The distinctive cheese is a favourite for good reason!
For the past eight centuries, the famed Parmigiano Reggiano has been produced in the Emilia Romagna region in the cities of Parma and Reggio Emilia. The nation’s love for the cheese comes from its distinct flavour. Over a long period of time, the production method has been perfected to achieve the most premium taste possible. PDO (Protected Designation of Origin) status is given to official Parmigiano Reggiano which has been made in these original cities and can be certified and sold under this label.
Parmigiano Reggiano found its way across Italy in the 14th century very quickly. The name almost authenticates the cheese’s production through the correct processes to achieve its unique flavour. A cheesemaker’s slogan is that ‘it is not manufactured, it is made’, which pays respect to the craftsmanship and expertise which goes into each wheel of Parmigiano Reggiano. Each unique wheel will have a different length of time for each stage due to its size, which is also the case for resting the milk, let the cream rise and checking dehydration levels when cooking to achieve the perfect maturation and ideal flavour. It is for these many reasons that cheesemakers consider their craft an art form.
12 months of maturation are crucial in claiming a cheese as Parmigiano Reggiano, although cheese masters suggest that they must pass a length of ‘two summers’ to be considered official. This is due to consistency changes occurring during the enzymatic transformations in this period which give Parmigiano Reggiano its significant bite and flavour.
We at Giovanni Rana are huge fans of the cheese. Why not try our Italian Indulgence Parmigiano Reggiano & Creamy Ricotta?