PARMIGIANO REGGIANO CHEESE
Considered the king of Italian cheeses,
Parmigiano Reggiano or as we know it, Parmesan
cheese, is the most famous product of Reggio Emilia and
the surrounding area.
Its origins are ancient it seems
it may have been known by the Etruscans.
Some trace it to the hard cheeses the Romans transported to the
port of Luni, while others associate it with the agricultural
heyday of the 12th century.
Although the cheese took its name from the diocese of Parma, Enza
Valley (between Parma and Reggio) is the cheeses precise
Boccaccio mentioned the cheese in the eighth day of his renowned
Decameron, In a town called Bengodi
there was a mountain
made up completely of shaved Parmesan cheese.
Today the famous cheese is known and
loved the world over, shaved on meats and soups, and sprinkled
Like Parmigiano Reggiano it is made from partly skimmed milk and
has a relatively low fat content of between 25 - 28 % fat, and
a correspondingly high calcium content - good for you as well
as utterly delicious!
After salting the large wheels which weight between 24 and 40
kilos - by dipping them in brine over a 28 day period, the cheese
is cured for a minimum of 12 months up t 3 years.
It is the more authentic cheese tu use when making the risottos
and rice dishes or the melanzane alla parmigiana.
It is also an excvellentt cheese to eat on it own, at the end
of a meal, and like Parmigiano Reggiano, it is best accompanied
by a robust red wine or with aceto balsamico.
Apennine hills and mountains, which produce excellent forage from
uncontaminated pastureland and where livestock is raised in favourable
environmental conditions, are the ideal place for the production
of milk destined for Parmigiano-Reggiano cheese, which as far
back as the Roman era was considered the "king of cheeses" for
its characteristics and nutritional value.
Though livestock production has been revolutionised over the last
fifteen years in the size of the farms and the use of modern technologies,
the particular environmental, cultural, and traditional conditions
have ensured that productivity has not been excessively increased
to the detriment of quality.
But what is it that makes Parmigiano-Reggiano so special? Certainly
its full flavour, never excessive and always pleasant even when
Then there’s its excellent digestibility and large percentage
of high quality protein, which make it particularly suitable for
Deeply rooted in the culinary culture of the Emilia-Romagna region
(and now throughout Italy), Parmigiano-Reggiano is an indispensable
ingredient of world-famous dishes such as tortellini, cappelletti,
ravioli, tortelloni, lasagne, etc.