There are many Parmesan cheeses, made all over the world, but did you know there is only one Parmigiano-Reggiano?
Although more expensive than the usual parmesan, this granular textured cheese whose processing method hasn’t changed in the last 700 years, is usually aged for 2 years. If the parmesan is labeled ‘stravecchio’ then is aged 3 years, ‘stravecchiones’ has been aged for 4 years.
Two reasons why Parmigiano-Reggiano has better taste and consistency:
– The flavour of the milk which comes from cows with strictly controlled diets;
– When Parmigiano-Reggiano is made, strict cheese production methods, which haven’t changed for centuries, are followed;
Only fresh milk, rennet, and salt are allowed in the dairy. However, in 1984 the laws changed to allow the entire years production be branded Parmigiano-Reggiano. Prior to 1984, only the cheese produced between April and November could be labeled such.
