To make curd, milk is first heated to a specific temperature, typically around 86-96°F (30-36°C), and then a culture of bacteria (rennet) is added to it. These bacteria feed on the lactose in the milk and produce lactic acid, which causes the milk to coagulate. Once the milk has coagulated, the curd is separated from the whey (the liquid component of the milk).
The resulting curd is then molded into large wheels and allowed to sit in a brine solution for at least a year. At that time they are turned and brushed regularly to develop their flavor and texture. Wheels are then stamped with the name of the dairy and the date of production.
Being a product with a protected designation of origin (PDO) is one of Parmigiano Reggiano's distinguishing characteristics. This ensures its authenticity and excellent quality by allowing it to only be manufactured in specific locations and utilizing specific processes.
Reggiano is a well-liked garnish for salads, pasta dishes, and soups due to its distinctive crystalline structure and flavor. When eaten at room temperature, it makes a delightful treat all by itself.
Parmigiano contains calcium, phosphorus, zinc, vitamin A, vitamin B12, vitamin D, and vitamin B12, all are crucial for maintaining your health. It's also a great source of protein, which your body needs to maintain and repair bones, and muscles.
Parmigiano is high in calcium and phosphorus, two nutrients needed for the growth and preservation of bones and teeth.
It also has a fair amount of zinc, which is necessary for a strong immune system and proper protein metabolism.
Milk, Salt and Rennet.
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