 |
|
|
|
Parmigiano reggiano PDO: history
Parmigiano Reggiano has strong secure roots in the lands from which it originates, the Pianura Padana. It is in the provinces of Parma, Reggio Emilia, Modena, Bologna left fo the Reno River and Mantova to the right of the Po River that the milk is produced and is worked into the cheese.
In the XIII century the cheesemakers in the large businesses run by Benedictine and Cistercian monks started working this type of cheese. Helped by natural elements such as the specific nature of the farms and the measured combination of aricultural-geographical–environmental circumstances and human resources allowed a production of high quality milk that could withstand a slow maturation and gave it unmistakable taste. The cheesemakers immediately realised the value of the product they had created. For centuries they kept to the traditional way of working, aware that each single passage in the hand-crafted process gave the cheese a quality that was impossibile to achieve by any other means that would nonetheless have simplified the production process. Proud of their experience and the impeccable technique acquired over the centuries, the producers of Parmigiano Reggiano still today strictly observe the most traditional aspects of their work.
Source: www.parmigiano-reggiano.it
[ ...back to product ]
|
 |
|
|
|
