Mountain Parmigiano Reggiano PDO - 24 months

Parmigiano Reggiano PDO is a hard cheese, cooked and not pressed, produced with raw cow’s milk obtained from animals raised in the production area, mainly fed with local fodder.

The Parmigiano Reggiano PDO Mountain Product is produced in mountain areas located within the boundaries of the production area provided by the specification. Currently, there are 110 mountain dairies and over 1200 farmers in this area. To be classified as a mountain product it is necessary that:

• Milk entirely milked and collected in stables located in mountain areas;
• cattle feed is grown almost exclusively in mountain areas;
• the establishments of the producer dairies and the place of maturing, at least up to 12 months of ripening, must be situated in mountain areas;
• the qualitative selection is made at the 24th month of maturation by "hammer" evaluation by experts of the Consortium, together with sensory evaluation by a tasting group and subsequent analysis of chemical composition.

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.

In this case we are in Lama Mocogno in the province of Modena at an altitude of 842 m.s.l.m. thus boasting the title of Mountain Product.

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 obtained from the stomach of suckling calves is added 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

The taste of Parmigiano Reggiano PDO with 24 months seasoning is characterized by the sweet and salty that balance on the palate, in addition to the hints of milk and yogurt appear notes of melted butter and exotic fruit. The dough is crumbly and grainy.

Pairings

Parmigiano Reggiano PDO 24 Mesi di stagionatura is great to be combined with the typical cold cuts of Emilia Romagna, to be grated on dry pasta, soup, soups and first courses of the Emilia-Romagna tradition. Perfect also in flakes over seconds of beef, such as cut, carpaccio and roast beef. Sublime with honey not too sweet, fruit compotes, traditional balsamic vinegar of Modena or Reggio Emilia, nuts such as nuts and hazelnuts or dried figs.