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Parmigiano Reggiano

FOOD EXPERIENCE

Parmigiano Reggiano

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Ascona, Switzerland - August 23, 2016: Typical italian Parmigiano Reggiano cheese head on the counter in Ascona street market, Lake Maggiore, Ticino canton, in Switzerland.
wheels of parmesan on the racks of a storehouse
Modena,,Italy,-,February,,2019:,Parmigiano,Reggiano,(parmesan,Cheese),On
Close-up of a typical Italian cheese on a traditional cutting board . concept of craftsmanship and fresh and healthy cheese. biological and genuine

Milk, salt, rennet. Just three ingredients to make one of the world’s best-loved cheeses produced in Emilia.

Parmigiano Reggiano is a PDO hard cheese of the grana family, produced from raw cow’s milk, partially skimmed, without additives.

The production area includes the provinces of Reggio Emilia, Modena, Parma and Bologna to the left of the Reno river and Mantua to the right of the Po River.

The cattle that produce the milk for Parmigiano Reggiano PDO are fed with fodder grown in the same areas where the cheese is produced, respecting the land and local products. The milk is collected twice a day, according to the nine-century-long tradition.

There are different times of maturation of Parmigiano Reggiano: 12 months, 18 months, 24 months, 30 months, 36 months. But longer maturations are also produced for those who want a more intense flavour in a more grainy and crumbly product. Each maturing process gives the cheese different characteristics and flavours, making it more suitable for certain food and wine pairings. It is also good to eat with honey, mustards and jams.

THE TOUR CAN INCLUDE:

  • Visit to a traditional local cheese factory

  • In combination with a visit to some Motor Valley museum or a visit to the artistic beauties of the area

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