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Parmesan

Parmesan, more properly called Parmigiano-Reggiano,  is a typical product of Made in Italy. Parmesan has been has been loved for over nine centuries for its excellent quality  and incredible flavour.

Parmesan or Parmigiano-Reggiano is a DPO, Protected Designation of Origin, based in the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna, where forage is grown, milk is produced and processed into cheese, maturation and packaging take place.

3.5 litres of milk are used to produce 1 Kg of cheese, nor silage (the use of fermented forage to feed cattle) or additives and preservatives (even natural) are allowed to produce the “King of the chees” and every wheels must have 12 months of minimum maturation (the average is 24 and can have even 30 months).

The wheels weight at least 30 kg and  has 35-45 diametre: the wheel is hard, thick, smooth, straw-colored. Parmesan is a light straw-colored hard granular cheese with a long and natural maturation. The holes are very fine, almost imperceptible, distributed evenly, while the white tyrosine crystals are visible and perceptible, even in the mouth.

Extraordinary, highly digestible, totally natural: Parmesan is the King of Cheese.

Parmesan cheese is an important ingredient in special diets and for any age. Pediatricians suggest to add Parmesan in baby foods, while
during the following years of growth, the calcium, phosphorus and other vitamins and minerals offer excellent nutrition for the growing body and sportsmen.

Parmesan is naturally lactose free. The absence of lactose is a natural consequence of the typical production process: it contains galactose in quantities less than 0.01g / 100g.

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Parmesan: recognize the true wheel matured

Parmesan

 

You can easly recognize a true parmesan – Parmigiano Reggiano becouse you will find a stencilling band, placed entirly around the wheel, wich has pre-punched dots bearing the inscription:

  • PARMIGIANO-REGGIANO wording
  • Acronym DOP
  • Inscription CONSORZIO TUTELA
  • Identification number of dairy
  • Production month and year

If you have any doubts please consider that you can check the number of identification of dairy or the wheel code directly on the Consortium website.

Parmesan has been guaranteed for over seventy years by the Consortium Parmigiano Reggiano who is hardly working to offer transparancy, controlled quality, educational campaign to consumer, stores and chefs.

 

 

Parmesan: 22-18-30 months matured

Based on the maturing, the package will bear one of the three colored labels: lobster (over 18 months), silver (over 22 months) and gold (over 30 months)

30months-parmesanThe red-colored stamp characterizes Parmigiano Reggiano with over 18 months of seasoning. It has a pronounced lactic base, with vegetal notes such as grass, flowers and fruit, which make it ideal for snacks and aperitifs.

 

A silver sticker identifies the cheese with a maturing of over 22 months, with accentuated aromas, like fresh fruit and citrus fruits, next to which appear hints of dried fruit.

 

30 months matured Parmesan

Finally, a gold stamp makes the product recognizable with over 30 months of maturing, the most decisive in flavor and complex in aromas, with nutritive elements, which have been concentrated precisely in the long maturation.

 

Parmesan: the history

parmesan historyThe origins of Parmesan are proved by Benedictine documents kept in the abbeys of San Colombano, in Bobbio (Piacenza), of Pomposa, in Codigoro (Ferrara), of S. Silvestro di Nonantola (Modena), of S. Benedetto in Polirone (Mantova) which date back to the 12th century.

The production of this cheese was made possible thanks to the availability of salt from the salt pans of Salsomaggiore, which strongly characterized the territories of origin and their agriculture.

In that area, the presence of watercourses and wide pastures was flourishing and favored the breeding and the consequent production of cheese. Already in 1200 Boccaccio, in the Decameron, cited it: “Sausages … there was a whole mountain of grated Parmesan cheese, above which people who did nothing but make macaroni and ravioli, and cook them in capon broth …”

One of the first testimonies on the marketing of Parmesan dates back to a notarial deed drawn up in Genoa in 1254, which mentions the “caseus parmensis” (Parma cheese). In a short time, the Parmesan began to expand in Romagna, Piedmont and Tuscany, reaching the maritime centers of the Mediterranean sea.

In the seventeenth century the Duke of Parma Ranuccio I Farnese began to increase the production of Parmesan, favoring the pastures and building large vaccherie. It was Duke himself who formalized the denomination of origin with an act dated 7 August 1612 to protect the product commercially. The cheese had in fact begun to expand quickly, up to a Germany, in Flanders, in France and in Spain.
At the beginning of the XIX century, Napoleon canceled the great ecclesiastical possessions and the lands were bought by the bourgeoisie. Dairies acquire the typical octagonal shape and remain active for 120-180 days a year, when cows have the possibility of exploiting the grass.

Parmesan-art-vincenzo-campiAt the beginning of the 1900s some important introductions to the production process take place, such as the use of grafting whey and steam heating, which improve the quality of the cheese and which are still current. Activities slowed down only in the 1940s, during the Second World War.

However, the recovery started in the 1950s, also thanks to important legislative goals in the food sector: the Italian law on designations of origin, the production standard, and the regulation for feeding cows. Subsequently, with the emergence of the European Community and the Common Agricultural Policy, the principle of recognition and protection of products of origin is no longer affirmed on a national scale, but on the Community level. In 1996 Parmigiano Reggiano is recognized as a European DOP.

 

Why Parmesan is so expensive?

Recipes Parmesan

Consortium of Balsamic Vinegar of Modena

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How to cut Parmesan

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Caprese Pasta

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Gnocchi Alla Sorrentina

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Pumpkin Gnocchi

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Pink Rice

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Spring Caesar Salad with baby Asparagus and Balsamic Vinegar

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Truffle Risotto

              Truffle Risotto Ingredients: 320 gr of Carnaroli rice 10 gr of White truffle 750 gr of Meat Broth 50 gr of Parmigiano Reggiano cheese 50 gr of Butter Extra-virgin olive oil Black pepper and Salt   Truffle Risotto Preparation: First of all, pour the olive...

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Tiramisù with Panettone is a popular Italian dessert. It is made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavored with cocoa.

Parmesan Cheese

Parmesan or Parmigiano Reggiano is a PDO cheese products that comes from the area of Parma, Reggio Emilia, Modena and Mantova in Italy.

Pumpkin and Parmesan Soup

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Bruschetta

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Pesto is a typical sauce of the Liguria region. This world-famous sauce for its green color and for its taste and it is included among the Traditional Ligurian Food Products (PATs). It is made with fresh basil, salt, pine nuts, garlic, Parmesan cheese, Sardinian Fiore cheese and extra virgin olive oil.

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Avocado Salad

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Shrimp Salad

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