{"id":1520,"date":"2025-08-14T15:01:07","date_gmt":"2025-08-14T15:01:07","guid":{"rendered":"https:\/\/viaggidoro.com\/?page_id=1520"},"modified":"2025-08-14T15:22:08","modified_gmt":"2025-08-14T15:22:08","slug":"parmezan","status":"publish","type":"page","link":"https:\/\/viaggidoro.com\/en\/tury-v-italii\/gastronomicheskiy-eksklyuziv\/parmezan\/","title":{"rendered":"Parmesan"},"content":{"rendered":"

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Parmesan<\/a><\/b>\u00a0or\u00a0Parmigiano Reggiano<\/b>\u00a0This is a hard cheese. Its production begins annually on April 1st and ends on November 11th. After this, the cheese matures for 12 to 36 months, with the deep, hazelnut-flavored aroma becoming more intense the older the cheese. It takes 16 liters of milk to produce 1 kg of cheese (and 550 liters to make one wheel). In Italy, the maturity of the wheels is determined by the "Parma auditors." They do this musically\u2014by striking the cheese with silver mallets.<\/p>\n

Milk and cheese production takes place in the provinces of Parma, Reggio Emilia, Modena, and Bologna, on the left bank of the River Reno, and Mantua, on the right bank of the River Po. It is here that, thanks to the use of natural forage, cows provide cheesemakers with high-quality milk\u2014and thus, the cheese of exceptional quality is born.<\/p>\n\n\n\n\n
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During the long maturation period, natural lactic enzymes give the cheese its flavor and texture characteristics, in other words, making it unique.<\/p>\n

Milk from the evening milking is left to settle in skimming tanks overnight. This partially skimmed milk is mixed in copper kettles with whole milk from the morning milking. Whey, a culture of natural lactic enzymes obtained from the previous day's whey sediment, is added to the heated milk. Rennet is then added, which causes the milk to coagulate.<\/p>\n

The curdled milk (the curd) is separated by a needle into a large number of small granules. Then comes cooking\u2014a crucial step in cheesemaking. Under the influence of high temperatures, skillfully controlled by the cheesemaker, water is removed from the granules. Once the process is complete, the granules settle at the bottom of the boiler, forming a compact mass.<\/p>\n

The curd is removed from the vat and divided into two parts. Each individual curd is placed in special molds called "fascera" for two to three days.<\/p>\n

The formed circles of future cheese are soaked in special brines for three weeks, and then they mature on wooden shelves in special storage facilities at a certain temperature and humidity for one and a half to three or four years.<\/p>\n

Depending on the shutter speed\u00a0Parmigiano-Reggiano<\/b>\u00a0The cheese wheel is designated as fresco ("fresh" \u2013 up to one and a half years), vecchio ("old" \u2013 one and a half to two years), and stravecchio ("very old" \u2013 two to three years). Over the years of aging, each wheel of cheese loses several kilograms in weight. In some cases, individual cheeses are aged for up to ten years, after which they become exceptionally hard.<\/p>\n

During this time, the cheese is carefully monitored: it's wiped, turned, and the processes occurring inside it are constantly monitored. After the first year, it is culled. Sometimes, air has accumulated inside the mold or the consistency isn't as uniform as desired. Then, the cheese is branded\u2014marked with special symbols on the hard rind. This means it can still be sold, but under a different name.<\/p>\n\n\n\n
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Parmigiano-Reggiano<\/b><\/a>\u00a0\u2013 is a product with a Protected Designation of Origin (DOP). This means that its special properties and connection to its place of origin are guaranteed by the European system of rules for the protection of producers and consumers.<\/p>\n

***return to section\u00a0Gastronomic Exclusive<\/b><\/i><\/a><\/p>\n

Parmesan<\/a>,\u00a0parmigiano reggiano<\/a>,\u00a0Italian cheeses<\/a>,\u00a0cheese in Italy<\/a>,\u00a0Italian cheese<\/a><\/p>\n

You can submit your request by sending it in free form to the email address viaggidoroitaly@gmail.com<\/a><\/b>\u00a0or contact us at\u00a0tel.+393467890070<\/b><\/span><\/span><\/p>\n

Within 3 days, with the exception of requests marked URGENT, you will be sent a response to your request.<\/p>\n

We wish you a pleasant stay in Italy!<\/p>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

Parmesan or Parmigiano Reggiano is a hard cheese. Its production begins annually on April 1st and ends on November 11th. After this, the cheese matures for 12 to 36 months, [\u2026]<\/span><\/p>","protected":false},"author":2,"featured_media":0,"parent":362,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"yoast_head":"\n\u041f\u0430\u0440\u043c\u0435\u0437\u0430\u043d - Viaggi D'oro<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/viaggidoro.com\/en\/tury-v-italii\/gastronomicheskiy-eksklyuziv\/parmezan\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u041f\u0430\u0440\u043c\u0435\u0437\u0430\u043d - Viaggi D'oro\" \/>\n<meta property=\"og:description\" content=\"\u041f\u0430\u0440\u043c\u0435\u0437\u0430\u043d\u00a0\u0438\u043b\u0438\u00a0\u041f\u0430\u0440\u043c\u0435\u0434\u0436\u0430\u043d\u043e \u0420\u0435\u0434\u0436\u0430\u043d\u043e\u00a0\u043e\u0442\u043d\u043e\u0441\u0438\u0442\u0441\u044f \u043a \u0442\u0432\u0451\u0440\u0434\u044b\u043c \u0441\u044b\u0440\u0430\u043c. \u0415\u0433\u043e \u043f\u0440\u043e\u0438\u0437\u0432\u043e\u0434\u0441\u0442\u0432\u043e \u0435\u0436\u0435\u0433\u043e\u0434\u043d\u043e \u043d\u0430\u0447\u0438\u043d\u0430\u0435\u0442\u0441\u044f 1 \u0430\u043f\u0440\u0435\u043b\u044f \u0438 \u0437\u0430\u043a\u0430\u043d\u0447\u0438\u0432\u0430\u0435\u0442\u0441\u044f 11 \u043d\u043e\u044f\u0431\u0440\u044f. \u041f\u043e\u0441\u043b\u0435 \u044d\u0442\u043e\u0433\u043e \u0441\u044b\u0440 \u0441\u043e\u0437\u0440\u0435\u0432\u0430\u0435\u0442 \u043e\u0442 12 \u0434\u043e 36 \u043c\u0435\u0441\u044f\u0446\u0435\u0432, \u043f\u0440\u0438 \u044d\u0442\u043e\u043c [\u2026]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/viaggidoro.com\/en\/tury-v-italii\/gastronomicheskiy-eksklyuziv\/parmezan\/\" \/>\n<meta property=\"og:site_name\" content=\"Viaggi D'oro\" \/>\n<meta property=\"article:modified_time\" content=\"2025-08-14T15:22:08+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/viaggidoro.com\/wp-content\/uploads\/2025\/08\/kak-delayut-syr-Parmezan-v-Italii-300x150.jpg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Organization\",\"@id\":\"https:\/\/viaggidoro.com\/#organization\",\"name\":\"\u0422\u0443\u0440\u0438\u0441\u0442\u0438\u0447\u0435\u0441\u043a\u0430\u044f \u0444\u0438\u0440\u043c\u0430 Viaggi D\u2019oro\",\"url\":\"https:\/\/viaggidoro.com\/\",\"sameAs\":[],\"logo\":{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/viaggidoro.com\/#logo\",\"inLanguage\":\"en-GB\",\"url\":\"https:\/\/viaggidoro.com\/wp-content\/uploads\/2023\/11\/logo-8.jpg\",\"contentUrl\":\"https:\/\/viaggidoro.com\/wp-content\/uploads\/2023\/11\/logo-8.jpg\",\"width\":180,\"height\":180,\"caption\":\"\u0422\u0443\u0440\u0438\u0441\u0442\u0438\u0447\u0435\u0441\u043a\u0430\u044f \u0444\u0438\u0440\u043c\u0430 Viaggi D\u2019oro\"},\"image\":{\"@id\":\"https:\/\/viaggidoro.com\/#logo\"}},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/viaggidoro.com\/#website\",\"url\":\"https:\/\/viaggidoro.com\/\",\"name\":\"Viaggi D'oro\",\"description\":\"\u0422\u0443\u0440\u0438\u0441\u0442\u0438\u0447\u0435\u0441\u043a\u0438\u0435 \u0443\u0441\u043b\u0443\u0433\u0438 \u043f\u043e \u0432\u0441\u0435\u0439 \u0418\u0442\u0430\u043b\u0438\u0438\",\"publisher\":{\"@id\":\"https:\/\/viaggidoro.com\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/viaggidoro.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-GB\"},{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/viaggidoro.com\/tury-v-italii\/gastronomicheskiy-eksklyuziv\/parmezan\/#primaryimage\",\"inLanguage\":\"en-GB\",\"url\":\"https:\/\/viaggidoro.com\/wp-content\/uploads\/2025\/08\/kak-delayut-syr-Parmezan-v-Italii.jpg\",\"contentUrl\":\"https:\/\/viaggidoro.com\/wp-content\/uploads\/2025\/08\/kak-delayut-syr-Parmezan-v-Italii.jpg\",\"width\":960,\"height\":480},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/viaggidoro.com\/tury-v-italii\/gastronomicheskiy-eksklyuziv\/parmezan\/#webpage\",\"url\":\"https:\/\/viaggidoro.com\/tury-v-italii\/gastronomicheskiy-eksklyuziv\/parmezan\/\",\"name\":\"\u041f\u0430\u0440\u043c\u0435\u0437\u0430\u043d - 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