More than 70 percent of Parmigiano-Reggiano production takes place on the fertile, highly productive plains. The remaining part is produced in the hills and mountain areas which are characterized by less favorable conditions.
The milk and the cheese are produced in Italy in the defined geographical area which comprises the provinces of Parma, Reggio Emilia, Modena, Mantua (on the right bank of the Po river) and Bologna (on the left bank of the Reno river), in compliance with strict standards. Ingredients: part-skimmed milk, salt, enzyme or part-skimmed milk, salt, rennet.
The cooking temperature plays a key role in the acidification process in the first hours after Parmigiano Reggiano cheesemaking. Furthermore, the temperature at the end of cooking has been shown to influence the moisture content of cheese and to affect the acidification curves in the inner zone of the cheese.
The ripening period involves a sequential breakdown of milk components, such as fat, protein and lactose, by the enzymes of bacteria. During the ripening period, lactic acid bacteria (LAB) contribute to cheese flavor development through several basic mechanisms that include carbohydrate fermentation, conversion of milk proteins into peptides and free amino acids, catabolism of amino acids into aroma compounds, hydrolysis of milk lipids into free fatty acids, and citrate catabolism.
The wheels weigh about 40-44 kg and they mature for a long time, at least 9-12 months, although usually 24 or more.
Parmigiano Reggiano cheese
