Parmigiano Reggiano PDO
HOW IT'S MADE
With its unique characteristics, both from a geographical and human point of view, the Lower Po Valley is a territory that represents the guarantee of quality behind its protected designation of origin dairy products.
On the one hand, it’s a matter of the geographical environment, made up of the air, water, landscape and set of natural factors that contribute to the uniqueness and recognizability of the taste and aromas of its products. On the other hand, it’s the human heritage of centuries-old processing methods, know-how, and gestures, handed down from generation to generation.
Parmigiano Reggiano PDO tells a unique story as the expression of a territory deeply bonded to the local traditions and culture of the places it is produced. The Parmigiano Reggiano produced by our dairies stands out for its rich and intense aroma, and its texture, which is crumbly, but melts perfectly on the tongue.
Milk as a unique and essential element. The nobility of this ancient art, which embodies a history of over a thousand years, is based on an intact ritual. The milk from the morning and the previous evening is poured into the traditional, upside-down, bell-shaped copper boilers. About 550 litres of milk are needed for each round of Parmigiano Reggiano cheese. The curdling of the milk occurs slowly and naturally, thanks to the addition of rennet and whey, residues of the previous cheese making, and rich in natural milk enzymes. The curd is broken up by the skilful dexterity of master dairyman into tiny grains, with the aid of an ancient tool, a kind of whisk called a “spino”. However, it is the heat that, at the precise temperature of 55 degrees centigrade, induces the precipitation of the curd grains to the bottom, where they start to form a single mass. After approximately 50 minutes, the cheesemaker extracts the cheese mass, cuts it into two parts, and wraps them in a traditional natural fibre cloth. The cheese is, finally, placed within a mould, which gives it its final shape.
THE TERRITORY: A DEEP BOND
The biodiversity that makes the Parmigiano Reggiano protected designation of origin area unique is found on the wide plains of meadows that meet the lush hills of alfalfa leading up to the heights of the Apennine mountains. Parmigiano Reggiano is, indeed, born from a deep bond with nature, in a protected and respected environment.
THE VALUE OF TIME
The minimum ageing is 12 months, the longest of all Protected Designation of Origin cheeses, and can go on for up to 40 months or more.
Animal nutrition is taken care of in full compliance with standards that prevent the use of silo-stored, fermented or animal origin feed.