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Specifically, Parmiagganio Reggiano. So, where do we get started? While you might be familiar with the name (and taste), I don’t think I knew that 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. And why is this important? Basically, these areas host the farms where the cattle are fed on locally grown forage, compliant with norms of a strict specification that bans the use of silage, fermented feeds, and animal flour. So, what about the process to make Parmiagganio Reggiano? The milk from the morning and the previous evening is poured into the traditional upturned bell-shaped copper vats. It takes about 550 liters of milk to produce each wheel of Parmigiano Reggiano. The milk slowly and naturally coagulates with the addition of rennet and a whey starter, rich in…
