Parmigiano Reggiano cheese

Parmigiano Reggiano cheese

Consortium Parmigiano Reggiano cheese
Address: Viale Virgilio, 55 - 41123 Modena (MO)
Region: Emilia Romagna (Italy)
Telephone: 059/208630 - Fax 059/208635
Hours: Mondays through Fridays 9:00 a.m.-1:00 p.m. and 2:30 p.m.-6:00 p.m.

Guided tours
Guided visits take place from Mondays to Fridays. It is necessary to send a request via fax or e-mail at least 15 days before the requested tour date. Visits last approximately 3 hours; it is recommended to be at the dairy at about 8.00-8.15 a.m. to be able to follow the entire processing. During the visit, all the processing phases for the production of Parmigiano-Reggiano cheese are explained: processing of milk in the vats, moulding of the curd, salting and maturation of cheese wheels. Visits are held in Italian, but visits may (at discretion of the individual provincial offices concerned) be guided by specialized interpreters. Guided visits are free of charge.
Guided Tours wensite

A brief history on the origins of the product
Parmigiano-Reggiano was first created in the XI century in the middle of the Enza valley and then spread throughout the provinces of Parma, Reggio Emilia, Modena, Mantua on the right side of the Po River and to Bologna to the left bank of the Reno River. The origin is attributed to a fortuitous invention of a Benedictine grange and, over the years, master cheese makers have found little to improve upon as the process was already perfect.
Bibliographic mention of this cheese can also be found dating back to Roman times by such authors as "Columella", "Varrone" and even "Virgil" himself. Its most noteworthy mention was made by "Boccaccio" in the XIV century.

Parmigiano-Reggiano cheese
Parmigiano-Reggiano cheese derives from an admirable synthesis of special milk, heat, cheese making craftsmanship and long natural aging.
The rounded forms, 20-24 cm in height and approximately 40 cm in diameter weigh an average of 37 kg. The flaky, straw-like yellow cheese has a sharp flavour. It is quite nutritional and has a high biological value.
In Madison (USA) Parmigiano was given a "degree" as Absolute Sample of natural cheeses and was recently placed on the European list of products of designation of protected origin (D.P.O).

Typical production zone
Modena is part of the extensive production territory, which also includes the provinces of Reggio Emilia and Parma and part of the territories of Mantua to the right of the Po and of Bologna to the left of the Reno.