PARMIGIANO REGGIANO
AREA OF PRODUCTION
 Parmigiano-Reggiano is produced in the provinces of
Parma, Reggio Emilia and Modena. This is the area...
PROCESSING
 Every day, the evening milk is left to
rest in large vats, where the fatty
part spontaneously rises to surfac...
PROCESSING
 The cooking process, which
reaches 55 degrees
centigrade, makes the
cheesy granules sink to the
bottom of the...
MARKING OF ORIGIN
 Each wheel is given a
unique,progressive number
using a casein plate.
Then, a special marking band
eng...
SALTING
 After a few days, the
Parmigiano-Reggiano
wheels are immersed in
a watery salt-saturated
solution.
It is a proce...
MATURATION
 The cheese wheels are laid
out in long rows on wooden
tables in the silent maturation
rooms. The outside of t...
CONTROL
 The experts from the
Consortium examine each
wheel one by one.
If the cheese meets the
requirements of the
Prote...
IN OUR KITCHEN
 Parmigiano Reggiano is a very versatile
cheese that has been widely used in
cooking since ancient times.
...
IN OUR KITCHEN
IN OUR KITCHEN
IN OUR KITCHEN
Hungary 2014_Castel nuovo_2
Hungary 2014_Castel nuovo_2
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Hungary 2014_Castel nuovo_2

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Hungary 2014_Castel nuovo_2

  1. 1. PARMIGIANO REGGIANO
  2. 2. AREA OF PRODUCTION  Parmigiano-Reggiano is produced in the provinces of Parma, Reggio Emilia and Modena. This is the area hosting four thousand farms where the cattle are fed on locally grown forage.
  3. 3. PROCESSING  Every day, the evening milk is left to rest in large vats, where the fatty part spontaneously rises to surface.  As soon as the the morning milk arrives from the farm, the skimmed milk from the night before is poured into bell-shaped copper cauldrons, where calf rennet and fermented whey are added.  The milk coagulates in around 7/10 minutes, and the curd which forms is then broken down into minuscule granules using a traditional tool called ‘spino’. 
  4. 4. PROCESSING  The cooking process, which reaches 55 degrees centigrade, makes the cheesy granules sink to the bottom of the cauldron where they form a single mass. After resting for around 30 minutes, the cheese mass is removed, cut into two parts and wrapped in its typical cloth.  The cheese is then placed in a mould which will give it its final shape.
  5. 5. MARKING OF ORIGIN  Each wheel is given a unique,progressive number using a casein plate. Then, a special marking band engraves the month and year of production on it, as well as the dairy registration number and the worldwide famous dotted inscription around its whole circumference.
  6. 6. SALTING  After a few days, the Parmigiano-Reggiano wheels are immersed in a watery salt-saturated solution. It is a process of salting by absorption which, in less than a month, closes the production cycle and opens the cycle of maturation.
  7. 7. MATURATION  The cheese wheels are laid out in long rows on wooden tables in the silent maturation rooms. The outside of the cheese dries forming a natural crust without being treated in any way, remaining perfectly edible.  The minimum maturation time of the Parmigiano Reggiano is 12 months.
  8. 8. CONTROL  The experts from the Consortium examine each wheel one by one. If the cheese meets the requirements of the Protected Designation of Origin (PDO), the wheel is fire- branded.
  9. 9. IN OUR KITCHEN  Parmigiano Reggiano is a very versatile cheese that has been widely used in cooking since ancient times. Thus, it can be used in a myriad of ways:  as a food, eaten in small chunks, simply accompanied with bread, and perhaps wine, jams or fruit.  as a condiment, added especially grated or in slivers to dishes that are enriched by Parmigiano Reggiano in flavour and aroma (some of the better known examples are Italian pasta, as well as vegetable or fruit salads)  as an ingredient, used in recipes or other preparations (for example, fresh pasta filling, meat preparations, pies containing vegetables and other ingredients)
  10. 10. IN OUR KITCHEN
  11. 11. IN OUR KITCHEN
  12. 12. IN OUR KITCHEN
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