What is Parmigiano Reggiano?

Parmigiano Reggiano is undoubtedly the most consumed by Italians cheese, very famous also abroad, so much so that many foreign companies are trying unsuccessfully to imitate it. The delicate taste, at the same time pungent, and the crumbly texture make it a unique product, adapt to any palate and combination. For the production of Parmigiano Reggiano, a combination of skimmed evening milk is combined with whole morning milk and heated. The curd is coagulated using animal rennet and after cutting and reheating to expel the whey, the curds are packed into very large molds and a simple weight is placed on top to ease out more whey. Cheeses are flipped and re-weighted several more times before being allowed to sit overnight.  The first evidence of Parmigiano Reggiano date back to the Middle Age, around the Thirteenth century, when monks from Emilia Romagna started to produce the first versions of this cheese in some rudimentary factories.

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