Parmigiano Reggiano
(Parmesan Cheese)

Type
This cheese famous comes under the Protected Origin label (DOP) as recognized by the European Community; it is protected by the Parmesan Cheese Association (Consorzio del Parmigiano Reggiano), and as such its unmistakeable characteristics of the highest quality are guaranteed. This is a half-fat, hard cheese, cooked, used for grating or served as it is; it is produced in the Parma, Reggio Emilia and Modena districts, and in the Bologna districts left of the river Reno and the Mantova district to the right of the river Po; it is made from cow's milk obtained from herds fed only on fodder which contains neither fermented substances nor those which may result in a peculiar-tasting cheese. The use of artificial additives is not allowed.

Use
For grating, served as it is, or as an ingredient used for the preparation of many dishes. This cheese is ideally accompanied by numerous wines; for example as an appetizer with Malvasia dei colli di Parma and Pinot or Pinot Chardonnais sparkling wines; at the end of a meal with Chianti Classico and the red wines produced in and around the hills of Parma.

How to store
Once a wheel has been opened and exposed to air, Parmigiano Reggiano becomes susceptible to oxidation. This chemical reaction causes the cheese to become dried out, robbing it of flavor and aroma. To minimize flavor loss, keep wedges tightly wrapped in plastic wrap. Then remember that every time the cheese is used it should be rewrapped in new plastic wrap to achieve a tight seal. Store cheese in the warmest part of the refrigerator at approximately 4°C. There is no need to ever freeze Parmigiano Reggiano. This will damage its texture and ruin its flavor.

A brief history
This cheese originates in the Enza Valley between the Parma and Reggio Emilia districts and this is the reason for its double-barrelled name, although production spread to the whole of Emilia at the start of the 11th century as the incunabula of the Benedictine Monasteries (Bobbio, Chiaravalle della Colomba, Nonantola) testify. Its fame spread rapidly throughout the world: in 'Decameron', Boccaccio wrote that in the land of plenty ".....there was a whole mountain of grated parmesan cheese", whilst Bartolomeo Sacchi, in 1400, mentions it as one of the two most renowned cheeses in the prince's courts; in more recent times, Diderot, D'Alambert and Molière have sung its praises.

How it is made
Still made with the traditional, old-fashioned procedures, often in co-operative dairies, using modern equipment mainly to replace manual tasks. The milk is heated to 33°C, starter serum and calf's rennet are added; it curdles in approximately 15 minutes; the curd is broken up to the size of wheat grains; it is then cooked in the traditional conical-shaped cauldron, firstly at a temperature of 45°C, then at 55°C. The solid mass is left to rest for 30 minutes, removed from the cauldron with cloths, transferred to moulds and pressed for a day; it is then salted in brine for 25-30 days.

Aging
Parmesan is a cheese which matures slowly; the maturation lasts from a minimum of 18 months to three years or more; during this period the wheels are turned and brushed continually in order to prevent mould spreading.

Characteristics
Cylindrical shape, 18-24cm. high; 35-45cm. wide; weight 30-40 kg. The rind is thick, hard and golden yellow. Inside, the cheese is of a fine, granular, crumbly texture, and brightly straw-coloured. Its flavour is delicate, fragrant and tasty; fat content 32% of dry matter. Holes, flaking and sharp taste all constitute a defect.

Points of interest
The Association guarantees the cheese's origin by imprinting the 'Parmigiano Reggiano' wording in dots as soon as the cheese is removed from the cauldron, and its quality at the end of aging by assigning an expert to examine each cheese with a tiny hammer to check its compactness, and perforate the interior with a special steel needle in order to check flavour and aroma; those wheels which reach the required standard are branded on the curved sides with the Association's logo; the others have their original wording cancelled out with a series of crosses ('retinatura') in order that they are not sold as Parmigiano Reggiano.

Nutritional Value
In terms of nutritional value, it is an excellent food source which should be eaten more often not only grated but also as part of a main course: it does not contain colourings or artificial additives. It contains more calcium than any other cheese - 100 gr. of Parmesan cheese contains almost the recommended daily requirement; it is therefore particularly recommended for children and adolescents, lovers of sport and above all women during pregnancy, menopause and those who are breastfeeding. It is also a good source of phosphorus, and in terms of its link to calcium provides an excellent level. 100 gr. of Parmesan also provides the recommended daily requirement of vitamin B 12 and Biotine, and 40% of the R.D.A. for Vitamin A. One hundred grams of aged Parmesan provides more protein than the same amount of meat, egg or any other kind of cheese, but has less calories as it contains less fat; this fat, moreover, is short-chain type and as such easily absorbed by the organism.

The type of proteins found in Parmesan are invaluable: they are complete in terms of amino-acids (the building blocks making up the human body), and are easily digestible, since the long-chain amino-acids shorten during the aging process and pass through the intestinal wall with ease. This characteristic renders Parmesan much more digestible than milk, soft cheeses and meat.

Producer
Our Parmigiano Reggiano is produced by using traditional techniques in its typical production area and its producers are specially selected by "Il Casale di Parma". This is a family-owned company with almost one hundred years of experience in the production of Italian cheese and charcuterie.