The 'king of cheeses': hard, nutty, with crunchy crystals.
History
Monks in Parma and Reggio made hard cheese in the Middle Ages. The Consorzio was founded in 1934 and the PDO covers Parma, Reggio Emilia, Modena, Bologna and Mantua. It is aged at least 12 months.
Why it exists
Long-aged hard cheese keeps for years and adds umami to pasta.
Ingredients
- Raw cow's milk
- Calf rennet
- Salt
How it's made
- Mix evening and morning milk in copper vats
- Heat and add rennet
- Cut the curd into rice-size grains and cook
- Press curd into moulds
- Brine for 3 weeks
- Age 12-36 months turning and brushing
how to eat it
Serve & eat
Grated or in chunks.
Ratings & notes
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