Parmigiano Reggiano Cheese DOP

Parmigiano reggiano cheese D.O.P

Parmigiano reggiano cheese D.O.P is a cheese typical of northern italy that is seasoned, more precisely in the po valley (an area between the west-central emilia and mantova).

Parmigiano reggiano cheese D.O.P is a dairy product derived from the processing of partially skimmed cow's milk; as such, parmesan cheese boasts rather good nutritional characteristics: compared to most aged cheeses. Parmesan cheese is less in fat, has more proteins, contains less lactose and provides an excellent concentration of calcium. The amount of sodium is still considerable, as is that of cholesterol.

Parmesan cheese is strictly regulated by the specific production disciplinary and this guarantees (or standardizes) the general quality level.

Disciplinary for the production of parmigiano reggiano

According to the production disciplinary, parmesan cheese is a hard cheese, cooked and slowly matured, produced with partially skimmed raw milk (for natural outcrop) and coming from food cows with fodder from the area of origin.The milk used for parmesan cheese cannot be subjected to heat treatments and the use of food additives is not allowed (the sodium glutamate present in the cheese is the fruit of the natural link between the glutamic acid and the sodium of chloride). To the milk of origin (which must comply with the production requirements) must be added the whey-grafting (natural culture of enzymes deriving from the spontaneous acidification of the residual serum of the previous day).

Later, calf rennet is added for protein coagulation. In this way, a mass of curd for the production of two forms for each container ( copper boiler ) is obtained. The curd of parmesan cheese is therefore broken, cooked and left to decant. The cheese mass is then collected and placed in the molds.After a few days, the salting in a brine of the forms takes place and the subsequent maturation continues for at least 12 months (counted by the forming).

The form of parmesan cheese is externally cylindrical in shape, with 2 flat sides 35-45cm wide, about 20-26cm high, with a weight of at least 30kg and a straw yellow rind. The cheese paste is fragrant, delicate, tasty and not spicy with a characteristic flavor and aroma. In terms of structure, it appears minutely grainy and with flake fracture. The thickness of the rind is about 6mm and the fat on the dry substance corresponds to a minimum of 32%.The quality control takes place progressively by means of visual, olfactory, gustatory and auditory tests; special tools are also used such as the needle and the hammer.

The nutritional content of parmesan reggiano:

36.14% is constituted by protein substances; this is an index higher than any other cheese. Its average lipid content is low, barely 28.3%, while very high values are recorded for calcium (1.30%) and for phosphorus (0.70%). Vitamins are present in exceptionally varied and balanced amounts. The value of calories is 392 per hectogram. In synthesis: a very high share of protein elements and good lipids, an extraordinary concentration of vitamins and mineral salts.

How it is taken

Thanks to its distinguishable versatility, the parmesan reggiano is an irreplaceable ingredient of good italian cuisine and the most extensive mediterranean diet. When grated it is always the irreplaceable seasoning for pasta, rice, soups.

Parmigiano reggiano cheese D.O.P is also ideal for table use. It is good for the fullness and delicacy of flavor as it can be eaten alone or, instead, accompanied with vegetables in irresistible salads. It is a classic of peasant wisdom when coupling with pears, but many must still discover the equally harmonious combination of flavors of parmesan reggiano with apples, peaches, figs, grapes, nuts, kiwi and traditional balsamic vinegar.

A diffuse use is to serve "flakes" with nuts, or small portions of parmesan reggiano with snacks and cocktails. In the area where the parmesan reggiano is produced, the wines that accompany it for centuries are lambrusco and malvasía.

Young parmigiano reggiano is particularly suitable for consumption at the beginning of a meal. It can be accompanied by a jerez, a marsala secco, a passito.

If instead, it is an "aged" it will release its most powerful notes when hot: used in fillings, in au gratin or, trivially, sprinkled over freshly drained pasta before pouring the sauce.

Aged parmigiano reggiano is also very good at the end of a meal accompanied by vin santo.

How to preserve parmesan reggiano cheese.

When bought in portions obtained directly from the cut of the whole forms (preferably made with the appropriate knives "a mandorla", which also allow to appreciate the requirements of the cheese as the color and the typical granular structure), should be kept rolled in a plastic film and located in the lower part of the refrigerator.

 

Another ideal way of storing parmesan cheese is to wrap it in old greaseproof paper, or in parchment paper or in a dark paper bag. It must be preserved from excessive loss of moisture as this guarantees minimum transpiration that prevents the onset of mold.

Parmigiano Reggiano also known as Parmesan in English is the King of Parmesans, one of Italy's finest products. Cheese produced only in the provinces of Parma, Reggio Emilia, Modena, and Bologna to the west of the Reno River and Mantua to the east of the Po River which are assigned the D.O.P tag. Traditional production follows an 800-year old tradition of not using additives and feeding the cows on a special diet containing no silage.

Suggestion: With its rich, nutty taste and distinctive aroma, it is delicious to grate over pasta, rice, soup or tomato dishes. Enjoy it also with crackers, honey, fruits and robust red wine.

2 pound (900g) - WEIGHT APPROXIMATES +/- 0.3lb

Ingredients: Pasteurized cow's milk, salt, rennet

Packaging: Vacuum-sealed Plastic

Flavor: Nutty, savory
Texture: Hard, grainy
Color: Straw
Aroma: Earthy
Region: Parma and Reggio Emilia

Product of Italy