Making of Parmigiano Reggiano<\/h1><\/div><\/div><\/div>Parmigiano Reggiano is made according to traditional methods.<\/strong>
\nUnlike other famous cheese, Parmigiano Reggiano cannot be industrially produced; in the words of the advertisement \u2018it is formed\u2019 only by the expert hands of the cheese master carrying out the same artisan method as has been done for centuries.<\/p>\nThe only difference between a Parmigiano Reggiano of the XIII century and one today is in quality control, which, thanks to the Consortium of safeguard ensuring the highly prized D.O.P.<\/strong> denomination, checks that the rigid methods of production have been respected. The milk cows from the typical zone of Parmigiano-Reggiano are fed exclusively on forage coming from pasturelands in the selected zone. Highly scented and rich in vital food, the forage is the first element which distinguishes this cheese.
\nThe transformation of milk, as in a ritual, follows with precision ancient and unchanging rules.<\/p>\nThe milk<\/strong> placed in the cauldron, is heated to the correct temperature. The cheese is formed with the addition of a whey starter and rennet, two absolutely natural elements. Nothing else is added. Once the curds have been broken and cooked, the resulting mass, removed from the cauldron using a large piece of material is placed in cylindrical wooden shapes which, as well as shaping the cheese give it the first branding mark.<\/p>\nThe form<\/strong> thus obtained is placed in a bath of salt water where, as a result of the saline solution, it eliminates excess water and absorbs a small amount of salt. Common table salt is used and this is the only element added to making the cheese.<\/p>\nThe form of cheese is then taken to the spectacular maturing stores<\/strong> where it will rest for up to 24 months.
\nHalf way through this period, at around 12 months, inspectors from the Consortium check the form: if it presents all the characteristics of suitability it will receive the firebrand mark.<\/p>\nIn the meantime the cheese continues to mature. Unlike other cheese the total absence of preserving agents<\/strong> does not block the natural process of transformation within the cheese. Almost as though the milk has continued to live in another dimension… This allows the cheese to reach maturity with a wealth of substances, aromas and scents of incomparable quality<\/strong>.
\nAt the moment the cheese presents itself in forms of between 33-35 kg, a hard cheese, uniform, finely grained (hence the nickname \u2018grana\u2019), lightly straw coloured, with an exquisite and unmistakeable taste and scent.<\/p>\n<\/div><\/div>\n\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div><\/div><\/div>\n\t\t\t\t\t\n\t\t\t\t\t\tAncient working by wood<\/span><\/h2>\n<\/div>picture taken from the Archives of the Consortium of Parmigiano Reggiano<\/span><\/p>\n<\/div><\/div>\n\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div><\/div><\/div>\n\t\t\t\t\t\n\t\t\t\t\t\t<\/div>
Parmigiano Reggiano is made according to traditional methods.<\/strong> The only difference between a Parmigiano Reggiano of the XIII century and one today is in quality control, which, thanks to the Consortium of safeguard ensuring the highly prized D.O.P.<\/strong> denomination, checks that the rigid methods of production have been respected. The milk cows from the typical zone of Parmigiano-Reggiano are fed exclusively on forage coming from pasturelands in the selected zone. Highly scented and rich in vital food, the forage is the first element which distinguishes this cheese. The milk<\/strong> placed in the cauldron, is heated to the correct temperature. The cheese is formed with the addition of a whey starter and rennet, two absolutely natural elements. Nothing else is added. Once the curds have been broken and cooked, the resulting mass, removed from the cauldron using a large piece of material is placed in cylindrical wooden shapes which, as well as shaping the cheese give it the first branding mark.<\/p>\n The form<\/strong> thus obtained is placed in a bath of salt water where, as a result of the saline solution, it eliminates excess water and absorbs a small amount of salt. Common table salt is used and this is the only element added to making the cheese.<\/p>\n The form of cheese is then taken to the spectacular maturing stores<\/strong> where it will rest for up to 24 months. In the meantime the cheese continues to mature. Unlike other cheese the total absence of preserving agents<\/strong> does not block the natural process of transformation within the cheese. Almost as though the milk has continued to live in another dimension… This allows the cheese to reach maturity with a wealth of substances, aromas and scents of incomparable quality<\/strong>. picture taken from the Archives of the Consortium of Parmigiano Reggiano<\/span><\/p>\n<\/div>
\nUnlike other famous cheese, Parmigiano Reggiano cannot be industrially produced; in the words of the advertisement \u2018it is formed\u2019 only by the expert hands of the cheese master carrying out the same artisan method as has been done for centuries.<\/p>\n
\nThe transformation of milk, as in a ritual, follows with precision ancient and unchanging rules.<\/p>\n
\nHalf way through this period, at around 12 months, inspectors from the Consortium check the form: if it presents all the characteristics of suitability it will receive the firebrand mark.<\/p>\n
\nAt the moment the cheese presents itself in forms of between 33-35 kg, a hard cheese, uniform, finely grained (hence the nickname \u2018grana\u2019), lightly straw coloured, with an exquisite and unmistakeable taste and scent.<\/p>\n<\/div>Ancient working by wood<\/span><\/h2>\n<\/div>
![\"\"](\"https:\/\/parmigianoreggiano.museidelcibo.it\/wp-content\/uploads\/sites\/2\/2018\/02\/Cottura2-1-400x266.jpg\")
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