Parmigiano Reggiano’s Taste
What more should be said about this cheese other than the title alone? It’s one of THE great cheeses of the world, and the recipe has remained unchanged over time. Our wheels are made by the father-son team of Georgio and Gianluca Bonati, who grow all of their own feed for their dairy cows. Aged for 2 years, filled with “magic flavor crystals” (a.k.a. protein crystals), and chock-full of sweet and salty goodness, it’s a staple in your kitchen that you should never be without.
Serving Parmigiano Reggiano
You can put parm on anything, but a traditional approach might involve thin strips of prosciutto and a gently frizzante Lambrusco. It’s essential for home-made pesto, to grate over pasta, and to snack on whenever the mood strikes you.
How Parmigiano Reggiano is Made
24 month wheels are perfect! any younger and we miss the intensity, any older and the salt and sandy texture can take over the cheese. The white specks are clusters of amino acids and show proper aging. There is nothing like the delightful crunchy texture. Tradtionally, milk from the evening milking is left to rest until morning in large tanks, where the fat separates spontaneously to make butter. When the whole milk from the morning milking arrives from farms the skimmed evening milk is then poured into the copper vats shaped like an inverted bell. Calf rennet and whey is added in, rich in natural lactic ferments.
Coagulation takes about ten minutes. The curd letover curds are fragmented into tiny granules thanks to an ancient tool called a thistle. Then heated to 55 ° C, after which the caseousfall to the bottom of the boiler forming a single mass.
After about fifty minutes, the cheese mass is removed by the cheesemaker then cut in half and wrapped in cloth, placed in a the mold that will give its final shape and pressed in a casein plate and marked with a unique number for the AOC.