05 Apr 2017
This fabulous Italian hard cheese has nine centuries of history stretching through the fertile countryside from the Apennines to the river Po.
Bound to its place of origin by Denominazione d'origine protetta, both the production of milk and the cheese making prcess of this wonderful parmesan takes place in the provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua.
Each wheel of parmesan uses around 550 litres of high quality cow's milk. Cow's are fed on natural feed and no additives are added to milk, instead its wonderful flavour and texture derive from the natural fementing agents in the unpasteurised milk.
The cheese is rested on wooden tables , where the outside dries to form a natural crust, before a minimum maturation period of 12 months. It is only after this time, that experts begin to examine each cheese one by one, to determine if it is worthy of the Parmigiano Reggiano name. Only wheels that meet the requirements of the Protected Designation of Origin are fire branded with a mark.
The cheese has a hard, dry, granular texture with a rich, sharp flavour.
A very versatile cheese, we like to enjoy Parmigiano Reggiano finely grated over spaghetti, shaved on top of fresh asparagus or simply cut into cubes on fresh bread.