Cheese, parmesan, shredded

Fun Facts

1. Parmesan cheese probably originated in Parma or in Tuscany in the 11th century. Boccaccio mentioned it in 1364.
2. Parmesan Cheese is made from raw skim milk. Calf Rennet is added to the milk, and the milk heated until it curdles. The curd is cut, heated to 125 F (51 C), stirred, then heated further up to 131 F (55 C.) The curd is packed into moulds lined with cheesecloth, then removed from the moulds and soaked in brine for a month. The whey leftover from the process is used to feed pigs, which then become meats such as Mortadella and Parma ham. 4 1/2 gallons (US) / 16 litres of milk are needed to make 2 1/4 pounds (1 kg) of the cheese.
3. The cheeses are aged on wooden racks for anywhere from 12 months to 3 years. Young Parmesan cheese, just over a year old, is mostly sold inside Italy; they are served shaved into thin curls. “Vecchio” (old) is aged from 1 1/2 to 2 years. “Stravecchio” (extra-old) Parmesan is aged over two years. These latter two are the cheeses sold and used for grating.
4. When Parmesan is cut into small wedges for retail sale, it must by law be cut so that some portion of the rind is showing.