Just as the ingredients of Parmigiano Reggiano are only 3 (milk, salt and rennet), so too the ingredients of our product of excellence are only care of our cows and their natural feed, centuries of experience in processing, and love and passion for our work.
The magic behind Parmigiano Reggiano: a journey through the stages of production
Parmigiano Reggiano is one of the world’s most celebrated and beloved culinary treasures, and behind its unique flavour and creamy texture lies an artisanal production process that has ancient roots and an unparalleled tradition.
For centuries, cheesemakers in the region of Emilia-Romagna, particularly in the provinces of Parma, Reggio Emilia, Modena, and parts of the provinces of Mantua and Bologna, have been producing this extraordinary cheese following traditional methods handed down from generation to generation. Let’s take a closer look at the stages involved in the creation of this gastronomic gem.
It all starts with milk, the fundamental ingredient for Parmigiano Reggiano. The milk used must be fresh and raw, coming exclusively from Italian cows fed on natural fodder. It is collected twice a day, once in the morning and once in the evening, to guarantee maximum freshness. Once collected, the milk is poured into large copper cauldrons, where it is heated to a specific temperature to promote coagulation.
Once the desired temperature is reached, natural rennet is added to the milk. Rennet is an enzyme extracted from the calves’ stomachs, and its function is to coagulate the milk, turning it into a gelatinous consistency known as curd. This process requires care and time, as it is essential to achieve uniform and controlled coagulation.
The curd is then cut into small grains using special blades. This step is crucial as it determines the size and consistency of the curd grains, which will directly influence the quality and structure of the finished cheese.
After cutting, the curd is gently turned over and stirred inside the vats. This process allows the curd to release excess whey and reach the right consistency. Next, the curd is cooked at a controlled temperature, a process that gives the cheese its characteristic texture and flavour.
nce the right consistency is reached, the curd is poured into cylindrical moulds, which give Parmigiano Reggiano its traditional shape. Each mould is compressed to eliminate further whey residue and consolidate the structure of the cheese.
After being removed from the moulds, the fresh cheeses are immersed in natural brine for a specific period of time. The brine gives Parmigiano Reggiano its distinctive flavour and contributes to the formation of the outer rind.
Finally, the cheeses are transferred to the ageing cellars, where they are placed on wooden shelves and left to mature for a minimum period of 12 months, but often longer. During this period, the cheeses are periodically turned and brushed to encourage the development of complex aromas and a uniform consistency.
The Parmigiano Reggiano production process is an ancient art requiring patience, skill and a deep respect for tradition. Every step, from feeding the cows to ripening the cheese, contributes to the creation of a top quality product that enchants palates around the world.
Parmigiano Reggiano is not just a cheese, but a symbol of artisanal excellence and of an entire region that celebrates its cultural richness through food
Parmigiano Reggiano DOP (Protected Designation of Origin) is a hard cheese produced in our area according to traditional methods that date back to the Middle Ages.
Ageing is one of the most important aspects that influence the organoleptic characteristics of the cheese. Here is a detailed list of the different types of Parmigiano Reggiano according to the duration of ageing:
Appearance and consistency: It has a thin, soft rind, with a paste that is still relatively compact and light straw-yellow in colour.
Taste and aroma: Delicate and lactic flavour, with hints of butter and cream, and a slight hint of acidity.
Suggested use: Ideal as a table cheese, in salads or in flakes with fresh fruit such as pears and grapes.
Appearance and consistency: The rind becomes a little harder and the paste begins to show a slight graininess. The colour may become slightly more intense.
Taste and aroma: Fuller and more complex flavour compared to 12 months, with notes of dried fruit and greater savouriness. More pronounced aroma.
Recommended use: Excellent both as a table cheese and grated over pasta or risotto dishes. Can be combined with nuts and honey.
Appearance and texture: The rind is thicker and firmer. The paste is definitely grainier and crumblier, with visible tyrosine crystals.
Taste and aroma: Rich and complex flavour, with notes of dried fruit, melted butter and broth. Intense and persistent aroma.
Recommended use: Perfect for grating over first courses, but also as a tasting cheese accompanied by structured red wines or traditional balsamic vinegar.
Appearance and consistency: The rind is decidedly hard and robust. The paste is very grainy and crumbly, with abundant tyrosine crystals.
Taste and aroma: Intense and complex flavour, with a pronounced savouriness and notes of spices, dried fruit and broth. Very persistent aroma.
Recommended use: Ideal to be eaten in flakes with honey, traditional balsamic vinegar or dried fruit. Also excellent grated over rich and tasty dishes.
Appearance and consistency: Very hard and thick rind. Extremely grainy and crumbly paste, with very evident tyrosine crystals.
Taste and aroma: Very complex and rich flavour, with a very pronounced savouriness. Notes of spices, dried fruit, leather and concentrated broth. Extremely persistent and intense aroma.
Suggested use: Excellent as a tasting cheese, accompanied by structured wines, traditional balsamic vinegar of Modena or Reggio Emilia and honey. Also excellent as an ingredient in gourmet dishes.
Appearance and consistency: Extremely hard and thick rind, almost impenetrable. Very dry, crumbly and crystalline paste.
Taste and aroma: Extremely intense and complex flavour, with a very high savouriness and aromatic notes ranging from dried fruit to spices, concentrated broth and leather.
Suggested use: Intended for true connoisseurs, perfect to be enjoyed on its own, perhaps with a glass of meditation wine or a passito. It can also be used in cooking to give a unique and decisive touch to refined dishes.
Depending on its maturity, Parmigiano Reggiano offers a range of flavours and textures that make it suitable for many culinary uses and food pairings.
