Technical Terms

It is wise for the private consumer, uninitiated into the secrets of cheesemaking, to become familiar with the terms in which we define Parmigiano-Reggiano.

The cheese must be aged for a period no less than 12 months and must have the markings for identification on the rind: pin-dot writing, the dairy code, the month and year of production, the fire-marked oval brand of the Consorzio. It is of paramount importance to check that the pin-dot writing is not covered by oblique lines. These are stamped on the cheese which does not have sufficient qualitative characteristics to be recognised for the designation of origin Parmigiano-Reggiano.
The cheese however assumes its full and typical characteristic qualities only after a period of ageing which ranges from 18 to 24 months.

The straw-coloured appearance of Parmigiano-Reggiano indicates that the milk used in its preparation has come from cattle fed on fresh fodder.

The colour varies between a pale and a deep yellow straw shade, and it is always uniform throughout the cheese.
Another typical feature is its scale structure. Internally, the matured product forms long thin flakes radiating from, or converging towards, the centre.

The internal mass tends to be mellow soft minutely granulated, and dotted with barely visible holes. Although these traits remain constant, it is still possible to detect differences between individual cheeses.
As is the case with any artisan product, each cheese has a touch of individuality.

Parmigiano-Reggiano Cheese