Parmesan buy online
Parmesan buy online to create special and exclusive combinations!
Parmesan or Parmigiano reggiano is a PDO products that comes from the area of Parma, Reggio Emilia, Modena and Mantova in Italy: if you want to taste a real parmesan be carefull and always doublecheck the origin of production.
Buy Italian Parmesan now!
Parmareggio Parmigiano Reggiano Cheese Tool Kit€23,00 Read more
Parmesan DOP Cheese – Parmigiano Reggiano – 250 gr€8,90 Add to cart
Parmesan – Parmigiano Reggiano – Virgilio – 200 gr€8,00 Add to cart
Parmesan – Parmigiano Reggiano (22 months) – Parmareggio – 800 gr€27,70 Add to cart
Parmesan – Parmigiano Reggiano (24 months) 250 gr – Ferrari€12,40 Add to cart
Parmesan – Parmigiano Reggiano (30 months) 350 gr – Ferrarini€17,50 Add to cart
Parmesan – Parmigiano Reggiano (30 months) 400 gr – Parmareggio€17,00 Add to cart
Parmigiano Reggiano Gift Set – Parmareggio€30,00 Read more
Order Italian Parmesan
These products are ideal for corporate gifts. The minimum order is 50 pieces, available in 10 working days. Ask for a quotation: firstname.lastname@example.org
Parmesan Parmigiano Reggiano (24 months) 750 gr – Dotti€27,70 Add to cart
Parmigiano Reggiano DOP 12 months – La Fattoria di Parma€20,00 Read more
Parmigiano Reggiano DOP 24 months – La Fattoria di Parma€22,00 Read more
Parmigiano Reggiano DOP 24-30-36 month + 2 sweet-spicy sauces – Ferrari€21,00 Read more
Parmigiano Reggiano DOP 30 months + 2 sweet-spicy sauces – Ferrari€21,00 Read more
Parmigiano Reggiano DOP 36 months – La Fattoria di Parma€24,00 Read more
Parmigiano Reggiano, or Italian Parmesan cheese, is a hard, granular cheese. The name “Parmesan” is often used generically for various imitations of this cheese, although European jurisprudence forbids this. It born in many areas of Italy, the Provinces of Parma, Reggio Emilia, Bologna, Modena (all in Emilia-Romagna), and Mantova (in Lombardia).
Under Italian law, only cheese produced in these provinces is labeled “Parmigiano Reggiano”, and European law classifies the name, as well as the translation “Parmesan”, as a Protected Designation of Origin status (PDO, in Italian DOP). Parmigiano is the Italian adjective for Parma and Reggiano that for Reggio Emilia. Outside the EU, the name “Parmesan” can legally be used for cheeses similar to Parmigiano Reggiano, with only the full Italian name unambiguously referring to Parmigiano Reggiano cheese. It is known as the “King of Cheeses.”
The Consortium of Parmigiano-Reggiano was born in 1934 and has always valorized and preserved the tradition and quality of a historical product, a symbol of Made in Italy food.
The Consortium of Parmigiano-Reggiano brings together all the cheese making factories and follows the Protected Designation of Origin (PDO), the proper use of trademarks and protection against counterfeiting.
In May 1938 the Italian government established the official denomination of Grana Parmigiano-Reggiano, but only after the 1951 Stresa Conference, the international recognition of the Cheese Denomination was achieved.
The law of 10 April 1954 entrusted many voluntary consortia of producers to supervise the production and trade of Grana Padano.
In 2004, was celebrated the 70th anniversary of the founding of the Consortium of Producers.
How to produce Parmesan
Italian Parmesan Cheese is made from unpasteurized cow’s milk.
The whole milk of the morning milking is mixed with the naturally skimmed milk of the previous evening’s milking, resulting in a part skim mixture. Copper-lined vats contain this mixture of milk. Starter whey is added, and the temperature is raised to 33–35°C.
Calf rennet is added, and the mixture is left to curdle for 10–12 minutes. The curd is then broken up mechanically into small pieces (about the size of rice grains). The temperature rises to 55°C with careful control by the cheese-maker. Consequently, the curd settles for 45–60 minutes. The compacted curd is collected in a piece of muslin before being divided in two and placed in molds. There is 1100L of milk per vat, producing two pieces of cheese each. The curd making up each wheel at this point weighs around 45kg.
History of Parmesan
According to legend, Parmigiano Reggiano born during the course of the Middle Ages in Bibbiano, in the province of Reggio Emilia. Its production soon spread to the Parma and Modena areas.
Historical documents show that in the 13th and 14th centuries, Parmigiano was already very similar to that produced today. It was praised as early as 1348 in the writings of Boccaccio. In the Decameron, he invents a ‘mountain, all of grated Parmesan cheese’, on which ‘dwell folk that do nought else but make macaroni and ravioli, and boil them in capon’s broth, and then throw them down to be scrambled for; and hard by flows a rivulet of Vernaccia, the best that ever was drunk, and never a drop of water therein.’
Italian Parmesan cheese is commonly grated over pasta dishes, stirred into soups and risottos, and eaten on its own. It is often shaved or grated over other dishes like salads. Slivers and chunks of the hardest parts of the crust are sometimes simmered in soup. They can also be just roasted and eaten as a snack. The hollowed-out crust of a whole wheel of Parmigiano can be used as a serving pot for large groups.
Pumpkin and Parmesan Soup is a first course perfect to warm up the cold autumn period. This soup is a light, fast and at the same time really tasty dish. Ingredients: 150 g Parmigiano Reggiano with crust...
Traditional Pizzoccheri of the Pastificio Chiavenna, are produced according to ancient local traditions and made with durum wheat flour and buckwheat flour better form a kind of food containing high protein food and natural fibers. Pasta made from buckwheat contains...
Spaghetti with Extra Virgin Olive Oil is the most simple dish. There are four basic types of olive oil and the Italian government strictly controls every single bottle before allowing it to bear the “extra-virgin” seal. The only oils which can qualify are those which...
Rice Arancine are stuffed rice balls, which are coated with breadcrumbs, and fried. Arancini are usually filled with ragù (meat and tomato sauce), mozzarella, and peas. There are a number of local variants that differ in fillings and shape. The name derives from their...
Polpette (meatballs) in Italy are generally eaten as a main course or in a soup. The main ingredients of an Italian meatball are beef and/or pork and sometimes poultry, salt, black pepper, chopped garlic, olive oil, Romano cheese, eggs, breadcrumbs, and parsley, mixed...
Eggplant Parmigiana called "parmigiana di melanzane" or "melanzane alla parmigiana", is an Italian dish made with a shallow or deep-fried sliced aubergine filling, layered with cheese and tomato sauce, and then baked. Parmigiana made with a filling of eggplant (also...
Piadina Romagnola is a thin Italian flatbread, typically prepared in the Romagna region. It is usually made with white flour, lard or olive oil, salt, and water. The dough was traditionally cooked in a terracotta dish, although nowadays flat pans or electric griddles...
Porcini Mushrooms Risotto presses all the right buttons, with intense porcini mushrooms and plump arborio rice. Risotto is a north Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetable. Many types of...
Parmesan easy appetizer: unexpected guest? All you need is a thick Balsamic Vinegar, Parmesan cheese and if you want strawberry or grapes. in the Italian culinary tradition both Parmesan and Vinegar are basic ingredients, with a unique and inimitable flavor and above...