Parmigiano Reggiano

Parmigiano Reggiano, known as the King of Italian cheeses, has a rich history, with the earliest mentions going back to around the 13th century. The interesting part is that the methods for producing Parmigiano Reggiano have changed little since then, which is a testament to the perfection of the original process.

Fun fact. Parmigiano Reggiano was used as a form of currency! Italian nobles in the Middle Ages were known to store wheels of this cheese in their cellars, treating it as an investment that they could trade or sell as needed.

In 1992 the European Union granted this unique cheese the Protected Designation of Origin (PDO) status. This means it has a specific place of origin and the production, processing, and preparation all occur in the same geographical area, which contributes to its unique characteristics.

To put it simply, if it's not made in the specified region in Italy, it cannot be called Parmigiano Reggiano.

Where Is It Produced?

Mainly produced in the northern Italian regions of Emilia-Romagna and Lombardia, Parmigiano Reggiano is a product of specific territories within these areas. This includes the provinces of Parma, Reggio Emilia, Modena, and portions of Bologna (to the west of the Reno River), as well as parts of Mantua (to the east of the Po River).

These areas, with their rich, fertile pastures, provide an ideal environment for dairy farming, and it is the local cows' milk that becomes the primary ingredient for the cheese.

The Production Process

Now let's take a closer look at how this unique cheese is produced.

Collection of Milk: It all starts with the collection of milk from the local cows twice a day. This fresh, untreated milk is a key ingredient, providing the raw, authentic flavors of the cheese.

Curdling: This fresh milk is poured into large, copper-lined vats. Natural whey starter, a byproduct from the previous day's cheese production, and rennet, an enzyme found in a calf's stomach, are added to the milk to initiate curdling.

Cooking and Molding: Once the milk curdles, the mixture is heated and broken down until it forms grains. These grains are collected, placed in a mold, and pressed to eliminate any remaining liquid or whey.

ID Card: After a few days, each cheese wheel is given a unique alphanumeric identification code and is wrapped in a special band that imprints the month and year of production, as well as the Parmigiano Reggiano name and the distinctive dotted inscriptions around the entire circumference. This band also helps to give the cheese its final shape as it hardens and matures.

Brining: The cheese wheel is then soaked in a highly concentrated brine (salt water) for about 20-25 days. This process gives the cheese its distinct savory flavor and helps preserve it for the long maturation process.

Aging: After brining, the cheese wheels are aged in a controlled environment for a minimum of 12 months, and often much longer. During this time, they are periodically turned and brushed to ensure even maturation. It is this aging process that gives Parmigiano Reggiano its unique, complex flavor and granular texture.

Inspection: Before the cheese can officially be called Parmigiano Reggiano, it must pass a series of rigorous quality tests conducted by the Consorzio del Formaggio Parmigiano-Reggiano.

There is an institution that governs the production of Parmigiano Reggiano. It is called The Consorzio del Formaggio Parmigiano Reggiano (The Parmigiano-Reggiano Cheese Consortium) and it was established in 1934.

Its main role is to oversee the adherence to strict production rules that are needed to maintain the cheese's quality and authenticity. This includes everything from the type of cows that produce the milk, to their diet, the method of cheese production, and the aging process. 

After the standard 12-month aging period each and every shape must pass a series of rigorous quality tests conducted by the consortium's independent inspectors. Each wheel is inspected using a small hammer, tapping different parts of the cheese to identify any inconsistencies in texture or internal defects.

The inspectors also use a needle to extract small samples of cheese. This helps them to evaluate its aroma and ensure it has the characteristic fragrance we all love.

If, and only if the cheese passes all these inspections, it is then fire-branded with the consortium's oval mark, which officially certifies it as a real Parmigiano Reggiano.

However, not all wheels that start the journey become Parmigiano Reggiano. Those that do not meet the strict criteria are marked with horizontal lines, indicating that they cannot be sold as such.

In this way, the consortium protects the quality and reputation of Parmigiano Reggiano, ensuring that each wheel that bears its name and the PDO certification provides the distinctive sensory experience that this cheese is renowned for worldwide.

Aroma and Flavor

Parmigiano-Reggiano is known for its deep, complex flavors and distinctive aroma. When you first smell the cheese, you might detect notes of fresh milk, hay, and dried fruit.

Upon tasting, you'll experience a balance of savory, nutty, and slightly sweet flavors. The texture is granular and crystalline, often characterized by the presence of tyrosine crystals, which are small white dots that add a pleasant crunch to the cheese. These develop naturally during the aging process and are a sign of a well-matured cheese.

In The Kitchen

Parmigiano Reggiano is a highly versatile ingredient in Italian cooking. It's commonly grated over pasta dishes, used in fillings for tortellini, and shaved over salads. In Emilia Romagna, from where the cheese originates, it's often paired with prosciutto and enjoyed with a drizzle of traditional balsamic vinegar as a starter.

One classic recipe that calls for Parmigiano Reggiano is Pesto alla Genovese. This is a sauce from Genoa, in the Liguria region of Italy, made of basil, garlic, pine nuts, olive oil, and of course, Parmigiano Reggiano. It's typically served with pasta, offering a fresh, aromatic, and incredibly flavorful dish.

Oh, and never ever throw the rind away. It's full of flavor and can be used to enhance a variety of dishes!