Home / Aziende / Prodotti / Parmigiano Reggiano: come (e dove) si fa

Parmigiano Reggiano: come (e dove) si fa

Chi lo direbbe? Ha nove secoli di storia, ma non li dimostra. Il Parmigiano Reggiano si fa sempre uguale, oggi come allora. Il latte delle mucche allevate fra le province di Parma, Reggio Emilia, Modena – e parte di quelle di Bologna e Mantova -, tanto amore, un pizzico di sale, caglio, siero e una lunga stagionatura naturale.

Sai quanti litri di latte servono per fare una forma di Parmigiano? Circa seicento. Dal latte raccolto nei caseifici alla scaglia di Parmigiano il passo è lungo. In mezzo, c’è tutta la sapienza di centinaia di maestri casari, i soli veri depositari dei segreti della lavorazione del formaggio. Non usano né conservanti né additivi chimici: lavorano il latte come tanti secoli prima facevano i monaci benedettini, che nei caselli all’ombra dei loro monasteri iniziarono a ricavare le prime forme di formaggio. Le migliori zone per la produzione del Parmigiano erano quelle dove l’acqua era abbondante e i pascoli erano ampi e verdi. È curioso, ma è pur vero che solo dalla buona terra si può ottenere del buon latte.

Dopo la fase della lavorazione, le forme di formaggio devono superare quella della stagionatura, mai inferiore ai dodici mesi. In un anno il prodotto acquista tutte le caratteristiche organolettiche peculiari del Parmigiano Reggiano: è sano, friabile e solubile, è ricco di sostante nutritive (circa il 70% del contenuto) ed è privo di lattosio. Solo dopo la stagionatura si può dire se il formaggio merita il nome di Parmigiano Reggiano. Gli esperti del Consorzio di tutela controllano le forme una ad una: quelle perfette ottengono il bollo a fuoco e la DOP (denominazione di origine protetta).

Le forme con qualche imperfezione estetica vengono vendute come Parmigiano Reggiano Mezzano: è un Parmigiano Reggiano a tutti gli effetti, con le stesse caratteristiche nutritive e gli stessi ingredienti del tradizionale Parmigiano. Da questo, il Mezzano differisce per la minor stagionatura, solitamente di 12-14 mesi, e, appunto, per qualche lieve difetto all’occhio, ossia sulla crosta, o nella pasta. Infine, c’è lo scarto, ossia la terza scelta della stagionatura. Questo formaggio non può essere venduto come Parmigiano Reggiano perché gravato da troppi difetti. Il più delle volte, lo scarto entra nel ciclo industriale per la realizzazione di altri prodotti alimentari – formaggio fuso o altri prodotti privi della denominazione Parmigiano Reggiano.

Cerchi il vero Parmigiano Reggiano DOP? Scrivi in un motore di ricerca le parole vendita parmigiano reggiano noi da parma shop.

Noi da Parma Shop è un e-commerce specializzato nella vendita di Parmigiano, Prosciutto di Parma, Culatello di Zibello e di tutte le altre specialità di Parma.

Da non perdere

Il miglior Parmigiano Reggiano? Online su ParmaShop!

Il Parmigiano Reggiano è una delle specialità made in Italy più apprezzate al mondo. A …

30 Commenti

  1. Great ?V I should definitely pronounce, impressed with your web site. I had no trouble navigating through all the tabs and related information ended up being truly simple to do to access. I recently found what I hoped for before you know it at all. Quite unusual. Is likely to appreciate it for those who add forums or anything, site theme . a tones way for your customer to communicate. Nice task..

  2. Definitely consider that which you stated. Your favorite justification appeared to be on the
    net the simplest thing to take into accout of. I say to you, I definitely
    get irked while folks think about issues that they just don’t recognise about.
    You controlled to hit the nail upon the highest as neatly as outlined out the whole thing without having
    side-effects , people could take a signal. Will probably
    be back to get more. Thanks

  3. These are in fact great ideas in about blogging. You have touched some pleasant
    things here. Any way keep up wrinting.

  4. I like what you guys are usually up too. This sort of clever work
    and exposure! Keep up the fantastic works guys I’ve added you guys
    to my own blogroll.

  5. Hey very nice blog!

  6. Appreciate this post. Let me try it out.

  7. Remarkable! Its actually remarkable article, I have got much
    clear idea about from this article.

  8. Your means of describing the whole thing in this article is truly good, all can simply be aware of it, Thanks a lot.

  9. Hey there! I’m at work surfing around your blog from my new iphone 4!
    Just wanted to say I love reading through
    your blog and look forward to all your posts! Keep up the great work!

  10. I just like the helpful info you supply in your articles.
    I’ll bookmark your weblog and check once more right here regularly.
    I’m quite certain I’ll be informed plenty of new stuff proper right
    here! Best of luck for the next!

  11. It’s impressive that you are getting ideas
    from this post as well as from our argument made here.

  12. Howdy! This post could not be written any better!
    Reading this post reminds me of my good old room
    mate! He always kept talking about this.
    I will forward this page to him. Fairly certain he will have a good read.
    Thanks for sharing!

  13. Wonderful site. A lot of useful info here. I am sending it to
    some buddies ans also sharing in delicious. And of course, thanks on your effort!

  14. Hello there! I know this is kinda off topic but I was wondering if
    you knew where I could locate a captcha plugin for my comment form?
    I’m using the same blog platform as yours and I’m having
    trouble finding one? Thanks a lot!

  15. It’s not my first time to go to see this site,
    i am visiting this web site dailly and take pleasant data from here
    all the time.

  16. Descargar facebook
    Thanks for sharing your thoughts about descargar facebook.
    Regards descargar facebook

  17. This is very interesting, You’re a very skilled blogger.
    I’ve joined your feed and look forward to seeking more of
    your excellent post. Also, I have shared your site in my social networks!

  18. constantly i used to read smaller articles that as well clear
    their motive, and that is also happening with this post
    which I am reading here.

  19. Hi, every time i used to check webpage posts here early in the break of day, for the reason that i love to find out
    more and more.

  20. I know this if off topic but I’m looking into starting my
    own blog and was curious what all is needed to get set up?
    I’m assuming having a blog like yours would
    cost a pretty penny? I’m not very web smart so I’m
    not 100% sure. Any tips or advice would be greatly appreciated.
    Appreciate it

  21. I visited various web pages however the audio quality for
    audio songs present at this website is genuinely fabulous.

  22. Hello to every body, it’s my first pay a visit of this web site; this webpage carries amazing
    and in fact excellent material for readers.

  23. Hey! I know this is kinda off topic however , I’d figured I’d ask.
    Would you be interested in exchanging links or
    maybe guest authoring a blog post or vice-versa?
    My website addresses a lot of the same subjects as yours and I
    think we could greatly benefit from each other. If
    you’re interested feel free to shoot me an email.
    I look forward to hearing from you! Superb blog by the way!

  24. Hey I know this is off topic but I was wondering if you knew of any widgets I could add to my blog that automatically tweet my
    newest twitter updates. I’ve been looking for a plug-in like this for quite some
    time and was hoping maybe you would have some experience with
    something like this. Please let me know if you run into anything.

    I truly enjoy reading your blog and I look forward
    to your new updates.

  25. I am in fact pleased to read this web site posts which carries tons of valuable information, thanks for providing these kinds of information.

  26. It’s actually a great and helpful piece of information. I am happy that you simply
    shared this useful information with us. Please keep us informed like this.
    Thanks for sharing.

  27. What’s up, its fastidious post regarding media print, we all
    understand media is a great source of information.

  28. I recently found what I hoped for before you know it at all. Quite unusual. Is likely to appreciate it for those who add forums or anything, site theme . a tones way for your customer to communicate. Nice task.. http://123bowlinggames.com/bowling-games-free.html

  29. My website addresses a lot of the same subjects as yours and I
    think we could greatly benefit from each other. If
    you’re interested feel free to shoot me an email.
    I look forward to hearing from you! Superb blog by the way! http://123cookinggames.net/cool-math-cooking-games.html

  30. This is really interesting, You’re an excessively skilled blogger. I’ve joined your rss feed and stay up for in the hunt for more of your excellent post. Also, I’ve shared your website in my social networks!

Lascia un commento

Il tuo indirizzo email non sarà pubblicato.