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Known as the “King of Cheeses”, Parmigiano Reggiano is a hard cheese from Italy. It has a granular, crumbly texture with a sharp, nutty and slightly-fruity taste. Parmigiano Reggiano is perhaps most known for being grated over pasta and other Italian dishes. According to the Parmigiano Reggiano Consortium, what makes this cheese so special is "human labor, a thousand years of history, traditions and a cherished and protected land". Keep reading to learn about how these factors come together to make a traditional, inimitable cheese.
The first evidence of Parmigiano Reggiano cheese dates back to the Middle Ages. Wanting to find a cheese that would last a long time, Benedictine and Cistercian monks created a dry paste cheese using salt from the Salsomaggiore salt mines and milk from the monasteries' cows.
Parmigiano Reggiano, being a PDO (Protected Designation of Origin) cheese, can only be produced in the Italian provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua. It can only be made with raw cow milk from specified farms within this region.
The raw cow's milk used for Parmigiano Reggiano is full of naturally-occurring bacteria and microbial flora that are influenced by the local environment. No artificial additives, bacteria or enzymes are added to the milk. The cows feed solely on locally-grown forage, and are never fed with silage, fermented feeds or animal flour. The milk is checked for quality before being used in cheesemaking.
Parmigiano Reggiano is made according to the Consortium’s strict production rules. It is made in traditional large copper vats using raw cow's milk. The whole milk from the morning and the skimmed milk the previous evening is poured into the vats. It takes about 550 liters (~145 gallons) to make one wheel of Parmigiano Reggiano! Rennet and whey starter from the previous day’s processing are added to the milk and it slowly coagulates. The curd is broken down by cheesemakers using a special tool called a “spino”. The mixture is then heated to 55°C (131°F) and the curd granules sink to the bottom and form a single mass. Cheesemakers then drain and cut this mass into two wheels and are put them into molds. Each wheel is indented with a unique alphanumeric code that allows consumers to trace its production. Later on, the wheels are stamped with the iconic dotted Parmigiano Reggiano logo, the date of production and its cheese factory registration number.
After a few days in the molds, the wheels are salted in a brine and then the aging period begins! Parmigiano Reggiano wheels are aged for a minimum of 12 months, but can be aged for as long as 40 months. After 12 months, a member of the Parmigiano Reggiano Consortium inspects each wheel for quality. If he or she determines that the wheel meets quality standards, it is branded with the Parmigiano Reggiano logo. If it does not, the cheese wheel is either branded with a different mark or it is de-rinded, meaning that all distinguishing marks are removed from the cheese rind. De-rinded cheeses can not be called Parmigiano Reggiano.
Besides being an essential ingredient in Italian cooking, Parmigiano Reggiano is phenomenal paired with a variety of foods and beverages. Take it from the experts and check out the official Parmigiano Reggiano pairing guide here! If you truly want to experience the nutty, crumbly goodness that the King of Cheeses has to offer, make sure you are buying Parmigiano Reggiano and not Parmesan. Parmesan is not protected under PDO regulations and does not even come close to the King!