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Parmigiano-Reggiano supply, quality to be only minimally affected by quake |
05.25.2012
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The Parmigiano-Reggiano supply and quality remains consistent and will not be seriously affected by the earthquake in part of its production zone in May, according to Nancy Radke, director of the U.S. Information Office for the Consorzio del Formaggio Parmigiano-Reggiano.
The epicenter of the quake was in fact in the northeastern area of the production zone, in Bologna and Modena, with some damage in Mantua. A total of 10 producers (out of hundreds accredited) were affected at their warehouses, but only one has been affected in his production area. Damage is still being assessed, but preliminary estimates put it at about 300,000 wheels. Estimates of 400,000 may include wheels of Grana Padano, produced in an adjacent area that was also affected, according to Radke.
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"At any given time there are about 6 million wheels in some state of aging," Radke told Gourmet News. "So at 300,000 that is only about 5 percent of available commercial production." Out of that 5 percent, about 2.5 percent will probably be able to be sent to Consorzio-licensed facilities to be sold as pre-packed wedges. Wheels still uncertified (under one year of aging) will be used as hard grating cheese for foodservice applications, but not bearing the official seal. Wheels that are undamaged will be sent to other facilities to continue aging.
"At this point it is important to protect the integrity of the certification," Radke said. For this reason, the Consorzio has sent sanitation inspection teams and representatives to inspect the affected facilities and work with the producers to get back up to speed.
"Rumors of milk quality being affected are unfounded," she said further. Those interested in following the issue can consult the Consorzio's blog at www.parmesan.com. The consumer site was also launched in May, and features recipes, blog entries and other content to promote authentic Parmigiano-Reggiano.
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