23/04/2024
At Victoria Cruises Line, excellence is at the heart of everything we do, and this begins with the finest ingredients. For our Italian dishes, we source premium-quality products from small family farms to ensure an unparalleled dining experience. In our new series, we’ll take you behind the scenes to explore the stories and craftsmanship of our trusted suppliers. In this first article, discover the fascinating process behind the creation of Parmigiano Reggiano, the world-famous Parmesan cheese.
We visited the SALICETO farm, our trusted supplier of Parmesan cheese for Victoria Cruises Line restaurants. This exceptional farm raises its own cows, whose milk is used exclusively for producing authentic Parmigiano Reggiano. For over 60 years, this family-run business has perfected the art of cheesemaking, adhering to strict traditions and quality standards. Each kilogram of Parmesan requires 10 liters of fresh milk, and the farm produces only 10 wheels of cheese per day — every single day of the year.
The cheesemaking process begins with careful milking of the cows, which takes place twice daily, at dawn and in the evening. To maintain quality, the milk’s temperature must not drop below +18°C during transportation to the processing stage. The milk's fat content is precisely 32%, as this specific percentage is crucial for making Parmigiano Reggiano.
The fresh milk is poured into massive conical copper vats, where natural rennet, derived from cow stomachs, is added to initiate coagulation. This process separates the milk into curds and whey at an optimal temperature of +60°C. Steam is used to heat the vats to prevent the milk from burning, while constant stirring ensures a smooth consistency. Notably, stirring is the only mechanized step in the process; all other stages rely on traditional, manual techniques.
The cheesemaker monitors the curds closely, and once they reach the desired texture, the heating and stirring stop. At this stage, the curds settle at the bottom of the vat, forming a single cohesive mass weighing approximately 100 kilograms. Each vat produces two wheels of cheese. At SALICETO, with five vats in operation, only 10 Parmesan wheels are crafted daily.
The raw cheese mass is carefully wrapped in cloth, shaped into a ball, and cut in half. These two halves are placed into molds, allowing excess whey to drain away. Once the initial hardening process is complete, the cheese is transferred to its final iconic Parmigiano Reggiano mold. This is where it acquires its classic shape, and official stencils are added to imprint the trademark markings onto its rind. The cheese is then submerged in a saltwater bath for 20 days, during which it is turned daily to ensure uniform salting.
After the salt bath, the aging process begins, lasting a minimum of 24 months. Only after this period can the cheese officially earn the Parmigiano Reggiano DOC designation, guaranteeing its origin and quality. Throughout the aging period, the cheese wheels are turned daily, and any noble mold on their surface is carefully brushed off.
During the aging process, the cheese loses weight, reducing from its initial 50 kilograms to approximately 38 kilograms. While the minimum aging period is 24 months, some wheels are aged for up to 60 months, resulting in even richer flavors. Proper storage is key: Parmigiano Reggiano should be kept in a cool, dry place, not in a refrigerator. If mold appears on the surface, it can simply be brushed off, and the cheese remains safe to consume for years. The hard outer rind, often discarded, is a culinary treasure — traditionally simmered in Minestrone soup to impart a bold, savory depth to the dish.
Click on the link below to watch our short video of the Saliceto plant:
Author: VCL Team
23/04/2024
