"A huge part of Emma Parmigiano Reggiano’s magical charm is its dual creamy yet grainy texture. It practically melts in your mouth.”
“Authentic Parmigiano Reggiano, known as the ‘King of Cheese’, is an enchanted cheese,” says Patrick Pelliccione, President of Jan K. Overweel Limited, importer of the renowned Emma Parmigiano Reggiano.
When Patrick says ‘authentic’, he means it. Emma Parmigiano Reggiano has been produced in the Po River Valley of northern Italy near Parma, Reggio-Emilia, Modena, Bologna, and Mantanova since the 15th century. Examined by the Consorzio, the collective body that regulates and governs to ensure no corners are cut, it goes through an extensive inspection process before earning the coveted Mark of Authenticity.
The texture practically melts in your mouth, leaving behind granules (grana) packed with amino acids, glutamates and tyrosine (which creates that crystalline texture), actually coating your tongue with a rich, lingering umami flavour.
One might wonder what makes one Parmigiano Reggiano more appealing than the next. For Emma Parmigiano Reggiano it comes down to three factors.
“First, there are no shortcuts in our aging process; Emma cheese is aged for a minimum of 24 months, and a further 12 months at Pusateri's. Second, we are fanatical about the blend of evening and morning milk that we use, and the breed of cow that produces it.”
“Third, we have a team on the ground that works hand-in-hand with the cheesemakers, who have produced our cheese for more than 60 years. This has always been, and continues to be, our winning recipe.”
And speaking of recipes, Parmigiano Reggiano isn’t (and shouldn’t be!) solely used for grating over pasta. This magical King of Cheese is pleasantly grainy when eaten on its own, chewy with an incredible nutty flavour when eaten warm, and crunchy when melted and cooled to form Parmigiano crisps.