Parmigiano Reggiano D.O.P.

Parmigiano Reggiano is a PDO (Protected Designation of Origin) product.

This means that its distinctive features and its link with the area of origin are guaranteed by a system of EU rules designed to protect both consumers and producers.

Production is carried out according to the product specifi cation of the PDO, and it’s certifi ed by the independent body “Dipartimento Controllo Qualità”.

Parmigiano-Reggiano is an extraordinary cheese with amazing aromas and taste and a unique texture.

Parmigiano-Reggiano is a hard cheese and long aging.

Contains only 30% of water and as much as 70% of nutrients: for this reason it is a cheese rich in protein, vitamins and minerals.

Delicious, highly digestible, absolutely natural: Parmigiano-Reggiano never misses an opportunity to excel.

The Parmigiano-Reggiano is rich in essential amino acids and digestible for the presence of enzymes that modify the casein and make it highly digestible so it is also suitable for people intolerant to cow's milk protein. It is also characterized as a food lactose-free.

The Parmigiano-Reggiano cheese has a fat content of less than most of the other cheeses, as a product with semi-skimmed milk.

To get a kilogram of Parmigiano-Reggiano takes 16 liters of precious milk from the area of ​​origin.

A nutrient loading of protein, vitamins, phosphorus and calcium is concentrated in the pasta and long maturation period remains alive.

The natural aging process makes it easy digestion of Parmigiano-Reggiano and develops a complexity of aromas and tastes amazing.

The Parmigiano-Reggiano is the perfect ally for the health and well-being.

Rich in nutrients is essential for the growth of children, the health of adolescents and the elderly and to provide energy ready to do sports.

In the kitchen, it's the King, accompanied by a glass of Lambrusco, scaly with Traditional Balsamic Vinegar, alone or with seasonal fruit.

The Parmigiano-Reggiano, in different ages, enhances any recipe and is an ideal partner for an extraordinary range of combinations enograstronomici.

Nutrition Facts
Serving size: 100 grams of Parmigiano-Reggiano contain:
Calories 392
Calories from Fat252
% Daily Value *
Fat 28 g43%
Saturated fat 0 g
Protein 33 g66%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Staring with a strong magnifying glass the grain of parmesan, it reveals itself not only as an immutable crowd of granules associated with being cheesy, but even as a panorama. It 'an Emilia aerial photo taken by height equal to that of the Almighty.


Giovannino Guareschi (1908–1968) author and journalist

Parmigiano-Reggiano DOP - Origins and production area

Many are the historical connection to this ancient cheese.

Among the many documents that talk about we can remember the third day of the eighth novella of Decameron (1348) by Giovanni Boccaccio, "were all a mountain of grated parmesan cheese over which stavan people, that none facevan thing that make macaroni and ravioli ... ".

Since medieval times, when the Benedictine monks started producing these great cheeses specifically for long maturation, man has joined with nature, leaving it untouched and improving only the areas of man’s intervention.

Part of the secret of the success of this cheese is kept active in having the approximately 900 local dairy farms, a number which by itself is the most immediate confirmation of the character processing.

To produce a kilo of Parmigiano-Reggiano need 17 liters of milk.
Parmigiano-Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna, on the plains, hills and mountains enclosed between the rivers Po and Reno.
This is the area hosting four thousand farms where the cattle are fed on locally grown forage.
From these deep roots in a protected and respected environment, come the unique qualities, which characterise the “king of cheeses”.
The feeding of cattle complies with the norms of a strict specification that bans the use of silage and fermented feeds.

The Protected Designation of Origin was recognized June 12 1996.

Parmigiano-Reggiano DOP - Features and production phases

Type of cheese: a grainy paste, cooked, semi, with a typical fracture flakes.
The milk used must come from cows perfectly healthy, whose diet consists of grass lawn polifita or medicaio. Are absolutely prohibited grass silage.

The milk, after the dairy, is first analyzed and then started working, which plans to use the milk of two milkings, the first - the evening - remain at rest in basins throughout the night. This aims to make good the surface cream.

The subsequent processing includes a number of stages until the seasoning that can last from one to three years.

Only perfect shapes every point of view receive branding provided by the Consortium. The demonstration of quality is done through a careful examination by the expert in charge of inspections, which operates by using two simple tools: the traditional hammer and needle screw.

The forms of Parmigiano-Reggiano they weigh between 24 and 40 kg, diameter of 35-45 cm and height from 18 to 25 cm.

© 2009 angelo di fluno

Comments 1 comment

Ewan 16 months ago

Another great recipe! I made the scapinh gruyere quiche the other night, and it was great, so I couldn't wait to try this one. I once again omitted the crust and subbed in egg whites. My oven broke after I mixed everything together, so I had to microwave the quiche. I microwaved it for about 25 minutes. (My microwave is older.) I didn't know what to expect microwaving it, but the quiche still turned out amazing! Thanks!

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