The oldest ever cut and still pleasant Parmigiano Reggiano has reached ripens for almost 10,000 days. The LAIB produced in 1998 was cut this day after 27 years and three months in the province of Reggio Emilia in the “Nazional del Parmigiano Reggiano” cheese dairy.
“This is the oldest bike of Parmigiano Reggiano ever opened,” emphasized the president of the manufacturer of the manufacturer of the original Parmesan cheese, Nicola Bertinelli, in a message: “It is an extraordinary moment that shows how this product is made without conservatives from milk and laboratory.”
Manufacturer
The next goal for the manufacturer is to ripen the 28 -year record that an American Cheddar contains, which was cut in Wisconsin twelve years ago. For this goal, a bread from the same cheese dairy is already ready at the age of 30: the warehouse in which it is stored is strictly secret.
To leave the 40 kilogram of Parmezanlaibe on seven or eight meter high racks, it takes more than two years on average. The term Parmesan cheese is a protected indication of origin – the cheese must actually come from the region around Modena, Bologna and Mantua. The roots of the Parmigiano Reggiano go back to the 13th century.
Source: Krone
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