Parmesan cheese and its characteristics.

1. Nicolò Golinelli, Irena Koroljova, Martina Lugli, Rebecca Gavioli,
Federico Rizzolo e Silvia Viani.
Parmigiano
Reggiano

2. What is it?
Parmigiano-Reggiano or Parmesan cheese,
is a hard, granular cheese. The name
"Parmesan" is often used generically for
various imitations of this cheese, although
European law forbids this.
Parmigiano-Reggiano is an extraordinary cheese with amazing
aromas, taste and a unique texture which is the reason why it has
been considered the king of cheeses through nine centuries of
history.

3. Characteristics.
Parmigiano-Reggiano is the most important and famous
italian cheese, it is a digestible and natural product only
made by three ingredients:
● Rennet
● Milk
● Salt
Parmigiano-Reggiano cheese is less greasy and more
protein-based compared to other type of cheese.
It contains less lactose and more calcium, sodium and
cholesterol.

4. Place of origin.
Parmigiano-Reggiano is strictly bound to its place of origin.
Its unique and inimitable taste is the return from a long journey through
nine
centuries of history, passing through a fertile countryside stretching from
the
Apennines to the river Po.
Both the production of milk and its transformation into cheese take place in
the provinces of:
Parma
Reggio Emilia
Modena

5. Consortium
Parmigiano-Reggiano has been guaranteed for over seventy
years by the Consortium, its excellent and inimitable
flavour.
An unmistakable and unique product for its aroma and
taste, the craft of its production, its extraordinary journey
through a landscape of rivers, plains and hills.
During maturation, Parmigiano-Reggiano gains its typical
granular structure, and when cut it into slivers, it becomes
crumbly and soluble.
The unique taste of a product made without additives, with
its concentration of proteins, vitamins, calcium and mineral
salts make it perfect for all ages and for all situations, a
ready source of useful energy for everyone.