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Parmigiano Reggiano cheese

Parmigiano Reggiano cheese (5)

Nutritional features

Written by Tuesday, 19 March 2013 11:51;

 An extraordinary, nutritious and light food

Nutritional features- Gourmets and doctors, poets and literate people, virtuous persons, connoisseurs and nourishment technicians reach an agreement on the Parmigiano Reggiano cheese. It’s rare that what is delicious for gourmets is also approved by doctors or dieticians. The chef is praised but the doctor protests: “the delicious food usually stays in the mouth for a few seconds, in the stomach for a few hours and in the body as fat forever”. The Parmigiano Reggiano or Parmesan cheese is one of the fewest exception: it’s very nutritious, tasty and sharp, it’s delicious as a condiment and as a table cheese. At the same time, it satisfies the body and the mind due to its easy digestion and assimilation. The dietician advises it also in the children’s, pregnant women’s, convalescents’ and elderly’s nutrition. In addition, of course, it’s recommended for those who want to be fit. What is the secret? Or, better, why do usually conflicting elements, i.e. nutritional value and digestibility- coexist together in the Parmesan cheese? Because it is a completely natural food.     

16 liters of milk

The Parmesan cheese is a very concentration of nutrients because a kilogram of Parmesan is produced by 16 litres of the fine milk of the typical production zone: this milk is exceptional thanks to its high content of proteins, vitamins, calcium and phosphorus. Milk is a complete food substance and it’s very easy to digest because it contains substances that are easily digested and absorbed by the body. These nutrients stay alive during the all aging time of the Parmigiano Reggiano and in this process its organoleptic qualities are brought out and the cheese becomes more and more digestible.

No external substances or changes in temperature are used and that’s one of the secret of the qualities of the Parmigiano Reggiano cheese: preservation of an high nutritional power, inimitable flavour and easy digestibility.

From the many studies and researches, which has been made at different times and which has recently increased, it may indicate which is the average nutrient content of Parmigiano-Reggiano. 

33% are protein substances and this is an index that is higher than that of any other cheese. Its average lipid content is low, just 28.4%, while the values of the calcium (1.16%) and phosphorus (0.68%) are very high. Vitamins are presented in amount exceptionally varied and balanced. The calorie content is 392 calories per one hundred grams. To sum up: Parmigiano Reggiano has an high proportion of protein elements and noble lipids, an extraordinary concentration of vitamins and minerals.

Good for you at any age

Scientists in biochemistry’s studies and dietitians, in applying these studies to food, with a particular emphasis on the recent pediatric studies, are agree to define Parmigiano Reggiano a privileged part of our typical products. In fact it’s recommended for an increasing use in the daily diet (as a condiment, as a basic ingredient for healthy and delicious dishes, as a table cheese, as tantalizing delight, with appetizers, snacks, party, picnic and cocktail), and as an important component in diets with special needs, that arise from the growing and specific attention to the health aspects and quality of the diet.

Pediatricians, for example, recommend to use the Parmigiano-Reggiano to dress the first meals of children. During the growth period, the contribution of calcium, phosphorus and other minerals and vitamins assured by this extraordinary cheese, constitutes a very valuable resource for the needs of the young organism.

In normal diet, which should be the diet for the people who want to stay fit until a later age, the Parmigiano-Reggiano should never miss: not only as a dressing or as a basic ingredient in delicious dishes of Italian cuisine, but also as a table cheese accompanied by seasonal fruit: pears, apples, peaches, figs, grapes, etc. ... Parmigiano Reggiano is complete and perfect because it concentrates a large part of the essential substances to our livelihood and above because it provides excellent physical well-being. This meant that even the trainers and doctors have discovered the power of Parmigiano-Reggiano for the diet of athletes and sport enthusiasts because it is a food easy to digest.

The big cousine

Parmigiano Reggiano has always tickled the imagination and enthusiasm of gourmets and chefs. Many Italian writers, who were specialized in the history and literature of the Italian cousine, i.e. Alberini, Di Corato, Monelli, Paolini, have celebrated the virtues of this cheese, discoursing, for example, what are the best wines to accompany it.

We remember only that in the place of origin of Parmigiano Reggiano, the wine, that for centuries has accompanied it, is the Lambrusco. But in any case, the advice of Monelli is: “to keep the best wine bottle for Parmigiano Reggiano”.

Where poets speak about the cousine, the floor bust be given to the great chefs, to those who are differently authentic prophet of the cuisine. Luigi Carnacina, master of the "big cuisine" internationally known, claims: "The Parmi giano Reggiano, on my own, is the compete cheese, the king of cheeses. In fact, even as a table cheese, has a fragrance, an aroma, which satisfies all eaters. And it's always the cheese that satisfies the competent authority and the poet of the table".

Genuine and unique

Maybe these are words, that have been used to describe the Parmigiano Reggiano cheese. These refer to the real qualities and values of the food.

Totally natural

To make the Parmigiano-Reggiano the art of the cheese master is important,  but he doesn’t need to add something to the raw material, the precious milk: no chemical ingredient and any use of complex machines. Natural is the calf  rennet, the milk for the making of the cheese is natural and alive, as you get it from the milking and there aren’t anti-fermentation additives.

Gourmets and doctors, poets and literate people, virtuous persons, connoisseurs and nourishment technicians reach an agreement on the Parmigiano Reggiano cheese. It’s rare that what is delicious for gourmets is also approved by both doctors and dieticians. The chef is praised but the doctor protests: “the delicious food usually stays in the mouth for a few seconds, in the stomach for a few hours and in the body as fat forever”. The Parmigiano Reggiano or Parmesan cheese is one of the fewest exception: it’s very nutritious, tasty and sharp, it’s delicious as a condiment and as a table cheese. At the same time, it satisfies the body and the mind due to its easy digestion and assimilation. The dietician advises it also in the children’s, pregnant women’s, convalescents’ and elderly’s nutrition. In addition, of course, it’s recommended for those who want to be fit.

What is the secret? Or, better, why do usually conflicting elements, i.e. nutritional value and digestibility- coexist together in the Parmesan cheese? Because it is a completely natural food. To make a kilogram of Parmigiano we need 16 liters of milk and you digest 100 grams of Parmesan in about 45 minute.  

     

       

 

Marking

Written by Tuesday, 19 March 2013 11:49;

      • Identification number

It's applied onto the flat surface of each wheel and it allows to identify the dairy producer with the help of the guide of the Parmigiano Reggiano Consortium. 

            The code of Dismano Dairy is 2949
    • Oval brand

The oval brand 'Parmigiano Reggiano Consorzio Tutela is stiked on the wheel and it testifies the requirements established by the productive standard. This stamp confirms the success of a year of production, the faithfulness and the conformity with the antique methods of working by the producers.

    • Month and year of production

Parmigiano Reggiano cheese is the unique cheese with the indelible marking of the month and year of production.  

How to make it

Written by Tuesday, 19 March 2013 11:47;

THE PRODUCTION CYCLES OF PARMIGIANO REGGIANO

The main production cycles of Pamigiano Reggiano are:
  • Milk collecting of the evening and morning milking in large vats
  • Addition of fermented whey
  • Milk coagulation
  • Curd breaking
  • Placed in a mould
  • Salting process
  • Maturation (for more than 2 years)
  • Marking

Parmigiano Reggiano cheese

Written by Tuesday, 19 March 2013 11:40;

Parmigiano Reggiano is an ode to tradition and for this reason, unlike other renowned cheeses, it can’t be "manufactured" industrially ... as the advertising spot says, "you make it" only with the skilled hands of the cheese maker. Parmigiano Reggiano is a food of excellent quality and high standard and it’s suitable for any type of table. Being a product of the mountain is renowned for its authenticity. It’s an hard cheese with a slow maturation. The milk of the evening and the morning milking is partially skimmed and then it’s used for the elaboration of the cheese. The maturation is natural and must last for at least 24 months, even if the resistance to aging is significantly higher superiore.

 

The aged cheese is used both as a table cheese and grated. Its features are:

    • cylindrical form
    • dimensions: from 35 to 45 cm diameter, from 18 to 24 cm height; 
    • Minimum weight of a wheel: 24 kg; maximum weight of a wheel: 40 kg
    • External rind: deep yellow appearance                  
    • Internal mass: straw-coloured;
    •  Aroma: tasty, hard, savory but not strong
    • Internal mass: tends to be mellow soft minutely granulated, and dotted with barely visible holes
    • Thickness of the rind: about 6 mm
    • Fat content: minimum 32% 

THE ANCIENT ORIGIN

Parmigiano Reggiano, a classic and prestigious Italian cheese known and appreciated worldwide for its inimitable peculiarities, has ancient origins. Bibliographic sources from the Roman period (Columella, Varrone, Martial), confirm the existence already at that time, i.e. at the beginning of the Christian era, of a cheese from Parma with very close characteristics to those of the Parmigiano Reggiano. The more secure testimony belongs to Boccaccio, who mentions the Parmigiano - Reggiano in his Decameron (1350) describing its employment (To dress macaroni and ravioli). Therefore no doubt that already in 1200 - 1300 the Parmigiano - Reggiano had reached that perfect notoriety that has survived unchanged up to the present day.

PLACE OF ORIGIN

The production of the cheese takes place in the provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua.

This area is delimited by law. The name Parmigiano Reggiano, as well as the terms "Parmigiano" and "Reggiano" are protected by a specific law and reserved exclusively for the cheese produced in that area, in compliance with a strict standard with force of law, which has codified the local, fair and constant uses that characterize the production of this typical cheese. 

 

 
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