Parmigiano-Reggiano
www.parmigiano-reggiano.it
The denomination "Parmigiano-Reggiano" fits in the registration criteria of the CEE regulation no. 2081/92, article no.17; the cheese has been declared and registered as “Denominazione d'Origine Protetta (D.O.P.)” (denomination of protected origin) since June the 21st 1996 according to the EU regulations. The shape of a whole Parmigiano-Reggiano cheese, which has been skilfully developed over the centuries, is functional to its very slow ripening process and to even texture.
Parmigiano-Reggiano is a carefully crafted cheese whose methods of production have changed very little over eight centuries with regards to its essential and genuine ingredients: high quality milk of the local area, fire and rennet, and the ancient craft, the art and knowledge of the cheese-maker. Parmigiano-Reggiano is left to age naturally for at least two years, or longer; during this time, cheese is being cleaned, turned, looked after and controlled on a daily basis, according to the rigorous standards. This ripening process has also an unexpected and risky side because nature plays its part in it. Parmigiano-Reggiano is a highly nutrient cheese, with a full and appetising taste, the food connoisseur finds it delicious as a topping or on its own, at the same time it is also easy to digest; dieticians recommend it also to children, pregnant women, convalescent and elders. Parmigiano-Reggiano cannot be substituted in the Italian cuisine and in the wider Mediterranean diet, thanks to its versatility which makes it a classic amongst cheeses.
