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| The Parmigiano-Reggiano |
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From
left: a moment in the process of making Parmesan cheese;
the matured cheeses are
laid out. |
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Boccaccio's Decameron
mentions , in a famous passage, the "grated parmesan cheese".
This exquisite cheese was already famous at Boccaccio's times
but its story was even more ancient.
In the Renaissance, just like today, the Parmigiano - Reggiano
was an handycraft product of higher quality, protected since
1996 by a special denomination. Sixteen litres of milk are needed
to prepare a kilo of high quality milk. Every Parmesan cheese
mentions the month and the year of production, the progressive
number, the mark of the cheese factory. The Parmesan Cheese
does not contain preservatives nor dyes nor antifermentatives.
Its preservation is only due to the high quality of the ingredients,
to the care of the making and to the seasoning, lasting from
12 to 36 months.
It is just after that period that the cheese, controlled and
branded by the Consorzio del Parmigiano-Reggiano, can be put
on sold.
The production area includes the region of Parma, Reggio Emilia,
Modena and, partly, of Mantova and Bologna. A decisive role
for the origin and the developing of this cheese has been played
by the Enza valley between Reggio Emilia and Parma. The municipality
of Bibbiano owns the title of the "cradle of the parmesan
cheese". |
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