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    Parmesan Reggiano

    Parmesan Reggiano

    <p>One of the most famous cheeses from Italy; the Parmesan Reggiano or Parmesan cheese. Only the cheese from the area of ​​the provinces of Modena, Parma and Reggio Emilia (plus parts of Bologna and Mantua) may bear the name parmesan. There are almost 500 cheese makers in this region who togethe

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    One of the most famous cheeses from Italy; the Parmesan Reggiano or Parmesan cheese. Only the cheese from the area of ​​the provinces of Modena, Parma and Reggio Emilia (plus parts of Bologna and Mantua) may bear the name parmesan. There are almost 500 cheese makers in this region who together make all the Parmesan cheese from around 270,000 cows every year.

    To make 1 kilo of Parmesan cheese, approximately 16 liters of cow's milk is needed. For a whole cheese weighing 40 kg, that is more than 600 liters. Curdling is done using calf rennet. After curdling, the moisture is removed from the curd. This is done by first pouring off as much of the whey as possible and then heating the curd to about 55 °C and then keeping it at a temperature of 50 °C for about 8-10 hours. The cheeses are then placed in saturated brine for about 20 days, after which a long ripening period follows.

    The farmers bring the cheeses to the corporation's drying houses ("cheese cathedrals"), where they are left to ripen in 24 layers on top of each other for 12, 24 or 32 months. During ripening, the cheeses are continuously brushed and turned. The result is that the Parmesan cheese becomes hard and breaks easily. The cheese is inspected during and after ripening. Only approved cheeses may carry the quality mark “Parmigiano Reggiano”.

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