Known as ‘The Only Parmesan’, Parmigiano Reggiano is celebrated worldwide for its exceptional quality, unique production process, and rich history. But what truly sets it apart from other Italian hard cheeses? Alessandro Stocchi, an expert battitore at the Parmigiano Reggiano Consortium, explains the magic behind this iconic food product.
Q: Alessandro, can you start by explaining what makes Parmigiano Reggiano unique compared to other Italian hard cheeses?
Alessandro Stocchi: Parmigiano Reggiano is unique because it has been made the same way for nearly a thousand years. Its production is strictly tied to its origin—the provinces of Parma, Reggio Emilia, Modena, and Mantua to the right of the Po River and Bologna to the left of the Reno River. This geographical connection ensures the milk used comes from cows fed mainly on locally sourced feed, without silage.
Another key distinction is that Parmigiano Reggiano is made using only three natural ingredients: raw milk, salt and rennet. No additives, preservatives, or shortcuts are involved, which is rare in modern cheese production. This simplicity, combined with strict regulations, results in a naturally lactose-free cheese packed with an unrivalled depth of flavour.
Q: Could you walk us through the production process? What makes it so special?
Stocchi: The process begins with raw milk, delivered fresh twice daily to the dairy. This milk is combined with the previous evening’s milk, which has naturally separated overnight. It’s then poured into traditional copper vats and heated. Rennet is added, causing the milk to coagulate and form curds. These curds are broken down into tiny granules, heated again, and eventually settle at the bottom of the vat to form a single mass of cheese.
This mass is then divided into two, wrapped in linen cloth, and placed in moulds to shape the wheels. Over the next few weeks, the cheese is soaked in a saltwater solution to develop its flavour and preserve it naturally. The wheels are then aged for a minimum of 12 months, with some being aged for 24, 48, 72 or even longer to enhance their complexity.
Q: What role does the battitore play in this process?
Stocchi: As a battitore, my role is to inspect each wheel after the initial 12-month ageing period. Using a small hammer, I tap the surface of the cheese to check for imperfections. This technique helps us identify whether the wheel meets the Consortium’s strict quality standards.
Only those that pass are branded with the iconic Parmigiano Reggiano seal. It’s a process that requires skill, experience, and an intimate understanding of the cheese.
Q: Many people compare Parmigiano Reggiano to other hard cheeses; how does it stand apart?
Stocchi: While hard cheeses share similarities, there are significant differences. Parmigiano Reggiano is made exclusively with raw milk and prohibits the use of additives.
The production area is also much smaller for Parmigiano Reggiano, ensuring tighter control over the milk’s quality. Regarding ageing, Parmigiano Reggiano has a minimum requirement of 12 months, but many wheels are aged for much longer, even up to 100 months or longer, developing unparalleled aromas and textures.
Q: Why is the designation “Parmigiano Reggiano” so important for consumers?
Stocchi: The name “Parmigiano Reggiano” guarantees authenticity and quality. It’s protected by a PDO (Protected Designation of Origin), which means that only cheese made in our specific region, following our traditional methods, can bear the name. This ensures consumers are getting a genuine product with all the flavour, tradition, and craftsmanship that goes into every wheel.
When you see the Parmigiano Reggiano stamp, you know you’re not just buying cheese—you’re supporting a thousand years of heritage and the dedication of generations of artisans.
You can learn more about Parmigiano Reggiano by visiting www.parmigianoreggiano.com.
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