The Bite Magazine - Autumn/Winter 2021 - Issue 30

I t was in the Middle Ages that Benedictine monks began producing large wheels of cheese with long maturation periods that contained no additives or preservatives. Nine centuries later, Parmigiano Reggiano, an Italian hard, granular cheese produced from cow’s milk and aged at least 12 months, remains the same. Its name is derived from the producing provinces of Reggio Emilia, Parma, Bologna (to the west of the Reno River), Modena and Mantua (to the south of the Po River), within the region of Emilia-Romagna. A combination of environmental factors, crafts- manship and a long ageing period produce Parmigiano Reggiano’s characteristics. The cheese contains a considerable amount of free amino acids with 27% of protein, high content of calcium, phosphorus, trace elements and vitamins, and provides a source of energy for any diet and is extraordinarily digestible. In addition to its distinct flavour and pronounced taste, Parmigiano Reggiano is great for health and psycho-physical wellbeing. Fans of this cheese will be happy to know that the cows whose milk is used to produce it, are fed exclusively with local fodder, in a protected environment. The use of fermented forage or grass silage, sub-products and prod- ucts of animal origins are strictly forbidden. Interestedly, to produce a wheel of Parmi- giano Reggiano, 500 litres of milk is needed. The milk from the evening milking is left to rest until the morning in large vats, where the fatty part spontaneously rises to the surface. The evening milk, thus skimmed, is poured into the upturned bell-shaped copper caul- drons and processed in the dairies together with the whole milk from the morning’s milking, freshly delivered from the farms. The addition of natural calf rennet and whey culture, which is rich in lactic ferments obtained from the pro- cessing of the day before, activates the natural coagulation of milk. The curd which forms is then broken down into tiny granules using a traditional tool called ‘spino’. The curd then undergoes a careful heating process which causes the granules to lose water. At the end of this procedure, the curd granules collect at the bottom of the cauldron, forming a compact mass that is divided into two parts. Each part is wrapped in linen and placed in a mould, known as ‘fascera’ that will give it its final shape. Through the application of a casein plate, each wheel is given a unique sequential alphanumeric code that represents the identity card of the cheese. Whether it is eaten on its own or used in Jada Brookes enjoyed an evening, tasting exquisite dishes with Parmigiano Reggiano at the two Michelin stars Da Terra in Bethnal Green. bitecuisine Parmigiano Reggiano DINNER AT DA TERRA