Parmigiano Reggiano

Parmigiano Reggiano is one of the most iconic cheeses in the world, with a slew of imitators who seek to replicate its rich, salty flavor. To be true Parmigiano Reggiano, however, it must be made to meet strict regulations. Only 339 dairies within five districts of northern Italy are authorized to make Parmigiano Reggiano for the entire global market, producing more than three and a half million pounds of it per year. So valuable is this cheese, that the Italian bank, Credito Emiliano, accepts wheels of it as collateral for loans. Housed in a high-security complex (yes, this bank has been targeted in several heists), the bank holds and cares for some 430,000 wheels of Parmigiano Reggiano, worth up to 190 million euros.

The production of Parmigiano Reggiano starts with over 260 gallons of milk per batch, cooked in huge copper vats. Despite this large volume, each batch only produces two wheels of cheese, which are lovingly referred to as gemelli, or twins. The care and hard work involved at each step of the process is extensive and you can taste it in each intense and flavorful bite. The next time you use this seemingly simple cheese, with its rich umami flavors, to shave over salad, grate over pasta, or drizzle with balsamic vinegar, make sure you take a second to appreciate the care, time, and hard work that went into each bite.

Enjoy!