/ Our magazine / Parmesan: how to choose and where to buy it.
/ Our magazine / Parmesan: how to choose and where to buy it.
Come and discover how the Parmigiano Reggiano inimitable sensory experience is born and told over time. Discover why this cheese is important for a healthy and complete diet.
Close your eyes and imagine the aroma of homemade tagliatelle, just drained and placed on the plate. The meat sauce that calls and embraces the Parmigiano Reggiano to make your first course an experience worth telling.
This is the Parmigiano Reggiano, a cheese that ignites memories and tells a tradition passed down from father to son. A passion expressed through ancient techniques refined over time, to give life to the most loved cheese in the world.
The Parmigiano Reggiano still retains the slowness and dedication of a process that marries love for the land with the passion of man for things made with care.
Born in the silence of the abbeys of the Benedictine and Cistercian monks, this cheese is an Italian excellence envied by every corner of the earth. Even Giovanni Boccaccio was struck by it; so much so that in the Decameron he tells of a mountain of "Parmigiano Reggiano" over which "maccheroni and ravioli" flow. In the imaginary land of Bengodi, a transfiguration of a desire for abundance, Boccaccio represents the land of well-being and pleasure. It offers us a precious testimony of the ancient origin of such a beloved cheese.
Cradled between the Po and the Reno, the Parmigiano Reggiano is born in an area marked by the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantova and Bologna. This is why we can speak of a DOP cheese (Protected Designation of Origin). Only cheese that is born in this land is worthy of such a name. A small strip of the world where human needs have given rise to a tradition capable of crossing time and delighting the palates of entire generations.
The unique qualities of Parmigiano Reggiano are the result of a deep bond made of respect and protection for the territory.
It is a fascinating journey and a story of how man's passion merges with nature: the respect and love from which the unique qualities of the king of cheeses are born.
In a respected and protected territory, the Master cheesemakers are the guardians and interpreters of the secrets of artisanal processing that preserve the unparalleled characteristics of Parmigiano Reggiano over time.
A strict regulation prohibits the feeding of animals with silage and fermented foods. The daily control of the milk guarantees the natural characteristics of this cheese, which is free of additives and preservatives.
Every day, experience and sensitivity accompany the production of Parmigiano Reggiano. Gestures linked to different tastes and aromas for an artisanal and healthy product.
The milk from the evening milking is allowed to rest in large tanks where the fatty part rises to be used for butter production. The skimmed milk is combined with the whole milk from the morning milking and poured into copper boilers shaped like inverted bells. After adding the veal rennet and a natural lactic starter whey, the milk coagulates in about 10 minutes. At this point, an ancient tool called Spino enters the scene, which breaks the curd into tiny grains. After cooking at 55°, the cheese granules fall to the bottom of the boiler, forming a unique mass. After about half an hour, the curd mass is extracted by the cheesemaker with skilled gestures. Cut in two and wrapped in cloths, the curd mass is placed in a cheese mold that will give it its final shape.
Each form is marked with a unique progressive number through the application of a special casein plate. To complete this “identity card,” all the data related to the dairy's registration number, the year and month of production are added, thanks to a special marking tape.
A little more patience and passionate skilled gestures: a bath in a solution of water and salt, and then the forms rest in the long and slow aging process over time.
Long rows of forms, laid out on wooden tables, await in the silence of the warehouses. A slow passage of time marked by the rhythm of the seasons.
The outer part of the cheese slowly dries, creating a natural rind obtained without treatments and therefore edible. The minimum aging period is 12 months, and only at this point can one say they have a form of Parmigiano Reggiano in their hands.
Now it is time to certify all the work done. Expert testers check each form, and those that pass the selection (expertise) are marked indelibly. Only the Consortium holds the DOP marks of Parmigiano Reggiano, and it is responsible for classifying the three categories of this cheese:
First Category: Parmigiano Reggiano. Cheese with a compact pasta structure. Suitable for long aging. Appreciated both for direct consumption and in gastronomic pairings. The forms have the typical dotted writing, the casein plate, and the oval brand imprinted by fire.
Second Category: Parmigiano Reggiano Mezzano. This cheese has some slight defects in the structure of the pasta or on the rind, but without alterations to the typical characteristics of the product. Recommended for direct consumption, it differs from the first category by the parallel grooves indelibly traced on the edge of the form.
Third Category: the Discard. This cheese has too many defects and is downgraded. The origin marks are removed from the rind, and it cannot be considered DOP.
An additional selection is made on forms already qualified as Parmigiano Reggiano and aged at least 18 months. The chosen forms feature the “EXTRA” or “EXPORT” mark and guarantee an additional quality indication.
Before delving into the different qualities of Parmigiano Reggiano, let’s see together how to identify the aging of the forms. We are already salivating, but to live a conscious taste experience, let’s discover the meaning of the famous colored labels that you can find on forms of Parmigiano Reggiano.
You have seen that after twelve months of aging, forms of Parmigiano Reggiano can be considered ready. However, the “king of cheeses” requires a long rest to offer its best. That is why labels have been invented. They identify the aging period and consequently the variation of flavors and aromas.
Hurricane Label: over 18 months of aging. Flavor based on milk, yogurt, or butter, with vegetable notes. Ideal cheese to be cut into cubes for an aperitif. Best paired with a dry white wine.
Silver Label: over 22 months of aging. Sweet and flavorful. Ideal with structured red wines. Excellent when paired with any type of dried fruit, prunes, or figs.
Gold Label: over 30 months of aging (extra-old). Strong flavor. Pairs well with both structured red wines and sweet whites.
It has one name, yet different varieties of Parmigiano Reggiano can arrive at your table.
Each variety is made with the same ingredients: salt, milk, and rennet, but the sensory experiences differ. The milk used, the aging period, and the type of animal feed create different nuances that further enrich the already fascinating tapestry that Parmigiano Reggiano tells.
It’s time to get to know the peculiarities that vary the flavors of this cheese; are you ready?
It is the Classic Parmigiano Reggiano: born from milk from Frisona breed cows raised in the plains, where the milk is also collected and the cheese is transformed. Aged at least 12 months.
This is the Parmigiano made from the milk of Red Reggiane cows, an indigenous breed of Northern Italy. The Parmigiano from Red Cows can only be considered as such if the cows are fed with grass, hay, and certified feed – no GMOs. Also, the milking must be done without any forced techniques.
This milk contains a particular variant of casein which gives the cheese a better predisposition to aging. Aged a minimum of 24 months.
This Parmigiano is made in the dairies of the Emilian Apennines. It may be made from the milk of Frisona, Reggiana Brown, and Italian Alpine Brown cows.
The Parmigiano Reggiano from the mountains, compared to that from the plains, has a more intense straw-yellow color and a stronger flavor.
The Parmigiano Reggiano from Alpine Brown is made from the use of only milk from the Italian Alpine Brown. A raw material more valuable than the Frisona breed. This type of milk is ideal for cheese production. Rich in proteins and many other nutrients, it ensures a better quality of Parmigiano Reggiano.
The Organic Parmigiano Reggiano is defined as BIO because the feed intended for feeding the dairy cows comes only from organic farms.
This Slow Food White Cow Parmigiano is produced only with milk from White Modenese cows. For a long time, this breed has been replaced by other more productive breeds, risking extinction. The milk from White Modenese has qualities that make it particularly suitable for producing Parmigiano Reggiano. For this reason, the Province of Modena, in collaboration with the Slow Food Movement and the Provincial Breeders Association, has launched a project for revitalization and protection.
Since 2005, the production of Parmigiano Reggiano made solely from White Modenese has resumed. Today, we can enjoy one of the most prized versions of this unmistakable cheese.
Ideal for a balanced diet, Parmigiano Reggiano is a resource that combines flavor and health.
It is a hard cheese composed of 30% water and 70% nutrients: extremely rich in proteins, vitamins, phosphorus, and calcium. This cheese is an ally for health and psychophysical well-being. Suitable for children's nutrition, for the health of teenagers, and elderly people. Parmigiano Reggiano supports you by providing energy, making it particularly suitable for people who practice sports.
The natural aging and the presence of enzymes that modify casein make Parmigiano Reggiano easy to digest and indicated for people intolerant to cow's milk proteins (however, it must be aged 30 months and beyond). It is lactose-free and has a low fat content compared to most other cheeses, being produced with partially skimmed milk.
Parmigiano Reggiano guarantees the right intake of calcium and is a useful food for the health of bones and teeth. People intolerant to lactose can eat this cheese (with adequate aging) because during the cheese-making process, there is a rapid evolution of lactobacilli, which ferment all lactose present in the curd.
The Parmigiano Reggiano proves to be a cheese capable of giving extraordinary taste experiences and flavors. It deserves to be cared for and appreciated like love. Here are some tips.
The form of Parmigiano Reggiano is not cut, but is opened. It is a true art, necessary to keep the internal structure intact and the graininess of the cheese.
A special tool must be used, the “almond knife.” This knife has a short, pointed blade and features the classic almond shape, hence its name. One side is thinner to facilitate the cut, while the other is thicker, acting as a wedge. With the tip of the tool, draw a line that divides the form in half, across the diameter of the two faces, continuing along the side. You need to score the rind along this line, penetrating with the knife in patches for a few centimeters: at the two extreme points of the diameter of one face, in the middle of the side, vigorously insert 2 almond knives. This way, the two knives act as wedges and the force produced opens the Parmigiano Reggiano form in two halves. This procedure allows you to keep the internal structure intact and the natural graininess of the product.
Also, for the subsequent mincing, you should act the same way: create precise pieces of cheese that present the same proportions between pasta and outer rind.
This cutting procedure requires experience and practice. Indeed, it's not every day that you find yourself cutting an entire cheese form, but in that case, now you know it’s not a procedure to take lightly.
Regarding consumption, Parmigiano Reggiano has its specific cutting rules: its grainy paste does not allow it to be cut into slices, so you should portion it with an almond knife, an ideal tool for detaching irregularly shaped flakes.
The ability to last over time is a peculiarity of Parmigiano Reggiano. If you buy vacuum-packed portions, I recommend storing them in a refrigerated environment to preserve all their aromatic characteristics. The ideal temperature is between 4 and 8 degrees °C. Make sure that the packaging is sealed and intact; in this way, it can last in the fridge for several months. When removing Parmigiano Reggiano from the vacuum packaging, remember that it keeps its organoleptic characteristics intact if stored in a ventilated refrigerator at an optimal humidity level. Otherwise, it tends to dry out. Keep your precious cheese away from other foods, as the fatty part tends to absorb odors present in the fridge. The optimal solution would be to equip yourself with a glass or plastic container, or you could wrap it in food film. Consider that for a somewhat younger cheese (up to 15 months of aging) the conservation is about 15 days. Beyond that, it may develop a bit of mold. If the Parmigiano Reggiano is aged like classic, that is, 24 months and beyond, the conservation can be about a month.
Its unmistakable aroma makes Parmigiano Reggiano an essential ingredient in the kitchen, ideal in any traditional Italian dish. You can enjoy its unique flavor paired with bread and a drizzle of extra virgin olive oil, or as an aperitif with a good glass of wine. Additionally, you can pair it with jams or fresh fruit, and you will discover flavor explosions that you'll never want to do without.
Excellent for enriching dishes. If grated, it adds flavor to pasta, rice, soups, but also to vegetables and fresh salads.
Sublime also as an ingredient in many recipes. Here are some simple tips from the Parmigiano Reggiano Consortium.
To create an aperitif that is original and rich in flavor, pair Parmigiano Reggiano aged 18/22 months with raw vegetables, such as celery and sweet cherry tomatoes. Discover how delicious its delicate flavor is paired with not too spicy fruit mustards, such as kiwi, apricot, or melon. To be served with a glass of dry white wine.
The Parmigiano Reggiano aged 24 months pairs well with most first courses, soups, and creams, both grated and in petals. Add the rind during the cooking of minestrone and vegetable creams; you will feel the difference.
Prepare stunning second courses by pairing thin petals of Parmigiano Reggiano aged from 22 to 30 months with fish or meat carpaccio, or on roast beef, with arugula and a drizzle of extra virgin olive oil. The long aging pairs well with structured red wines.
In hot summers, Parmigiano Reggiano is perfect for enriching your salads, paired with a splash of extra virgin olive oil. In savory pies, it is practically indispensable, just as in many traditional recipes. An example? Eggplants Parmesan.
Wonderful is the combination between the Parmigiano Reggiano aged from 15 to 18 and fresh seasonal fruit, such as apples, pears, grapes, and strawberries. Not to mention dried fruit, such as walnuts, hazelnuts, dried figs, and dried plums.
A separate mention is warranted for the sublime combination of flavors between a flake of Parmigiano Reggiano aged 30-36 months and a few drops of Balsamic Vinegar of Modena. A must-try!
It is essential to delve into the Red Cow Parmigiano Reggiano. A quality particularly precious and with a delicate taste. Ideal in all dishes where you want your cheese to be the absolute protagonist, like in fillings for tortelli and ravioli. In the Emilian tradition, a soup has been created that bears its name: the Red Cow Parmigiano Soup.
Serve it as a single dish accompanied by cold cuts, jams, and mustards. Your guests will be delighted. This Parmigiano pairs perfectly with both structured red wines and sweet whites.
Parmigiano Reggiano pairs excellently with different types of wine depending on the aging stage. Before deciding which wine to choose, you need to know how to use this cheese. Decide whether to consume it alone in flakes or cubes, or grated in combination with other dishes.
White wines like Franciacorta are perfect when consuming Parmigiano in flakes, perhaps as an aperitif, but also if grated on first courses and soups.
For second courses or carpaccio of fish or meat, where Parmigiano accompanies in thin petals, the wines to prefer are the well-structured reds like the Barbera.
In general, depending on the time when the cheese is consumed, we recommend fruity white wines, sparkling red wines, like Lambrusco or full-bodied reds.
Parmigiano Reggiano is a cheese capable of overwhelming you with its intense flavor and light spirit. It pairs with every occasion when you want to amaze your guests with a sensory experience of natural and engaging aromas and fragrances.
What are you waiting for? Discover the varieties of Parmigiano Reggiano immediately available in our online store and give your palate a unique experience.
Sergio Albertini
S&M
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