Parmigiano Reggiano maturing 36 months. This wonderful cheese was produced in the mountains near Bosco di Corniglio 800 meters high and 60 km from Parma. The Frisona’s cows, left to pasture, give a really special milk.
Natural, nutritious, delicious, digestible. The best diet for your children, for athletes, for the older ones. Excellent for athletes because it is rich in easily assimilated nutrition.
You think that in every boiler, it takes about 600 liters of milk to get two forms a day, every day of the week, every day of the year. Every morning, in the copper kettle, made in the shape of an inverted bell, the milk is poured; half is that milked the night before, is left to rest until the morning in large tanks, in which spontaneously emerges the fat part, intended for the production of butter. Then the whole milk of the morning milking is poured, just arrived from the farms with the addition of veal rennet and grafting serum, rich in natural milk enzymes obtained from the processing of the previous day. The milk coagulates in about ten minutes. The mixture that starts to curdle is heated up to 55 degrees and stirred repeatedly “spinning”, it is here that the skilled hand of the cheese maker, understands to the touch, the right consistency and drops the fat part on the bottom of the boiler. The mixture is compact and is divided into two parts, collected with a gauze is placed in strips of plastic where the famous dots of the written Parmigiano Reggiano will be imprinted.
The forms the next day, after having dried them, are immersed for a few days in a solution of water and salt, the only method of conservation that has always been natural. It is the moment of maturing, of the long rest, for at least two years the forms of Parmigiano Reggiano sleep in the fresh warehouses, occasionally disturbed to be turned, but meanwhile, inside the form the grain and the unmistakable taste of the cheese are refined more natural and better in the world.