Parmigiano Reggiano the Golden Wheel

Around 1200, the Benedictine monks living in the area around Parma tried different techniques to extend the shelf-life of the cheese.

During that period the production of milk and cheese increased a lot and at the beginning of 1300 the monks had monopoly in different areas of Italy and Europe.

Was only in 1955 that the Parmigiano-Reggiano was recognize as authentic cheese from a specific area using a specific process.

All the Parmigiano-Reggiano globally sold comes from this small area that involves 5 cities: Parma, Reggio Emilia, Modena, part of Mantova and part of Bologna.

Can you believe that wherever you are in the world, if you see a Parmigiano wheel, it was born here?

Every evening the milk is collected and put in a big container to rest until the morning after, in this way, it´s gently skimmed. In the morning the whole milk is added in the skimmed milk with the rennet. At this point the milk starts coagulating and the cheesemaker with the “Spino” is breaking the structure in small parts.

When the Casaro (Cheesemaker) decides that it´s the right moment, the cooking process starts. The temperature goes up to 55 degrees (C), so the small parts are expelling the “siero”, the part of the milk that contains the probiotics. This liquid is conserved for production of the day after and it´s not considered an ingredient as part of the milk. 

When the cooking process is finished (50 minutes), out of the 1000 liters of milk only 100 Kg of solid material is available, the rest is siero. 

After around an hour, this mass is lifted up in a linen cloth, ready to cut into two pieces. 

It´s time now to divide in two and create the two wheels called “Forme Gemelle” , twin wheels.

The wheels are put into the molds “Fascera” a full night , in this way the final shape is stable and also all the relevant information are marked outside (producer , month and year). This is the secret of the typical “Dots Font” used for the Parmigiano.

The wheel is put into a bath of water and salt for about 20 days, during this time the humidity is released the salt is absorbed and the crust starts forming.

 The wheels are ready to be placed on the benches “Scalera” to rest for at least 12 months.

The real protagonist is the cow, that every day produces this special milk.

Special milk comes from special cows that are fed only with grass naturally grown in protected areas.

All the process is controlled and monitored by the authority (Consorzio) that will give the mark when the wheel is 12 months old.

The authority (Consorzio) is carefully checking every single step of the production process.

100% natural is the "motto" and no mistakes are allowed! In fact, the wheel is marked by the authority only if it is compliance with the quality standard, otherwise rejected and cannot be sold as Parmigiano Reggiano.

DOP mark,called also POD (protected designation of origin) is a real quality guarantee mark.

Once the wheel is ready for aging it's time to prepare a good dose of patience. At least 12 months are needed to become Parmigiano Reggiano, this is a record for a cheese. 

During this period the wheel is turned, checked, cleaned almost daily.

Different agings are giving different taste, smeel and texture. 

Young Parmigiano has notes of fresh milk, that are moving to yogurt when it reaches 24 months, older wheel like 36 or more are even spicy and nutmeg.