Parmesan Cheese

Bologna, Modena and Mantua is produced the very well-known cheese Parmigiano Reggiano, in English called Parmesan Cheese.

Only cheese produced in these provinces with a particular method may be labelled “Parmigiano-Reggiano”, and the European law classifies both the Italian name and the English translation “Parmesan”, as a protected designation of origin (PDO)

“Parmigiano” is the Italian adjective of Parma and “Reggiano” is the adjective of Reggio Emilia.

Around the world the name Parmesan is unfortunately used also for several imitations of this cheese, although it is not permitted from the European jurisprudence.

Parmigiano Reggiano is a granular, hard cheese, produced using unpasteurized cow’s milk.

The producers need about one month to produce the cheese, and then there is a maturation time of at least twelve months. The first step is to mix the milk of the morning milking with the naturally skimmed milk of the previous evening’s milking (the fatty part spontaneously rised to the surface is used for the production of butter), then calf rennet and fermented whey are added. There is then a process that takes some hours and then, after a few days, the cheese is immersed in a water and salt-saturated solution for about one month.

During the maturation time, it is obtained the typical granular structure of the Parmesan Cheese, which is the reason why it becomes crumbly and soluble when it is cut into slivers.
Parmigiano Reggiano is a special cheese made without additives, with a perfect concentration of proteins, vitamins, calcium and mineral salts, it easy to digest and it has several nutritional benefits. It is well-known all over the world because it is perfect for all situations and ages and it is a ready source of energy for everyone. It always exceeds expectations.

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