Encyclopedia > Parmigiano Reggiano

  Article Content

Parmigiano Reggiano

Parmigiano-Reggiano is a hard texture cheese, cooked but not pressed, named after the producing areas of Parma and Reggio Emilia[?], in Emilia-Romagna, Italy.

It is made from raw cow's milk, collected immediately after milking and partly skimmed by gravity.

Traditionally, cows have to be fed only on grass or hay. Only natural whey culture is (allegedly) allowed as starter, together with calf rennet. The only additive allowed is salt. Average ageing of sold product is two years. The cheese is produced daily, and it can show a natural variability.

The name is trademarked, and in Italy there is a legal exclusive control exercised over its production and sales by the Parmigiano-Reggiano cheese Consorzio (created by a governmental decree).

Parmigiano-Reggiano cheese might be different in taste and form from a generic Parmesan cheese[?].


External Links



All Wikipedia text is available under the terms of the GNU Free Documentation License

 
  Search Encyclopedia

Search over one million articles, find something about almost anything!
 
 
  
  Featured Article
Spring Hill, Tennessee

... age of 18, 6.4% from 18 to 24, 42.0% from 25 to 44, 15.2% from 45 to 64, and 3.6% who are 65 years of age or older. The median age is 30 years. For every 100 females ...