How Parmigiano Reggiano (the one and only) is made |

You may know it as a Parmesan Cheese, but Parmigiano Reggiano is the real deal 🤩
Watch the video now to discover how the authentic Parmigiano Reggiano is made. Then order it to try it by itself, in your Fettucine Alfredo, or in most of your favorite pasta recipes (if you need inspiration, check our channel) 😋
Parmigiano Reggiano is the most imitated cheese in the world, but the real one is inimitable: if you tried Parmesan Cheese without the Parmigiano Reggiano’s mark on it, then you are probably missing one of the tastiest cheeses ever, a classic in Italian cuisine and a must in every Italian household 🇮🇹
A few curiosities:
👉 The taste is impossible to copy because its preparation is unique and so are the Mastri Casari (CheeseMakers) behind its process (we explain how in the video)
👉 Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the Reno river, and Mantua to the right of the Po river: this is the area hosting the farms where the cattle are fed on locally grown forage. The feeding of cattle complies with the norms of a strict specification that bans the use of silage, fermented feeds and animal flour.
👉 It takes about 550 liters of milk to produce each wheel of Parmigiano Reggiano.
👉 Parmigiano Reggiano ages for at least one year (and up to 100 months) before being ready for our tables
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