During the Renaissance, production increased in the Parma and Reggio plains, as did the size of the wheels. In the seventeenth century, to distinguish Parmigiano from other products on the market, the Duke of Parma issued a deed that defined the places from which the cheese \u201cof Parma\u201d should come. The name Parmigiano Reggiano became official in 1954, and the production regulations specified under its Protected Designation of Origin status (PDO) are among the most stringent in Europe.<\/p>\n\n\n\n Today, around 300 producers make some four million wheels of Parmigiano Reggiano each year. Every step of the production and aging process must take place in a strictly defined geographical area of fertile countryside between the Po and Reno rivers that includes the provinces of Parma, Reggio Emilia, Modena, and parts of Bologna and Mantova.<\/p>\n\n\n\n Throughout the cheese\u2019s history, the recipe has essentially remained unchanged, using raw cow\u2019s milk, fermented whey, calf rennet, and salt. As the milk coagulates, the master cheesemakers assess the consistency to determine when it is ready to be cut, then break it down into tiny granules with a large whisk-like tool called a spino. After the rice-sized curds are cooked and settle together in the bottom of copper vats, they lift the roughly 200-pound mass from the whey with a wooden paddle, capture it in a large cloth and hoist it up for draining, then cut it into two parts, or gemelli (twins), that will become two wheels of Parmigiano Reggiano.<\/p>\n\n\n\n The curd masses are placed into molds, and a plastic band is inserted overnight to imprint the Parmigiano Reggiano name in pin-dot lettering on the rind, as well as the month and year of production. The wheels are removed and submerged in a brine for about 20 days. They are then aged for a minimum of 12 months, at which point each wheel is inspected by an expert to determine if it is worthy of the Parmigiano Reggiano name.<\/p>\n\n\n\n Those that pass are graded and fire-branded with the official Parmigiano Reggiano Consorzio seal, and some go on to mature for 18, 24, 36, and occasionally many more months. Keep in mind that during that aging process, every wheel must be tended to with periodic cleaning and flipping in a suitable environment for aging wheels of this size, which weigh an average of 88 pounds (they lose moisture\u2014hence, weight\u2014as they mature). This contributes to why older wheels generally cost more than younger ones.<\/p>\n\n\n\n At around 24 months of age, Parmigiano Reggiano is a harmonious balance of savory and sweet, with fruity notes of pineapple, and a moist yet grainy crystalline texture. The visible white spots in the paste, sometimes mistaken for salt grains, are actually crystals of an amino acid called tyrosine that impart a satisfying crunch. These are increasingly present as the cheese matures, and the consistency becomes grainier and crumblier. The flavor profile of more mature cheeses are more intense and savory, with meaty umami notes.<\/p>\n\n\n\n Among its many accolades, at the 2022 World Cheese Awards in Wales, Parmigiano Reggiano producers received a total of 93 medals, including two Super Golds. This is a cheese that has truly stood the test of time. The storied King of Cheeses continues to be a beloved ingredient and essential kitchen staple for Italians throughout the country, and highly coveted by cheese lovers around the globe.<\/p>\n\n\n\n![\"\"](\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2024\/02\/23046-01-8493.jpg\")
<\/a>How To Crack A Wheel of Parmigiano Reggiano<\/h3>\n\n\n\n
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