggiano is aged for a minimum of two years, and occasionally for more than four years. The longer ageing process allows the cheese to develop its intense, complex taste. This taste is sweet, nutty, grassy, creamy, and fruity.

The ageing process also affects the texture of the cheese. Parmigiano Reggiano is a hard, dry cheese with a hard, pale-golden rind and a straw-coloured interior. The lengthy ageing process gives the cheese its extremely granular texture.

The ageing process for Parmigiano Reggiano is carefully controlled to ensure the cheese meets the strict production rules required to obtain the Parmigiano Reggiano trademark. The cheese is produced under the Consortium's strict production rules, which include regulations on the area in which the cheese is produced, the type of milk used, and the length of the ageing process.

It is produced in the Italian provinces of Parma, Reggio Emilia, Modena, Mantua and Bologna

Parmigiano Reggiano is produced in the Italian provinces of Parma, Reggio Emilia, Modena, Mantua, and Bologna. The production, processing, and maturation all take place in this area. The cows whose milk is used to make the cheese are fed grass and hay that can only be grown along the Po and Reno rivers, which flow through this region. The grass and hay add flavour and change the complex protein structure of the milk and resulting cheese.

The milk used to make Parmigiano Reggiano comes from 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 Reggiano an entirely natural product, completely free of additives or preservatives.

Parmigiano Reggiano is protected by a DOP (Protected Designation of Origin) classification. This means that only cheese produced under the Consortium's strict production rules can obtain the Parmigiano Reggiano trademark. To meet the PDO requirements, a master cheese grader from Il Consorzio del Formaggio Parmigiano Reggiano inspects each wheel after twelve months.

It has a nutty, fruity, sweet and salty flavour

Parmigiano Reggiano is a hard cheese made from the milk of cows raised in the Italian provinces of Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. The cheese is aged for a minimum of 12 months, with some varieties being aged for up to 72 months. The ageing process gives Parmigiano Reggiano its characteristic crumbly structure and flaky texture, as well as its intense, complex flavour.

Parmigiano Reggiano has a nutty, fruity, sweet, and salty flavour. The specific grass and hay that the cows are fed contribute to this unique flavour profile. The longer the cheese is aged, the more pronounced the taste and aroma become. For example, an 18-month-old Parmigiano Reggiano has a softer texture and more subtle herbal, floral, and fruity notes, while a 30-month-old Parmigiano Reggiano has a stronger aroma and more intense flavour.

The sweet and nutty notes in Parmigiano Reggiano come from the ageing process, during which the cheese develops a hard, pale-golden rind and a straw-coloured interior. The salty flavour is enhanced by the presence of crunchy, salty tyrosine crystals, which form during maturation. The fruity notes in the cheese become more apparent as the cheese ages, adding a layer of complexity to the flavour profile.

The combination of these flavours—nutty, fruity, sweet, and salty—gives Parmigiano Reggiano its distinctive taste, making it a versatile cheese that can be used in both sweet and savoury dishes. Its granular texture also makes it an excellent grating cheese, perfect for adding a burst of flavour to pasta, salads, or meatballs.

It is a protected designation of origin (PDO) product

Parmigiano Reggiano is a protected designation of origin (PDO) product. This means that it is protected by law to ensure that only cheese produced in specific provinces of Italy can be labelled and sold as Parmigiano Reggiano. The approved provinces include Parma, Bologna, Mantua, Modena, and Emilia Romagna.

The protected designation of origin status is important because it preserves the integrity and quality of traditional Italian food products. It also ensures that the cheese is produced under strict regulations and standards, guaranteeing its authenticity and distinct characteristics.

To meet the PDO requirements, Parmigiano Reggiano must undergo a rigorous production process. The milk used for Parmigiano Reggiano comes from cows raised in the designated provinces and is constantly monitored to control quality. The production, processing, and maturation all take place within this specific region, and the cows are fed a particular type of grass and hay that can only be grown along the Po and Reno rivers. This specific grass and hay add flavour and alter the complex protein structure of the milk and resulting cheese.

The process of making Parmigiano Reggiano involves a lengthy aging process of at least 12 months, with some varieties aged for up to 72 months. During this time, the cheese develops its characteristic crumbly structure and flaky texture, becoming more brittle and soluble. The aging process also contributes to the complex flavour and granular texture of the cheese.

In addition to the production standards, the name "Parmigiano Reggiano" is also protected. Within the European Union, the translation "Parmesan" is classified as a protected designation of origin as well. However, outside of Europe, the term "Parmesan" is not regulated, and cheeses labelled as such are often imitations that do not meet the strict standards of Parmigiano Reggiano.

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