Parmesan Cheese Storeroom

How to recognize the true Parmigiano-Reggiano cheese?

The true parmesan cheese comes from a specific region of in the North Italy called Emilia-Romana. On the side note, it is also the region of production of the famous prosciutto di Parma and the Barilla pasta.

In order to protect their reputation and quality, Parmigiano-Reggiano cheese was turned into a DOC product. It is still made according to traditional methods. Today, just like nine hundred years ago, the "area of origin" of Parmigiano-Reggiano is the land where the forage is grown, the cattle is bred to produce milk and the cheese is made and matured. Cheese produced according to the rules contained in the Production Regulation is the only cheese entitled to bear the Parmigiano-Reggiano mark and, therefore, the wheel must display all the marks required for identifying and distinguishing the product.

These Parmesan cheese blends offer complex flavors and unique granular textures, both of which come from a result of the long aging process. The words Parmigiano-Reggiano are stenciled onto the rind, which means that the cheese was produced in Parma, Modena, Mantua or Bologna, as these are the locations from where the cheese originated.

The cheese is usually sold already cut so it is hard to find out, but there is also a color coded stamp that is being used to age the cheese:

Red stamp: Parmigiano-Reggiano which has been matured for more than 18 months.
Silver stamp: Parmigiano-Reggiano which has been matured for more than 22 months.
Gold stamp: Parmigiano-Reggiano which has been matured for more than 30 months (extra-strong).

At every stage of its fabrication, the cheese is scrutinized. Only the best will be exported.

Fabrication process

Parimigiano Reggiano is made from raw milk from cows, mixed with naturally skimmed milk from the previous evening. This milk is pumped into vats that are lined with copper, and starter whey is added. The temperature is raised, and calf rennet is added. The mixture is left to curdle for as many as 12 minutes before the curd is broken up and left to settle for an hour in 55C temperature. The compacted curd is collected in muslin and divided into molds. Two cheeses each are prepared using 1100 L of milk from each vat. The cheese is then put into stainless steel rounds that are pulled tight to create the wheel shape for a day or two. The cheeses are aged for twelve months or more in gigantic storeroom sometimes called "cathedral". They are checked and cleaned robotically every seven days or so as the cheese has to be turned regularly. The quality of the cheese is evaluated by experts who are tapping it with a little hammer.

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How to eat

Parmesans are traditionally used for grating, and are known as "Grana" which means "grain" and refers to the granular texture of the cheese. It is served on pasta and pizzas, but also in various Italian dishes. For example, it can be cut as flakes and served on carpaccio with olive oil and arugula salad.

There are also pre-grated Parmesan cheese varieties available, but these simply do not compare to the fresh grated version of this unique Parmesan cheese. Actually, pre-grated cheeses are usually of lower quality.

Chef Eric visiting a parmesan cheese factory in Italy