Discover the secrets behind the ‘king of cheeses’, Parmigiano Reggiano, or Parmesan, as it’s commonly known. This hard, grainy cheese is made from raw milk, rennet, and salt, using the same traditional techniques as a thousand years ago when it was first produced by monks. Today, the production volume has increased, with a record-breaking 64,202 tonnes sold internationally in 2022. Learn why the cheese is unique, what side streams are used to limit waste and increase food production, and what systems protect against potential food fraud. With its PDO classification, Parmigiano Reggiano is recognised for its fine-grained and flake structure, delicate taste, fragrance, and high solubility and digestibility. Find out how geography, diet, and the addition of natural bacteria give the cheese its distinct flavour. From milking to curdling to maturation, explore the careful and quick process behind what makes Parmigiano Reggiano the ‘real deal’.
A Peek Inside the Dairy: The Processes Involved in Creating Parmigiano Reggiano Cheese
