Making Parmigiano Reggiano (part 9)

After 11 months, the Battore (a person who can tell if the cheese is aging correctly by striking it with a small mallet) comes to test each cheese. If it passes the test (93% success rate), it can be aged further and eventually sold to the public. If not, the logo is crossed out and the cheese is sold on the secondary market (usually to pasta making factories who use it in its grated form). At 12 months each cheese is branded with the consortium logo. At 24 months, it is retested by the Battore. This time he will determine those cheeses which have tiny imperfections and those few which are destined for the longest aging. The cheese is called "nuovo" (or new) when it is aged between 12 and 18 months, "vecchio" (aged) at between 18 and 24 months aging and "stravecchio" (extra-aged) at two to three years aging.

Here we see how the blocks are cut for distribution and sale. Note that there is no wax or other substance encasing the cheese. The outer shell is just hardened cheese. Many Italians will eat the hard exterior first softening it in the water used to boil pasta or as a flavor enhancer for soups.

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Category:

Travel & Events

Tags:

• italy
• parma
• parmigiano
• reggiano
• factory
• parmesan
• cheese

[isaaclpwnedU]

lmao...yea..