Parmesan Cheese is one of the most representative gastronomic products of Made in Italy and it is produced in the area that includes Parma, Reggio Emilia, Modena, Bologna and Mantova provinces: the Motor Valley. This Cheese is known all over the world and it is protected by Parmigiano Reggiano Cheese Consortium and the DOP marking proves the qualities that distinguish it. In order to produce a wheel that weighs about 40 kilograms, 550 liters of milk are needed.
Almost 3,500,000 of Parmigiano Reggiano wheels are produced every year. More than 50,000 tons were exported last year.
The great demand and global resonance of this King of cheese has led some dairies to unveil the precious recipe of this Emilian excellence and Cavallottitravel offers guided tours within their production chain: https://cavallottitravel.com/my-product/parmesan-cheese-tour-guided-tour-of-the-dairy/
Parmigiano Reggiano Cheese is produced in large inverted bell-shaped copper boilers that contain milk from the morning milking mixed with the evening one, which is left to rest and then skimmed.
In the next phase the calf rennet and the whey are added; this whey is obtained from the processing of the day before. At this point, milk begins to coagulate and after about 50 minutes cooking at a temperature of 55 degrees, the mass of cheese is extracted, cut in two and placed in a mold that will give it its final shape.
The wheel will rest for about a month in water and salt and after an aging of about a year, it will delight our dishes.
On the occasion of the “World Cheese Awards 2017” held in London in November, forty Parmigiano Reggiano cheese producers joined in the prestigious competition and won 38 medals, including 3 Supergold as the best table cheese.
