Parmesan Cheese – Parmigiano Reggiano
Parmigiano Reggiano is a world famous cheese under the name Parmesan. Parmigiano Reggiano has a spicy, piquant, but not sharp flavour.
Origin
The country of origin is Italy with AOC-impression produced exclusively in the Provinces of Bologna, Parma, Modena, Reggio Emilia and Montova.
Features
Parmigiano Reggiano has a cylindrical shape with a slightly convex margin. It’s diametre is 14 to 18 inches and has a height of 7 – 9 inches. It weighs at least 53 lbs, the rind is of a natural yellow colour and is about 1/10 inches thick. The straw coloured cheese has a mildly grainy consistency and is crumbly to cut.
Production
Parmigiano Reggiano is produced from cows milk. The cows are fed from the meadows of origin. For cheese production, the milk drawn during the evening is partially skimmed and mixed with the morning milk. After the addition of natural whey, rich in lactic acid bacteria, rennet is also added. The curd is cut into small grains and is heated.
After days, the cheese is salted for 20 – 25 days. Then the cheese must mature for at least 12 months. The optimal time for maturity is 20 – 24 months.
Stages of Maturity
Giovane or fresco: After 14 months of maturation, it may be called ‘Fresh’ Parmigiano Reggiano.
Vecchio: After 18 – 24 months, it is known as Parmigiano Reggiano ‘vecchio’ which means ‘old’.
Stravecchio: After 2 – 3 years.
Stravecchio Parmigiano Reggiano is the name used after the chesse has matured for 3 – 4 years, meaning ‘extra old’.
Use
Parmigiano Reggiano is most commonly grated and added to pasta, soups and other dishes. It can also be flaked over salad, a classical addition to Bresaola or Capraccio. It mixes well with fine Mozzeralla or with other less pungently flavoured cheeses. In Italy small pieces of this cheese are served as canapes.
Storage
Parmigiano Reggiano can be found refridgerated in supermarkets and also on cheese stands. It should be bought whole and grated at home to preserve the strong aroma and to ensure a longer shelf life. Wrapped in grease proof paper and aluminum foil, it can be stored for 1 – 2 months.