Parmigiano Reggiano Recipe

Parmigiano Reggiano, famously known as the "King of Cheeses", hails from Italy's verdant Emilia-Romagna region, renowned for its rich culinary traditions. This iconic cheese traces its origins back to the 12th century, crafted by Benedictine and Cistercian monks in the fertile countryside that now forms part of the provinces of Parma, Reggio Emilia, Bologna, and Modena. Its unique flavors and crystalline texture have fascinated cheese lovers for centuries, making it a staple in Italian cuisine and beyond.

Ingredients

• Parmigiano Reggiano - 1 small wheel or block
• Fresh whole milk - 16 gallons
• Rennet - 4 tablets or as per manufacturer's instructions
• Sea salt - for brining
• Starter culture - specific types like thermophilic culture

Equipment Needed

• Large cheese vat or pot
• Cheese cloth
• Cheese molds and weights
• Cheese knife
• Thermometer

The Art of Making Parmigiano Reggiano

Traditional Craftsmanship

The process of crafting Parmigiano Reggiano is an art form passed down through generations, requiring meticulous attention to detail and adherence to time-tested techniques. This cheese is known for its rigorous production rules, ensuring each wheel is aged to perfection over a minimum of 12 months, though many are left to mature for 24 to 36 months, instilling a deeper and more complex flavor.

Preparation

1. Sourcing Ingredients

The journey begins with sourcing the highest quality whole milk from cows fed on fresh grass and hay—an essential factor imparting the distinct flavor profile to Parmigiano Reggiano.

2. Heating the Milk

Combine both morning and previous evening's milking, allowing the cream to naturally rise from the earlier batch for enhanced richness. Pour 16 gallons of milk into a large cheese vat, warming gently to approximately 90°F.

3. Adding Culture and Rennet

Introduce the starter culture to the milk, stirring well to incorporate. After about an hour, add the rennet, maintaining the temperature, allowing the milk to coagulate and form curds within 10-15 minutes.

4. Cutting the Curd

Once the curd reaches the desired firmness, cut using a cheese knife into small, rice-sized pieces. This step is crucial for achieving the perfect texture and moisture needed for Parmigiano Reggiano.

5. Cooking the Curd

Slowly raise the vat's temperature to around 125°F, carefully stirring to prevent larger curds from forming. This gentle heating and stirring help expel whey and develop curd texture.

6. Forming the Cheese

Once the desired heat and consistency are achieved, allow curds to settle. Gather the curds using cheese cloth, draining excess whey. Place the gathered curd into cheese molds, adding weights to press the curd and remove additional moisture. Let it sit for a few hours to fully form.

7. Brining

Once unmolded, submerge the cheese wheel in a saturated salt brine for about 20 days. This process not only extends the lifespan of the cheese but also infuses a subtle yet essential flavor to the final product.

8. Aging

The cheese is left to age in controlled environments for at least 12 months, though longer aging time results in more robust flavors and a granular texture. During this period, wheels are regularly turned and cleaned, ensuring consistent maturation.

Serving Suggestions

Flavor Pairings

Enjoy Parmigiano Reggiano shaved or grated over pasta, risotto, or salads. Pair with fresh fruits, nuts, or drizzle with aged balsamic vinegar for a delightful appetizer.

Beverage Pairings

This cheese pairs wonderfully with Italian wines such as Chianti, Lambrusco, or a robust Barolo. For a non-alcoholic option, sparkling water with a hint of citrus complements the cheese's rich flavors.

Storage Tips

Wrap Parmigiano Reggiano in parchment paper or cheese paper after opening, storing in the refrigerator's cheese drawer. Avoid plastic wrap to prevent mold and allow the cheese's fragrance to permeate.

Cooking Time

While the preparation process spans several hours, it is essential to track time diligently during heating, curd cutting, and cooking phases to ensure optimal texture and flavor development.