Retire Early Lifestyle
Retirement; like your parents, but way cooler

In 1991 Billy and Akaisha Kaderli retired at the age of 38. Now, into their 4th decade of this financially independent lifestyle, they invite you to take advantage of their wisdom and experience.

Casa del Parmigiano - A Unique Salumeria

Brindisi, Italy

Billy and Akaisha Kaderli

Currency Converter

Walking around the center of Brindisi town we came upon this salumeria.

Just making the approach to this shop, one could smell the deliciousness of the cheeses this place sold and it lured us in.

Since it was close to our apartment, we were able to purchase items here several times.

What makes this salumeria unique, is that its specialty is the making of Parmesan cheeses.

Front entrance to Home of Parmesan

This establishment has been making Parmesan cheeses since 1967.

As you can see in the display window, they also sell other delectable items too.

As you walk inside

On this wall you can see rounds of aged Parmesan cheeses, Prosciutto hams, and even Tarallis in bins on the counter. Tarallis are like a bread stick or pretzel but they come in many flavors like garlic, pepper, salty, poppy seeds or fennel.

There are various other cheeses in the case as well.

Meats in the case are on the right.

Poster of Taralli, cheeses and wines

Here's a poster with a closer look at Tarallis and some hearty Italian breads. There are also displays of cheeses representative of various flavors, styles and regions. There are soft, creamy, buffalo milk Mozzarella, and aged cheeses.

The center left photo is of Parmigiano Reggiano, the "King of Cheeses".

This dry and hardened cheese has a power-packed pungency hard to forget. Thin slices are enough to get the idea, it is not meant to be eaten by the large chunk like cheddars, Emmental, or even Brie.

The back wall

The back wall holds wheels of Parmesan, olive oil, tapenades, and other delicious yummies.

More cheeses are in the case.

Cheese wheels and Prosciutto ham

Both Prosciutto and Parmesan Reggiano cheese can only "truly" be made in certain regions, in order to have quality control.

Parmesan starts with raw, skimmed cow's milk, typically sourced from regions in Italy, like Parma and Reggio Emilia.

These regions have specific cow breeds and regimented feed regulations that contribute to the unique taste and texture of Parmesan.

The outside rind is caused by bacteria and adds to the flavor of the cheese round.

More aged cheeses

Bacteria cultures are added to the milk, causing it to ferment and become slightly acidic. Then rennet, a specific enzyme, is introduced to the milk causing small curds to form.

The whey is drained, and the remaining curds are pressed into molds, shaping the soon-to-be cheese wheels.

The formed cheese wheels take a dip in a salty brine bath for several weeks. This not only preserves the cheese but also infuses it with its signature salty flavor.

These hardened cheeses are meant to be shaved on salads or microplaned to give a dusting of flavor for pastas, soups and dips.

Large wheel of Parmesan Reggiano cheese

Traditionally, the cheese is aged for at least 12 months, but some wheels mature for up to 36 months or even longer. During this time, the cheese slowly loses moisture, developing its complex, nutty, and rich flavor.

Cheesemongers meticulously assess the cheese throughout the aging process.

They use special tools like small hammers to listen for the signature "crack" that indicates proper aging and even flavor development.

After meeting all the strict quality standards, the aged Parmesan wheels are marked with the coveted DOP (Denominazione di Origine Protetta) certification, ensuring its authenticity and protected origin.

You can easily see the DOP etched into the rind of the wheel above.

To obtain this DOP status, the cheese can only be produced in specific regions of Italy, namely Parma, Reggio Emilia, Modena, Bologna, and Mantua.

However, there's no specific origin requirement for generic Parmesan. It can be made anywhere in the world, including the US and Argentina.

Parmigiano Reggiano has stricter regulations, longer aging, and a more complex flavor.

The owner slicing mortadella 

This man is slicing Mortadella, and you can see slices of it on the white paper in the photo above.

The rinds of Parmigiano Reggiano are edible, but are usually used to add depth and flavor to soups, stews, broths, and sauces. One simply adds the rind to the pot while cooking, then removes it before serving.

Parmesan broth - made like a regular broth with the rind, onions, carrots, celery and water to create a flavorful broth - and can then be used as a base for risotto, soups, or pasta dishes.

The rinds can be added to olive oil also, letting it infuse for several weeks. This creates a potent Parmesan-infused oil that can be drizzled on salads, bruschetta, or used for cooking.

Who would have known?

Definitely take a look at this salumeria in Brindisi the next time you visit.

We highly recommend this shop!

__________

Casa del Parmigiano

Piazza della vittoria 11

Brindisi, Italy

Tele: +39 0831 211830 or

Tele: 800. 011. 411

Email: lacasadelparmigiano1967@pec.it

WhatsApp 335. 124. 7723

Retire Early Lifestyle appeals to a different kind of person – the person who prizes their independence, values their time, and who doesn’t want to mindlessly follow the crowd.

HOME   Book Store

Retire Early Lifestyle Blog      About Billy & Akaisha Kaderli      Press     Contact     20 Questions     Preferred Links    

Retirement     Country Info     Retiree Interviews      Commentary     REL Videos