Generality
Parmigiano Reggiano is a mature cheese typical of northern Italy, more precisely of the Po Valley (area between central-western Emilia and Mantua).
Being a PDO product (Protected Designation of Origin), Parmigiano Reggiano is strictly regulated by the specific production disciplinary and this guarantees (or standardizes) its general quality level.
Background
It seems that Parmigiano Reggiano was born roughly 900-1000 years ago (11th-12th century AD), in the same areas where it is still produced (Parma, Reggio Emilia, Modena, Bologna to the left of the Reno river and Mantua to the south of the Po river. ). Its discovery, like that of Grana Padano, is attributed to the Benedictine and Cistercian monks of Parma and Reggio Emilia. Catholics would also be responsible for the reclamation of the surrounding territories (first occupied by woods), which later became the site of crops and pastures for the Reggiana Red cow (a breed of animal belonging to the Bovidae family, Genus Bos, Species taurus).
Thanks to the luxuriance of the meadows, the productivity of the livestock and the richness of the streams of water, the abundance of milk led the monks to devise a system for preserving this food: cheese making. Initially, Parmigiano Reggiano (as well as Grana Padano) was generically called caseus vetus (to indicate the seasoning), while outside the production areas it could be known with the noun of caseus parmensis (to indicate the place of origin).
Only in 1928 AD, in Reggio Emilia, the voluntary consortium of Grana Reggiano was born; at the same time, independent branding began in Parma (with the ducal crown symbol). The producers of all the typical areas (with the exception of the Bolognese) joined only in "34, forming the much larger Interprovincial Grana Tipico Voluntary Consortium. In" 37 the current boundaries of the designated area were completely defined, which also included the Bologna area. Finally, in "38 the name of Parmigiano Reggiano was used for the first time.
The DOP title was approved by the European standard of the EEC Reg. 2081/92 and the recognition of the Reg. (EC) N. 1107/96. The relative marks of origin are: the signs of the fascera on the side of the wheel, which are shown as dots arranged in the words "Parmigiano Reggiano", the serial number of the dairy, the date, the words "DOP" and the "Consorzio Tutela" ", the superficial casein plaque that mentions the" year of production, the wording "CFPR" and the alpha-numeric code of the shape.
Parmigiano Reggiano Production Regulations
According to the production disciplinary, Parmigiano Reggiano is a hard, cooked and slow-maturing cheese, produced with partially skimmed raw milk (by natural surfacing) and coming from cows fed with fodder from the area of origin.
The milk used for Parmigiano Reggiano CANNOT be subjected to heat treatments and the use of food additives is NOT allowed (the sodium glutamate present in the cheese is the result of the natural link between the glutamic acid of the proteins and the sodium of the chloride sodium). The milk of origin (which must respect the production requirements) must be added the whey-graft (natural culture of enzymes deriving from the spontaneous acidification of the residual whey of the previous day).
Subsequently, calf rennet is added for protein coagulation; in this way a curd mass is obtained for the production of two forms for each container (copper boiler). The curd of Parmigiano Reggiano is then broken, cooked and left to settle The cheese mass is then collected and placed in the molds.
After a few days the cheeses are salted in brine and the subsequent maturation lasts for at least 12 months (counted from the molding).
The form of Parmigiano Reggiano has a cylindrical shape externally, with 2 flat sides 35-45cm wide, about 20-26cm high, with a weight of at least 30kg and a straw yellow rind. The cheese paste is fragrant, delicate, tasty and NOT spicy, with a characteristic flavor and aroma; structurally, it appears to be minutely grainy and with a flaky fracture. The thickness of the crust is about 6mm and the fat on the DRY SUBSTANCE corresponds to a minimum of 32%.
Quality control takes place progressively by means of visual, olfactory, gustatory and auditory tests; special tools such as the needle and the hammer are also used.
For information regarding the marking it is advisable to consult the regulation of the specification.
Product classification of Parmigiano Reggiano
Not all Parmigiano Reggiano is the same. It is classified into 5 different types, respectively:
- Selected Sperlato Parmigiano Reggiano: forms without defects
- Parmigiano Reggiano Zero and Uno: the first has superficial cracks, erosions, rounded edges and corrections; the second may show slight anomalies such as: blisters, sponginess of the dough, eyes, puff pastry, eyes that are sparse and have a dull sound
- Parmigiano Reggiano Mezzano: shapes with larger blisters, sponginess, widespread holes, horizontal cracks, various corrections (always without olfactory alterations)
- Discarded cheese: rounded shapes, sponginess and diffuse holes, multiple cracks, splits, large central cavity, deep and extensive corrections, evident olfactory defects
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Composition for: 100g of Parmesan - Reference values of the INRAN Food Composition Tables 
Nutritional values (per 100 g of edible portion)
Edible part 100% Waterfall 30.4g Proteins 33.5g Prevailing amino acids B.C. Glutamic, Proline, Leucine Limiting amino acid Tript Lipids TOT 28.1g Saturated fatty acids 18.54mg Monounsaturated fatty acids 8.81mg Polyunsaturated fatty acids 0.79mg Cholesterol 91.0mg TOT Carbohydrates tr Starch 0.0g Soluble sugars tr Dietary fiber 0.0g Soluble fiber 0.0g Insoluble fiber 0.0g Power 387.0kcal Sodium 600.0mg Potassium 102.0mg Iron 0.7mg Football 1159.0mg Phosphorus 678.0mg Thiamine 0.03mg Riboflavin 0.37mg Niacin 0.05mg Vitamin A 373µg C vitamin 0.0mg Vitamin E 0.68mg
Nutritional Characteristics
Parmigiano Reggiano, like Grana Padano, is considered one of the most digestible cheeses, thanks to the not excessive presence of fats (due to the skimming of the starting milk) and to the greater hydrolysis by lactic bacteria (operated on lactose and, to a lesser extent , on proteins); on the other hand, it cannot be classified among the foods that can be objectively defined as "light" since, being seasoned, it has a low level of hydration and a "high energy-nutritional concentration.
The nutritional characteristics of Parmigiano Reggiano are different; first of all, it contains little lactose and this makes it suitable (almost always) also in the diet of the intolerant to this sugar. It also provides a significant concentration of high biological value proteins, a very interesting aspect for athletes, for growing subjects, for vegetarians and for those suffering from intestinal malabsorption.
The breakdown of fatty acids is not the best, as most of them are of the saturated type; fortunately, since it is made from partially skimmed milk, the absolute quantity is still acceptable. Cholesterol is high and this makes it a food to be consumed in moderation in case of hypercholesterolemia.
As far as vitamins are concerned, Parmigiano Reggiano is rich in riboflavin (vit. B2) and retinol (vit. A); on the contrary, from the saline point of view, minerals which are essential for the growth / maintenance of bones abound, such as calcium (100 grams of parmesan abundantly cover the needs of an adult) and phosphorus. sodium, which on the contrary represents a major limitation to clinical nutrition, since it excludes - or severely limits - cheese from the diet against arterial hypertension (such as cholesterol for hypercholesterolemia).
We reiterate that the high concentration of sodium glutamate is the result of the natural union between the free amino acids and the sodium of the added salt; its presence therefore does not indicate the use of flavor enhancers. However, this should be taken into consideration in case of individual hypersensitivity to sodium glutamate.
The consumption of Parmigiano Reggiano is suitable both in association with first courses (grated, in portions of 5-10g), and as a separate dish (in portions of approximately 70-80g, depending on the case).
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