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Parmagiano Reggiano 16 oz.
When it is said that Parmigiano-Reggiano cheese has been "a great cheese for at least eight centuries", it is not only highlighting its ancient origin. Indeed, it means pointing out that this cheese today is still identical to how it was eight centuries ago, having the same appearance and the same extraordinary fragrance, made in the same way, in the same places, with the same expert ritual gestures.
Historical evidence shows that already in 1200-1300, Parmigiano-Reggiano cheese had reached its perfect typicality that has remained unchanged until the present day. This means that the dairy activity in the production region certainly has very old origins, since it can be reasonably assumed that the unique features of the product had already been reached long before then. The Parmigiano-Reggiano standard is, in fact, an evolution of ancient and extraordinary cheeses - already mentioned by Latin authors - determined by a constant improvement of cheese making techniques.
The first cheese masters that obtained those unique features, in the processed wheels, that still today render the product inimitable, realised immediately that they had created a work of art, but being wise, they were quite happy with the qualitative excellence achieved. Their commitment and devotion have been rewarded; but like in all creative works, "God's help" has a play in it. In fact, besides the help of individuals, many other elements independent from their efforts had contributed to produce a perfect result. These elements are rarely found anywhere else and never are they found in the same unrepeatable composition: the geological formation of the soil, the particularity of breeding farms, a balanced combination of agri-geo-environmental and human circumstances that enable the production of a valuable milk - even differing from areas geographically close - the only milk that can originate an exceptional cheese, that can withstand a very slow maturation which enriches it with inimitable flavours. It is instead the human beings' exclusive merit to have proudly preserved Parmigiano-Reggiano's noble aspects down through the centuries and to not have surrendered to the temptation of simplifying functions and activities, not even today when everything is technology and automation. Therefore, today like in the past, cheese masters continue in their effort and in their risk by sincerely and proudly persisting in making their cheese with solely milk, rennet, fire and art, and in abiding by the rigorous centuries-old methods and application of the technique that is the result of special vocations and matured experiences.
The first cheese masters that obtained those unique features, in the processed wheels, that still today render the product inimitable, realised immediately that they had created a work of art, but being wise, they were quite happy with the qualitative excellence achieved. Their commitment and devotion have been rewarded; but like in all creative works, "God's help" has a play in it. In fact, besides the help of individuals, many other elements independent from their efforts had contributed to produce a perfect result. These elements are rarely found anywhere else and never are they found in the same unrepeatable composition: the geological formation of the soil, the particularity of breeding farms, a balanced combination of agri-geo-environmental and human circumstances that enable the production of a valuable milk - even differing from areas geographically close - the only milk that can originate an exceptional cheese, that can withstand a very slow maturation which enriches it with inimitable flavours. It is instead the human beings' exclusive merit to have proudly preserved Parmigiano-Reggiano's noble aspects down through the centuries and to not have surrendered to the temptation of simplifying functions and activities, not even today when everything is technology and automation. Therefore, today like in the past, cheese masters continue in their effort and in their risk by sincerely and proudly persisting in making their cheese with solely milk, rennet, fire and art, and in abiding by the rigorous centuries-old methods and application of the technique that is the result of special vocations and matured experiences.
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