PARMIGIANO REGGIANO

Parmigiano is 100% natural:

It is made from raw cow's milk.Cows have

to be fed only on grass or hay.

Only natural whey culture is permitted as

starter, together with calf rennet.

The only additive permitted is salt.

Parmigiano is one of the bestcheese in the world:

One kilo representssixteen litres of highquality milk

It is exceptionally richIn proteins It has a well balanced range of vitamins

The making of Parmigiano

The making of Parmigianophase 1

The milk is drawn twice from the cows:

The first part in the evening

The second part in the morning

The making of Parmigianophase 2

The evening milk is partially skimmed

The making of Parmigianophase 3

Milk clotting:

Calf rennet is added

Temperature 33-35°C

Time 10-12 minutes

The making of Parmigianophase 4

Cooking:

Temperature 33-35°C to 55°C

Time 10-15 minutes

The making of Parmigianophase 5

Sedimentation:

Temperature 55°C

Time 45-60 minutes

The making of Parmigianophase 6

Moulding:

Acidification of the curd

The making of Parmigianophase 7

Salting:

Satured brine is used

Temperature 16-18°C

Time 20-30 days

The making of Parmigianophase 8

Ripening:

Temperature 18-20°C

The time is more the one year

The making of Parmigianophase 9

Testing

(during the ripe):-Age

-The degree of ageing

-Organoleptic characteristics

-Internal structure

-Colour

-Consistency

-The rind or crust

-Weight

The final product

Parmigiano is very tasty

Parmigiano is healty

Parmigiano could be used to give more taste to every dish

The final product

Nutritional values

WATER g 30,8TOTAL PROTEINS g 33,0 FAT g 28,4ENERGY VALUE Kcal 395SODIUM CHLORIDE g 1,39CALCIUM mg 1160PHOSPHORUS mg 680SODIUM mg 640 POTASSIUM mg 100MAGNESIUM mg 43ZINC mg 4

VITAMIN A mcg 270VITAMIN B1 mcg 34VITAMIN B2 mcg 370VITAMIN B6 mcg 110VITAMIN B12 mcg 4,2 VITAMIN PP mcg 55PANTOTHENIC ACID mcg 320CHOLINE mg 40 BIOTIN mcg 23

THE END