Cheese with a past

PRIDE in tradition and origin are the mark of two types of cheese from the Emilia Romagna region of Italy. Parmigiano-Reggiano PDO, for one, is still produced with the same ingredients, techniques, and artisan care as it was nine centuries ago. For the other, Formaggio di Fossa di Sogliano PDO, come traditions that date back to at least the 15^th century, when farmers stored cheese in pits at the end of spring and then withdrew them in late November as provisions for winter.

These two cheeses represent the breadth of cheese-making in this region. What these cheeses have in common is respect for tradition and a pride of origin, hence the Protected Designation of Origin or ‘PDO’.

In the case of Parmigiano-Reggiano, which became a PDO cheese in 1996, the designation can be applied only to cheese produced in the area of origin (i.e., provinces of Parma, Reggio Emilia, Modena, Mantua on the right bank of the river Po, and Bologna on the left side of the river Reno) and processed using precise artisan methods, milk from dairy cows fed on a specific diet, and using marks complying with regulations.

 In 2009, Formaggio di Fossa di Sogliano was awarded the PDO for cheese made exclusively for sheep or cow’s milk, or a mixture of both, bred in the hilly areas of Marche and Romagna. The designation is linked not only to its specific geographic environment and climate, but also to the very local tradition of using fossa or pits to store, protect and age the cheese. The distinct flavours and textures are closely linked to the method of production, in which aging in pits is certainly a specific feature.

Parmigiano-Reggiano

According to Consorzio del Formaggio Parmigiano-Reggiano, the designation goes beyond traditional process, however, since any attempt to use the same processing techniques could never replicate this cheese. The tie with the territory begins with natural microflora in the milk, which is influenced by environmental factors, in particular by the hay produced in the area of origin that is the main feeding for the cows dedicated to this cheese production.

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