Parmigiano Reggiano Cheese Becoming The Undisputed King Of Cheese

Parmigiano Reggiano Cheese Becoming The Undisputed King Of Cheese Parmigiano reggiano cheese is known as the king of cheese, among the highest quality cheese produced in italy. dop parmigiano cheese takes over a decade to produce and a second to wash down. here’s how it’s made and why it’s not parmesan cheese!. It's only parmigiano reggiano if it's from parma and reggio emilia, otherwise, it's just hard, crumbly cheese. like champagne in france, parmigiano reggiano is a government backed, protected term in italy, and the famous cheese today can only be produced in specified areas. these regions track where it was traditionally produced and dairies.

Parmigiano Reggiano Cheese Becoming The Undisputed King Of Cheese Parmigiano reggiano is a strictly controlled product, not to be confused with other, non european union cheeses labeled “parmesan.”. it has intense aromas and flavors of fruit, nuts, butter and hay, and its high glutamate content produces a savory, flavor enhancing quality. parmigiano reggiano’s granular texture flakes easily when broken. A brief history of the king of cheeses 13th century origins. parmigiano reggiano’s origin story goes back to the middle ages. some accounts credit monks with the original creation, but the first recorded mention is a 1254 sales receipt for parma cheese sold in genoa, indicating that by the mid 13th century the cheese was already known outside the regions where it was produced. The specificity of this grass and hay not only adds flavor, but also changes the complex protein structure of the milk and resulting cheese. think of it as cheese’s own version of terroir (where the area directly affects the taste of a bottle of wine). parmigiano reggiano is also only made with raw milk, with no additives, and matured at. Cooked in a copper cauldron. afterwards, they cook the curd to 55°c (130°f). subsequently, this forms a large single mass at the bottom of the cauldron. then, two cheesemakers collectively lift the mass from the bottom using a large cloth and a metal bar.