The Gruppo A. Bizzozzero (agricultural club of farmers in the Emilia region of Northern Italy) founding the Bizzozzero Club for exportation has undertaken the task of exporting the best quality Parmesan cheese.
This special Parmesan cheese is produced in the Parma province with raw cow milk by traditional feeding with the special local forage from the valley between the Enza river and Parma.
The production area of the Parmesan cheese Consortium DOP is larger including the provinces of Parma, Reggio Emilia, Modena, Bologna (to the west of the Reno river) and Mantua (to the south of the Po river), but this consortium area was formed from the historical area around the Enza river and Parma.
The raw cow milk obtained in the evening in the cowfarms is brought to the local dairy plant where it rests in stainless steel basins overnight in order to let the cream come naturally to the top.
The skimmed milk (the cream is then turned into butter) is added to the raw milk obtained in the morning and poured into the boiler, whose shape is similar to an inverted cone, where the temperature is 32°C. Rennet is added, which causes the milk to curdle in 20-25 minutes. Curds are broken down and heated at 40°C. At this moment curds are removed with a large cloth and a cylindrical sheet is put around it in order to make a wheel of cheese.
The product is put into a satured solution of pure Sicilian marine salt (pickle) for 20-30 days, then after having dried under the sun, is put into the storehouse to mature for over 2 years.
The yield of milk into Parmesan cheese is approximately 70 kg for every 1 ton of milk. During the period of seasoning cheeses are brushed weekly.
At present there are still more than 600 small cheese plants in the Parmesan cheese territory, more than 90% of them are cooperatives like us. |
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