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Parmigiano Reggiano DOP 36 months 1 kg

Ref: San-Prr36 - 1 kg

Producer

Origin

Franco Sani

Emilia-Romagna

Parmigiano-Reggiano (Parmesan cheese) is a hard, granular cheese, named after its production areas, which include the Provinces of Parma, Reggio Emilia, Bologna (only the area to the west of the river Reno) and Modena. Under Italian law, only cheese produced in these provinces may be labelled "Parmigiano-Reggiano", and European law classifies the name, as well as the translation "Parmesan", as a protected designation of origin. According to legend, Parmigiano-Reggiano was created in the course of the Middle Ages in Bibbiano, in the province of Reggio Emilia. Its production soon spread to the Parma and Modena areas. Historical documents show that in the 13th and 14th centuries, Parmigiano was already very similar to that produced today, which suggests its origins can be traced to far earlier. It was also praised as early as 1348 in the writings of Boccaccio. Special seals identify the product as authentic, with the identification number of the dairy, the production month and year, a code identifying the individual wheel and stamps regarding the length of aging. Parmigiano-Reggiano is made from unpasteurized cow's milk. The whole milk of the morning milking is mixed with the naturally skimmed milk (which is made by holding milk in large shallow tanks to allow the cream to separate) of the previous evening's milking, resulting in a part skim mixture. This mixture is pumped into copper-lined vats. Starter whey is added, and the temperature is raised, then calf rennet is added and the mixture is left to curdle for 10–12 minutes. The curd is then broken up mechanically into small pieces and is left to settle for 45–60 minutes. The compacted curd is collected in a piece of muslin before being divided in two and placed in molds. The cheese is put into a stainless steel round form that is pulled tight with a spring-powered buckle so the cheese retains its wheel shape. After a day or two, the buckle is released and a plastic belt imprinted numerous times with the Parmigiano-Reggiano name, the plant's number and month and year of production is put around the cheese and the metal form is buckled tight again. The imprints take hold on the rind of the cheese in about a day and the wheel is then put into a brine bath to absorb salt for 20–25 days. After brining, the wheels are then transferred to the aging rooms for 12 months. Each cheese is placed on wooden shelves and are cleaned every seven days. After 12 months, the Consorzio Parmigiano-Reggiano inspects every wheel. The cheese is tested by a master grader who taps each wheel to identify undesirable cracks and voids within the wheel. Wheels that pass the test are then heat branded on the rind with the Consorzio's logo. The only additive allowed is salt, which the cheese absorbs while being submerged for 20 days in brine tanks saturated to near total salinity with Mediterranean sea salt. The product is aged an average of two years. Authentic Parmigiano-Reggiano cheese has a sharp, complex fruity/nutty taste with a strong savory flavor and a slightly gritty texture.
€34.70
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Parmigiano-Reggiano (Parmesan cheese) is a hard, granular cheese, named after its production areas, which include the Provinces of Parma, Reggio Emilia, Bologna (only the area to the west of the river Reno) and Modena. Under Italian law, only cheese produced in these provinces may be labelled "Parmigiano-Reggiano", and European law classifies the name, as well as the translation "Parmesan", as a protected designation of origin. According to legend, Parmigiano-Reggiano was created in the course of the Middle Ages in Bibbiano, in the province of Reggio Emilia. Its production soon spread to the Parma and Modena areas. Historical documents show that in the 13th and 14th centuries, Parmigiano was already very similar to that produced today, which suggests its origins can be traced to far earlier. It was also praised as early as 1348 in the writings of Boccaccio. Special seals identify the product as authentic, with the identification number of the dairy, the production month and year, a code identifying the individual wheel and stamps regarding the length of aging. Parmigiano-Reggiano is made from unpasteurized cow's milk. The whole milk of the morning milking is mixed with the naturally skimmed milk (which is made by holding milk in large shallow tanks to allow the cream to separate) of the previous evening's milking, resulting in a part skim mixture. This mixture is pumped into copper-lined vats. Starter whey is added, and the temperature is raised, then calf rennet is added and the mixture is left to curdle for 10–12 minutes. The curd is then broken up mechanically into small pieces and is left to settle for 45–60 minutes. The compacted curd is collected in a piece of muslin before being divided in two and placed in molds. The cheese is put into a stainless steel round form that is pulled tight with a spring-powered buckle so the cheese retains its wheel shape. After a day or two, the buckle is released and a plastic belt imprinted numerous times with the Parmigiano-Reggiano name, the plant's number and month and year of production is put around the cheese and the metal form is buckled tight again. The imprints take hold on the rind of the cheese in about a day and the wheel is then put into a brine bath to absorb salt for 20–25 days. After brining, the wheels are then transferred to the aging rooms for 12 months. Each cheese is placed on wooden shelves and are cleaned every seven days. After 12 months, the Consorzio Parmigiano-Reggiano inspects every wheel. The cheese is tested by a master grader who taps each wheel to identify undesirable cracks and voids within the wheel. Wheels that pass the test are then heat branded on the rind with the Consorzio's logo. The only additive allowed is salt, which the cheese absorbs while being submerged for 20 days in brine tanks saturated to near total salinity with Mediterranean sea salt. The product is aged an average of two years. Authentic Parmigiano-Reggiano cheese has a sharp, complex fruity/nutty taste with a strong savory flavor and a slightly gritty texture.
San-Prr36

Data sheet

Volume
1 kg
Origin
Emilia-Romagna
Producer
Franco Sani
departure from
Parma (IT)