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PDO Parmesan Reggiano

Made with high quality milk from grass and hay fed cattle this unique cheese is made with partly skimmed evening milk and full fat morning milk. The cheese once out of the mound is then bathed in a brine solution for up to 25 days before being left to mature for up to 40 months. Once 12 months old the Consorzio Parmigiano-Reggiano then taps each cheese with a metal hammer to detect cracks and imperfections. Our Parmesan is 36 months old and matured to ensure prime taste and a granular texture.

£3.95

Quantity: 100g

Quantity: 100g

Ingredients: Milk (Cow, Goat, Buffalo or Ewe’s Milk), Salt, Starter Culture, Rennet.

For allergens, please see ingredients.

Product Description

PDO Parmigiano Reggiano or Parmesan cheese, as it is called in English, is considered to be the King of Italian cheeses and quite rightly so. 

Today, Parmesan is made by various producers. However only PDO Parmigiano Reggiano can be called PDO Parmigiano Reggiano, the rest must use the term; Parmesan.   

PDO (Protected Designation of Origin) designation, states that for a cheese to be called a Parmesan, it has to be produced from cows grazing on fresh grass and hay within the Parma, Reggio Emilia, Modena, Mantua (partly) and Bologna (partly) regions of Italy.

The milk is poured into copper-lined vats.  The vats heat evenly and contribute copper ions to the cheese which is typical of all Italian cheese.  Starter is added, and the temperature raised to 33–35°C before animal rennet is stirred in and the mixture left to curdle for 10–12 minutes. The curd is then cut into small pieces (around the size of a rice grain). 

The cheese maker then carefully controls an increase in temperature to 55 °C (131 °F). The curd is left to settle for 45–60 minutes, after which the whey is  drained away.  This leaves a compacted curd which, using a piece of muslin, is scooped up and divided between two in molds. There are 1,100 litres  of milk per vat, producing two cheeses each. The curd making up each wheel at this point weighs around 45 kilograms.  

The remaining whey in the vat was traditionally used to feed the pigs from which Prosciutto di Palma was produced. 

This PDO Parmigiano Reggiano is matured for 36 months. Unlike Parmesan which only matures for up to 24 months.  This extra time produces a PDO Parmigiano Reggiano that has a taste which is deeper and with a slightly more grainy texture and body.  This makes it ideal for the cheeseboard as opposed to grating over pasta!.