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Saturday, October 19, 2013

What's the deal with the Parm?

Stingy with the Parm

Some people seem to think parmesan should be given away. As much as they want however they want to use it. I might be willing to do that if I used a common parmesan. But I don't, so I don't.
 I use imported D.O.P. certified Parmiggiano Reggiano. We freshly grate it on every pie and fill those little cups with it every day. 
 Parmigiano-Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna, on the plains, hills and mountains enclosed between the rivers Po and Reno.
This is the area hosting four thousand farms where the cattle are fed on locally grown forage.
From these deep roots in a protected and respected environment, come the unique qualities, which characterise the "king of cheeses".
The feeding of cattle complies with the norms of a strict specification that bans the use of silage and fermented feeds.
Regular controls are carried out on the milk used in the process to ensure the high quality and the presence of special characteristics, which allow Parmigiano-Reggiano to continue to be, as it always has been, a purely natural product, completely without additives or preservatives.
Since medieval times, when the Benedictine monks started producing these great cheeses specifically for long maturation, man has joined with nature, leaving it untouched and improving only the areas of man's intervention.
The cheese makers are the custodians and interpreters of the secrets of the true craft of milk processing, and although, in hundreds of artisan cheese diaries, they all work with their hands in the same way, the result of their work is inextricably linked to their personal experience and sensitivity giving an appreciable diversity of taste and aromas.

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