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Produced by Hombre - Modena
PDO Parmesan aged 20-22 months
about 1 Kg tips in vacuum pack.
The minimum purchase order quantity for the product is 1
Warning: Last items in stock!
Parmigiano-Reggiano (also known as Parmesan cheese) is a typical product of Made in Italy.
Produced in Modena with organic certification.
Parmigiano-Reggiano has been guaranteed for over seventy years by the Consortium and, above all, has been loved for over nine centuries for its excellent and inimitable flavour.
Parmigiano-Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna, on the plains, hills and mountains enclosed between the rivers Po and Reno.
This is the area hosting four thousand farms where the cattle are fed on locally grown forage.
From these deep roots in a protected and respected environment, come the unique qualities, which characterize the “king of cheeses”.
The feeding of cattle complies with the norms of a strict specification that bans the use of silage and fermented feeds.
Each cheese is given a unique, progressive number using a casein plate and this number remains with it just like an identity card.
After a few hours, a special marking band engraves the month and year of production onto the cheese, as well as its cheese dairy registration number and the unmistakable dotted inscriptions around the complete circumference of the cheese wheel, which is then, after a few days, immersed in a water and salt-saturated solution.
It is a process of salting by absorption which, within less than a month, closes the production cycle and opens the not less fascinating cycle of maturation.
The experts of the Consortium examine each cheese one by one.
After the Control Body’s inspection, a mark is fire-branded onto the individual cheeses which meet the requirements of the Protected Designation of Origin.
All identifying marks and the dotted inscriptions are removed from any cheeses which do not meet the PDO requirements.
It is one of the most crucial moments for the cheese makers and also one of the most important for the consumers: the moment of selection and the granting of a certificate of absolute guarantee for the product.
How to preserve it
The ideal storage temperature should never exceeds 10°C.
If the vacuum is intact, the cheese can be kept in the refrigerator for 6 months. Once opened, it can be kept for about 1 month. Wrapped it in food grade paper, in a dry cloth, in a linen bag or in a glasses container. Remember to clean often the crust to prevent the formation of mould.
At first it seemed to be the classic tale of the businessman, who on achieving success looks for another distraction or hobby to pass the time. This would even have been true, were it not for the name of this particular businessman, who in the Modena countryside sowed the seed for yet another of his many ideas, visions, creative sparks: Umberto Panini. It was named Hombre, after the first word that he heard on disembarking from the boat in Venezuela when he emigrated to find his fortune in 1957.
Umberto Panini immediately had clear ideas, on the strength of experience in which his extraordinary character stemmed simply from the fact that he never gave in to adversity, always standing up to new challenges. And he represented pure state of the art, not only for Modenese farming but for the whole of Italy in the second half of the 1980s, when from a farm of around 30 hectares (which now boasts more than 300) people started talk of a closed production cycle (nothing less than what Umberto had created with his brothers in the Factory of Sticker Albums) and of organic farming (a movement that at the time was more likened to a hippie fad than to science related to the land).
Hombre has a surface area of over 300 hectares. The crops are selected according to the needs of the dairy cattle. Crop rotation is simple and based on just a few crops: the main one is alfalfa, which absorbs over 60% of the ground surface. The remaining 40% are cereals and legumes. All crops are farmed according to the principles of organic farming, which prohibits the use of synthetic chemicals.
Everything in Hombre is related to the production of milk, which has to be the best quality possible. This represents the main hinge pin for our Parmigiano Reggiano Bio. And with this principle we select our herd, made up of 500 cattle, half Frisona and half Pezzata Rossa. The farm has always also kept pasture areas to improve the wellbeing of its animals.
As well as the dairy farm, the Hombre farm also hosts its own ageing warehouse for Parmigiano Reggiano: a climatised and humidified area where the cheese is stored from the moment it is collected from the brine. Every 15 days the wheels are cleaned and inspected, and when the cheese reaches the age of 12 months, the testers ("battitori") from the Consortium of Parmigiano Reggiano arrive at the warehouse to "tap" the cheeses and check the quality.