“Call Me By My Name” ~ Parmigiano Reggiano, DOP
Parmigiano Reggiano is one of the most popular cheeses in Italy; it’s really difficult to find an Italian household that’s run out of Parmigiano. Italians usually buy their Parmigiano Reggiano in pieces of approximately a kilogram each, and they usually take it home whole. Some will have a portion grated in front of them at the cheese counter, but rest assured that another item which is never missing from an Italian household is the cheese grater.
Honestly, these people live for genuine food products and accessories. You never know when you’re going to need a little sprinkle of Parmigiano! And, as a naturally lactose free product with no additives or preservatives, it is even recommended by Italian physicians to their lactose intolerant patients as an excellent source of calcium and essential amino acids.
*In Italy lactose free is defined as less than 0.01g/100g.
Known as “Il re dei formaggi”, the king of cheese, Parmigiano Reggiano has a history going back over 900 years. It was first produced by Benedictine monks living in Parma. They were trying to invent a cheese that would endure over time and not spoil. Today, nearly a century later, the same methods are in use for its production.
Only the best milk, obtained from certain types of cows, grazing on fresh biological grass, bred in specific zones in the countryside surrounding Parma, is permitted to enter the cheese factories that are authorized to produce Parmigiano Reggiano. This meticulous process is what sets this cheese apart from any other labelled as parmesan.
This is also one of the reasons why Italians are so partial to their Parmigiano Reggiano. This ancient craft is so strictly controlled by the Consortium and the consumer is guaranteed authenticity if they can observe the DOP labelling on the cheese.
*DOP in English is translated PDO, or Protected Designation of Origin.