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PARMIGIANO REGGIANO

AREA OF PRODUCTION

Parmigiano-Reggiano is produced in the provinces of

Parma, Reggio Emilia and Modena. This is the area hosting

four thousand farms where the cattle are fed on locally

grown forage.

PROCESSING Every day, the evening milk is left to

rest in large vats, where the fatty part spontaneously rises to surface.

As soon as the the morning milk arrives from the farm, the skimmed milk from the night before is poured into bell-shaped copper cauldrons, where calf rennet and fermented whey are added.

The milk coagulates in around 7/10 minutes, and the curd which forms is then broken down into minuscule granules using a traditional tool called ‘spino’.

PROCESSING

The cooking process, which

reaches 55 degrees

centigrade, makes the

cheesy granules sink to the

bottom of the cauldron where

they form a single mass.

After resting for around 30

minutes, the cheese mass is

removed, cut into two parts

and wrapped in its typical

cloth.

The cheese is then placed in

a mould which will give it its

final shape.

MARKING OF ORIGIN

Each wheel is given a

unique,progressive number

using a casein plate.

Then, a special marking band

engraves the month and year

of production on it, as well as

the dairy registration number

and the worldwide famous

dotted inscription around its

whole circumference.

SALTING

After a few days, the

Parmigiano-Reggiano

wheels are immersed in

a watery salt-saturated

solution.

It is a process of salting

by absorption which, in

less than a month,

closes the production

cycle and opens the

cycle of maturation.

MATURATION

The cheese wheels are laid

out in long rows on wooden

tables in the silent maturation

rooms. The outside of the

cheese dries forming a

natural crust without being

treated in any way,

remaining perfectly edible.

The minimum maturation time

of the Parmigiano Reggiano

is 12 months.

CONTROL

The experts from the

Consortium examine each

wheel one by one.

If the cheese meets the

requirements of the

Protected Designation of

Origin (PDO),

the wheel is fire-

branded.

IN OUR KITCHEN

Parmigiano Reggiano is a very versatile

cheese that has been widely used in

cooking since ancient times.

Thus, it can be used in a myriad of ways:

as a food, eaten in small chunks, simply

accompanied with bread, and perhaps

wine, jams or fruit.

as a condiment, added especially grated or

in slivers to dishes that are enriched by

Parmigiano Reggiano in flavour and aroma

(some of the better known examples are

Italian pasta, as well as vegetable or fruit

salads)

as an ingredient, used in recipes or other

preparations (for example, fresh pasta

filling, meat preparations, pies containing

vegetables and other ingredients)

IN OUR KITCHEN

IN OUR KITCHEN

IN OUR KITCHEN