Organic Parmigiano Reggiano DOP 15-18 months 1kg

Organic Parmigiano Reggiano DOP 15-18 months 1kg

The Parmigiano Reggiano DOP Organic 15-18 months from Ferrari BIO is obtained from skimmed milk produced from their own evening milking mixed with whole milk from the morning milking.

The milk used is organic and has the certification Latte Fieno STG (Traditional Guaranteed Specialty), which guarantees that it comes from cows raised on traditional, sustainable dairy farms, and fed exclusively on grass, legumes, cereals, and hay, without the use of fermented feeds and the administration of GMOs.

Poured into typical bell-shaped copper boilers, the milk is enriched with natural rennet and whey starter that allow it to coagulate. The curd is then broken down by the master cheesemaker into tiny granules using an ancient tool called a spino.

After this operation, a slow cooking process begins, reaching 55 °C, after which the cheese granules settle at the bottom of the boiler forming a single mass, which will then be extracted by the cheesemaker and processed to obtain the cheese wheels.

The wheels prepared in this way, after a few days, are immersed in a saturated solution of water and salt which allows for a salting by osmosis. The last phase of the production process of the Organic Parmigiano Reggiano is the aging, where the wheels are arranged in long rows and left to rest on wooden boards for a minimum of 15 months.

In this way, the outer part of the cheese dries forming a natural rind, obtained without chemical treatments and totally edible. Finally, the experts from the protection Consortium examine each wheel of Parmigiano Reggiano, and only after a positive inspection is the stamp applied to the wheels that meet the requirements of Protected Designation of Origin (DOP).

What you find here is the cut of 1kg aged 15-18 months. With this aging, the Parmigiano Reggiano presents a pale straw color and has a scent of milk, yogurt, or butter. The taste is sweet, dairy, with delicate vegetal notes, generally harmonic and delicate. 

Organic Parmigiano Reggiano DOP 15-18 months 1kg: How is it produced

Pouring into typical bell-shaped copper boilers, the milk is enriched with natural rennet and whey starter, allowing it to coagulate. The curd is then fragmented by the master cheesemaker into tiny granules using an ancient tool called a spino.

After this operation, a slow cooking process begins, reaching 55 °C, after which the cheese granules settle at the bottom of the boiler, forming a single mass, which will then be extracted by the cheesemaker and worked to obtain the cheese molds.

The molds so prepared, after a few days, are immersed in a saturated solution of water and salt that allows for salting by osmosis. The final phase of the production process of Parmigiano Reggiano BIO is the aging process, where the molds are arranged in long rows and left to rest on wooden tables for a minimum of 15 months.

In this way, the outer part of the cheese dries, forming a natural rind, achieved without chemical treatments and entirely edible. Finally, experts from the protection consortium examine each wheel of Parmigiano Reggiano, and only after a positive verification is the fire mark applied to the wheels that meet the requirements of the Protected Designation of Origin (PDO).

Ferrari BIO, Emilia Romagna

Ingredients Organic Parmigiano Reggiano DOP 15-18 months 1kg

Ingredients: cow's milk, veal rennet, whey starter, salt
Shelf life: 6 months

Nutritional values

AVERAGE NUTRITIONAL VALUES per 100g of Parmigiano Reggiano:
Energy kcal 402 - kJ 1671
Fat g 29.7 of which Saturated fatty acids g 19.6
Carbohydrates g 0 of which sugars g 0
Protein g 32.4
Salt g 1.6