Organic Parmigiano Reggiano from Vacca Bianca Slow Food Presidium
Today we are talking about a real rarity: the organic Parmigiano Reggiano di Vacca Bianca Presidio Slow Food, obtained from the milk of the “bianca modenese”. Why is this cheese so special? What is different from traditional Parmigiano? How do you taste it to best appreciate its organoleptic characteristics?
On the market, almost all Parmigiano Reggiano is obtained from the milk of the Friesian breed. In the 1960s, the constant demand for Parmigiano Reggiano convinced breeders to replace the two native breeds (the Modena and the Red Reggiana) with those from Holland, famous for their greater productivity and their natural predisposition for mechanical milking. Consequently, in the space of a few years, the White Modena breed underwent a drastic reduction, to the point of almost disappearing.
Even today this breed is present in the Emilian territory in very few specimens, thanks to the passion and resilience of a few small farms.
The white Modena cow produces milk that is particularly suitable for processing into Parmigiano Reggiano and cheesemaking in general, thanks to the optimal ratio between fat and protein with a high presence of the K fraction of caseins. This specification is fundamental as it indicates a faster and more resistant milk coagulation.
Parmigiano Reggiano produced with its premium milk is therefore distinguished by its exceptional quality. It is obtained using raw cow's milk, partially skimmed by surfacing, without the addition of additives or preservatives.
Tasting
How to best taste Parmigiano Reggiano di bianca modenese? Below we give you some small tips that will allow you to live a fantastic taste experience.
The ideal temperature for tasting Parmigiano Reggiano is between 16° and 17°. If you store it in the refrigerator, remove it and leave it at room temperature for at least 1 hour before tasting it.
If it is still sealed, open the vacuum package at least 30 minutes before. If possible, do not use the knife but use the traditional almond knife to sling it by inserting the tip of the tool into the dough and levering it by pushing upwards.
Before tasting it, smell the scents of the freshly broken cheese: you will recognize the aromas of milk, melted butter and fresh fruit. On the palate you will perceive the perfect balance between sweet and savory, an unparalleled harmony and aromatic persistence!
To preserve all its organoleptic characteristics over time, store Parmigiano Reggiano in the refrigerator inside a well-sealed food bag.
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