According to the Italian law, only cheese produced in these provinces can be called as 'ParmigianoReggiano'. While, Parmigiano is the Italian adjective for Parma, Reggiano is the Italian adjective for Reggio Emilia. The French call it Parmesan and it is also known in English informally by the same name. Cheeses which imitate Parmigiano-Reggiano are also called as Parmesan or 'Italian hard cheese' and the closest Italian imitation to ParmigianoReggiano is known as Grana Padano.
Parmigiano-Reggiano, commonly called the Parmesan is the king of Italian cheeses and is made from skimmed cow's milk with 28 percent to 32 percent butter fat content. It is mixed with rennet and cooked for 30 minutes and goes through several processes of draining and drying with at least one year to mature to qualify. The true Parmesan cheese is manufactured from April to November and has been in existence since the 11th century
Made from previous evening's milking, which results in a part skim mixture. This mixture is transferred into copper-lined vats, after which starter whey is added. The mixture is heated to 3335 degrees centigrade. Following this calf rennet is added, and the mixture is left to curdle for 10-12 minutes.
Then this curd is broken into small granular pieces and carefully the temperature is raised to 55 degree centigrade, and then the curd is left to settle for an hour. This compressed curd is placed in a muslin cloth and then divided into two lots and placed in moulds. The cheese is then put into a wheel shaped stainless steel dye. It is then embossed with the day, date and place of manufacturing. The imprints take place on the rind of the cheese. in a day's time and then the cheese is made to absorb salt in a brine bath for 25 days, after which it is put into the aging rooms for 12 months.
The Usage
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