Le Parmigiano Reggiano AOP est l\u2019un des fromages les plus embl\u00e9matiques au monde, fruit d\u2019un savoir-faire ancestral et d\u2019une tradition artisanale rigoureuse. Son excellence repose sur des processus naturels inchang\u00e9s au fil du temps et sur une discipline de production attentive au moindre d\u00e9tail.<\/p>\n
La production : du m\u00e9lange des laits au travail du ma\u00eetre fromager<\/strong><\/p>\n Le cycle de fabrication commence par le m\u00e9lange du lait de la traite du matin avec celui de la traite de la veille au soir, vers\u00e9s dans les traditionnelles chaudi\u00e8res en cuivre en forme de cloche renvers\u00e9e. Il faut environ 550 litres de lait pour fabriquer une seule meule.<\/p>\n La coagulation s\u2019effectue lentement et naturellement gr\u00e2ce \u00e0 l\u2019ajout de pr\u00e9sure et de lactos\u00e9rum de d\u00e9marrage, issu de la fabrication de la veille et particuli\u00e8rement riche en ferments lactiques naturels. Une fois form\u00e9, le caill\u00e9 est fragment\u00e9 par le ma\u00eetre fromager en minuscules grains \u00e0 l\u2019aide d\u2019un ancien outil appel\u00e9 spino.<\/strong><\/p>\n Le m\u00e9lange est ensuite cuit en portant la temp\u00e9rature \u00e0 55 \u00b0C. \u00c0 la fin de la cuisson, les grains de caill\u00e9 se d\u00e9posent au fond de la chaudi\u00e8re et se compactent en une seule masse. Apr\u00e8s environ 50 minutes, le fromager extrait la masse de caill\u00e9, qui donnera naissance \u00e0 deux meules jumelles. Le fromage est divis\u00e9 en deux parties, envelopp\u00e9 dans les toiles de lin caract\u00e9ristiques et plac\u00e9 dans des moules qui lui donneront sa forme d\u00e9finitive.<\/p>\n Le salage par osmose<\/strong><\/p>\n Quelques jours apr\u00e8s le moulage, les meules passent \u00e0 l\u2019\u00e9tape suivante : elles sont immerg\u00e9es dans une solution satur\u00e9e d\u2019eau et de sel. Ce processus de salage par osmose permet d\u2019aromatiser et de conserver la p\u00e2te. Cette \u00e9tape marque la fin de la phase active de fabrication et le d\u00e9but de la p\u00e9riode de repos.<\/p>\n L\u2019importance du temps et de l\u2019affinage<\/strong><\/p>\n Le Parmigiano Reggiano AOP demande de la patience : sa maturation suit le rythme naturel des saisons. La dur\u00e9e minimale d\u2019affinage est de 12 mois, la plus longue parmi tous les fromages AOP italiens. Ce n\u2019est qu\u2019au terme de cette ann\u00e9e d\u2019attente que les meules sont examin\u00e9es afin de v\u00e9rifier si elles r\u00e9pondent aux normes de qualit\u00e9 requises pour confirmer leur droit \u00e0 l\u2019appellation prot\u00e9g\u00e9e.<\/p>\n","protected":false},"excerpt":{"rendered":" Le Parmigiano Reggiano AOP est l\u2019un des fromages les plus embl\u00e9matiques au monde, fruit d\u2019un savoir-faire ancestral et d\u2019une tradition artisanale rigoureuse. Son excellence repose sur des processus naturels inchang\u00e9s […]<\/p>\n","protected":false},"author":1,"featured_media":23510,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":"","_links_to":"","_links_to_target":""},"categories":[228],"tags":[],"class_list":["post-23513","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-fr"],"yoast_head":"\n