Description
The Parmigiano Reggiano DOP Organic over 30 months by Ferrari BIO is made with skimmed milk from their own production obtained from the evening milking, added and mixed with whole milk from the morning milking. The milk used is organic and has the STG Hay Milk certification (Guaranteed Traditional Specialty), which guarantees that it comes from cows raised on traditional, sustainable dairy farms and fed exclusively with grass, legumes, cereals, and hay, without the use of fermented foods and the administration of GMO feeds. Poured into the typical copper vats shaped like an inverted bell, the milk is enriched with natural rennet and starter whey, which allow it to coagulate. The curd is then broken up by the master cheesemaker into tiny granules using an ancient tool called a spino. After this operation, a slow cooking process begins, reaching 55°C, after which the cheese granules settle at the bottom of the vat, forming a single mass, which is then extracted by the cheesemaker and worked to obtain the cheese wheels. The wheels thus prepared, after a few days, are immersed in a saturated solution of water and salt, allowing them to be salted by osmosis. The final phase of the production process of Parmigiano Reggiano BIO is the aging, where the wheels are arranged in long rows and left to rest on wooden boards for a minimum of 30 months. In this way, the outer part of the cheese dries, forming a natural rind, obtained without chemical treatments and completely edible. Finally, the experts of the Protection Consortium examine each wheel of Parmigiano Reggiano, and only after a positive verification is the fire brand applied to the wheels that meet the requirements of the Protected Designation of Origin (DOP). This is the 1kg portion aged 30-33 months. With this aging, the Parmigiano Reggiano has an intense straw-yellow color. The texture is drier and more granular compared to other aging periods. Richer in nutrients, its flavor is strong and has notes of dried fruit and spices.