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A journey through the tastes of the regions of Italy

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The history of mountain Parmigiano Reggiano is intertwined with the deep roots of the fascinating alpine lands of Emilia-Romagna. Since the beginning, local communities have recognized the value of mountain pastures and the cows that grazed there, giving rise to a unique dairy tradition.

Going back centuries, we find the first traces of cheese production in these mountainous regions. The natural isolation of these places has favored the evolution of processing and maturing techniques that have been handed down from generation to generation.

In the twelfth century, Benedictine monks played a crucial role in the development of Parmigiano Reggiano, refining production methods and establishing strict standards to guarantee its quality.

Over time, mountain communities have specialized in the production of Parmigiano Reggiano, taking advantage of natural resources and a favorable climate. Dairy cows grazed between slopes and valleys, enriching milk with unique nutrients and characteristics.

The curd, obtained from this milk, was distinguished by its softness and creaminess, contributing to the creation of a valuable variant of cheese.

The history of mountain Parmigiano Reggiano is interwoven with passion and dedication. Local artisans worked tirelessly to create a product that reflected the identity of the territory and the mastery of their skills.

Over the centuries, this cheese has gone through moments of challenges and renewals, but its authenticity and unmistakable flavor have remained unchanged.

Today, mountain Parmigiano Reggiano is a culinary treasure that honors the traditions and work of generations of artisans.

Each bite tells the story of those alpine pastures, the cows that have trodden them and the hands that have expertly shaped the curd. It is a tribute to the land and to the passion of man, a story that continues to live through its extraordinary flavor.

Mountain Parmigiano Reggiano: the differences from the classic one

Parmigiano Reggiano is a renowned Italian cheese, but often two variations can be found: mountain Parmigiano Reggiano and the “normal” one, that is, produced in the plains. These two variants have some significant differences in both production and final result.

Mountain Parmigiano Reggiano is produced in the mountain areas of Emilia-Romagna, at higher altitudes than in the plains. The cows that provide milk for this cheese graze in areas with rougher terrain and alpine pastures, which affects the quality and composition of the milk.

Milk from these cows is often richer in fat and protein, giving the cheese a creamier texture and a more intense flavor.

The production of mountain Parmigiano Reggiano follows the same steps as the “normal” one, but the environmental conditions and the quality of the milk affect the yield and the final characteristic. The curd is softer and creamier, making the cheese more tender and with an enveloping flavor.

On the other hand, the Parmigiano Reggiano produced in the plains is obtained from milk from cows that graze in less inaccessible terrain. This milk has a different composition, often with a slightly lower percentage of fat and protein . As a result, the resulting cheese has a firmer texture and a milder flavor than its mountain counterpart.

Both variants have their admirers, and the choice between mountain and normal Parmigiano Reggiano depends on individual preferences.

While mountain Parmigiano Reggiano delights with its creaminess and robustness, the “normal” one stands out for its versatility in the kitchen and its elegant simplicity. In any case, both represent the art of cheese making and the love for the Italian culinary tradition.

Delfante mountain Parmigiano Reggiano

How is mountain parmigiano reggiano produced?

Mountain Parmigiano Reggiano is a culinary jewel produced with care and skill in the fascinating mountain lands of Emilia-Romagna. This fine variant of the famous cheese follows a production process similar to the traditional one, but with some peculiarities that give it a unique character.

Production begins with milk taken from cows grazing in the lush alpine areas. These cows feed on fresh and fragrant grass, enriching milk with an increased concentration of fat and protein. This high quality milk is the essential basis for mountain Parmigiano Reggiano.

Once collected, the milk is heated and added to the natural rennet to form the curd. However, mountain Parmigiano Reggiano curd is generally more delicate and soft than that used for lowland cheese. This helps to give the cheese a creamier texture and a more enveloping flavor.

The curd is cut into small granules and gently heated, then separated from the whey and transferred into the typical cylindrical shapes. This stage requires special attention to ensure that the curd is not overcompressed, thus maintaining its characteristic softness .

After being pressed to remove further whey residue, the forms are immersed in brine for a few weeks. This process helps to develop the flavor profile of the cheese and dry the surface.

Finally, the mountain Parmigiano Reggiano is transferred to the cellars, where the long maturing period begins. This cheese is left to sit for at least 12 months, but is often left to mature for longer periods, up to 36 months or longer.

During this phase, it develops an intense and complex taste, with notes of hazelnut and a creaminess that blends harmoniously with the grainy structure.

The end result is an extraordinary mountain Parmigiano Reggiano, which represents the dedication of local artisans and the richness of the Alpine territory. A dairy masterpiece that embodies tradition, art and passion for culinary authenticity.

How to combine mountain parmigiano reggiano

The combination of mountain Parmigiano Reggiano is an art that enhances its complexity and creaminess. This fine cheese can be enjoyed in many ways, offering extraordinary culinary experiences.

For a classic pairing, it combines mountain Parmigiano Reggiano with traditional balsamic vinegar from Modena. Its sweet and acidulous notes will enhance the richness of the cheese. Alternatively, create a perfect marriage with mountain honey, contrasting the complexity of Parmesan with the sweetness of honey.

In the world of wines, opt for a structured red wine, such as a Barolo or Brunello di Montalcino. The complexity of the tannins and the fruity aromas harmonize beautifully with the cheese.

In the kitchen, grate mountain Parmigiano Reggiano on fresh homemade pasta, such as tagliatelle or tortellini, to enhance authentic flavors. Or, garnish your salads with cheese flakes for a rustic and flavorful touch.

A creative idea is to combine it with an assortment of artisan cured meats, creating a contrast between the intense flavors of the cured meats and the softness of the cheese.

Finally, taste mountain Parmigiano Reggiano on your own, allowing your senses to immerse yourself in its richness and complexity. The art of pairing this cheese lies in exploring the combinations that best enhance its unique flavor, giving unforgettable gastronomic experiences.