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Parmesan Cheese  |
Parmigiano-Reggiano is strictly bound to its place of origin. Both the production of 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. Parmigiano-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 flavor, love for the earth, and respect – a lot of respect – for nature and its mysteries. The verb “to make” is absolutely correct in this case because Parmigiano-Reggiano cheese is not just manufactured, but “it is made” today as it was made eight centuries ago, using those same typical and genuine ingredients: the precious milk from the area of origin, fire, rennet, the expertise of old methods and the skill and knowledge of cheese masters. |
How to make the Parmesan Cheese? |
Phase 1 |
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The milk from 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. After warming the milk in the copper cauldron, natural whey starter is added with the rennet, a natural enzyme from the stomach of suckling calves. The curdled milk is broken down into small granules with a huge balloon whisk called a “spino”. Next, the heat is skillfully 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. The cheese mass is lifted from the bottom of the cauldron and divided into two parts. |
Phase 2 |
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Each part is placed in a special mold called a “fascera”, where it rests for 2 or 3 days. 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 and a casein disc applied to the top surface which contains a unique alphanumeric code used to identify each cheese wheel individually. |
Phase 3 |
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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 flavor the cheese and permit its long aging. |
Phase 4 |
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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. 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. |
Phase 5 |
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Parmigiano-Reggiano can play an important role in a regular diet, for its many proteins, easy digestibility, and concentrations of calcium and vitamins so necessary for growth. |
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