Home History Parmigiano Reggiano Grana Padano Where we are Contacts English Parmigiano Reggiano Parmigiano-Reggiano is the result of a real concentration of nutrients, where sixteen liters of the finest milk of the typical area are needed for each kilo of cheese, exceptional for its protein and vitamin content, for its richness in calcium and of phosphorus. An extraordinary nutritional charge is concentrated in the Parmigiano-Reggiano pasta, and matures in it during the very long period of natural aging. Parmigiano-Reggiano is called "new" when it is produced in the current year or just passed: "mature" when it has aged between 12 and 18 months; "old" when he is aged between 18 and 24 months; "very old" when it has passed at least two summers (from 24 to 36 months). Its rather soft and almost velvety texture, rich in a very fine graininess and sprinkled with a barely visible hole, is guaranteed by an extraordinary milk, produced by animals fed with fresh fodder. The year of production can be seen from the figures engraved both in the side of the wheel and in the branded brand, imprinted on the wheels that meet the requirements set by the Parmigiano-Reggiano Cheese Consortium; the degree of maturation, in relation to the age of the wheel, is also inferred from the degree of sweetness, fragrance and consistency of the paste. Through the "beating", the "tapping" and sometimes the "tessellation", we check every single shape aided by special tools: the hammer, the screw needle, the plug or probe. With tactile finesse, hearing and smell, we examine the eight factors that determine the quality of Parmigiano-Reggiano cheese: age, degree of maturation, aroma, structure, color of the dough, consistency, state of the rind and the size. The color of Parmigiano-Reggiano ranges from golden-yellow to pale straw-yellow and is uniform throughout the dough, while the "flaky" structure, in the mature product, comes off in thin tongues according to an arrangement with rays converging towards the center of the form . Given these typical and constant characteristics, it is then possible to establish differences from shape to shape as in all handicraft products, where no piece of a series is exactly the same as the other. Copyright © 2014 G.Cravero. VAT number 01874800046. All rights reserved. | Legal notes | Powered by Blulab