Parmigiano Reggiano is one of the most beloved cheeses worldwide for its unmistakable flavor, its crumbly texture, and its refined aroma. But what lies behind such goodness? What ingredients give life to Parmigiano Reggiano?
- Milk;
- rennet;
- salt.
These are the 3 ingredients used to produce Parmigiano Reggiano. No additions are allowed, and this is mandated by the Parmigiano Reggiano Consortium, which oversees quality and guarantees the Protected Designation of Origin for this wonderful cheese typical of central Italy. But let's analyze these three components in more detail.
Milk
The fundamental ingredient for Parmigiano Reggiano production is, of course, milk, which comes from two milkings. The first, providing half of the milk, is carried out in the evening, and the milk obtained is then left to rest in skimming tanks overnight so that the cream rises to the surface, making it easier to remove in the morning to obtain skimmed milk.
A small additional piece of information: the cream removed from the milk is not wasted; it is used for butter production.
The second milking takes place in the morning, just before the milk processing begins: this ensures that production uses only the freshest ingredients.
Another additional piece of information: do you know how much milk is needed to make one wheel of Parmesan? Approximately 600 liters!
Rennet
In the Parmigiano Reggiano production process, milk goes through various stages to become cheese. And the key ingredient in all of this is rennet, which is a protease mixture rich in enzymes that has the ability to coagulate casein particles, separating them from water molecules, and thus initiating the transformation of milk into cheese.
Salt
The last ingredient of Parmigiano arrives towards the end of production, during the salting phase: the wheels of Parmigiano Reggiano are immersed in a saturated solution of water and salt for about twenty days, so that the cheese absorbs salt by osmosis and acquires its renowned flavor.
And that's all: no secrets behind the production of Parmigiano Reggiano, just centuries of history, 3 essential quality ingredients, and a lot of care. According to some, whey starter should also be included in the list of ingredients, but it is merely a culture of lactic bacteria that naturally develops in the evening milking milk, and therefore it is incorrect to consider it a separate ingredient!
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