Wanneer men zegt dat Parmigiano Reggiano kaas een geweldige kaas is sinds minstens 9 eeuwen, heeft men het niet alleen over de klassieke herkomst,...
When it is said that Parmigiano-Reggiano cheese has been "a great cheese for at least nine centuries", it is not only highlighting its ancient origin. Indeed, it means pointing out that this cheese today is still identical to how it was eight centuries ago, having the same appearance and the same extraordinary fragrance, made in the same way, in the same places, with the same expert ritual gestures.
Historical evidence shows that already in 1200-1300, Parmigiano-Reggiano cheese had reached its perfect typicality that has remained unchanged until the present day.
Today like in the past, cheese masters continue in their effort and in their risk by sincerely and proudly persisting in making their cheese with solely milk, rennet, fire and art, and in abiding by the rigorous centuries-old methods and application of the technique that is the result of special vocations and matured experiences.
The cheese wheels are laid out in long rows in the silent maturation rooms.
Each cheese has used around 600 litres of milk and the constant care of the farmers and cheese masters.
But the work continues.
The cheese is allowed to rest on wooden tables where the outside of the cheese dries forming a natural crust without being treated in any way and therefore remaining perfectly edible.
The story of Parmigiano-Reggiano is a long one, and also slow, following at the natural rhythm of the seasons.
In fact, the minimum maturation time is twelve months, and only at this point can it be decided if each individual cheese is worthy of the name it was given at its birth.
: Parmigiano Reggiano D.O.P.