Parmigiano-Reggiano is one of the most antique cheeses known; its documented origins date back to 1200.

The most significant testimony is in the Decamerone, where describing the town of Bengodi, Boccaccio wrotes

“and there was a mountain of grated Parmisean cheese…”

The histrory  (in detail)

It is still produced today substantially as it was eight centuries ago: the same ingredients, same production techniques and the same artisan care. 
It is a totally natural cheese, the only one able to support a long aging process.

Parmigiano-Reggiano is "mature" when it has reached an aging of between 12 and 18 months; "old" at the age of 18 and 24 months; "very aged" when it has passed at least two summers (from 24 to 36 months).
One of the characteristics of Parmigiano-Reggiano is a “straw” colored paste, which indicates that it comes from milk produced by animals nourished by fresh forage.
Another typical characteristic of Parmigiano-Reggiano is the “flaky” structure; the paste therefore, in the mature product, comes off in subtle flakes in keeping with an arrangement of converging rays toward the form’s center.

The expert's exam (in detail)

Its production is regulated by a Parmigiano-Reggiano Regulation Committee, which has consented the European Union’s acquisition of the Denominazione di Origine Protetta (DOP) brand and doesn’t allow the addition of any additive.

It takes 16 liters of milk for one kilo of Parmigiano-Reggiano which is produced in forms of 38 kilos in a small area of Parma, Reggio Emilia and Modena, and part of Bologna and Mantova.

The milk should be from a typical area, because milk so it is particular and characterized by an intense bacterial activity, influenced by environmental factors, above all from hay and the territories which make up principle bovine nourishment.

The cheese quality, always excellent, is connected to the production zone. Mountain cheese is judged the best.

How it is done (in detail)

The Parmigiano-Reggiano Committee (in detail)

Parma Gourmet's Offer

Parmigiano-Reggiano is known around the world at the King of cheese for its nutritional and organoleptic characteristics.
Parmigiano-Reggiano brings together gourmets and doctors, food experts and nutrition experts. Parmigiano-Reggiano is one of the few happy exceptions, extremely nutritious, of full taste and appetizing, and, at the same time, satisfying by its easy digestion and assimilation, the dietician recommends it also in food for children, pregnant women, convalescents and older people. And, naturally, it is particularly recommended for those wanting to keep their figure.

Parmigiano-Reggiano nutritional contents:
36.14% is made up of protein substances; an index superior to that of any other cheese. Its medium lipid content is low, just 28.3%, while high values are those of calcium (1.30%) and phosphorous (0.70%). Vitamin quantities present are excellently varied and balanced. It has 392 calories per hectogram. In summary: a very high level of protein elements and noble lipids, with an extraordinary concentration of vitamins and minerals.

Food characteristics (in detail)

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How to eat it
Thanks to its segmented versatility, Parmigiano-Reggiano is an irreplaceable ingredient for good Italian cuisine and a vast Mediterranean diet. Shredded it has always been an irreplaceable condiment for pasta, rice and soup.

But Parmigiano-Reggiano is ideal also for use at the table. Just for its fullness and delicateness of its taste, it can be eaten alone or accompanied by vegetables making an irresistible salad. A classic of country wisdom, its perfect with pares but many have yet to discover the just as many harmonious combinations of the taste of Parmigiano Reggiano with apples, peaches, figs, grapes, walnuts, kiwi and traditional balsamic vinegar.
 
A popular use is that of serving it flaked with walnuts, or bites of Parmigiano Reggiano with aperitifs and cocktails, however in the area where Parmigiano Reggiano is produced, the wines that from centuries have accompanied it are Lambrusco and Malvasia.

Recipes (in detail)

How it is stored
Parmigiano-Reggiano cheese, purchased in portions taken directly as cuts from the whole form (preferably done with the appropriate almond-shaped knives, allowing the appreciation of the cheese’s qualifications being those of color and the typical granular structure), should be maintained wrapped in plastic film and placed in the lower area of a domestic refrigerator.
The surface of the crust on the end should be kept clean in order to avoid mold.

Cutting with the almond-shaped knife (in detail)

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