Discover the fascinating story behind Parmigiano Reggiano
First created by monks in the Middle Ages, this celebrated Italian cheese has history in its making
Few things have stood the test of time quite like Parmigiano Reggiano. First produced nine centuries ago, this world-renowned cheese is as popular today as it ever was. The secret to its success? Cherished traditions, natural ingredients and artisan farmers who have a genuine love for their craft.
Right down to the use of local cows’ milk, this inimitable PDO (Protected Designation of Origin) cheese is made solely in the provinces of Parma, Reggio Emilia, Modena and Mantua to the right of the river Po and Bologna to the left of the river Reno in northern Italy. Indeed, Parmigiano Reggiano is produced with so much care, that it’s practically an art form.
Instead of shortcutting production with the use of machinery, the cheesemakers ascribe to traditional tools such as the spino (an ancient wooden stick used to break the curd), before moulding the cheese into its signature wheel shape. It’s then left to mature for a minimum of 12 months – the longest of all PDO cheeses – before being inspected by the Consortium.
Formed in 1934, the Consortium works to protect, defend and promote the cheese – and only its experts are able to certify whether or not a wheel is worthy of being branded with the iconic Parmigiano Reggiano mark. By tapping it with a hammer, the quality inspector’s trained ear is able to detect any defects that may compromise quality.
How to enjoy it
When aged between 12 and 18 months, the cheese has a delicate flavour with aromas of milk, yogurt and fresh fruit and perfectly complements sparkling white wines, while a wheel that’s left to mature for 22 to 24 months has notes of fresh fruit and nuts and works wonderfully with medium-bodied wines.
Aged between 30 and 36 months, Parmigiano Reggiano is soluble and grainy – striking the right balance between mildness and tastiness. Its rich, full flavour is best enjoyed at the end of a meal paired with honey and fruit. For an intense parmesan that boasts a varied aromatic spectrum, a Parmigiano Reggiano that’s been aged for 40 months or more is the ultimate cheeseboard addition and balances well with a selection of wines.
Where it all began...
Monks first produced Parmigiano Reggiano in the Middle Ages. Driven by the quest to make a cheese that would last for a long time, they allowed the mass to dry and increased the wheel size, enabling it to keep for longer and travel well. It's this durability that remains one of parmesan's main selling points to this day.
The cheese even made its debut in the literary world in 1344, when Italian writer Giovanni Boccaccio mentioned it in his novella, The Decameron. Describing the imaginary town of Bengodi, he detailed a mountain of “grated parmesan” on top of which “macaroni and ravioli” were rolled. Bellissima!