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Cheese 2023: Parmigiano Reggiano main sponsor

The Consortium will participate in the 14th edition of the biennial, scheduled in  Bra from 15 to 18 September, with stands, showcooking, competitions, pairing with  wines, cocktails and spirits, and a focus on stable meadows

11, Sep 2023

Cheese, the largest international event dedicated to raw milk cheeses and milk cheeses, returns from 15 to 18 September. The Parmigiano Reggiano Consortium, main partner of the biennial initiative organized by the City of Bra and Slow Food, will participate in this XIV edition with a stand, show cooking, competitions, tastings paired with wines, cocktails and spirits and a focus on the themes of biodiversity and stable meadows. Thanks to the proposed combinations, Parmigiano Reggiano will be highlighted in its natural characteristics (only three ingredients - milk, salt and rennet, artisanal care, absence of additives and preservatives, naturally lactose-free), biodiversity of its different maturations (from 12 over 60 months), of the bovine breeds (Italian Friesian, White Modenese, Brown, Red Reggio) and certified products (from the Mountain product, to the Kosher, the Halal and the Organic), and extreme versatility, which allow it not only to give character to large dishes, but also to match with ease with wines, spirits, fish products and even desserts.

At the center of the Cheese 2023 debate will also be the theme of the flavor of meadows, in which emphasis will be placed on a new Slow Food project: stable meadows, grassy surfaces that have not undergone any plowing or tillage intervention and which they are not cultivated, but left to spontaneously grow for hundreds of years. Themes in which Parmigiano Reggiano is the protagonist, given the indissoluble link with the territory of its area of origin (which includes the provinces of Parma, Reggio Emilia, Modena, Mantua on the right of the Po river and Bologna on the left of the Reno river). With over 70 different varieties of seasonal herbaceous plants that grow adjacent to a large part of the territory (for example, that of the Enza river), the stable meadow represents a unique ecosystem of biodiversity, whose fodder has been used for 1000 years as one of main sources of nutrition for dairy cattle. 80% of the plants are grasses and legumes, but there are also numerous grassland species from other families. For Parmigiano Reggiano, the quality of the forage is fundamental, as it transfers the smells and flavors of the herbs to the milk and, consequently, to the finished product, which therefore remain distinguishable on the palate on a sensorial level when tasted. The most loved and most awarded PDO in the world is in fact a natural and artisanal product closely linked to its territory of origin.

The busy program of show cooking, competitions and free tastings upon reservation at the Parmigiano Reggiano Stand will start on Friday 15th at 11.30 am with The biodiversity of Parmigiano Reggiano: the white Modenese cow, in which the dairies present at Cheese will tell their story and they will taste the cheeses produced with the milk of this bovine breed. We will continue at 1pm with A Tavola!!!, a show cooking in which the Consortium will meet the press for a pairing between the PDO, the products of the Pastificio Di Martino and the wines of the Alta Langa Consortium. The day will end with two tastings: at 3.00pm Mexico and Clouds, in which Parmigiano Reggiano will meet Tequila on a journey across the border to discover an unforgettable pairing; and at 6.00pm Aperitif Time, in which barman Mirko Turconi will present the ideal cocktail for each seasoning.

Saturday 16th will open at 11:00 with Italian Brindisi, an opportunity to experience the combination of the strong aroma of Cocchi vermouth combined with the aromatic panorama of Parmigiano Reggiano of different ages. At 1pm the focus will move to Scotland with Say Cheese to Scotland, in which the PDO will be combined with the best whiskeys selected by Scottish Development International, the official agency of the Scottish Government which promotes commercial relations between Scotland and foreign markets. At 3.00 pm it will be the turn of In Vino Veritas!, the presentation (with tasting) of the guide dedicated to the perfect pairings between wine and Parmigiano Reggiano, developed in collaboration with AIS Reggio Emilia. We will continue at 6.00 pm with a repeat of Aperitivo Time, to end the day at 7.30 pm with Ok! the weight is right, in which the public will be asked to guess the weight of a wheel of Parmigiano Reggiano: whoever comes closest to the correct answer will receive a piece of cheese as a prize.

On Sunday 17th at 11.30am it will be the turn of the Mountain Panorama, in which the dairies of this geographical area will talk about (and taste) the most important PDO product in the world obtained in the mountains, with 846,000 wheels processed in 2022 alone. After a repeating Mexico and Clouds at 1.00pm, at 3.00pm it will be the turn of Full Beer!, a tasting dedicated to the different maturations of Parmigiano Reggiano and pairings with the Quality Beer Academy beers. Finally, the day will end with the replies of A

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