Parmesan Cheese is a gastronomic well-known product appreciated worldwide and it seems to have very ancient origins: some bibliographic sources from Roman times mention a cheese from the area of Parma although the best known and most accurate evidence is that one by Boccaccio’s Decameron, where he wrote about the Parmigiano cheese and its use.
He witnesses the huge fame reached by the Parmigiano cheese during the 18th and 19th century.
In reference to its production the Parmigiano Reggiano cheese is a DOP hard paste cheese made with raw cows’ milk, partially skimmed naturally and without the addition of any additives. It’s obtained by cow’s milk selected only from the farms of the production area and from animals with a main diet of fodder; the processing starts very early in the morning using part of the skimmed milk from the milking of the night before and part of the fresh milk; after that the product derived from cooking the raw milk is salted for 20 or 30 days and then is left to naturally mature. This process which lasts about 12 months, completes the work of man and gives to the cheese the features of digestibility and assimilation and also its flavour, fragrance, taste, genuinity and high nutritional value. It’s important to remind that the processing doesn’t permit the use of antifermentative substances and the Parmigiano cheese can be placed on the market with the right denomination only after 12 months of maturing.
Here the list of the local dairies where is possible to see the cheese’s production by previous phone call and buy some Parmigiano Reggiano DOP.
The law identifies as the true area of Parmigiano Reggiano production the area between the provinces of Parma, Reggio Emilia, Modena, Bologna (from the left side of the Reno river) and Mantova (from the right side of the Po river). Also the title “Parmigiano Reggiano” is protected by a specific law and reserved only to the cheese produced in this area.
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