PARMIGIANO REGGIANO

Descrizione

Parmigiano Reggiano DOP dates back to the Medieval age, around the XII century: Giovanni Boccaccio talks about Parmigiano in Decameron. It was used primarily in Benedictine monasteries in Parma and Reggio Emilia thanks to the abundance of water and wide pastures:  in fact, these pastures were needed to feed the cows used to make this cheese, in addition to the water the cows drank and the water used to keep the pastures always flourishing.  This is why Parmigian Reggiano was born and has developed water there was abundance of spring water.  Above all, in the Parma area, thanks to the salt mines in Salsomaggiore, there was also the salt needed for the dairy transformation.  

Today Parmigiano is produced with the same ingredients as nine centuries ago and also through the processing of milk in large boilers; dairy producers use the milk from the areas between Bologna, Mantua, Modena, Parma and Reggio Emilia, Adding natural curd and sale without any type of heat treatment or additives.  There are about 360 small dairy farms with 3500 farmers and milk producers that have obtained the DOP designation thanks to the processing method and quality level of the product.  


All the milk delivered to the dairy farms within two hours after each milking (evening and morning) must comply with the Production Rules of Parmigiano Reggiano that establish the type of food the cows must eat.  The milk coming from the evening milking is partially surface skimmed, in order to naturally separate the milk fat inside the steel containers or cooper bottles.  The milk coming from the morning milking, after  being delivered to the dairy farm, is mixed with the partially skimmed milk.  After adding the serum, the milk is coagulated with only the veal curd, followed by the breaking of the curd and cooking.  Parmigiano is aged 18-36 months and the wheels, cylindrical and slightly trimmed, weigh an average of 35 kilos. The crust is hard, smooth and thick, dark yellow or naturally golden. l

Parmigiano Reggiano has to indicate on its crust the marks of origin and identification of the product:  the double bottom wooden press used since ancient times, regulates the shape of the cheese and imprints on the outside crust incisions that say Parmigiano Reggiano, the dairy farm serial number, the month and year of production, the writing DOP e Consorzio Tutela. There is also an alphanumeric code that identifies each single wheel. 

Continue

Parmigiano Reggiano DOP dates back to the Medieval age, around the XII century: Giovanni Boccaccio talks about Parmigiano in Decameron. It was used primarily in Benedictine monasteries in Parma and Reggio Emilia thanks to the abundance of water and wide pastures:  in fact, these pastures were needed to feed the cows used to make this cheese, in addition to the water the cows drank and the water used to keep the pastures always flourishing.  This is why Parmigian Reggiano was born and has developed water there was abundance of spring water.  Above all, in the Parma area, thanks to the salt mines in Salsomaggiore, there was also the salt needed for the dairy transformation.  

Today Parmigiano is produced with the same ingredients as nine centuries ago and also through the processing of milk in large boilers; dairy producers use the milk from the areas between Bologna, Mantua, Modena, Parma and Reggio Emilia, Adding natural curd and sale without any type of heat treatment or additives.  There are about 360 small dairy farms with 3500 farmers and milk producers that have obtained the DOP designation thanks to the processing method and quality level of the product.  


All the milk delivered to the dairy farms within two hours after each milking (evening and morning) must comply with the Production Rules of Parmigiano Reggiano that establish the type of food the cows must eat.  The milk coming from the evening milking is partially surface skimmed, in order to naturally separate the milk fat inside the steel containers or cooper bottles.  The milk coming from the morning milking, after  being delivered to the dairy farm, is mixed with the partially skimmed milk.  After adding the serum, the milk is coagulated with only the veal curd, followed by the breaking of the curd and cooking.  Parmigiano is aged 18-36 months and the wheels, cylindrical and slightly trimmed, weigh an average of 35 kilos. The crust is hard, smooth and thick, dark yellow or naturally golden. l

Parmigiano Reggiano has to indicate on its crust the marks of origin and identification of the product:  the double bottom wooden press used since ancient times, regulates the shape of the cheese and imprints on the outside crust incisions that say Parmigiano Reggiano, the dairy farm serial number, the month and year of production, the writing DOP e Consorzio Tutela. There is also an alphanumeric code that identifies each single wheel. 

Where you can find this product

Seasonality

Parmigiano Reggiano is produced year-round.

Curiosity

Among the many famous fans there is Molière, who asked for a piece of Parmigiano on his deathbed and Napoleon, who ate it with green beans. 

 

East Lombardy is the European region
of gastronomy 2017