Sweaty Feet Cheese!!!!!!

[Dream Academy]

Pa pa pa pa Parmigiano------the silly little catchy tune which is featured in the most recent publicity for this world famous cheese and one of Emilia Romagna's most famous products is no doubt driving us all nuts.
However, as a cheese lover it is one of my all time favourites.

So for all of you out there who continue to associate Parmesan with the smell of sweaty socks--------think again!!!!!

Strict rules govern the place of origin and only the real "stuff" is protected by a DOP label ----Denominazione D'origine Protetta.
The production of the milk and then of course the actual cheese making process must take place in the provinces of Parma, Reggio Emilia, Modena and the area West of the River Reno in Bologna and East of the Po in Mantua.

Only natural feed with no additives for the cattle producing milk used in the production of Parmigiano Reggiano and a long aging process gives this cheese it's distinct flavour and textures.
It has been 8 centuries now that this form of Parmesan has been on the go.

"NON SI FABBRICA---SI FA" You don't manufacture it ---it's made" was another publicity used and the making of Parmesan is an interesting and long process to achieve the real thing.

Milk-heat-rennet and the skill of the master cheesemaker are the only ingredients required.

Cows are milked twice a day and the milk must reach the caseificio (cheese making plant) within 2 hours of its being milked.

The evening milking is partly skimmed and added to the whole milk from the morning collection.

This is put into a huge copper cauldron and heated with the addition of a nutural whey starter.

Rennet (an enzyme from the stomach of a suckling calf is added causing the milk to curdle.

The curdled milk is then broken down using a large whisk called a SPINO.

The heating process is where the master cheese maker shows his skill.
The water evaporates from the granules which sink to the bottom producing a solid mass.

The masses are then lifted and cut into 2 parts which are then pressed into a mould called a FASCERA and left there for 2-3 days.

This is then placed into a nutural salt water solution and left for a further 20 days.

The product is then left to age for a minimum period of 12 months during which it is tested and controlled and the wheels constantly turned .

The various aging periods are :
12 -18 months and the basic quality sold in most supermarkets.
22 months and 30+ months known as stravecchio and marked with a gold seal.
Parmesan should never be cut but pieces broken off or chiseled out using the small tear shaped knife with the dumpy wooden handle used for this purpose.

The real Parmigiano Reggiano has the famous dotted logo on the crust and must also have the number of the caseificio and the month and year of production stamped on.

One of the lowest cholesterol values of any cheese and simply delicious a piece of 30+ month cheese with some aceto balsamico dribbled over.

Give me the choice of a box of chocs or a piece of good "forma" as the locals call it and I would take the latter anytime.

So stop buying the supermarket variety or worse still the ready grated stuff and give yourself a treat.

Many caseificio will do you a guided tour in and around the Parma area.
One of my favourites is in Collecchio and called Gennari.
Fabulous restaurant there too called Villa Maria Luigia or Ceci to the locals.

Pa pa pa pa parmigiano re re re re re reggiano.

[gourmetfoodtour]

I have made a video that shows how parmesan cheese is made. Enjoy!

YouTube - making parmigiano reggiano parmesan...

[sarahandmark]

Very interesting - would love to do a tour to see the cheeses being made when we are next up that whey. Thanks for the insight.

[Gil]

Thanks for posting!