Parmigiano Reggiano: King among cheeses
The Parmigiano origins take us back to the twelfth century, in the Middle Ages, when at the Benedictine and Cistercian monasteries of Parma and Reggio Emilia appeared the first toll: thanks to the abundance of rivers and wide pastures, soon in this area spread the production of a very particular cheese, obtained through the processing of milk in large boilers. To obtain a kg of Parmigiano Reggiano are required 16 liters of milk, and it is therefore able to provide a large charge of nutrient proteins, calories, vitamins, phosphorus and calcium which focuses in the dough and is not lost during the ripening period. Besides the natural aging makes digestion easier, and develops a complexity of aromas and extraordinary flavors. The result of this process is a cheese with a grainy texture and crumbly, straw-colored, rich in calcium and nutrients and aged for a minimum of 12 months (but it also comes with more than 36 months, the longest maturing between all cheeses), helping to create this flavorful and unique taste that has managed to enchant the whole world.
Precisely for this reason, and to avoid infringement already sadly widespread outside of Europe, today the production of Parmigiano is strictly controlled in all its phases by the Consortium, which aims to ensure that Parmigiano is produced by master cheesemakers still operating in the same places, with the same ingredients and using the same old wise gestures. A unique cheese, delicious in pieces, flakes or grated, alone or accompanied, a real king on the already rich table of italian food, a colossus of the made in Italy, which for nine centuries retains its royal lineage and does not seem to have no intention of abdicating. For the delight of gourmands from all around the world!