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Neanche il coronavirus è riuscito a fermare il Parmigiano Reggiano. Questo formaggio a pasta dura è prodotto oggi come mille anni fa: solo con latte, sale e caglio e senza l'uso di conservanti.
La produzione è regolata da un rigido disciplinare che non consente ai produttori di pastorizzare o refrigerare il latte. Per questi motivi deve essere prodotto ogni singolo giorno dell'anno. Tradizionalmente al mattino. Ora però ci sono meno persone disponibili con le competenze necessarie per svolgere questo antico lavoro.
Il consorzio si è dunque organizzato. Da una parte ha creato una banca dati di casari in pensione ed ex addetti alla produzione che possono essere richiamati dai caseifici in difficoltà. Dall'altra ha chiesto una deroga sui tempi di lavorazione.
E cosi, malgrado l’emergenza sanitaria, le vendite continuano. Quelle verso il settore della ristorazione sono temporaneamente crollate, ma il calo è stato in parte compensato dall’alto numero di persone che cucinano in casa.
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