PARMIGGIANO REGGIANO

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PARMIGIANO REGGIANO
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• 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.

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Parmigiano is one of the bestcheese in the world

• One kilo represents
• sixteen litres of high
• quality milk
• It is exceptionally rich
• In proteins
• It has a well balanced
• range of vitamins

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The making of Parmigiano
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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

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The making of Parmigianophase 2

• The evening milk is partially skimmed

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The making of Parmigianophase 3

• Milk clotting
• Calf rennet is added
• Temperature 33-35C
• Time 10-12 minutes

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The making of Parmigianophase 4

• Cooking
• Temperature 33-35C to 55C
• Time 10-15 minutes

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The making of Parmigianophase 5

• Sedimentation
• Temperature 55C
• Time 45-60 minutes

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The making of Parmigianophase 6

• Moulding
• Acidification of the curd

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The making of Parmigianophase 7

• Salting
• Satured brine is used
• Temperature 16-18C
• Time 20-30 days

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The making of Parmigianophase 8

• Ripening
• Temperature 18-20C
• The time is more the one year

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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

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The final product

• Parmigiano is very tasty
• Parmigiano is healty
• Parmigiano could be used to give more taste to
  every dish

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The final product

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

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

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THE END