Kamil Perry
Parmesan cheese, or Parmigiano Reggiano, is an Italian hard, granular cheese produced from cow's milk and aged for at least 12 months. It is believed that the cheese originated in the Italian province of Parma, in the comune of Bibbiano, in the region of Reggio Emilia, during the Middle Ages. The name Parmesan is derived from the Italian adjective for the city and province of Parma, and the cheese is now protected by law in the European Union, with strict regulations surrounding its production and sale.
| Characteristics | Values |
|---|---|
| Origin | The province of Reggio Emilia, in the municipality of Bibbiano, Italy |
| Originator | Benedictine monks |
| Year of Origin | Between 800 and 1,000 years ago |
| Reason for Creation | To extend the shelf life of milk |
| Original Name | Parmigiano Reggiano |
| Current Name | Parmesan |
| Outside Europe | The term Parmesan is used to denote several hard Italian-style grating types of cheese |
| European Union | The term Parmesan may only be used, by law, to refer to Parmigiano Reggiano |
| Protection | The Consortium of Parmigiano Reggiano exercises exclusive control over the cheese's production and sale |
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What You'll Learn
Benedictine monks created Parmesan
Parmesan cheese, or Parmigiano Reggiano, is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months. It is a grana-type cheese, along with Grana Padano and the historic Granone Lodigiano, among others. The name Parmesan is derived from the Italian adjective for the city and province of Parma and Reggiano, the adjective for the province of Reggio Emilia. The cheese is named after these two areas, which produce it, along with Bologna, Modena, and Mantua.
According to legend, Benedictine monks living in the Parma-Reggio region of Italy created Parmesan cheese around 900 years ago. These monks needed to extend the shelf life of the large quantity of milk they were producing. During the 14th century, the Benedictine and Cistercian abbeys maintained a monopoly on Parmesan's production, exporting it throughout Italy and the Mediterranean. During this time, Parmigiano Reggiano was already very similar to the cheese produced today.
In the 1300s and 1400s, the monks had a monopoly on Parmesan cheese and would export it to different regions of Italy. As the cheese became more popular, it spread throughout the rest of Europe. This popularity meant that Parmigiano-Reggiano imitators began to emerge, so Italy issued a decree placing exclusive control over the production and sale of this cheese in the hands of the Parmigiano-Reggiano cheese Conzorzio.
In 1955, the official name of authentic "Parmesan" cheese became Parmigiano-Reggiano. The European Union has since gotten involved to protect authentic Parmesan cheese, and Parmigiano-Reggiano is now a protected designation of origin (PDO). Within the European Union, the term Parmesan may only be used, by law, to refer to Parmigiano Reggiano itself, which must be made in a restricted geographic area using stringently defined methods.
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Parmesan's rich history
Parmesan cheese, or Parmigiano Reggiano, has a rich history that dates back to the Middle Ages. Legend has it that Benedictine monks in the Parma-Reggio region of Italy first created this cheese around 900 years ago to extend the shelf life of the large quantity of milk they were producing. Historical records date the original production of Parmesan cheese in the region to between 800 and 1,000 years ago.
During the 1300s and 1400s, these monks maintained a monopoly on Parmesan cheese production and exported it throughout Italy. The cheese became popular, and soon its production spread to other regions of Italy, including Modena and Bologna. In the 16th century, Parmesan cheese began to be marketed throughout Europe, with cheese moulds appearing in Germany, France, and Flanders.
The unique taste of Parmesan cheese is now appreciated worldwide, but true Parmesan cheese originates only in the "Reggiano" region of Italy, specifically in the provinces of Parma and Reggio Emilia, as well as in Modena, Bologna, and Mantua. The name "Parmesan" comes from the Italian adjective for the city and province of Parma, while "Reggiano" is the adjective for the province of Reggio Emilia.
Due to its widespread imitation, Parmesan cheese has become an increasingly regulated product. In 1955, the official name of authentic Parmesan cheese became Parmigiano Reggiano, and it became a certified name. In 2008, an EU court ruled that Parmigiano Reggiano is the only cheese that can legally be called Parmesan in Europe. Parmigiano Reggiano is now a protected product with a Protected Designation of Origin (PDO) designation, meaning it must be produced in a restricted geographic area using strictly defined methods.
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Parmesan imitators
Parmigiano-Reggiano, or Parmesan cheese, has had more imitators than almost any other product. The average American means Parmigiano Reggiano when they talk about Parmesan cheese, but they probably aren’t getting the real thing. The same goes for consumers in other parts of the world as well.
Parmigiano-Reggiano has a rich history that goes back to the Middle Ages. Legend has it that Benedictine monks in the Parma-Reggio region of Italy created this cheese to extend the shelf life of the large quantity of milk they were producing. During the 14th and 15th centuries, these monks held a monopoly on Parmesan cheese and exported it to different regions of Italy. As the cheese became more popular, it spread to the rest of Europe, and Parmigiano-Reggiano imitators began to emerge everywhere.
In 1955, the official name of authentic "Parmesan" cheese became Parmigiano-Reggiano. To protect authentic Parmesan cheese, the European Union declared that Parmigiano-Reggiano is the only hard cheese that can legally be called Parmesan. This decree also established that only cheese produced in the provinces of Parma and Reggio Emilia and very limited areas in surrounding provinces are legally allowed to be called "Parmesan". This ensures that all Parmesan sold in the European Union is made using traditional methods and is entirely manufactured in the Parma-Reggio area.
Despite these protections, imitation Parmesan cheeses are still widely available, especially in the United States. These imitation cheeses are often sold under names such as Parmesan, Parmigiana, Parmesana, Parmabon, Real Parma, Parmezan, Parmezano, and Permesansan. They are produced in the United States or South America, particularly Argentina, and are sold in wedges or grated forms.
To ensure that you are purchasing authentic Parmigiano-Reggiano, look for the signature pin-prick patterns and the words "Parmigiano-Reggiano" embossed on the rind.
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Parmesan's unique taste
Parmesan cheese, or Parmigiano-Reggiano, is a hard Italian cheese made with raw cow's milk. It has a rich history that dates back to the Middle Ages, when Benedictine monks in the Parma-Reggio region of Italy first created it to extend the shelf life of milk. Today, Parmesan is renowned for its unique taste, which is fruity, nutty, salty, and savoury. Its salty, umami nature makes it a versatile ingredient that enhances the flavour of many dishes.
The distinct flavour of Parmesan is influenced by various factors, including the quality of the milk used and the diet of the cows from which the milk is sourced. The milk must be raw and of the highest quality, as the conditions under which it is produced can significantly impact the final taste and character of the cheese. According to Phillips (2005), cheese made from hay-fed cows tends to be more yellow and may exhibit hay-like flavours, while cheese from corn-fed cows is whiter and tastes milkier.
The ageing process also plays a crucial role in developing Parmesan's unique taste. Properly aged Italian Parmigiano-Reggiano boasts a rich, complex flavour profile, while Parmesan produced outside Italy may have a less intense flavour due to the use of pasteurised milk and shorter ageing periods. The renowned Italian chef Heston Blumenthal is known for his ability to balance the umami flavours of seafood with the right amount of Parmesan.
Parmesan's versatility extends beyond its flavour. It has a hard, gritty texture that can be grated or shaved over pasta, salads, soups, and risottos. It can also be enjoyed on its own as a nutritious snack, as noted by Robert Louis Stevenson in his book "Treasure Island." The unique taste and versatility of Parmesan have made it one of the world's most popular cheeses, with imitators emerging from various regions. However, true Parmesan, protected by its PDO status, can only originate from designated regions of Italy, including Parma, Reggio Emilia, Modena, and Mantua.
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Parmesan's legal protection
Parmigiano Reggiano, or Parmesan cheese, has been protected by law since 1955, when its official name was established. The European Union has played a key role in protecting the designation of Parmesan cheese, setting a precedent for geographical indications and the preservation of culinary heritage.
In 1996, Parmigiano Reggiano was registered as a Protected Designation of Origin (PDO) by the European Union. This protection means that only cheese produced in accordance with the Rules of Production may carry the Parmigiano Reggiano label. The PDO designation also allows for the use of the "Mountain Product" quality indication for Parmigiano-Reggiano produced in mountainous regions, with guidelines indicating that herds, fodder, dairies, and seasoning must all be from mountain areas.
The Consortium, a group dedicated to protecting the designation of Parmesan cheese, has worked tirelessly to obtain international legal protection for Parmigiano Reggiano. They have navigated a complex international legal landscape, including successful cases against imitation parmesan in Germany and Mexico.
The protection of Parmesan cheese is important due to its distinctiveness and qualities, which are closely linked to its place of origin and method of production. The European Union's legal framework provides a solid foundation for protecting Parmigiano Reggiano and ensuring fair competition.
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Frequently asked questions
Parmesan (Italian: Parmigiano Reggiano) is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months.
Parmesan cheese, or Parmigiano Reggiano, originated in the province of Reggio Emilia, in the Italian region of Emilia-Romagna. It is named after two of the areas which produce it: the Italian provinces of Parma and Reggio Emilia.
Legend has it that Parmesan cheese was first made by Benedictine monks living in the Parma-Reggio region of Italy around 900 years ago.
Historical documents show that Parmesan cheese was already very similar to the one produced today in the 13th and 14th centuries. During the 1300s and 1400s, the Benedictine monks held a monopoly on Parmesan cheese production and exported it throughout Italy.
Parmigiano Reggiano is the only cheese that can legally be called Parmesan within the European Union. In many areas outside Europe, the name Parmesan has become genericized and may refer to several hard Italian-style grating cheeses.
