Description
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History
Parmigiano Reggiano is one of the oldest and richest cheeses known in the world. It is still produced as it was nine centuries ago: same ingredients, same processing technique and same artisan care. It is a totally natural cheese known worldwide as the “King of Cheeses” due to its special production, nutritional and organoleptic features that render it a unique and superior product. Its documented origins date back to the 13th century: it has lived through the years, it has travelled the world, but it has remained faithful to its identity and natural uniqueness, thanks to many generations of cheese masters who have cherished this extraordinary art in a limited, fundamental territory.
Characteristics
This Protected Designation of Origin product is a cooked and non-pressed cheese with a hard and slowly matured paste. It is made only from raw milk, rennet and salt in a specific area of origin (provinces of Parma, Reggio Emilia, Modena, Mantua on the right bank of the Po river and Bologna on the left side of the Reno river), following artisan methods specified in the Production Regulation agreed by EU.
Its properties are numerous and all of them linked to intrinsic product features: high digestibility, high calcium content, absence of preservatives or additives, richness in mineral elements, pleasantness and organoleptic appreciation. Its complexity of flavours and aromas depends not only on how the cows are fed and the milk processed, but also on the care of the cheese master and of time. Its minimum maturation is 12 months, but only when it reaches approximately 24 months of age or more it expresses its best. The processes that happen inside the cheese and the maturing environment allow each piece of Parmigiano Reggiano to have a stronger and more complex character. It is for these reasons that we can say that Parmigiano Reggiano lives in a continuous state of evolution and cheeses of different ages have very different profiles of aromas.
Recipe
Parmigiano Reggiano Cheese Soufflé
Ingredients: (serves 4)
• 75 g butter
• 100 g Parmigiano Reggiano, finely grated
• 50 g plain flour
• 300 ml milk
• Pinch of salt
• Pinch of pepper
• 4 eggs
Preparation:
Preheat the oven to 200°C. Grease a soufflé dish with butter, then add 2 tbsp of the grated Parmigiano Reggiano, tilting the dish so that it coats the base and sides.
Put the remaining butter into a saucepan with the flour and milk. Heat, stirring constantly with a small whisk, until the mixture is thick and smooth. Cook for a few more seconds, stirring all the time.
Remove from the heat and add the remaining grated Parmigiano Reggiano, stirring until melted. Season with a pinch of salt and black pepper. Stir the egg yolks into the cheese mixture. Whisk the egg whites in a bowl until they hold their shape. Fold them into the cheese mixture using a large metal spoon. Pour into the prepared dish. Bake for 35-40 minutes, until risen and golden brown. Serve immediately.
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