italian parmesan cheese, Parmigiano Reggiano production, parmesan cheese made in Italy, chacacteristics parmesan cheese, quality parmesan cheese
parmesan cheese
certified parmesan cheese, Grana Padano cheese, UHT milk, butter, dairy products diet, mascarpone fresh cheese, abstract

Parmesan cheese PDO: guide to quality of parmesan cheese
Parmesan cheese is produced without additive, by methodologies that give the product those unique characteristics which only an artisan production, as well as a natural aging, can give.
Parmesan cheese has a rich concentration of nutrients, a good quantity of proteins, vitamins, mineral salts, calcium and phosphor.

To check the quality of Parmesan Cheese there are five criteria to bear in mind: 
- structure of parmesan cheese: it must not have cracks or alveoli, i.e. in layman’s terms no cracks or holes; 
- colour of parmesan cheese: more or less pale yellow (in summer months the color is slightly darker). The colour per se is not a discriminating factor, it is important that it tends to be uniform, for example, that there are no distinct areas of different colour between the areas closest to the rind and the "heart " of the wheel. This would be due to unsuitable ageing or a production defect;
- consistency of parmesan cheese: compact, fine-grained and suitable for a "radial break", i.e. breaking off in flakes. Unsuitable hardness (i.e. a certain elasticity or gummyness in the body) is the sign of incomplete maturation, too little ageing. When chewed it must manifest a correct balance between flakyness and softness and progressively melt, allowing the palate to taste its aromatic components as they are liberated;
- smell of parmesan cheese: a fragrant and delicate aroma but also intense, penetrating and persistent;
- parmesan cheese taste: it must not be salty, nor piquant, acid or bitter. The ideal taste must be sweet, vaguely buttery and have the correct balance between being aromatic and tasty.

Storage of parmesan cheese: the best packaging on the market are small MAP tubs (modified atmosphere packaging) or containers that allow the parmesan cheese to be stored without altering its sensory properties (or thermoformed, for example), which is different to shrinkwrap which does tend to compromise the surface tactile component of the cheese, albeit slightly.

Given that the parmesan cheese should be consumed in a few days to avoid the natural oxidation process that would compromise quality as it alters the characteristics, the parmesan cheese must be placed in the less cold part of the refrigerator and preferably in a closed container so that it does not come into contact with the air. Alternatively it can be wrapped in a clean odourless cloth, being careful not to place it close to strong-smelling foods (garlic, onions..) to avoid it absorbing these odours.
quality parmesan cheese, italian parmesan cheese, parmigiano reggiano
Visit [ home ] the Consorzio Latterie Virgilio site; italian consortium selling parmesan cheese, Grana Padano cheese, UHT milk, UHT whipping cream, hard cheeses, UHT cooking cream, mascarpone and typical italian butter; Parmigiano Reggiano made in Italy, Granda Padano, mascarpone and other italian cheeses, milk and creams.
parmesan cheese production, italy parmesan cheese, parmigiano reggiano made in Italy
versione Italiana
Consorzio Latterie Virgilio s.a.c.
Copyright © 2007-2010
www.e-virgilio.com		 Internet partner: Sigla.com [www.sigla.com]