Parmigiano Reggiano, produced in Emilia-Romagna in north-central Italy, is the most celebrated cheese in the “grana” family. Parmigiano Reggiano is produced in five zones: Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River, and Mantova to the East of the river Po. Good Parmigiano Reggiano reaches full maturity between two and three years of aging. The cheese should taste sweet and delicate, never leaving a harsh aftertaste. Because of the variation in climate and the seasonal diet of the cows, the cheese made in each different season has different characteristics. At DiPalo’s, we offer Parmigiano Reggiano from all four seasons, which varies in color, texture and flavor. I pride myself on selecting Parmigiano Reggiano by seasons from cheesemakers situated in the colline, the hills and valleys with a history of producing excellent cheese. To me, Parmigiano Reggiano is one of the most exciting cheeses, one I never get tired or bored of eating.

When I travel to Italy, whether I’m in the North or the South, people always tell me I’m in the country’s gastronomic center. Emilia Romagna offers a huge array of products: Proscuitto di Parma, Balsamic Vinegar, Pasta alla Bolognese, Culatello, gnoccho fritto, the list goes on and on. If Italy is a kingdom of outstanding food, Emilia-Romagna would be the capital. It’s no wonder that the region’s most famous product, Parmigiano Reggiano, is called the king of cheeses. While visiting different cheese-makers, I learned that in the traditional process of making Parmigiano Reggiano, each large vat of milk makes two large wheels of cheese at a time.

”To me, Parmigiano Reggiano is one of the most exciting cheeses, one I never get tired or bored of eating.“

During my visits, I heard about an award-winning cheese-maker with a very small factory. He has only four vats and produces only eight wheels of cheese a day. When I met the cheese-maker, I told him that I wanted to watch him make the cheese, and he invited me back the next morning to watch. I watched as the fat, which had rolled to the top of the milk from the evening before, was skimmed off to make butter. I saw the raw morning-milk come in, and I could taste its wonderful richness. I watched them mix the morning-milk and the evening-milk and heat it in the large vats until the whey separated from the curds which got pressed into wheels. Farmers feed the leftover whey to the pigs to make the sweet and soft meat perfect for the Prosciutto di Parma, which is made in the same region.

Parmigiano Reggiano is one of the most important cheeses there is. It’s special for its quality, its long history and the passion of the people producing it. The master cheese-maker told me the milk he uses comes from a co-op of five farmers who are paid according to the amount of milk they contribute. Each farmer is very protective of his cows. At the factory, the only workers hovering over the four vats were the master cheese-maker, his wife, and their son. They cared for the forms of cheese as if they were children. They have a real respect for their product, and their work comes from the heart. Selling this cheese, I feel very privileged to be an important link in this chain.

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