Parmigiano Reggiano PDO - 13/18 months

The Parmigiano Reggiano PDO production area 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 Montechiarugolo (PR), the true cradle of Parmigiano.

For production, milk from the evening milking is used, which is left to rest in steel tanks overnight. After being partially skimmed, the evening milk is decanted together with the morning milk into the characteristic inverted bell-shaped copper cauldron, without the addition of any additives. The natural whey starter is then added and heated to 33 °C. Once the temperature is reached, calf rennet obtained from the stomachs of suckling calves is added until coagulation, which takes 10-15 minutes. The curd is broken into small granules and the cooking phase then begins at 55 °C. The mass obtained after cooking and falling granules is lifted and cut in two; each mass is wrapped in a linen cloth and placed in a wooden or Teflon mould. Here it 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 cheese wheel. This is followed by branding with the branding band, which impresses the following on the rind: the dotted inscription 'PARMIGIANO REGGIANO', the registration number of the dairy, the month and year of production. This is followed by salting, which takes place by immersing the cheese wheel for 16-20 days in a saturated solution of natural salt, and finally by maturing on wooden boards in suitable premises with controlled temperature and humidity, which lasts from a minimum of 12 months to over two years. Only those cheeses that pass a very strict selection process are branded with the oval firebrand mark at the age of 12 months.

The origins of Parmigiano Reggiano PDO 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 processing method of Parmigiano Reggiano PDO is essentially the same as nine centuries ago and uses the same essential ingredients (milk, rennet and salt), without any additives or preservatives.

Characteristics

Maturing for a maximum of 18 months gives Parmigiano Reggiano a mild and delicate flavour that is always intense and characteristic. This Parmigiano Reggiano PDO has soft hints of fresh milk and butter, accompanied by vegetal notes of boiled grass and vegetables, with a sweet and slightly acidic flavour. Tyrosine crystals are beginning to appear.

Pairings

Parmigiano Reggiano PDO - Max 18 months of maturation can be enjoyed cut into cubes, for aperitifs or small snacks, accompanied by a glass of dry white wine.

It is perfect in salads and with fresh seasonal vegetables, accompanied by a drizzle of extra virgin olive oil.

It is an excellent snack for sportsmen and for healthy snacks for children, combined with mustards and jams or with fresh fruit such as pears and green apples, or dried fruit such as walnuts, hazelnuts, cashews, dried figs.

To enhance its sweetness, the combination with honey is excellent, and to further accentuate its salty note, the combination with balsamic vinegar is excellent.

Milk, salt, rennet.

Vacuum-packed Parmigiano Reggiano PDO should be stored in the refrigerator at 2-8 °C; once opened, wrap it in a dishcloth and place it in an aroma-protecting container, or in a transparent plastic food bag.