{"id":2980,"date":"2016-05-21T08:00:18","date_gmt":"2016-05-21T06:00:18","guid":{"rendered":"https:\/\/staging.consorziovaccherosse.blacksolutions.net\/fr\/2016\/03\/dal-parmigiano-reggiano-al-vacche-rosse\/"},"modified":"2017-02-28T18:00:01","modified_gmt":"2017-02-28T17:00:01","slug":"du-parmigiano-reggiano-au-vacche-rosse-vaches-rousses","status":"publish","type":"post","link":"https:\/\/staging.consorziovaccherosse.blacksolutions.net\/fr\/2016\/05\/du-parmigiano-reggiano-au-vacche-rosse-vaches-rousses\/","title":{"rendered":"Du Parmigiano Reggiano au Vacche Rosse (Vaches Rousses)"},"content":{"rendered":"

Une meule de Parmigiano Reggiano doit avoir …<\/strong><\/p>\n

Quelles sont les caract\u00e9ristiques\u00a0 du parmesan Parmigiano Reggiano?\u00a0Avant tout une meule de fromage Parmigiano Reggiano doit peser obligatoirement entre 24 kg et 40 kg (une moyenne de 38.5 kg); la produire n\u00e9cessite 550 litres de lait, ce qui revient \u00e0 dire environ 16 litres pour chaque kilo de fromage. Les meules doivent avoir la forme caract\u00e9ristique en cylindre \u00e9cras\u00e9 de couleur jaune paille; la structure est granuleuse et friable, avec la pr\u00e9sence caract\u00e9ristique de grains blancs d\u2019acides amin\u00e9s de 2-4 millim\u00e8tres de diam\u00e8tre.
\nLa dur\u00e9e d\u2019affinage minimum du fromage traditionnel est de 12 mois, mais il existe trois dur\u00e9e d\u2019affinage de r\u00e9f\u00e9rence : plus de 18 mois, plus de 22 mois, plus de 30 mois.
\nLe fromage doit \u00eatre rigoureusement produit dans la zone g\u00e9ographique qui s\u2019\u00e9tend de Parme, Reggio d\u2019\u00c9milie, Mod\u00e8ne, Bologne<\/strong> (sur la gauche du Reno) \u00e0 Mantoue<\/strong> (au sud du Po). Enfin, il doit avoir des traces de piq\u00fbres caract\u00e9ristiques sur la superficie de la cro\u00fbte, qui identifie chaque meule et qui v\u00e9rifie la qualit\u00e9 de chacune des meules, gr\u00e2ce \u00e0 quoi on obtient le num\u00e9ro d\u2019immatriculation de la fromagerie, le mois et l\u2019ann\u00e9e de production, l\u2019inscription D.O.P (origine contr\u00f4l\u00e9e) et \u00ab\u00a0Consorzio Tutela\u00a0\u00bb (consortiums de protection). Sur la superficie, est appliqu\u00e9e une pi\u00e8ce de cas\u00e9ine qui outre l\u2019ann\u00e9e de production indique l\u2019inscription C.F.P.R. et un code alphanum\u00e9rique qui permet d\u2019identifier de mani\u00e8re unique chaque meule.<\/p>\n

\"podio1-genovese\"<\/p>\n

La race Reggiana
\n<\/strong><\/p>\n

Certaines fromageries, pr\u00e9cis\u00e9ment, utilisent encore la race Reggiana pour produire un fromage de qualit\u00e9 sup\u00e9rieure. Les Vacche Rosse<\/strong> (Vaches Rousses) furent introduites dans les territoires de la plaine padane par les Longobardes. La race Reggiana, est en fait une race rousse originaire de l\u2019Europe Orientale et arriv\u00e9e durant la p\u00e9riode des invasions barbares, peut-\u00eatre par les populations de Russie m\u00e9ridionale.
\nUne race robuste, adapt\u00e9e \u00e0 la production de lait, mais aussi au travail des champs et \u00e0 la production de viande, qui devint commune dans tout le nord de l\u2019Italie jusqu\u2019\u00e0 la moiti\u00e9 du si\u00e8cle pass\u00e9.
\nQuand les machines se sont substitu\u00e9es aux vaches pour le travail des champs, elle fut surclass\u00e9e par la race Frisonne, particuli\u00e8rement adapt\u00e9e \u00e0 la production de lait.<\/p>\n

La Vache Rousse, ainsi nomm\u00e9e \u00e0 cause du manteau caract\u00e9ristique \u00e0 la couleur proche de celle du caryopse de froment, produit cependant, \u00e0 la diff\u00e9rence de la frisonne, un lait particuli\u00e8rement riche en prot\u00e9ine, cas\u00e9ine et calcium<\/strong>, ce qui la rend particuli\u00e8rement adapt\u00e9e au travail et \u00e0 la production du Parmigiano Reggiano.
\nPr\u00e9cis\u00e9ment pour en prot\u00e9ger la qualit\u00e9 sup\u00e9rieure, autour des ann\u00e9es 80 est n\u00e9e l\u2019Association Nationale des \u00c9leveurs de Bovins de Race Reggiana<\/strong> qui veille et garantit la qualit\u00e9 de la race rousse et surtout \u00e0 ses produits.
\nTel que le Parmigiano Reggiano Vaches Rousses<\/strong> qui, gr\u00e2ce au lait de la Race Reggiana, b\u00e9n\u00e9ficie d\u2019un affinage minimum de 24 mois (contre 12 pour le parmesan traditionnel) avec qualit\u00e9s et propri\u00e9t\u00e9s nutritionnelles sup\u00e9rieures. De son c\u00f4t\u00e9, donc, la production de Parmigiano Reggiano Vaches Rousses est r\u00e9glement\u00e9 par le cahier des charges du Consorzio di Tutela du fromage Parmigiano Reggiano, d\u00e9pos\u00e9 aupr\u00e8s de l\u2019Union Europ\u00e9enne, mais aussi par une r\u00e8glementation ult\u00e9rieure de production sp\u00e9cifiquement r\u00e9dig\u00e9e par l\u2019Association Nationale des Bovins de Race Reggiana (r\u00e9glementation de production du Parmigiano Reggiano des Vaches Rousses).<\/p>\n

Une production de Parmigiano Reggiano des Vaches Rousses, d\u00e9but\u00e9e dans les ann\u00e9es 90 et qui aujourd\u2019hui garantit un fromage \u00e0 haute valeur biologique. Les bovins de race Reggiana, en effet, mangent uniquement du foin et des fourrages certifi\u00e9s sans OGM<\/strong>, aucune technique alimentaire qui force la production, c\u2019est pourquoi les vaches rousses peuvent parvenir m\u00eame \u00e0 l\u2019\u00e2ge de 10 ans.<\/p>\n

\"IMG_20140922_084300\"<\/p>\n

Un label \u00e0 part
\n<\/strong><\/p>\n

Toutes ces raisons am\u00e8nent le Parmigiano Reggiano Vaches Rousses \u00e0 poss\u00e9der un label personnalis\u00e9<\/strong>, en plus de ce qui a \u00e9t\u00e9 indiqu\u00e9 sur la meule du parmesan, ce produit par les Vaches Rousses aura un label inimitable marqu\u00e9 au feu sur le plat de la meule. Pour obtenir ce label, cependant, la meule devra \u00eatre parfaite, d\u00e9pourvue de d\u00e9fauts, et avoir vieilli plus de deux ans.\u00a0 Mais surtout, il sera d\u2019une qualit\u00e9 sup\u00e9rieure.<\/p>\n

\"Podio2-magaraggia\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Une meule de Parmigiano Reggiano doit avoir … Quelles sont les caract\u00e9ristiques\u00a0 du parmesan Parmigiano Reggiano?\u00a0Avant tout une meule de fromage Parmigiano Reggiano doit peser obligatoirement entre 24 kg et 40 kg (une moyenne de 38.5 kg); la produire n\u00e9cessite 550 litres de lait, ce qui revient \u00e0 dire environ 16 litres pour chaque kilo […]<\/p>\n","protected":false},"author":1,"featured_media":2246,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[59],"tags":[],"class_list":{"0":"post-2980","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-blog-fr","8":"entry"},"acf":[],"yoast_head":"\nDu Parmigiano Reggiano au Vacche Rosse (Vaches Rousses) - Consorzio Vacche Rosse<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" 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