Parmigiano Reggiano PDO - 30 months

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

For the production we use milk from the evening milking, which remains resting in steel tanks throughout the night. After being partially skimmed, the evening milk is poured together with that of the morning, in the characteristic copper boiler in the shape of an inverted bell, without the addition of any additive. The natural grafting serum is then added and heated to 33 ºC. Once the temperature is reached, the calf rennet is added, obtained from the stomach of suckling calves, until coagulation takes 10-15 minutes. The curd is broken into small granules and then begins the cooking phase until 55 ºC. The mass obtained after cooking and the falling of the granules is raised and cut in two; each mass is wrapped in a linen cloth and inserted in a wooden or teflon mold. Here it takes its characteristic shape and receives a casein plate, embedded on the surface of the crust that, thanks to an alphanumeric code, uniquely identifies each individual shape. This is followed by the marking with the fascera marchiante, which imprints on the crust: the dotted inscription "PARMIGIANO REGGIANO", the dairy’s serial number, month and year of production. The next step is salting, which takes place by immersing the form for 16-20 days in a saturated solution of natural salt, then maturing on wooden boards in rooms suitable for controlled temperature and humidity, which lasts from a minimum of 12 months to over two years. Only the shapes that exceed a very strict selection are marked with the oval fire 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, reclaimed the marshes and cultivated the pastures necessary to feed the cows. The method of processing Parmigiano Reggiano PDO is basically the same as nine centuries ago and uses the same essential ingredients (milk, rennet and salt), without any additives or preservatives.

Characteristics

Parmigiano Reggiano PDO has a cylindrical shape, a diameter of 35-45 cm,

height 20-26 cm, minimum weight of 30 kg and average weight of 40-42 kg. The rind is golden yellow. The paste is hard with a slightly straw-yellow to straw-yellow color.

The structure is meticulously grainy, with fracture scales. The paste has a delicate taste with fragrant aroma, tasty but not spicy.

Pairings

Parmigiano Reggiano PDO, aged over 30 months, finds its perfect match with a few drops of Traditional Balsamic Vinegar of Reggio Emilia PDO or Traditional Balsamic Vinegar of Modena PDO. Moreover, having an important aging, we recommend combining it with dried fruit, chestnut honey or flavored, not sweet jams for example that of onion. The 30 months seasoning is well suited both to be grated and to consumption in flakes or cubes. As for the matching with wine, it depends very much on how Parmigiano Reggiano 30 months is consumed: if it is served in flakes or grated are to be preferred sparkling, fruity and lively white wines while, If it is consumed in second courses or with carpaccio of meat or fish we recommend choosing a full-bodied and important red wine.

Milk, salt, rennet.

The vacuum-packed Parmigiano Reggiano PDO must be kept in the refrigerator at 2-8 ºC; once opened, wrap it in a cloth and store it in an aroma-saving container, or in a transparent plastic bag for food.