Parmigiano Reggiano production follows a rigorous process, but it is inevitable that some wheels are qualitatively better than others. The Parmigiano Reggiano Cheese Consortium has identified various categories to which the wheels are assigned after careful selection, which also includes tapping.
The main categories are first category, mezzano, sbiancato, and, as we will see, the export or extra category.
Parmigiano Reggiano selection: first category
The purpose of the selection examination is to determine whether the wheel is suitable for aging.
The examination is carried out after 12 months, which is the minimum aging time required to consider the cheese true Parmigiano Reggiano.
The wheels that pass the expert evaluation with a higher "score", because they meet the characteristics required by the Production Regulations, are assigned to the first category and are suitable for continued aging for over 100 months.
First-category Parmigiano is recognizable by the presence of origin marks and the oval mark branded with fire.
The Parmigiano Reggiano we sell on the Caseificio San Simone e-commerce belongs to this category and is of the highest quality.
Parmigiano Reggiano mezzano: what does it mean?
Parmigiano Reggiano mezzano is cheese that, during the first 12 months, has developed slight structural defects concerning the consistency of the paste or rind, but without any alteration in taste or aroma.
Mezzano is still very good, but it is not suitable for aging and for this reason it is marketed young. To distinguish these wheels from those of the first category, the rind is grooved along the entire side and the word "mezzano" must be affixed to the packages for sale.
The last category: the "sbiancato"
Wheels that show serious structural damage that also affects the organoleptic characteristics are dequalified. This means that all references to Parmigiano Reggiano (brand, denomination, etc.) are removed from the side by grating the wheel. Hence the name "sbiancato" (whitewashed) which indicates the lowest category of Parmigiano, to the point that it can no longer be considered such.
The casein plate is the only one not to be eliminated, as it serves to identify the wheel and trace its origin.
Selected wheels: Parmigiano Reggiano Export
The classification of Parmigiano Reggiano includes a fourth category, which however requires a second examination by the Consortium's experts.
The wheel must have been aged for at least 18 months before it can be re-examined and, if suitable, it passes into the premium or export category and is marked with a special fire brand.
