How did the Parmigiano-Reggiano?

Method of processing and curing

The processing method of organic farming differs from the traditional single-level ingredients such as milk, which must be strictly organic and raw as the regulation of the manufacture of Parmigiano-Reggiano strictly prohibits the use of pasteurized milk.

The positioning of the farm in an area that is plain but not too much (it is still placed at 70 m above sea level), allows the cheese to mature quickly, why the cheese of the Village of Gazzano at 13 months is good for consumption.

The selection of animals and the particular care given to it, play a key role in achieving these results immediately perceptible to the taste test. Elements that play a decisive role on the maturation and allowed to reach important goals of our cheese and exceptional, as the "creation" of a product aged for up to 7 years, can not lose any of its main features indeed even exalting.


The hand of an artist: the master dairy farmer 

The art of dairy farmer of the Borgo del Gazzano allows the various stages of cooking of the milk to be preceded by the eye and the sensitivity of the cheese maker itself, which in this way, playing in advance, is able to match perfectly the cooking times. Even one small barb would make the product different, drier and therefore more susceptible to both external and internal cracks during aging. Particular attention is then directed to the curd, which must be particularly soft in order to make the product more homogeneous as possible and compact in its entirety. The result in this way a product is particularly sweet in taste, especially in the aftertaste, could not leave any type of residue in the mouth.

The processing of Parmigiano - Reggiano organic farming is done with the mixture of skimmed milk from the evening through a natural outcrop and whole milk from the morning milking. To it is added to the natural whey and rennet coagulation process for a period of 10-12 minutes. After the breaking of the curds takes place for a period of 2 minutes through a special tool, called "thorn", which is followed by a step of purging and cooking for a total duration of 10-12 minutes. After the cooking stage there is a period of storage of the product under serum in the boiler of cooking for a period of 50-60 minutes. Removed the forms from the boilers are placed on special tables where is the commissioning of the first Teflon molds, where they remain one day, in which undergo different process of turn upside-down to facilitate the clearing of the serum, then steel honeycomb where they stay 2-3 days. After this period, necessary to the consolidation of the forms, the same are deposited in a special basin for the salting of the duration of 24 days. Only at the end of this process the product is introduced in maturing warehouses where it stays for at least 12 months to 36 months and beyond. The first quality inspection and marking shall be carried on only for 12 months, not before.


Consumption and Conservation

The consumption of the Village of Parmigiano-Reggiano can Gazzano from 13 months of ripening onwards, ie after the first branding.

We pack all kinds of cuts, shapes whole, to the tips of 250 g, vacuum packed in shrink bags. In the first case, the maintenance must occur in environments that have a temperature between 10 ° C and 18 ° C, while in the second case between 2 ° C and 8 ° C. With regard to the entire form there are no particular limits, being a product of a long maturation while the heat-shrinkable packaging under vacuum has an average duration of 6 months.