Appearance: Hard, grainy texture, straw-yellow in color, varying in shade depending on the length of aging.
Flavor: Harmonious, dry, and intense, with herbaceous notes when made with milk from pasture-raised cows.
Pairings: Full-bodied, aged red wines, but also sparkling white wines when young. Fresh fruit (Kaiser pears), pumpkin mustard. Balsamic vinegar of Modena, homemade bread.
Appearance: Hard, grainy texture, straw-yellow in color, varying in shade depending on the length of aging.
Flavor: Harmonious, dry, and intense, with herbaceous notes when made with milk from pasture-raised cows.
Pairings: Full-bodied, aged red wines, but also sparkling white wines when young. Fresh fruit (Kaiser pears), pumpkin mustard. Balsamic vinegar of Modena, homemade bread.
The most famous of Italian cheeses, mentioned as early as the 14th century in a story by Boccaccio. The production area is primarily and traditionally located in the provinces of Parma and Reggio Emilia, although it has also expanded to include parts of some surrounding provinces. Until a few decades ago, production took place in typical octagonal "caselli" (drying houses) that ensured optimal air circulation. Even today, some ancient traditions have been maintained, such as the use of copper, rather than stainless steel, for the cauldrons in which the cheese is prepared. Aged in optimal conditions, it can easily exceed four years (though the cheese requires at least 36 months of aging to fully express its potential). To test the maturation of the cheeses, a screw-shaped needle is turned deeply into the cheese. Among the first in Italy to produce Parmigiano Reggiano (the double name was officially born in 1951: previously it was called “Parmigiano” or “Reggiano”), it received the DOC in 1955, and the DOP in 1996.
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