Where was parmesan cheese made?

Answer 1

Parmigiano-Reggiano is made from raw cow's milk. The whole milk of the morning milking is mixed with the naturally skimmed milk (it is left in large shallow tanks to allow the cream to separate) of the previous evening's milking, resulting in a part skim mixture. The milk is pumped into copper-lined vats (copper heats and cools quickly). Starter whey is added, and the temperature is raised to 33-35 °C (91-95 °F). Calf rennet is added, and the mixture is left to curdle for 10-12 minutes. The curd is then broken up mechanically into small pieces (around the size of rice grains). The temperature is then raised to 55 °C (131 °F) with careful control by the cheese-maker. The curd is left to settle for 45-60 minutes. The compacted curd is collected in a piece of muslin before being divided in two and placed in molds. There are 1100 L (290 gallons) of milk per vat, producing two cheeses each. The curd making up each wheel at this point weighs around 45 kg (100 lb). The remaining whey in the vat was traditionally used to feed the pigs from which "Prosciutto di Parma" (cured Parma ham) was produced. The barns for these animals were usually just a few yards away from the cheese production rooms.

The cheese is put into a stainless steel round form that is pulled tight with a spring powered buckle so the cheese retains its wheel shape. After a day or two, the buckle is released and a plastic belt imprinted numerous times with the Parmigiano-Reggiano name, the plant's number, and month and year of production is put around the cheese and the metal form is buckled tight again. The imprints take hold on the rind of the cheese in about a day and the wheel is then put into a brine bath to absorb salt for 20-25 days. After brining, the wheels are then transferred to the aging rooms in the plant for 12 months. Each cheese is placed on wooden shelves that can be 24 cheeses high by 90 cheeses long or about 4,000 total wheels per aisle. Each cheese and the shelf underneath it is then cleaned manually or robotically every 7 days. The cheese is also turned at this time.

Aged Parmigiano-Reggiano

At 12 months, the Consorzio Parmigiano-Reggiano inspects each and every cheese. The cheese is tested by a master grader whose only instruments are a hammer and his ear. By tapping the wheel at various points, he can identify undesirable cracks and voids within the wheel. Those cheeses that pass the test are then heat branded on the rind with the Consorzio's logo. Those that don't pass the test used to have their rinds marked with lines or crosses all the way around to inform consumers that they are not getting top-quality Parmigiano-Reggiano; more recent practices simply have these lesser rinds stripped of all markings.

Traditionally, cows have to be fed only on grass or hay, producing grass fed milk. Only natural whey culture is allowed as a starter, together with calf rennet.[1]

The only additive allowed is salt, which the cheese absorbs while being submerged for 20 days in brine tanks saturated to near total salinity with Mediterranean Sea salt. The product is aged an average of two years. The cheese is produced daily, and it can show a natural variability. True Parmigiano-Reggiano cheese has a sharp, complex fruity/nutty taste with a strong savory flavor and a slightly gritty texture. Inferior versions can impart a bitter taste.

The average Parmigiano-Reggiano wheel is about 18-24 centimetres (7.1-9.4 in) high, 40-45 centimetres (16-18 in) in diameter, and weighs 38 kilograms (84 lb).

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Answer 2

The production of Parmigiano-Reggiano or Parmesan Cheese, as we know it, starts with milk from Friesian cows, a breed of dairy cattle originating from the Dutch provinces of North Holland and Friesland. They are known to be the world's highest production dairy animals. They also use Reggiana Rossa races, bred in provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua. It's the milk from this cattle which is necessary to produce Parmesan cheese.

Historically, cows have to be fed grass or hay only, which meant they produced grass-fed milk. It is from this milk that natural whey culture is made. It is the liquid left after the milk has been curdled. Only natural whey culture is approved for the production of Parmesan cheese.

To start the production of Parmesan cheese, milk from the previous evening must be held in large tanks to allow the cream to separate. The resulting part skim mixture is then used. This combination is pumped into copper-lined vats. At this point, the starter whey, which contains lactic acid bacteria, is added to the mix. This is done at 33-35 degrees Celsius, and the process takes about 10-12 minutes. Right after the whey is added, the calf rennet (if used) is added to create a mixture that's left to curdle.

Once the curd is formed, the vats are heated up to 55 degrees Celsius, and the curd is broken into small, rice-grained sized pieces using a tool called spino. This process takes about 12 minutes. Finally, the cheese is placed into a round form stainless steel mold to help the cheese retain its traditional wheel shape. The cheese cools down for 2-3 days at 16-18 degrees Celsius.

The wheel is then moved to a brine bath to absorb salt for 20-25 days at the same temperature. Once the wheels are soaked in salt, they are then transferred to the aging room. The cheese wheels are then aged for 12, 18, 24, and up to 30 months, at 18-20 degrees Celsius. During this time, the cheese wheels are turned about every seven days to guarantee uniformity in the aging process.

A Parmesan cheese wheel measures approximately 7.1-9.4 inches high, 16-18 inches wide, and weighs about 84 pounds. Finally, once the wheels are ready for inspection, a master grader taps the wheels to check for undesirable cracks. If they pass the evaluation, they are then branded on the rind with the Consorzio Parmigiano-Reggiano's logo and are ready to be sold.

Answer 3

Parmesan Cheese was originally made in Italy.

Glad i could help :)

Answer 4

Parmesan cheese is made from cows milk.