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Parmigiano-Reggiano

The production process of this medium fat cheese with a hard texture breaking into flakes is complex and manifold, and the processing methods are the result of the customs which have gained ground in this specific territory throughout the centuries. As a matter of fact, despite the production has been concentrated in modern and rational structures, the transformation of milk into Parmigiano-Reggiano is still based on an artisan technology linked to the empirical experience of cheese makers. It can be eaten in flakes or grated: it improves the organoleptic features of pasta and soups in general, enriches salads, dishes based on vegetables or eggs, meat; in flakes, it can be eaten at the beginning or at the end of the meal, also with fruit.

In the area of Canossa, Parmigiano Reggiano called "qualità di montagna" (mountain quality) has the following features:
- more than 2 years of maturation;
- best quality declared by the consortium (extra) to obtain the "mountain" label.

The Producers
  Caseificio Canossa
Cheese Factories - Canossa (RE)
  Colline di Canossa Srl
Others - Canossa (RE)
  Latteria Sociale Selvapiana
Dairies - Canossa (RE)

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