Parmigiano Reggiano is a hard cheese DOP, produced with raw cow's milk, partially skimmed by surfacing, without adding additives.
The production area includes the provinces of Reggio Emilia, Modena, Parma and Bologna to the left of the Reno river and Mantua to the right of the Po.
With 3.8 million wheels, it is the third Italian cheese for production after Grana Padano and Gorgonzola.
Its origins date back to the 12th century and its birth is located in the area of the Benedictine and Cistercian abbeys located between Reggio Emilia and Parma; however Giovanni Boccaccio in the Decameron explains that already around 1200-1300 Parmigiano Reggiano had reached characteristics of the modern type and therefore its origins could date back to several centuries earlier.
The recipe could be similar to that of Piacenza cheese (called Piacentino) and Lodi cheese (Granone Lodigiano), both of which are hard dough, and the latter is sometimes mentioned by Roman sources. Certain sources cite Parmigiano Reggiano in the 12th century as being linked to the great monasteries and castles where the first dairies that produced this type of cheese appeared (they were small buildings with a square or polygonal plan where milk was processed).
The four main monasteries present in Parma and Reggio Emilia were two Benedictines (San Giovanni Evangelista in Parma and San Prospero in Reggio Emilia) and two Cistercians (San Martino di Valserena and San Bernardo di Fontevivo, both in the Parma area).
- Piaceri Italiani
- 250 gr stk