Parmigiano Reggiano, real Parmesan


    Parmesan is called “Parmesan Reggiano” in Italian. This name is protected by a protected designation of origin. Zoom in on this culinary treasure coming straight from Italy.

    It is one of the oldest types of cheese in the world. Its origin goes back to the Middle Ages, when Cistercian and Benedictine monks in northern Italy decided to turn over milk production and avoid waste by making great cheese that could be preserved over time. Parmesan is born. August 2, 356 people and 309 people participated in the Parmigiano Reggiano collaboration, using the methods they used and with the components as they were on new wheels, to save: the surface of the wash, pressure, and nothing else. The production is made with ingredients of natural origin, without additives, and is strictly monitored and controlled by a union to guarantee its quality and authenticity.

    Local manufacturing is carefully controlled

    © Parmigiano Reggiano

    Since 1996, Parmigiano Reggiano has been recognized as a Protected Designation of Origin (PDO). They meet very strict specifications that impose strict rules, starting with their geographical roots. Milk production, processing, minimal refining and packaging must take place exclusively in the provinces of Parma, Reggio Emilia and Modena and in certain parts of Mantua and Bologna. Moreover, any additive is strictly prohibited. The minimum maturation period is twelve months, which is the longest of all AOP cheeses. Maturation can then continue for up to twenty-four, thirty, or even more than forty months.
    On the shelf, Parmigiano Reggiano is recognizable at a glance thanks to the fire mark on the peel.

    The many sides of Parmesan

    In the land of cheese, Parmesan is good, and the French have adopted it! It must be said that he willingly obeys all desires. Depending on ripeness, it offers a wide range of tastes. Between twelve and eighteen months, milky, herbal and floral notes dominate. From twenty-four months, the fruity notes become more prominent and the flavors intensify. At 30 months, it becomes more crumbly and grainy, then characterized by aromas of dried fruits and spices. Grated, shaved, or chopped, Parmesan easily enhances any dish. It’s good to know that Parmigiano Reggiano does not contain lactose. It’s also a “zero waste” food, because everything can be eaten, including the peel! Parmesan, a cheese with a modern taste.

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