Selection of Parmigiano Reggiano DOP - 18, 30, 40 months

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 Montechiarugolo (PR), the true cradle of Parmigiano.

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 their cattle. 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.

Characteristics

Aging for up to 18 months gives Parmigiano Reggiano a sweet and delicate flavor, yet still intense and distinctive. This Parmigiano Reggiano DOP has soft aromas of fresh milk and butter, accompanied by vegetal notes of herbs and boiled vegetables, and a sweet and slightly acidic flavor. The tyrosine crystals begin to appear.

Pairings

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

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

An excellent snack for athletes and for healthy snacks for children, paired with mustards and jams, or with fresh fruit such as pears and green apples, or dried fruit such as walnuts, hazelnuts, cashews, and dried figs.

To enhance its sweetness, it is excellent to pair it with honey, and to further accentuate its salty note, it is excellent to combine it with balsamic vinegar.

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.