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Parmesan for those who are interested: The real story behind the Parmigiano Reggiano

What sets this cheese apart from its relatives and how it is made - here are some things you may not have known

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Walla!

Food in collaboration with Tnuva

Sunday, August 22, 2021, 8 p.m.

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Parmesan has long been a must in every kitchen (Photo: ShutterStock)

Anyone who invests a little in the kitchen and serves the family some good pasta knows that the first question that comes up is "is there parmesan?". Hard cheese has become an integral part of Israeli cuisine and has already gone beyond the confines of the world of sandwiches, salads, pastries and more. And as in every area of ​​life, Parmesan cheese also has an authentic original version - Parmigiano Reggiano, a cheese that has remained unique for centuries.

Parmesan cheese was invented by monks in the Middle Ages. These sought to produce dry cheese wheels, which could be preserved for a long time and achieved their purpose through a combination of salt and milk. Since then, Parmesan production has maintained a permanent tradition: mixing the fatter milk of the evening milking with the morning milk of the morning and transferring everything to special containers, from which the cheese wheels are extracted. And note this: to produce one wheel, weighing 40-45 kg, you need no less than 550 liters of milk! On average, more than 3 are produced in one year.5 million Parmesan wheels and the calculation from now on you can already do on your own.

Among the variety of delicious Parmesan cheeses we are all familiar with stands out the Parmigiano Reggiano. In order to call a Parmesan cheese called Parmigiano Reggiano, one must obtain the approval of the Parmigiano Association, which is responsible for ensuring that the cheese in question meets the clear standards and has undergone the entire classic and traditional process - only a certified Parmigiano Reggiano manufacturer ("Master") You can use "spino", the traditional tool used to make parmesan. So how will you know that your Parmesan cheese is real Parmigiano Reggiano and has received the approval in question? Thanks to the PDO stamp, a red circle is surrounded by yellow.

Parmigiano Reggiano has relatives, such as the Grana Padano, which is also produced in northern Italy.

There are similarities between them, but what sets Parmigiano Reggiano apart is its very specific production area, in the Emilia-Romagna region (while Grana Padano is produced in a wider region), the meticulous cows' diet (at least 85 percent of their diet must be grass Local) and duration of obsolescence: at least 12 months for Fermagiano Regiano, compared to nine in Grana Padano.

Parmigiano Reggiano of Tnuva >>

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Boutique cheese.

Parmigiano Reggiano (Photo: Nimrod Saunders)

Like many hard cheeses, as Parmigiano Reggiano ages and "matures", it is also considered to be of higher quality and you can find 24, 36 and even 40 months old Parmigiano Reggiano. Another significant difference: while Grana Padano has become more common in the market over the years, joining the selection of delicious Parmesan cheeses we can enjoy (for example, Geva / Parmesan cheese from Tnuva's Collection series), Parmigiano Regiano remains a boutique cheese.

Thanks to the popularity of Parmesan, it has become essential in our home kitchen, but along the way has also lost some connection with the original. After all, in different cheeses from around the world, such as Swiss or Dutch, for example, we like to make sure to find something special and that is exactly what Parmigiano Reggiano offers us - the real thing, Parmesan cheese "as it says in the book".

So do not compromise, and you will immediately find out why no one is allowed to call his cheese "Parmigiano Reggiano" without it having passed the meticulous approval of the Parmagiano Association.

Its taste and the ability to upgrade our pasta dishes, quiches, salads and more makes the Parmigiano Reggiano something special.

And when you take a bite, close your eyes and imagine where it came from on our plate - a complete experience is obtained.

Parmigiano Reggiano of Tnuva >>

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