27 years of mature parmesan: a valuable cheese to celebrate!

27 years of mature parmesan: a valuable cheese to celebrate!

Parma, Italien - Last week, an extraordinary Laib Parmigiano Reggiano was cut in the “Nazionale del Parmigiano Reggiano” cheese dairy in the heart of the Italian Emilia-Romagna after impressive 27 years and three months of maturation. This cheese is considered the oldest bike Parmigiano Reggiano and was produced in February 1998 when the Lira was still in force in Italy. The president of the manufacturer's consortium, Nicola Bertinelli, expressed that the loaf has an estimated value of more than 20,000 euros and that the maturation of this cheese could be a record.

The LAIB is part of the manufacturer's ambitious goal of breaking the current record for the longest ripening period of a cheese. This record is currently held by an American Cheddar that opened in the US state of Wisconsin twelve years ago and has a ripening period of 28 years. In order to exceed this record, another loaf with an incredible 30 -year ripening period is ready, but whose exact storage location remains secret.

Special features of the Parmigiano Reggiano

Parmigiano Reggiano is not only known for his long ripening; It is also one of the hardest types of cheese in the world. The loafs usually weigh about 40 kilograms and tires on high racks that are between seven and eight meters high. In order to achieve the characteristic aromas and strength, the cheese needs a ripening period of more than two years, with the older copies like the loaf that has now been cut far beyond.

The term "Parmesan" is a protected designation of origin. The Parmigiano Reggiano has to be made from the region around Modena, Bologna and Mantua. This tradition has its roots in the 13th century, where the cheese originally came into being and is still used for centuries -old methods.

The history and the scope of the Parmigiano Reggiano not only illustrate the quality, but also the cultural relevance of the product. It shows how a traditional food in the modern world is still valued and preserved. It remains to be seen whether the record of 28 years will soon be exceeded, but the fascination for this unique cheese is growing.