Parmigiano is coming!
In Parma they say: you do not manufacture Parmesan, you make it.
Parmesan Cheese is made in the Provinces of Parma, Modena, Reggio Emilia, Bologna (left bank of the Reno River) and Mantova (right bank of the Po River).
PRODUCTION:
The milk to produce this cheese comes from about 4000 farms scattered in the areas indicated above and in 400 dairy houses. The process is the same for every producer and the system has been the same for more than 900 years. Milk collected in the evening is left to rest overnight in a wide shallow tub; the milk collected the morning after is mixed in a large copper caldron (shaped like an upside down bell) with that from the previous night that now no longer contains the fat part that’s necessary to make butter.
The “Casaro” (master cheese maker) mixes milk, salt, rennet and whey, that is very rich in yeast from the previous day’s processing and the milk starts coagulating.
The cauldron
The curd has been broken with a simple tool called a “spino,” and at this precise moment the curd is heated to 131º F; the granules of the curds precipitate to the bottom of the caldron and coagulate in a single block. After roughly one hour the curd is taken out and cut into two pieces and wrapped in a cotton cloth, and put in molds where it will get its familiar round shape. After a few hours the “wheel” will be placed in another mold that will imprint the classic dotted logo with dairy farm, year and month of production, a number that will follow the wheel for its entire existence. After a few days the wheels will be dipped in a bath of water and salt. After about a month of immersion, the cheese is ready for the next step: aging.
The mold
AGING:
Aging takes place in large and dimly lit warehouses, with temperature and humidity computer controlled, and under the constant watch of the “Casaro”, a machine that periodically turns the wheels upside down to avoid the formation of mold. This process lasts a minimum of 12 months. At this point the experts of the Consorzio del Parmigiano perform an inspection; after a thorough check the finished product can be declared ready to be sold under the DOP label. The logo is applied with a red-hot imprinter and the cheese will start its journey to gourmet tables around the world.
Wheels that are declared unfit to bear the DOP logo are stripped of the dotted marks and sold as “Mezzano,” which denotes inferior quality.
A lobster colored stamp is awarded to Parmigiano aged at least 18 months. This cheese is characterized by a floral and fruity taste, excellent for light snacks and as an accompaniment to aperitifs.
A silver stamp is given to Parmigiano aged 22 months. This cheese shows a more complex taste of fresh fruit, citrus and some notes of dry fruit.
The gold stamp is awarded cheese aged 30 months or more. This is the top quality of all cheeses. Bolder aromas and tastes with higher nutritional values derive from the longer maturation.
During the aging process the Parmesan acquires its granular texture that gives it part of the name; as a matter of fact, “grana” means granular. The cheese is easily digestible and has very high nutritional values.
A Quick Guide To Choose The Best Parmesan Cheese
