Parmigiano Reggiano / Parmesan Cheese

Parmigiano Reggiano / Parmesan Cheese Parmigiano Reggiano PDO - Cheese made in Parma.
Cheese seasoned 24 /36 /48 months with the Consorzio del Parmigiano Reggiano official seal, vacuum-packed cheese.
"The King of cheeses" and also the Parmigiano Reggiano P.D.O. " BIO" from "Biological Agricolture " : the best of the best.
We can ship seasoned Parmigiano-Reggiano (that is the Real name of the true Parmesan Cheese from Italy) to United States of America, Europe, Japan and Arab Emirates via AIR courier.
This is the real parmesan cheese, 100% without preservatives and 100% pure milk from italian cows.
Types and characteristics Parmigiano Reggiano cheese

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Get Granular Parmigiano Reggiano Cheese Online


A granular cheese also well known as the Parmesan cheese is made up of the unpasteurized cow milk. The name of the cheese has been grasped from the areas from where it is highly produced. These names include Reggio Emilia, Province of Parma, Mantova, Modena, Bologna situated in Italy. The cheese produced in these provinces, is termed as Parmigiano Reggiano.

The mixture of whole milk and the skimmed milk is filled into the copper- lined containers. Thereafter, starter whey, which is a blend of certain thermophilic lactic acid bacteria is added and the temperature is increased to 33° C to 35° C. Afterwards calf rennet, which is a complex of enzymes is being added and the mixture is then left for ten to twelve minutes. Later on, the curd is mechanically broken up into tiny pieces and the temperature is once again raised to 55° C under strict supervision.

This curd is then left for settling for the period of 45 minutes. The Parmigiano Reggiano cheese is then put into a steel shaped molder for two days so that it can retain the wheel shape. Then a printed name tag containing other details such as the cheese variety, plant number, the month and the year of production is attached to the cheese and it is again packed tightly for a day. The wheel is then absorbed in the brine bath arena for the period of 20 to 25 days and is then left for maturing fo rhte time period of 12 months. The shells of the cheese plant are then cleaned manually or robotically\ mechanically.

After completing this hardcore process of making cheese, it is then tested by the master grader. Though the process of making a high quality cheese is quite complex, but the process to shop for the Parmigiano Reggiano with online facilities is quite simple and efficient.

Parmigiano Reggiano / Parmesan Cheese.

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