The quality of its cheese production


Since the most remote times the territory in Parma is remembered for the quality of its cheese production. indeed its cheeses of  sheep  were already appreciated in Roman  age into  her  capital. The birth of the Parmigiano Reggiano cheese is owed however to the Benedictine monks that , as early as  from  the’ XI century,  have revolutioned the agriculture, making intense remediations, extending the stable lawn and founding  the “grancie”. These were the  agricultural villages that  were  dependent  from the great Benedictine abbeys; really for the use of a great quantity of big livestock  from work, they were specialized in the breeding of  new races of cows. The increase of the production of milk and the necessity to lengthen the duration of the preservation, gradually has brought to the production of  great cheese , while the availability of salt, from the salt pans of Salsomaggiore, it allowed  to reach a dry consistence such to favor its maintenance and so the possibility of marketing also in the very distant places.

The first historical testimonies that we have of the  cheese in Parma, going up again to halves 1200 (a notarial action compiled in Genoa in the 1254). They document that since then the “caseus parmensi” it was known in a city so distant from its  zone of production.  Other literary testimonies point out that already from the medioeval age  Parma was know as  “the city of the cheese” and for a long time it  has maintained this image. During the centuries, feudal lords, domains and bourgeois have developed and  improved the agricultural production and in  our times, consortia and associations have formed for the the guardianship of this patrimony

The Parmigiano Reggiano cheese in that time had smaller dimensions: the forms of cheese  weighed   18  –  20 kg , while today they reach 30-32 kg.  The process of workmanship has substantially remained the same, without additives and preservatives, expressly prohibited by the rule of production, together with the use of silage grass for the feeding of the bovine. The race “frisona”, very productive,  has supplanted  in the second postwar period,  the ancient bovine races used for the Parmigiano Reggiano cheese.

Today It  assist, however, at  recovery of autochtonous races, as the red cow of Reggio Emilia or the brown alpine, that produce less milk, but of great quality. In the province of Reggio Emilia are made the first footsteps for the guardianship of the product from similar cheeses. In 1928 is created,  the voluntary Consortium of the Grana Reggiano. From this first recognition, the cheese has obtained its  official denomination and finally the certification  European DOP. Today this cheese they produces in the provincies in Parma, Reggio Emilia, Modena, in the territories of province in Bologna  to the left of the Rhine and in those in Mantova on the right of the river  Po. The factors that make this cheese one of alimentary products most representative of  the italian food are: severity of the disciplinary  of  feeding of the cows;  that of  production DOP; the long seasoning,  least 12 months,  and the conditions climatic.

Flavoursome, but never spicy, grainy, but compact, consisting, but soft, this miracle of nature and culture it is lent to manifold gastronomic uses. first to being tasted with a good glass of important  red wine. Secondarily well it is lent for being grated  with abundance on soups in broth, pastas and risotti and as principal component of stuffings and souflè.  For its  great value  nourishing is recommended, in small quantity, in the daily diet of children ,  adults and elderly.


batch“Food Valley” products experts to the territory

The idea of founding Parma Travel Food arises from the wish to share with others a few passions cultivated in the time for the good kitchen, the good wine and for the alimentary products of its earth.  The wide knowledge of the Parmesan territory, of his little productive realities mom-and-pop and the traditional refreshment, that still he entirely produces its culinary treasures from himself they form a combination of experiences that Parma Travel Food  and how many are to the search for things at disposal authentications, beautiful and good.