Thursday, 1 August 2013
The making of Parmigiano Cheese
We were up at the crack of dawn this morning, literally 6am, ready to visit a local organic Parmigiano Reggiano cheese factory located about 30 mins from our accomodation. We needed to be there this early, as they used fresh milk from that morning to produce the cheese. It was an amazing insight into how the Parmigiano Reggiano is made and how it develops its incredible salty taste and gorgeous crumbly texture. At the end of the tour we had the chance to sample three different Parmigiano Reggiano cheeses, the first being a Parmigiano Reggiano from normal cows milk which had matured for 24 months, which was unbelievably good compared with any from the UK. The second was the main one that they produce on their organic farm, which is from the special white cows milk that has matured for 24 months, this was our personal favourite and the most expensive! As we all know we have expensive taste! It was incredible! It had a stronger taste than the first but was in no way overpowering at all and it was very crumbly with almost a bubbly kind of texture, from the amino acids. But this organic Parmigiano Reggiano is recommended not for cooking with, but just for eating on its own, as it is a 'special occasion Parmigiano'. The third was a Parmigiano from a normal cows milk that had matured for 36 months. This was lovely and slightly stronger and our second favourite. It was amazing to find out that just one barrel of the Parmigiano Reggiano was worth over £1,000 and that they store over 4,000 maturing Parmigianos. It was a lovely morning out and made us appreciate the work that goes in to producing the gorgeous Parmigiano Reggiano cheese.