Parmesan Cheese
Parmigiano Reggiano
There is a cheese with very ancient origins that is still well-known and famous throughout the World: Parmiggiano-Reggiano.
Parmiggiano-Reggiano is a true miracle of nature and of the traditions of the people who produce it. It is for the enjoyment of those who seek in what they eat not only nourishment, but also incredible flavour, love for the earth, and respect - a lot respect - for nature and its mysteries.
The human element
Parmiggiano-Reggiano represents the fruits of history, tradition, and industriousness. Still today, as in the past, the production of Parmiggiano-Reggiano requires experience, care and passion.
The culture of production goes back to 1200
In the land between the Po River and the Apennine Mountains, Parmiggiano-Reggiano cheese was born of ancient roots. During the Middel Ages, at large Benedictine monasteries, a long-aged cheese of notable size began to be produced.
What characterizes the production of Parmiggiano-Reggiano is the all-important human element. Indeed, this cheese owes its inestimable value to the cooperation between the producer of the milk, the cheese maker who transforms it, and the ager who refines the cheese.
Place of origin
Parmiggiano-Reggiano is strictly bound to its place of origin. Both the production of the milk and its transformation into cheese take place in the provinces of Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.
The secret of such goodness originates in the place of origin, in the natural feed, and in the high quality of milk with no additives. During the long aging process, natural fermenting agents in the milk give the cheese its particular flavour and texture, in other words, its typicality.
The ties of the area of origin
The milk is produced by cows fed according to strict regulations that require the use of grasses grown only in the place of origin and natural vegetable feed.
In the feed given to the dairy cows the following are forbidden:
- any kind of silage (i.e. corn silage) or fermented food
- food of animal origin or any by-product of the food industry
Parmiggiano-Reggiano Cows
Some 270,000 cows produce the milk that goes into making Parmiggiano-Reggiano.
They are milked twice a day, and their milk is taken to the cheese house within two hours of each milking.
The milk is used just as it comes from the cows, entirely fresh without any additives or treatment
The cheese maker makes the cheese
The transformation of milk into Parmiggiano-Reggiano is due to the skill of the cheese maker. It is the fruit of knowledge and techniques that have been handed down through the centuries and of long experience - the expression of a culture of production that embodies the true wisdom of the place of origin.
In fact, the decisions that the cheese maker makes, every day are simple as they are delicate and crucial.
The milk
It takes about 600 liters (158.5 gallons) of milk to make one wheel of Parmiggiano-Reggiano.
The ten steps in the production of Parmiggiano-Reggiano
- The milk; The milk form the evening milking, partly skimmed through natural separation of the cream, is poured into the copper cauldrons where it is mixed with whole milk from the morning milking.
- Natural Whey starter; After warming the milk in the copper cauldron, natural whey starter is added. It is a culture of natural lactic ferments obtained from the cheese-making process of the day before.
Natural Rennet; Next, rennet, a natural enzyme from the stomach of suckling calves, is added. It causes the milk to curdle.- Breaking up the Curds; The curdled milk is broken down into small granules with a huge balloon whisk called a "spino".
- Cooking; This is a very delicate phase in the cheese-making process. The heat is skilfully controlled by the master cheese maker to expel water from the granules. Once the heat is shut off, the granules sink to the bottom of the cauldron, forming a compact mass.
- Lifting; The cheese mass is lifted from the bottom of the cauldron and divided into two parts.
- Forming; Each part is placed in a special mold called a "fascera", where it rests for 2 or 3 days.
Application of the marks of origin
The marks of origin, applied at the "birth" of each wheel of cheese consist of:
- The marks left by the marking stamp on the rind of the cheese which include the words " Parmiggiano-Reggiano" in a repeating pin dot pattern, the identifying number of the cheese house, and the month and year of production;
- A casein disc applied to the top surface which contains a unique alphanumeric code used to identify each cheese wheel individually.
Salting; The cheese is immersed in brine (a solution of water and natural salt) for about 20 days to allow the absorption of the salt needed to flavour the cheese and permit its long aging.- Aging; At the end of the salting process, the cheese wheel is ready to be aged. The aging continues for 24 months or more, during which time the cheese develops its fragrance texture, and digestibility.
- Inspecting; At the end of the minimum period of aging (12 months) each and every wheel is inspected. An expert evaluates the appearance, structure, and characteristics of the cheese.
Application of the Certification Mark
The certification mark is applied only to the wheels that pass inspection. This mark is an oval mark which reads "Parmiggiano-Reggiano Consorcio Tutela" and includes the year of production.
During the certification branding, the wheels are divided into two categories:
Parmiggiano-Reggiano
Cheese wheels suitable for longer aging (24 months or more).
Parmiggiano-Reggiano Prima stagionatura
Cheese wheels meant to be eaten young, that is soon after the certification branding at 12 months, are marked with parallel grooves around the circumference of the wheel.
Upon the request of the cheese aging facility, it is possible to have Parmiggiano-Reggiano wheels aged at least 18 months inspected again for an additional certification.
If the wheels meet certain higher standards, the mark EXTRA or EXPORT is branded on the side of the wheel to provide an additional guarantee of the superior quality of that particular wheel of Parmiggiano-Reggiano.
How to recognize it
When Parmiggiano-Reggiano is sold in portions (wedges, nuggets, grated etc.) the packaging must bear appropriate certification marks.