PRICE BY POUND
1 QUARTER WHEEL = 22 POUNDS
Parmigiano reggiano cheese D.O.P is a cheese typical of northern italy that is seasoned, more precisely in the po valley (an area between the west-central emilia and mantova).
Parmigiano reggiano cheese D.O.P is a dairy product derived from the processing of partially skimmed cow's milk; as such, parmesan cheese boasts rather good nutritional characteristics: compared to most aged cheeses. Parmesan cheese is less in fat, has more proteins, contains less lactose and provides an excellent concentration of calcium. The amount of sodium is still considerable, as is that of cholesterol.
Parmesan cheese is strictly regulated by the specific production disciplinary and this guarantees (or standardizes) the general quality level.
Disciplinary for the production of parmigiano reggiano
According to the production disciplinary, parmesan cheese is a hard cheese, cooked and slowly matured, produced with partially skimmed raw milk (for natural outcrop) and coming from food cows with fodder from the area of origin.The milk used for parmesan cheese cannot be subjected to heat treatments and the use of food additives is not allowed (the sodium glutamate present in the cheese is the fruit of the natural link between the glutamic acid and the sodium of chloride). To the milk of origin (which must comply with the production requirements) must be added the whey-grafting (natural culture of enzymes deriving from the spontaneous acidification of the residual serum of the previous day).
Later, calf rennet is added for protein coagulation. In this way, a mass of curd for the production of two forms for each container ( copper boiler ) is obtained. The curd of parmesan cheese is therefore broken, cooked and left to decant. The cheese mass is then collected and placed in the molds.After a few days, the salting in a brine of the forms takes place and the subsequent maturation continues for at least 12 months (counted by the forming).
The form of parmesan cheese is externally cylindrical in shape, 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. In terms of structure, it appears minutely grainy and with flake fracture. The thickness of the rind is about 6mm and the fat on the dry substance corresponds to a minimum of 32%.The quality control takes place progressively by means of visual, olfactory, gustatory and auditory tests; special tools are also used such as the needle and the hammer.