The King of Italian Cheeses → Parmigiano-Reggiano

The King of Italian Cheeses → Parmigiano-Reggiano

Take it from an Italian like me ↓

Parmigiano-Reggiano is really the King of Italian Cheeses.

Click image for source

It’s unique and inimitable taste is the return from a long journey through nine centuries of history. Passing through a fertile countryside, stretching from the Apennines to the Po Valley river. Through farms and dairies where there is still passion for things made with care. Through the maturation rooms, where the best of what man can produce slowly matures presenting us with a gift from nature.

The recent history of Parmigiano-Reggiano cheese is essentially the history of how approximately 350 small artisan dairies, of the typical area, have obtained the recognition of their determination in preserving the processing method and the very high qualitative level of the product, Parmigiano-Reggiano.

Click image for source and recipe

The protected area of Parmigiano-Reggiano DOP is by two rivers — marking its borders; Po Valley and Reno. These two rivers host four thousand farms where the cattle are fed on locally grown forage. From these deep roots in a protected and respected environment, come the unique qualities of the “King of Italian Cheeses”. The feeding of cattle complies with the norms of a strict specification that bans the use of silage and fermented feeds.

The cheese makers are the custodians and interpreters of the secrets of the true craft of milk processing. And although, in hundreds of artisan cheese diaries, they all work with their hands in the same way. The result of their work is inextricably linked to their personal experience and sensitivity giving an appreciable diversity of taste and aromas.

You know, yes → you do know very well, that the biggest problem of fake Italian foods is the false labeling. You are smart and don’t want to fall into that trap. And by visiting a dairy — you will understand how to recognize the true Parmigiano-Reggiano DOP and its age.

Click image for source and recipe

Each cheese is given a unique, progressive number using a casein plate and this number remains with it just like an identity card.

After a few hours, a special marking band engraves the month and year of production onto the cheese, as well as its cheese dairy registration number and the unmistakable dotted inscriptions around the complete circumference of the cheese wheel. Which is then, after a few days, immersed in a water and salt-saturated solution.

Watch now, the colors of the seals ↓

A red seal identifies the Parmigiano-Reggiano which has been matured for over 18 months. This product have aromatic notes such as herbs, flowers and fruits that make it ideal for snacks and aperitifs.

A silver seal identifies cheese which has been matured for over 22 months. With decidedly stronger aromas. In these cheeses, the notes of fresh and citrus fruit can be tasted — along with a hint of nuts.

Finally, a gold seal identifies a cheese which has been matured for over 30 months and has the complex aromas, with a higher nutritional element concentrated over its long maturation.

Delicious, easy to digest and with a host of nutritional benefits → Parmigiano-Reggiano always exceeds expectations.

Click image for source

The unique taste of a product made without additives, with its concentration of proteins, vitamins, calcium and mineral salts make it perfect for all ages and for all situations. A ready source of useful energy for everyone. Parmigiano-Reggiano has been guaranteed for over seventy years by the Consortium. And, above all, has been loved for over nine centuries for its excellent and inimitable taste.

  • Highly nutritious and full flavored. Parmigiano-Reggiano cheese delights the real food lover. Both as a dish on its own and as a dressing for other foods.
  • Parmigiano-Reggiano is made with 14 liters of milk, produced in the place of origin, for every kilogram of cheese.
  • Parmigiano-Reggiano cheese is an important component in special diets to meet the needs of any age. Pediatricians, for example, advise mothers and nurses to enrich baby foods with Parmigiano-Reggiano DOP.

Many dairies are glad to accept visitors and they make direct selling. Bring at home some true original Parmigiano-Reggiano DOP and not only will you enjoy the taste (in small bites) but you will also learn how to use it in recipes of Italian cooking.