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All About Parmigiano Reggiano

The Origins and Authenticity of Parmigiano Reggiano

The Origins and Authenticity of Parmigiano Reggiano

Origins
Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna, on the plains, hills and mountains enclosed between the rivers Po and Reno in Italy.

Only raw cow’s milk from defined region of origin can be used to make Parmigiano Reggiano®.

 

Name Protection
Parmigiano Reggiano is a name-protected product from Italy. For this reason, only the cheese made following all the following steps, with the milk of cows from the region of origin, and made in a caseificio in the same region, can use this name.

 

The Production Process

The Production Process

Cheesemaking
Parmigiano Reggiano is made in the traditional process with raw milk and copper vats. The milk is coagulated using animal rennet and then cut with a traditional knife, called the spino. Once the curd is cut and shaped into a ball using a wood spoon, it is divided into two identical rounds and cooked for ten minutes.

All caseifici, or dairies, receive milk twice a day. The milk from the afternoon is partially skimmed of fat and rests. The morning milk is added to the milk from the day before to make cheese.

Drying and Salting
The first day after the cheese is made, the remaining whey drains, in day two and three the water evaporates, then the fresh wheels are submerged in a salt solution for about 20 days to develop a rind and further drain water from the interior.

Aging
For two months the cheese solidifies as it loses moisture. Each caseificio (creamery) keeps these wheels for a couple of weeks before being aged in temperature-controlled rooms. After one year of aging, the cheese is checked for quality and branded with fire stamps.