#Chimex bologna like head cheese professional#
That habit with time has transformed into art and Formaggio di Fossa is now a highly coveted ingredient even by professional chefs. They discovered that cheese came out with a whole new range of flavors and aromas. As the story goes, in the 15 th century, farmers, tired of raids, began hiding their food supplies below ground. It has a sweet, lightly salted taste and a delicate aroma.Īnother cheese from Romagna, this is quite a unique cheese in its method of production as it is left to age in a… pit – hence the name (‘fossa’ is translated as pit). Squacquerone is a soft cheese made with whole milk, and is left to age for a very brief time, 1 to 4 days. The cheese’s funny name derives from its tendency to melt, ‘squagliarsi’ in Italian. If you like piadina, you must be familiar with squacquerone cheese – together, they are a great match! So if you’re headed to Romagna, the south-western portion of the region, make sure you try the classic piadina squacquerone e rucola for me, it’s associated with summer and the beach since it’s my typical lunch whenever I spend the day at a beach in Romagna.
Grana Padano is eaten by itself or added as an ingredient during the preparation of many traditional dishes. Like Parmigiano, it has a cylindrical shape and great nutritional qualities it is made with milk, salt and calf rennet, with the addition of lysozyme, an anti-bacterial enzyme. Grana Padano is produced north of the Po river and in the Piacenza area. This formaggio is old: the first Grana Padano was produced around the year 1000 by the monks of the Chiaravalle Abbey, who became masters in the art of cheese-making. The name ‘Grana’ refers to the distinctively grainy texture of the cheese, while ‘Padano’ refers to Pianura Padana, the area where the cheese is produced. The ‘brother’ of Parmigiano Reggiano, Grana Padano is a semi-fat hard cheese left to age naturally at least nine months, up to more than 24 months. Ingredients should only list milk, salt and rennet. If you want to experience first-hand the craftsmanship and centuries-old traditions behind the making of this cheese, visit a caseificio, cheese factory (bonus: you usually get to taste it at the end) when you’re at the restaurant, perhaps start your meal with a classic tagliere di salumi e formaggi, where Parmigiano is always included and if you want to buy a piece to take home, or even when you’re back home, to make sure you’re getting the real thing, look for the Parmigiano Reggiano DOP trademark on the crust and the package. The connection between Parmigiano Reggiano and the land where it’s produced is essential: authentic Parmigiano-Reggiano can only be made in the provinces of Parma, Reggio-Emilia, Modena, Bologna on the left side of the Reno river, and Mantova on the right side of the Po river. Too bad it is also one of the most counterfeited Italian food products, which means many people buying it abroad are often not eating the real thing, missing out not only on its extraordinary flavors, but also on its nutritional qualities – yes, Parmigiano is good for you in fact, here in Emilia-Romagna, we feed it to children as soon as they get teeth we say it will make kids grown strong and healthy (and it’s true)! For us adults, in one way or another, it’s almost a daily thing: appetizer, grated on pasta, added as an ingredient to a number of dishes. Undisputed king of all Emilia-Romagna cheeses is of course Parmigiano Reggiano, famous the world over. Here’s the cheese lover’s guide to Emilia-Romagna. From the world-famous Parmigiano Reggiano to the ingenious Fossa cheese, from the pecorini of the Apennines to formaggi freschi such as Robiola, Raviggiolo and Squacquerone di Romagna, you’ll be spoilt for choice as you travel through Emilia-Romagna. Perhaps more famous for its numerous pork products, Emilia-Romagna boasts a strong tradition in the production of delicious cheese as well.
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