Parmigiano Reggiano PDO - 40 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, milk from the evening milking is used, which rests in steel tanks for the whole night. After being partially skimmed, the evening milk is poured together with the morning milk, into the characteristic inverted bell-shaped copper boiler, without the addition of any additives. The natural graft whey is then added and heated to 33 ° C. Once the temperature is reached, calf rennet, obtained from the stomach of suckling calves, is added until it coagulates, which takes place in 10-15 minutes. The curd is broken into small granules and then begins the cooking phase up to 55 ° C. The mass obtained after cooking and the falling of the granules is lifted and cut in two; each mass is wrapped in a linen cloth and inserted in a wooden or Teflon mold. Here it assumes its characteristic shape and receives a casein plaque, incorporated on the surface of the crust which, thanks to an alphanumeric code, uniquely identifies each individual shape. This is followed by the marking with the marking fascera, which imprints on the rind: the dotted writing “PARMIGIANO REGGIANO”, the serial number of the dairy, month and year of production. Salting follows, which takes place by immersing the wheel for 16-20 days in a solution saturated with natural salt, and finally seasoning on wooden boards in suitable rooms at controlled temperature and humidity, which lasts from a minimum of 12 months to over. two years. Only the wheels that pass a very strict selection are branded with the oval fire stamp 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 processing method of 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, a height of 20-26 cm, a minimum weight of 30 kg and an average weight of 40-42 kg. The rind is golden yellow in color. The texture is hard with a slightly straw to straw color.

The structure is minutely granular, with flake fracture. The pasta has a delicate flavor with a fragrant aroma, tasty but not spicy.

Pairings

Parmigiano Reggiano PDO, matured for over 40 months, finds its perfect match with a few drops of Traditional Balsamic Vinegar of Reggio Emilia PDO or Traditional Balsamic Vinegar of Modena PDO. Furthermore, having significant maturation, we recommend combine it with dried fruit, chestnut or flavored honey, non-sweet jams, for example onion jam. The 40-month maturation is well suited both to being grated and to be consumed in flakes or cubes. As regards pairing with wine, it depends a lot on how the 40-month Parmigiano Reggiano is consumed: whether it is served in flakes or grated sparkling, fruity and lively white wines are preferable while, if it is consumed in second courses or with meat or fish carpaccio we recommend choosing a full-bodied and important red wine.

Milk, salt, rennet.

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