The star of Italian cheeses, parmesan comes from the region of Lombardy and Emilia-Romagna, province of Parma.
Its strong link with its terroir and its manufacturing zone is part of the gourmet qualities of parmesan..
Made by hand, the curd is reduced to small lumps with a whip called "Spino". The delicate phase is the heating of the milk which must be mastered by the cheese maker in order to remove the water from the lumps. The cheese is divided into two parts and placed in a special mold called "fascera" in which it rest for 2 or 3 days. The wheels that result will have required about 600 liters of milk. The cheese is immersed in a brine (saturated solution of natural salt), for about 20/25 days to further reduce the moisture content and promote the absorption of salt necessary for the formation of the flavor of the dough and to the formation of the crust. Then begins the ripening phase.
At the end of the ripening period (12 to 30 months), the wheels are "hammered" with a hammer to judge the quality of Parmesan cheese. To avoid duplication, apply the seal to the brand on the grinding wheels.
Flavor: Milky, smoky, fruity, salty
Taste: strong to very strong depending on its ripening
The Parmigiano-Reggiano DOP (Protected Denomination of Origin), called "Parmesan" in the common French language, was born around the XIIth century.
The Cistercian monks of Parma (hence the name "parmigiano") and the Benedictine monks of Reggio-Emilia (hence the name "reggiano") probably first produced this hard and slow-ripening salted cheese, one cheese that holds up well.
In the twelfth century, it was called in Latin "caseus parmensis" and it was already beginning to be known beyond the region of production because of its unique and pronounced taste. Even today, this cheese is produced with local milk only, without additives, and with the same methods as in the past