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Parmigiano Reggiano
Parmigiano Reggiano

Italian best known cheese around the world and one of the world's top quality cheese.

Parmigiano Reggiano is the cheese with most imitation attempts in the world, but as the italian consortium slogan states: Parmigiano Reggiano "the only Parmesan".

The Parmigiano Reggiano is really unique, an unmistakable and inimitable flavour with a hard and grainy texture. You can really recognized a parmigiano reggiano blindfolded!

But what makes this cheese different from all the others in the world?
We would like to say the flavour, sure, but we want to say the care in the process from feeding the cows to maturing. Everything is extremely controlled to offer a product with an unmistakable flavour.

Consortium feeding regulation states how dairy cows can be fed : kind of fodder from meadows, kind of herbs, hay obtained by field drying or forced ventilation, chopped fodder obtained from the whole maize plant and daily quantity; however quantities of daily products in relation to the quantity of feed.

The regulation obviously states what the dairy cow can not eat: all kind of prohibited fodder, it is prohibited the use of silage and fermented feeds and animal flour.
All this to preserve the flavour of Parmigiano Reggiano.

PARMIGIANO REGGIANO:
Other dairies and images 1)
- Azienda Agricola Bonati Giorgio;
- Latteria Santo Stefano;
- SocietÓ Agricola Grana D'Oro.
Other dairies and images 2)
- Azienda Agricola Latteria Due Madonne;
- Caseificio di Gavasseto e Roncadella;
- Latteria Sociale La Collina.

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How is it made?

It is very natural to say that this cheese is made with 3 ingredients only: milk, rennet and salt. No additives, no preservatives.

Parmigiano Reggiano is an hard cheese made from raw cow's milk.
The milk is collected in the evening and it rest until next morning in stainless steel containers.

During the night takes place a partially skimming by a natural surface skimming: the fat part of the milk ("panna") spontaneously rises to the surface, separating from the whey, and removed by cheesemakers.
In the morning milk is poured into copper vats and whole milk from the morning milking is added.

It takes about 550 litres of milk to produce a wheel of Parmigiano Reggiano

CURD

The addition of whey starter (derived from the previous day processing), in a natural way, bring about lactic acid fermentation.

HEATING: Then the milk is heated until 36░ C and in that phase, the calf rennet is added; in about 10 minutes milk coagulation takes place, forming the curd ("cagliata"=curd). The cheesemakers broken down the curd into very little granules using "spino", a traditional tool.

COOKING

The temperature is raised and the milk is cooked bringing the temperature no more than 55 ░ C: during this cooking, the granules of cheese dry out and expel the whey, then go to the bottom of copper vat to form a single mass of about 100 kgs.

MOULDS

After about fifty minutes the cheesemaker removes the cheese mass and cut it into two parts; then cheese is wrapped in the typical linen cloth and placed a mould which will give it its final shape.

Production area

Parmigiano Reggiano is produced in the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the Reno river and Mantua to the right of the Po river.

Producers

There are 363 dairies of Parmigiano Reggiano. They transform milk of 244.000 cows of 3.500 farms.


Corsortium of Parmigiano Reggiano website

CONSORZIO DEL FORMAGGIO PARMIGIANO REGGIANO
Via Kennedy, 18
42124 Reggio Emilia
tel. 0522 307741
email: staff@parmigianoreggiano.it
website:https://www.parmigianoreggiano.com/

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