Parmigiano Reggiano (30 months aged) – The milk from the morning and the previous evening is poured into the typical inverted bell-shaped copper boilers. For each form of Parmigiano Reggiano approximately 550 liters of milk are needed. The coagulation of the milk occurs slowly and naturally thanks to the addition of rennet and whey obtained from the previous day’s processing and rich in natural lactic ferments. The curd is fragmented by the master cheese maker into tiny granules thanks to an ancient tool called spino. After a few hours, a special marking band engraves the month and year of production on the cheese, the serial number that distinguishes the dairy and the unmistakable dotted writing on the entire circumference of the wheels. After a few days the cheeses are immersed in a saturated solution of water and salt: it is a salting by osmosis. With this last step, the production cycle of Parmigiano Reggiano is concluded and the seasoning period begins.
About the brand
Parmareggio was founded in 1983 in Montecavolo di Quattro Castella, on the hills around the area of origin of Parmigiano Reggiano, and became a world leader in the production and sale of Parmigiano Reggiano cheese over just a few years. In 2005, a new logo was created and Mr Parmareggio, master of Parmigiano Reggiano, appeared for the first time. He represents the owner of the company and guarantor of the quality of the Parmareggio Parmigiano Reggiano cheese. The new brand is supported by revisited communication and the introduction of a new tagline: “Parmigiano Reggiano for connoisseurs”. Parmareggio was the first brand to communicate its values in a television campaign.
Parmigiano Reggiano (30 months aged) – Milk, salt, rennet
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