The Province of Modena produces 1/4
of Italy's officially certified parmesan cheese, processing immense
quantities of milk for the purpose (it takes 16 litres of milk
from the authorised production areas to make just one kilogram
of cheese). Parmesan, classified as a semi-fat, cooked, matured
cheese is the only cheese which does not melt and become stringy
when added to hot, moist dishes but dissolves in them to give
added flavour.
With its seven centuries of history, the genuineness
of parmesan is naturally guaranteed; only cheese made by skilled
cheese-makers using top grade milk from the traditional production
area and the traditional methods has that unmistakable grainy
consistency and delicious flavour. However, consumers are further
protected by the specially established Consortium (Consorzio
del Formaggio Parmigiano Reggiano) which implements strict
controls over production and trade, assuring production standards
are met and applying its own mark to approved cheeses to guarantee
that authentic parmesan is clearly identified.
|