Parmigiano Reggiano Dop

The origins of the Parmigiano Reggiano cheese date back to eight centuries ago: ever since, the aspect, fragrance and production of this worldwide cheese have remained unaltered. Evidence from the 9th – 11th centuries shows how Parmigiano Reggiano already existed with the same characteristics that it presents today and which today have become a standard of quality. The fact that Parmigiano Reggiano represents an “Italian classic” is also evidenced by its presence in literature of all times. For sure the most meaningful words on this cheese are Boccaccio’s who in his “Decamerone”, on describing the village of Bengodi, presents to his famished reader an incredibly vivid picture of a mountain of grated Parmesan cheese, on the top of which stood “people who had nothing to do other than bake maccheroni and ravioli”, and which were then immersed in the cheese once baked and ready to eat!

Consumption

Thanks to its outstanding versatility, Parmigiano Reggiano is a never-changing ingredient of the real Italian cuisine and also of the Mediterranean diet in general. Served grated, the cheese is fundamental on pasta dishes, rice, minestrone, consommé and also a basic ingredient for many, many dishes of Italian cuisine: from starters to meat dishes, vegetables and sauces Parmigiano Reggiano gives a touch of noblesse and an incredible taste even to the simplest preparations. However this cheese is also ideal to be eaten on its own, thanks to its full and yet delicate taste, but is also delicious with vegetables and irresistible salads. A classic dish of the farmer’s world is the combination of Parmigiano Reggiano with pears, but many still have to taste the harmony created by the cheese and apples, peaches, figs, grapes, walnuts and kiwi. A common usage of the cheese created abroad and imported in Italy is that of serving Parmigiano Reggiano in shavings, flakes and pieces with cocktails and aperitifs, however in the area where Parmigiano Reggiano is produced, for centuries it has been served with red Lambrusco wine.

Conservation

When preserved in air-tight packages, Parmigiano Reggiano can be maintained for long periods in a refrigerator (at a temperature from +2 to +8°C). If bought fresh, the cheese must be also kept in a refrigerator together with all other food products, in glass or plastic cheese containers or in oiled-paper as purchased from the cheese counter. It is important to keep the crust clean to avoid the formation of mould..

Production

The Parmigiano Reggiano is produced with the coagulation of fermented acidity, bovine milk, according to precise productive regulations. The milk used is the one milked in the evenings, which is put to rest and then partially skimmed, together with the milk milked in the morning. To the milk, inoculated natural serum is added, which is preserved from the day before and which is rich in bacteria present in the milk and responsible for the fermentation peculiarities present both during the first day and in the next two days of maturation. What follows is the addition of natural veal curdles which enhances the coagulation of cheese elements, the cracking of curdle in small grains, and the following cooking, during which a temperature of 55°C is reached gradually in about 8 to 10 minutes. No additives (colourings, etc) are allowed to be used. The cheesy mass produced is put on pieces of cloth and then in moulds to give it its characteristic cylindrical shape. After some days the salting process begins by merging the shapes in a saturated solution of marine salt for about 20 – 25 days. Maturation is a natural process and lasts for at least 12 months, although the most favourable maturation is even higher (20 – 24 months).

by NATURALMENTE ITALIANO