Produced in 1998, in the last moments of the 20th century, a 36 -kilograms parmesan wheel has become the longest longing for Parmigiano Reggiano ever. At 27 years and three months, that is, about 10,000 days of maturation, was cut, tasted and declared “An authentic jewel of nature”in the applause of the consortium and of the gastronomy enthusiasts.
In a picturesque corner of Italy, in Poviglio-a small city in the heart of the Emilia-Romagna region, close to Parma-this masterpiece was celebrated during a special event, after setting a remarkable record: the oldest Parmigiano Reggiano cheese that has ever existed, still perfectly edible, as it has kept its qualities. Thus exceeded the previous record of 21 years.
Produced by Romano and Silvia Camorani, at their family dairy farm, the wheel was carefully and patiently kept for about three decades – a true Testament of the Italian handmade craft. On Sunday, during a special event, Parmesan was finally opened and tasted, exceeding the previous maturation record for this type of cheese with seven years.
The estimated value of the wheel? Over 20,000 euros – but true treasure, say connoisseurs, is in aroma and authentic unmistakable taste.
“It was something completely exceptional – perfume, texture, taste … an unforgettable experience”said Romano Camorani, visibly excited. Although she no longer produces cheese, he confesses that she continued to take care of the parmesan wheel “With love”like a treasure keeper.
A story about time, passion and perfection – said in dense aromas and crystallized by authentic parmesan.
The oldest parmesan in the world that has kept its photo qualities youtube food affairs intact
Parmigiano Reggiano, the protected treasure of Italy: the secret ingredient of perfection
Not every cheese can proudly bear the name of Parmigiano Reggiano. Only the one obtained from milk, salt and clot, and patiently matured in the heart of Italy – in the provinces of Reggio Emilia, Parma, Modena, as well as in strictly delimited parts of Mantua and Bologna – has the right to this name. It is protected by the European Union by a controlled name, guarantee of authenticity and tradition.
The maturation process usually lasts between 12 and 36 months. However, in rare cases-almost legendary-Parmesan can go through a dedication process that lasts decades. The key? A large wheel, with the perfect balance between fats, proteins and salt – essential conditions to face the passage of time. And the result is tailor -made: a more intense, more complex aroma, which tells a story in each crumb.
The decision to open a wheel belongs exclusively to the manufacturer, but the final authentication rests with a demanding jury within the Parmigiano Reggiano consortium. Only the cheese that passes this test – of taste, texture and smell – is declared true.
This is what happened in the case of the 27 -year -old wheel of Romano Camorani, who impressed not only by age, but also by quality. “An extraordinary moment. This wheel demonstrates how amazing Parmigiano Reggano can evolve over time – without any preservative. It is a true jewel”acknowledged Nicola Bertinelli, the president of the consortium.
“I cared for him as a child”: the incredible story of the legendary wheel that defied time
About seven kilograms of legendary cheese were enjoyed during the cutting ceremony, accompanied by precious drops of old balsamic vinegar, produced by Acea Razzoli – a family business founded by the Olympic champion, Giuliano Razzoli. A moment that brought together culinary excellence, Italian tradition and passion in a memorable feast.
Beyond the classic recipe – milk, salt and clot – the secret of a wheel of Parmigiano Reggiano who has resisted for almost three decades, according to Romano Camorani, in something much deeper: love.
“I took care of the cheese like a child. It was a personal connection. I think he could have resisted 30 years”confessed Camorani with emotion.
Gabriele Arlotti, one of the over 150 cheese of the National Parmigiano Reggiano, added: “We thank Romano Camorani, one of our reference artisans, as the National Parmigiano Reggiano has so far won over 700 international awards. This exceptional maturation confirms the uniqueness of Parmigiano Reggiano – the most famous cheese, famous for its quality and the extraordinary ability.”
The future of a legend: Decisions and challenges after Parmigiano Reggiano record
Now, after being opened and amazed by its impeccable quality, legendary cheese is waiting for a new chapter. What follows? Camorani is facing an easy decision. The previous wheel, which held the record – produced in 2000 by the late Master Brânzar Erio Bertani – was auctioned for charitable purposes.
And this time proposals have appeared: “Some suggested that I sell it on the Japanese market. But I want to stay here, local. Here is its place.”
Part of Parmesan has already been enjoyed, and the rest can be bought – either in full or in pieces. Those interested can order and choose between the direct lifting from the farm or delivery, depending on the preferences.
In the backstage of this success are also the Naziona del Parmigiano Reggiano, an association affiliated with the consortium, which supports local producers to promote their cheeses in international competitions. This month, the Italian parmesan again enters the glory race at the prestigious International Cheese & Dairy Awards in the UK.
The target is clear: the collapse of the 28 -year -old world maturation record, held by an American cheddar, tasted in 2013. Gabriele Arlotti confirmed that there is already a promising candidate – a secretly matured parmigiana wheel, whose location is kept silent, and aims to reach the 30 -year -old threshold.
Time, patience and tradition play again in favor of Italian cheese. And Camorani's story could be just the beginning of a new era in the history of Parmigiano Reggano.
