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Paolo Macchi preparing a plate with Parmigiano Reggiano

I have, since I started writing about or products, been looking forward to talking about this weeks product. It is a product that we all have used or consumed and some just can't have a pasta plate without it! This product would amongst stone be considered as the diamond, amongst metal it would be considered platinum and amongst the cheeses it is by far 'the King of Cheeses', I am talking about – Parmigiano Reggiano –. Here is one way of how we enjoy having this cheese at the Macchi residence. Paolo's Parmigiano reggiano plate

Parmigiano Reggiano - Picture taken by Montreal Photographer Vadim Daniel
Parmigiano Reggiano – Picture taken by Montreal Photographer Vadim Daniel



All you need to know about Parmigiano Reggiano

Everyone might not be able to pronounce the name but we have all at one point in time somehow sampled it:

'King of cheeses'The Parmigiano Reggiano -.

Parmigianno Reggiano D.O.P. - Picture taken by Montreal photographer Vadim Daniel
Parmigianno Reggiano D.O.P. – Picture taken by Montreal photographer Vadim Daniel

Parmigiano Reggiano

Just like all of the other products I have mentioned so far, the secret always lies within the local vegetation and climat,

in this case for the Parmigiano Reggiano it is the:

  • natural feed
  • high quality milk ( partially whole and partially skimmed )
  • no additives except for salt
  • the long process of aging
  • natural fermenting agents in the milk

The Parmigiano Reggiano has for at least eight centuries been made in the exactly same way, in the same places, with the same appearance. Even the production has remained the same using: milk, rennet, fire and heart.

How it's made…

Parmigiano Reggiano is made from raw cow's milk, milk is pumped into copper-lined vats (copper heats and cools quickly), calf rennet is added to allow cheese to curdle. Temperature is raised and curd is left to settle. Curd is then placed in molds that will produce wheels that are 45 kilos (100 lbs) each. Cheese is placed into stainless steel round forms to retain it's classical shape. After a couple of days cheese gets imprinted several times with the Parmigiano Reggiano name, the number of the plant and the year of production. The 'wheels' are then placed in a brine bath to absorb salt for 20-25 days. Cheeses are then placed on wooden shelves, cleaned and turned once/week for 12 months. At 12 months the consorzio of Parmigiano Reggiano inspects each cheese to make sure it fulfills all of it's requirements. After this procedure each plant can then choose how much longer they would like to age the cheese. The aging process is anywhere from 18, 22 to 30 months.

Parmigiano Reggiano on my pattio - Picture taken by Montreal Photographer Vadim Daniel

For more about the production I found this beautifully made video that I would recommend you all to see by clicking here!

In the next post I will speak about the Grana Padano, the differences between the Parmigiano Reggiano and the Grana Padano and some tips and tricks.



Tips and Tricks on How To Pick & Store Prosciutto

Paolo slicing prosciutto

Here are some tips and tricks about prosciutto that I learn over the time and through my experience working with it over the years. I decided to share these with you, as before I came into the business, I would ask myself these questions everytime I find myself in front of a deli counter.

1. How to store prosciutto?

  • If the prosciutto is sliced, keep it in the coldest part of the fridge (usually in the bottom), make sure it’s well wrapped/air tight (preferably in plastic) so the edges do not dry.
  • For a full piece (not sliced) you can either refrigerate it in fridge or in the freezer. Always make sure the piece is well wrapped to avoid mould in fride or freezer burn.


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