| Parmigiano Reggiano production dates back to the | | | | shaped wooden molds and then pressed to expel |
| 13th century when it was made by Benedectine | | | | any leftover whey. The pressed cheese is then |
| and Cistercian monks. Thankfully modern methods | | | | immersed in a brine bath for 21 days, this salt |
| of cheese production have not altered this | | | | bath allows the outer rind to form and harden and |
| traditional hand crafted masterpiece and it is | | | | prepares it for aging. After the brine bath the |
| considered, by most cheese experts, to be the | | | | cheeses are then rinsed and cleaned. These |
| world's best cheese. Parmigiano Reggiano is DOP | | | | cheeses are then aged for 30 months in climate |
| certified and can only be produced in the small | | | | controlled "warehouses". This long aging process |
| area bordered by the provinces of Bologna, | | | | allows the cheese to fully develop its full flavor. |
| Mantua, Modena, Parma and Reggio Emilia. | | | | The finished cheese will have a hard outer rind |
| Therefore the total production is small in relative | | | | that is considered inedible however it can be cut |
| terms but is of an extraordinarily high quality and | | | | up and added to soups or broths to add extra |
| consistency. The Santa Rita Co-op Dairy, which is | | | | flavor to them. Once cut open the interior will |
| located near Modena, produces only DOP Certified | | | | have a straw color that is hard and somewhat |
| Organic Parmigiano Reggiano cheese. The following | | | | flinty. An aged Parmigiano will have a mild aroma |
| description of production relates to this particular | | | | but an extraordinary full and complex flavor. Many |
| Dairy. | | | | subtle flavors such as the spices nutmeg and |
| There are eight family-farms incorporated into the | | | | ginger, a mild salty hint, and nutty like walnuts, can |
| Santa Rita Dairy Co-op. These farms are located | | | | be noted. This is considered to be a "grana" or |
| in the towns of Pompenno and Selva in the | | | | granular cheese that when grated will produce |
| Modena Appennini mountains. The altitude here | | | | fines grains. The fat content of Parmigiano is quite |
| varies from 2000 feet to 2400 feet and provides | | | | low at about 28 to 32 percent. Parmesan is |
| warm days, cool nights and lush farmland for | | | | normally thought of and used for grating over |
| grazing cows and goats. Parmigiano Reggiano is | | | | pasta dishes but it is also a great table cheese |
| know also as a hard mountain style cheese. The | | | | that when well aged will melt in your mouth and |
| Santa Rita Co-op was certified Organic 10 years | | | | allow its full flavor to expand. In Italy it is often |
| ago and has been exclusively producing high | | | | served at the beginning of a main meal with figs, |
| quality hand crafted organic Pamigiano Reggiano | | | | ripe melon or grapes. As an antipasto try it with |
| cheese. The Co-op produces ten 80 pound wheels | | | | prosciutto drizzled with extra virgin olive oil, it also |
| of organic cheese per day that are marked with | | | | works well sliced in garden salads. |
| the Consorzio de Parmigiano-Reggiano registration | | | | When buying Parmigiano Reggiano look for large |
| number 2895, this number identifies and certifies | | | | portions of the whole wheel and ask that your |
| the producer. All of the cows in the co-op are fed | | | | piece be cut from there. Try to avoid Parmigiano |
| only certified Organic grass and hay that is grown | | | | that is pre-cut into smaller pieces and wrapped in |
| on the eight individual farms. The processing plant | | | | plastic wrap. Although it is hard to ruin this cheese |
| is centrally located near all of the farms so the | | | | it is always better to get the freshest piece |
| milk does not have to travel long distances to be | | | | possible. However if allowed to dry out it will |
| processed. All of these factors contribute to a | | | | become rock hard and will have little or no flavor. |
| superior final product. | | | | Ask for a sample if you are unsure of its quality. |
| Parmigiano Reggiano is a pressed, cooked curd | | | | Do not grate this cheese and then store it in the |
| cheese that uses partially skimmed cow's milk. | | | | refrigerator because it will rapidly lose its flavor, |
| Two separate milkings are used for each batch of | | | | so only grate what you know you will use and |
| cheese that is produced. The evening milking is | | | | store the larger piece wrapped in a damp paper |
| poured into large containers and allowed to rest, in | | | | towel and aluminum foil. Any mold that may form |
| the morning the cream that has risen to the top | | | | can be scrapped off without any damage to the |
| is skimmed off and the remaining milk is then | | | | rest of the cheese. You can rub a little olive oil on |
| combined with the morning milk and allowed to | | | | the exposed faces of the cut cheese to inhibit |
| form curds. This combination of milk is then | | | | the formation of mold on the surface of the |
| heated at 90 degrees and the whey is separated | | | | cheese it self. Any mold that may form will only |
| out by a vigorous turning action. The remaining | | | | be on the oil and can simply be rubbed or washed |
| curds are then reheated and then allowed to rest | | | | off. |
| and cool for 30 minutes. Next the cooled curds | | | | Wine parings: Chianti Reserva, Brunello, Barolo, |
| are placed in cloth bags, that are made from | | | | Barbaresco, Salice Salentino, Valpolicella or with a |
| locally grown hemp, and placed in the traditionally | | | | dessert wine like Moscato or Vin Santo. |