Andy Montoya
Parmesan cheese is one of the world's most popular types of cheese, with a global market value of $16.4 billion in 2022. However, many are surprised to learn that not all Parmesan cheese is vegetarian-friendly. While the production of Parmigiano Reggiano, the original variety of Parmesan, does not include eggs, some other varieties of Parmesan cheese do. For example, the production of Grana Padano, a fellow DOP-regulated Parmesan, may include lysozyme, a protein found in egg whites, to control fermentation and reduce the minimum selling age. Additionally, some Parmesan cheese may be made with animal rennet, an enzyme that helps milk separate into curds and whey, derived from slaughtered cows, goats, or other milk-fed ruminants. To ensure that Parmesan cheese is vegetarian, consumers can look for products that list vegetable rennet or microbial rennet as an ingredient.
| Characteristics | Values |
|---|---|
| Ingredients | Milk, salt, animal rennet |
| Animal Rennet | Collected from slaughtered cows, goats, or other young, milk-fed ruminant animals |
| Vegetarian Options | Vegetable rennet, microbial rennet |
| Vegetarian Parmesan Options | Organic Valley Shredded Parmesan, Trader Joe's Grated Parmesan, Belgioioso Vegetarian Parmesan |
| Egg Content | May contain lysozyme (egg protein) |
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What You'll Learn
Parmesan cheese ingredients
Parmigiano Reggiano, or Parmesan, is made from unpasteurised cow's milk. The whole milk of the morning milking is mixed with the naturally skimmed milk of the previous evening's milking, resulting in a part-skim mixture. Only the milk of animals fed exclusively on dry feed, green forage, and meadow hay is used. No additives are used in the production of Parmigiano Reggiano.
The process of making Parmesan has been standardised in the 19th and 20th centuries, but the key characteristics of the cheese—hardness, sharpness, aroma, saltiness, and savoriness—have been consistent since the 15th century. Historical documents from the 13th and 14th centuries show that Parmigiano Reggiano was already very similar to the cheese produced today, suggesting its origins may be much earlier.
The name Parmigiano Reggiano is protected by Italian and European law, and the cheese is produced under strict regulations. In 1955, Parmigiano Reggiano became a certified name, and in 2008, an EU court ruled that the name "Parmesan" in Europe only refers to Parmigiano Reggiano and cannot be used for imitation cheeses. The Consortium of Parmigiano Reggiano, created by a governmental decree, controls the cheese's production and sale in Italy. Each wheel must meet strict criteria early in the aging process to receive the official seal of approval.
Outside of the EU, the name "Parmesan" is legally used for imitation cheeses, with only the full Italian name "Parmigiano Reggiano" referring to the authentic product.
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Rennet in Parmesan
Parmigiano-Reggiano, or Parmesan, is a type of cheese that hinges on animal rennet. Rennet is an enzyme used to clot milk. The type of rennet used to make Parmigiano-Reggiano is produced in the traditional way; it is derived from the inner lining of the fourth stomachs of calves, usually slaughtered for veal. This makes the end product non-vegetarian by most standards. While all cheeses labelled Parmigiano-Reggiano contain animal-derived rennet, other types of Parmesan can be made with vegetarian rennet.
Parmigiano-Reggiano is a protected name for cheese that comes from particular regions of Italy, such as Modena, Parma, and Reggio Emilia. It must be produced according to traditional requirements, such as using milk from cows whose feed consists mainly of forage grown in the area of origin. It can only contain three approved ingredients: milk, salt, and rennet.
Other types of Parmesan, which are not labelled Parmigiano-Reggiano, may be made with vegetarian rennet. In the US, there are many brands that make Parmesan cheese without animal rennet. For example, Trader Joe's offers both regular and vegetarian Parmesan, and Whole Foods has an in-house brand that uses vegetarian, plant-based microbial rennet.
The use of animal rennet in Parmigiano-Reggiano has sparked debate among vegetarians and those concerned about animal welfare. Some people choose to avoid Parmesan made with animal rennet, while others continue to consume it despite knowing its non-vegetarian status.
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Vegetarian Parmesan options
Parmesan cheese typically contains animal rennet, which is not vegetarian. However, there are several vegetarian alternatives available, especially in the UK and the US. Some options include:
Vegetarian Parmesan
Some supermarkets in the UK offer their own vegetarian hard cheese options, which are clearly labelled as vegetarian. These include Tesco's "hard cheese" and Morrisons' "M Savers" brand, which is available in grated form and as a solid wedge.
Vegetarian Parmesan from Specialist Brands
BelGioioso makes a vegetarian parmesan labelled as "vegetarian". These are similar to real parmesan and are made with vegetable rennet instead of animal/microbial rennet.
Vegan Parmesan
For those who are vegan or prefer plant-based options, there are also several alternatives to traditional parmesan. Violife Prosociano, available at health food shops and some supermarkets, is a widely available option. Another vegan option is to make your own parmesan substitute at home using a combination of hemp seeds, nutritional yeast, garlic powder, and salt, or a cashew-based cheese sauce. Minimalist Baker also offers a recipe for a 4-ingredient vegan parmesan that can be made at home.
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While not strictly vegetarian, Grana Padano, a parmesan-like cheese, is made with lysozyme, an eggs protein, instead of animal rennet.
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Grana Padano production
Grana Padano is a hard, crumbly-textured cheese originating in the Po Valley, Italy. It is made with unpasteurized cows' milk that is semi-skimmed. The production process for Grana Padano involves the following steps:
Firstly, cows are milked manually or through automatic milking, twice a day at most. The milk from the evening is then skimmed to remove the surface layer of cream and mixed with fresh milk produced in the morning. This partially skimmed milk is then transferred to copper kettles or boilers, where it is coagulated at a temperature between 8° and 20°C. The resulting curd is cut to produce granules the size of rice grains, which gives the cheese its characteristic texture. The mixture is then warmed to 53–56 °C (127–133 °F).
The second part of the process involves the addition of natural whey and rennet, extracted from the calf's stomach, which allows the milk to coagulate further. A solution of water and salt is added to develop flavour and encourage the formation of the crust. Finally, lysozyme, an enzyme with antibacterial properties extracted from egg whites, is added to prevent late blowing (swelling during ripening) and counteract fermentation.
Grana Padano is produced year-round and varies seasonally and annually. It is made via lactic acid fermentation and a long, slow ripening process lasting 14-16 months. The addition of non-starter lactic acid bacteria affects the resulting microbiota, giving the cheese its typical characteristics. The production process determines the bioavailability of vitamins and minerals, as well as the supply of proteins and amino acids, making it a highly digestible and nutritious product.
The Consortium for the Protection of Grana Padano Cheese, established in June 1954, ensures that the production method remains unchanged and follows rigorous rules. The cows from which the milk is sourced must come from a designated geographical area, and the entire production chain is regulated, from the cows' fodder to the branding of the wheels. Grana Padano has become a pillar of the rural economy and is appreciated by all social classes due to its nutritional properties, long shelf life, and distinctive flavour.
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American-made Parmesan
Parmesan cheese is a hard, salty, Italian-style cheese. Outside of Italy, the term "Parmesan" is used as a catchall for similar cheeses. As such, American-made Parmesan is not usually authentic Parmigiano-Reggiano. American cheesemakers do not have to follow the same rules as Italian cheesemakers, and their product has different characteristics. For example, American Parmesan is typically made with pasteurized milk, rather than raw milk, which changes the texture and flavor.
The FDA does regulate the production of American Parmesan to an extent. To be labeled as Parmesan, the cheese must be brittle and grateable, with certain levels of fat and moisture, and it must be aged for at least 10 months. However, American cheesemakers have a lot of leeway in terms of creativity and playing with flavor profiles. For instance, Wisconsin's Lake Country Dairy makes a Parmesan-style Copper Kettle Cheese, produced in copper vats, with a distinctive fruity and caramel flavor.
American consumers should be aware that it can be hard to know what they are buying when it comes to Parmesan cheese. Authentic Parmigiano-Reggiano is protected by law and can only be legally made in certain provinces in Italy, with specific labeling requirements. It is also important to note that several ingredients found in American Parmesan, such as cellulose powder, potassium sorbate, and cheese cultures, are illegal in the production of Parmigiano-Reggiano.
Despite the differences between American-made Parmesan and Italian Parmigiano-Reggiano, Wisconsin, in particular, has a strong reputation for leading the pack in both quantity and quality when it comes to Italian-style cheeses like Parmesan.
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Frequently asked questions
According to EU law, Parmesan must contain milk, salt, and animal rennet. However, some varieties of Parmesan cheese contain eggs, such as Grana Padano, which contains lysozyme, a protein found in egg whites.
The addition of eggs in the form of lysozyme helps keep fermentation more controlled.
Check the ingredients list on the packaging. If lysozyme or egg whites are listed as ingredients, then the Parmesan cheese contains eggs.
Yes, there are several vegetarian-friendly and vegan-friendly alternatives to traditional Parmesan cheese that do not contain eggs. These include Organic Valley Shredded Parmesan, Trader Joe's Grated Parmesan, and GOOD PLANeT Foods' grated Parmesan.
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