Parmigiano Reggiano Cheese

HISTORY
The saying about Parmigiano-Reggiano being "a great cheese since at least eight centuries" proves not only its ancient origin; what stands out is that today this cheese is exactly as it was eight centuries ago, with the same appearance and the same extraordinary fragrance, prepared in the same way, in the same places with those very wise gestures. Historical evidence shows that already in the XIII-XIV centuries Parmigiano-Reggiano had reached that perfect typing that has survived unchanged up to these days.

CHARACTERISTICS
There would be no cuisine in Emilia without Parmigiano Reggiano. This hard semi-fat cheese, cooked but not pasteurized, slow-maturing with high-protein content, carries the fame of a secular nobility. The big forms, produced in small dairies with the ancient craft technique and with the wisdom and love of cheese makers, ripen in the famous warehouses for about two years. Parmigiano-Reggiano cheese, as it is currently produced, matured and stored, has excellent health-hygienic characteristics that make it a safe food for consumers. Production methods and maturation timing are likely to inhibit, in any case, the possible development of microbial species that could be a potential health hazard.
PRODUCTION AREA
Parmigiano-Reggiano is tightly linked to its place of origin. In the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the Rhine River and Mantua to the right of the Po River, both milk production and its processing into cheese take place. In this area with natural pastures and where raw milk is used without any additives, the secret of such excellence was born. In fact, during the long maturing process, milk natural ferments give the cheese its flavour and texture, in other words, its typicality.
FOLLOW THE TASTE!
Come and taste it at the following events:
Parmigiano Reggiano Exhibition - Bibbiano produces in Bibbiano (RE) from September 18 to 21
Parmesan cheese to taste in Lama Mocogno (MO), on the 3rd and 4th of October
Two days between delicious chestnuts and Parmigiano Reggiano in Carpineti (RE), on the 24th and 25th October 2009