PR cheese is salted in saturated brine. There are different salting systems; the most frequently used is the traditional one in which the cheese floats in the brine and the wheel has to be turned every day to guarantee the homogeneity of the process, and another is the full immersion in racks system in which the cheese is completely immersed in the brine. …
The Parmigiano Reggiano Consortium announced a sponsorship with Golden State Warriors Italian-American guard Nico Mannion, serving as another Consortium’s United States Brand Ambassador. …
On 1 January 2021, the largest Italian company in the world of PDO cheeses was born from the merger between Agriform and Parmareggio, two Veneto and Emilia Romagna leading companies in the sectors of Grana Padano PDO and Parmigiano Reggiano PDO, respectively. …
The Parmigiano Reggiano Consortium has appointed Chef Michele Casadei Massari as its U.S. brand ambassador. Throughout the coming year, Chef Massari will promote the cheese’s presence in the U.S. from gastronomic, cultural, and nutritional perspectives. …
Principe launches a new-to-market “Double D.O.P. Snack Pack” with Prosciutto di Parma and Parmigiano Reggiano and featuring a never-before-seen pairing of truly Italian cured meat and cheese. …
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