Selection of Parmigiano Reggiano DOP - Plains, Mountains, and Red Cows

The production area of Parmigiano Reggiano PDO includes the provinces of Parma, Reggio Emilia, Modena, and Bologna to the left of the Reno River, in the Emilia-Romagna region.

In this case we are in Lama Mocogno in the province of Modena at an altitude of 842 m above sea level, thus boasting the title of Mountain Product.

The cheese is made using milk from the evening milking, which rests overnight in steel tanks. After being partially skimmed, the evening milk is poured together with the morning milk into the characteristic bell-shaped copper cauldron, without any additives. Natural whey starter culture is then added and heated to 33°C. Once this temperature is reached, calf rennet, obtained from the stomachs of suckling calves, is added until coagulation occurs, which occurs in 10-15 minutes. The curd is broken into small granules and then cooked to 55°C. The resulting mass, after cooking and the granules falling out, is lifted and cut in two; each mass is wrapped in a linen cloth and placed in a wooden or Teflon mold. Here, the cheese takes on its characteristic shape and receives a casein plaque embedded in the surface of the rind, which, thanks to an alphanumeric code, uniquely identifies each individual wheel. It is then branded with a stamping tool, which imprints the dotted words "PARMIGIANO REGGIANO" on the rind, along with the dairy's registration number, and the month and year of production. Salting follows, which involves immersing the wheel in a saturated solution of natural salt for 16-20 days. Finally, it is aged on wooden boards in suitable temperature- and humidity-controlled rooms, lasting from a minimum of 12 months to over two years. Only those wheels that pass a rigorous selection process are branded with the oval fire-branded seal at 12 months of age.

The origins of Parmigiano Reggiano DOP date back to the Middle Ages, thanks to the work of the Benedictine and Cistercian monks of the Po Valley who, between the Apennines and the right bank of the Po River, reclaimed the marshes and cultivated the pastures needed to feed the cows.

The production method for Parmigiano Reggiano DOP is essentially the same as it was nine centuries ago and uses the same essential ingredients (milk, rennet, and salt), without any additives or preservatives.

Features

The flavor of Parmigiano Reggiano DOP aged for 24 months is characterized by sweet and salty notes that balance on the palate. In addition to hints of milk and yogurt, notes of melted butter and exotic fruit appear. The texture is crumbly and grainy.

Pairings

Parmigiano Reggiano DOP aged 24 months is excellent paired with traditional cured meats from Emilia-Romagna, grated over pasta, broths, soups, and traditional Emilia-Romagna first courses. It's also perfect shaved over beef-based main courses, such as tagliata, carpaccio, and roast beef. It pairs beautifully with mild honey, fruit compotes, traditional balsamic vinegar from Modena or Reggio Emilia, nuts such as walnuts and hazelnuts, or dried figs.

Milk, salt, rennet.

Vacuum-packed Parmigiano Reggiano DOP should be stored in the refrigerator at 2-8°C. Once opened, wrap it in a cloth and place it in an aroma-preserving container or in a clear plastic food bag.