Parmigiano: how it’s made

Processing and aging

The organic method differs from the traditional one only in terms of ingredients, such as milk, which must be strictly from organic farming. The regulation of the processing of Parmigiano-Reggiano strictly prohibits the use of pasteurized milk.

The positioning of the farm in an area that is flat but not too much (it is still 70 m above sea level), allows this cheese to mature rapidly, which is why the Borgo del Gazzano cheese is excellent to be consumed already at 13 months.

The selection of the cattle and the particular care given to them play a decisive role in achieving these results that are immediately evident to the palate test. Elements that play a decisive role on maturation and that have allowed our cheese to reach important and exceptional goals, such as a product matured for up to 100 months or more, capable of not losing any of its main peculiarities and even enhancing them.

The hand of an artist: the master cheese maker

The art of the dairyman from Borgo del Gazzano allows the various stages of cooking the milk to be preceded by the eye and sensitivity of the cheesemaker himself, who in this way, playing in advance, manages to make cooking times perfectly coincide. Even a single small difference would make the product different, drier and therefore more subject to both external and internal cracks during curing. Particular attention is then paid to the curd, which must be particularly soft in order to make the product as homogeneous as possible and compact in its entirety. The result in this way is a particularly sweet product both in taste and, above all, in the aftertaste, capable of not leaving any type of residue in the mouth.

The processing of Parmigiano - Reggiano from organic farming takes place with the mixture of naturally skimmed milk (through natural surfacing) from the evening milking and that of whole milk from morning milking. Natural whey and calf rennet is added to it for a 10-12 minute coagulation process. The curd is then broken for a duration of 2 minutes using a special tool, called "spino", followed by a purging and cooking phase for a total duration of 10-12 minutes. After the cooking phase, there is a period of storage of the product in the whey in a cooking boiler for a period of 50-60 minutes. Once the forms are removed from the boilers, they are placed on special shims where the molding takes place before in Teflon molds, where they remain for one day and in which they are turned upside down many times to facilitate the leaking of the whey, then in honeycomb steel mold where they remain 2-3 days. After this period, necessary for a consolidation of the forms, they deposited in a special tank for salting during 24 days. Only at the end of this process the product is introduced into the aging warehouses where it remains for at least 12 months up to 36 months and beyond. The first expertization and relative marking takes place only at 12 months, not before


The consumption of Parmigiano-Reggiano del Borgo del Gazzano is possible from 13 months of aging onwards, that is, after the first fire branding.

We pack all types of cuts, from whole wheels up to tips of 250 gr, vacuum packed, in shrink bags. In the first case, storage must take place in environments that have a temperature between 10 ° C and 18 ° C, while in the second case between 2 ° C and 8 ° C. The whole wheel doesn't have particular deadlines, being a product with a long maturation, while the vacuum shrink packaging has an average duration of 12 months.

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