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| This most particular cheese is a veritable symbol of Italy throughout the
world. It is a light, easily digestible, nutritious food. It is produced
in limited areas of the Emilia-Romagna region, while the same cheese produced in other regions, namely Lombardy, is called Grana Padano.
The milk from which it is produced is strictly controlled by a regulatory
board which guarantees its quality. It is, for example, prohited for cows
within the production zone to be fed animal by-products. Producers must
adhere to strict processing and aging proceedures.
The most superior cheeses are made between April first through the middle
of November. There are three age catagories for Parmigiano. The term
nuovo
indicates cheeses aged less than one year, vecchio identifies those aged
between 18-24 months and stravecchio those aged from 34-36 months.
The older, the better.
The production process is long and complex, originating in the old
"cascine"
where the "casaro" puts in long hours seeing his product through
the various stages from milk to its emergence as
Parmigiano Reggiano. The true product can be recognized by a series of
dots stamped into the rind, marking the wheel. This fine cheese can be enjoyed
in many ways: chipped, over pasta, melted in risotto, in lasagna, in savory
pies.
Grana Padano
This is Parmigiano's less prestigious but equally excellent cousin. It has
its origins in medieval times , in the pastures surrounding the abbey at
Chiaravalle (south of Milano).
The trademark standard is protected by a
regulatory board which oversees production in 27 provinces. This constitutes
a much larger production area than that of Parmigiano Reggiano.
The method of production for Grana is similar to that for Parmigiano,
although the Grana tends to be denser and whiter. The best is produced with
milk from
summer months when the cows graze on fresh, green grass.
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