Parmigiano Reggiano or Parmesan

A Parmigiano Reggiano wheel

In Italy as a child, even under a year, our mother improves our meals with a little Parmigiano Reggiano cheese because the Parmigiano Reggiano is a 100% lactose-free cheese.

When we grow we have the habit and the pleasure of adding grated Parmesan to every pasta or risotto or soup, or to eat it as a snack and in many other Parmigiano Reggiano recipes. At parties a beautiful presentation is a parmigiano reggiano wheel cut in half, partially emptied and pasta served inside. 

Parmigiano-Reggiano is an extraordinary cheese with amazing aromas and taste and a unique texture. A purely natural product, completely without additives or preservatives and it’s so much part of Italian life-style.

So much Parmigiano !

We are talking about the King of Cheeses which was born between Parma and Reggio Emilia (for this it is called Parmigiano and Reggiano). We are talking about a cheese that needs a specific production area :provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua. Produced from cows grazing on fresh grass, the parmesan is followed every moment by the cheese maker who works seven days a week, always. Every day, the milk from the evening milking is left to rest until morning in large vats.Tahe result of the cheese maker’s work is linked to his/her personal experience and hands.

  All this is guaranteed by the Consortium and that’s why it’s  labelled DOP .

Just punched Parmigiano reggiano Wheel.

Considering that Parmigiano Reggiano price is  a little bit higher that other cheeses the doubt is  always how to choose  it.If you buy  a slice of it with the rind you can see the mark punched on it. Then you can also use the rind,let’s see our post  !

Otherwise   you have to  check the symbols on the package or trust the shop where you buy it

Just a couple of final suggestion :

Pre-grated Parmesan is available but in no way compares with the freshly grated cheese.

Parmigiano is not proper for vegetarin  because  calf rennet  is used together with fermented whey to make it.

We are talking   All this is guaranteed by the Consortium and that’s why it’s  labelled DOP . the King of Cheeses which is born between Parma and Reggio Emilia (for this it is called Parmigiano and Reggiano). We are talking about a cheese that needs a specific production area Provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua. Produced from cows grazing on fresh grass, the parmesan is followed every moment by the cheese maker who works seven days a week, always. Every day, the milk from the evening milking is left to rest until morning in large vats the result of the cheese makers’ work is linked to their personal experience and hands.

Parmigiano Reggiano in preparation.

Parmigiano reggiano vs parmesan cheese

In Europe Parmigiano Reggiano is the only hard cheese that can legally be called Parmesan ,everywhere in the world there are many would- be imitators. To avoid misunderstandings, the consortium of Parmigiano Reggiano producers encourages retailers and consumers   to use the cheese’s correct name: Parmigiano Reggiano.

We are talking about the King of Cheeses which is born between Parma and Reggio Emilia (for this it is called Parmigiano and Reggiano). We are talking about a cheese that needs a specific production area Provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua. Produced from cows grazing on fresh grass, the parmesan is followed every moment by the cheese maker who works seven days a week, always. Every day, the milk from the evening milking is left to rest until morning in large vats the result of the cheese makers’ work is linked to their personal experience and hands.

 We are talking about the King of Cheeses which is born between Parma and Reggio Emilia (for this it is called Parmigiano and Reggiano). We are talking about a cheese that needs a specific production area Provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua. Produced from cows grazing on fresh grass, the parmesan is followed every moment by the cheese maker who works seven days a week, always. Every day, the milk from the evening milking is left to rest until morning in large vats the result of the cheese makers’ work is linked to their personal experience and hands.

 

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