Patrick Oconnell
Parmesan cheese, or Parmigiano Reggiano, is a staple in Italian cuisine and has been deemed the King of Cheeses. This hard, dry cheese is made from skimmed or partially skimmed cow's milk and is typically grated over dishes like spaghetti. True Parmigiano Reggiano is produced in specific Italian provinces and is protected by Italian and European law, with strict criteria for its production and sale. Outside of the European Union, the name Parmesan is often used to denote similar hard Italian-style grating cheeses, but these imitations do not compare to the rich, sharp flavour of authentic Italian Parmigiano Reggiano.
| Characteristics | Values |
|---|---|
| Name | Parmigiano Reggiano, Parmesan |
| Origin | Bologna, Reggio Emilia, Mantua, Modena, Parma |
| Production | Made from skimmed or partially skimmed cow's milk |
| Appearance | Hard, pale-golden rind, straw-coloured interior |
| Taste | Rich, sharp |
| Texture | Extremely granular |
| Ageing | Minimum of two years |
| Variants | Stravecchio (aged three years), Stravecchione (aged four or more years) |
| Popularity | Used for topping spaghetti |
| Availability | Domestic and imported variants available in specialty cheese stores, Italian markets, and supermarkets |
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What You'll Learn
Parmigiano Reggiano
The name Parmigiano Reggiano comes from two Italian provinces where it is produced: Parma and Reggio Emilia. It is also made in Bologna, Modena, and Mantua, all located in the Emilia-Romagna region. Each wheel of Parmigiano Reggiano must meet specific criteria during the early stages of the ageing process to receive the official seal of approval and be stored for maturation. The consortium closely monitors and enforces the traditional production methods and standards.
The cheese is formed into a wheel shape using a stainless-steel mould and a spring-powered buckle. After a couple of days, the cheese is imprinted with the Parmigiano Reggiano name, the plant's number, and the month and year of production. It is then submerged in a brine bath of Mediterranean sea salt for 20–25 days, followed by a minimum of one year, and an average of two years, of ageing. A typical wheel of Parmigiano Reggiano weighs approximately 38 kg (84 lb) and has a height of 18–24 cm (7–9 inches) and a diameter of 40–45 cm (16–18 inches).
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Parmesan's origins
Parmesan cheese, or Parmigiano-Reggiano, is a hard, dry cheese made from skimmed or partially skimmed cow's milk. It has a hard, pale-golden rind and a straw-coloured interior with a rich, sharp flavour. Parmigiano-Reggiano is aged for at least two years, with some varieties being aged for up to four years or more. The long ageing process gives the cheese its complex flavour and extremely granular texture.
The name Parmigiano-Reggiano is protected under Italian and European law, and only cheese produced in certain provinces of Italy may be labelled as such. These provinces include Bologna, Reggio Emilia, Mantua, Modena, and Parma, from which the cheese originates its name. In Italy, DOC (Denominazione di Origine Controllata) laws preserve the integrity of traditional Italian food products by ensuring flavour and quality. Parmigiano-Reggiano is often referred to as the "King of Cheeses", and its production and sale in Italy are controlled by The Consortium of Parmigiano Reggiano, which was created by a governmental decree.
Outside of the European Union, the name Parmesan is legally used for imitations, and the term has become genericised in many areas, denoting any of several hard Italian-style grating cheeses. These imitation cheeses are often commercialised under names that evoke the original, such as Parmesan, Parmigiana, Parmesana, and Parmabon. Within the EU, the term Parmesan may only be used to refer to Parmigiano Reggiano itself, which must be produced using stringent methods within a restricted geographic area.
Parmigiano Reggiano has a high concentration of glutamate, which gives it a strong umami taste. It also contains various aroma-active compounds, including aldehydes and butyrates. The cheese is typically made from unpasteurised cow's milk, with the whole milk of the morning milking mixed with the naturally skimmed milk of the previous evening's milking. This results in a part-skim mixture. Parmigiano Reggiano is a popular grating cheese, often used to top dishes such as spaghetti, pizza, and Caesar salad.
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Grating Parmesan
There are several methods for grating Parmesan cheese. The first is to use a Microplane, which is a small handheld grater. This is a good method for grating small amounts of Parmesan to add to pasta or other dishes. Simply run the cheese along the surface of the Microplane, and fine shreds of cheese will fall out the other side.
Another option is to use a box grater, which is better for grating medium quantities of Parmesan. For this method, use the side of the box grater with smaller holes. Some people prefer to use a stamped box grater, although these are becoming harder to find, as most companies are switching to etched box graters.
For larger quantities of grated Parmesan, a food processor is the best option. First, chop the Parmesan into 1 to 1-1/2 inch pieces using a heavy knife. Then, add the pieces to the bowl of the food processor fitted with a regular metal blade. Turn on the food processor and let it run until the cheese reaches the desired texture. The time required may vary depending on the hardness of the cheese, so check it periodically and continue processing if there are still chunky bits.
Once you have grated your Parmesan cheese, you can store it in the freezer to have ready-made grated Parmesan to add to recipes. You can also serve the cheese straight from the freezer onto dishes such as take-out pizza.
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Parmesan's aroma
Parmesan cheese has a complex aroma profile, with no single aroma compound responsible for its characteristic scent. The cheese is known to have a fruity and nutty aroma, with a hint of butteriness. The nutty, roasted aroma is attributed to compounds such as 2,3-dimethylpyrazine, 2,6-dimethyl-pyrazine, 2,5-dimethyl-3-ethylpyrazine, trimethyl-pyrazine, and furfural, among others. These compounds also contribute to the cheese's fruity notes.
The cheesy, lipolyzed aroma of Parmesan is due to the presence of volatile free fatty acids, including butanoic, hexanoic, octanoic, and decanoic acids. These fatty acids are highly desirable in cheese-making as they impart a sharp and distinctive character to the aroma and flavour. The shorter-chain fatty acids, such as C4 to C8, are particularly important contributors to the aroma of Parmesan cheese.
Ethyl butanoate, ethyl hexanoate, and other ethyl esters are also significant contributors to the fruity aroma of Parmesan. These compounds are formed during the cheese-making process and contribute to the overall pleasant aroma profile. The aroma compounds in Parmesan cheese are isolated using solvent extraction and high vacuum distillation, followed by separation into different fractions, which are then identified using gas chromatography and mass spectrometry techniques.
The aroma of Parmesan cheese is not only important for its sensory appeal but also contributes to the overall flavour profile and character of the cheese. The interaction of aroma compounds with proteins and other compounds in the cheese matrix creates a complex and unique aroma that is recognisable and valued by consumers. The aroma compounds also provide insights into the chemical composition and quality of the cheese, with certain compounds indicating the presence of specific fatty acids or other precursors that contribute to the overall aroma and flavour.
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Italian law and Parmesan
Parmigiano-Reggiano is a hard, granular cheese produced from cow's milk and aged for at least 12 months. It is named after two of the areas that produce it: the Italian provinces of Parma and Reggio Emilia. It is also produced in Bologna, Modena, and Mantua. Under Italian law, only cheese produced in these provinces may be labelled "Parmigiano-Reggiano". Italian DOC (Denominazione di Origine controllata) laws aim to preserve the integrity of traditional Italian food products by ensuring their flavour and quality.
The term "Parmesan" is the English and American translation of "Parmigiano-Reggiano". Outside of the EU, the name "Parmesan" is legally used for imitations, with only the full Italian name unambiguously referring to PDO Parmigiano-Reggiano. Within the EU, the term "Parmesan" may only be used, by law, to refer to Parmigiano-Reggiano itself. In the US, the word "Parmesan" is not regulated, and while a cheese labelled as Parmesan may be genuine Parmigiano-Reggiano, it is more likely to be an imitation.
In 2018, the European Court of Justice ruled that only the hard, crumbly cheese made near the Italian city of Parma can be called Parmesan, dealing a blow to German producers. This echoed an earlier decision by the EU high court involving feta cheese. The Italian agricultural lobby Coldiretti estimates that one out of every four supposed Italian products sold abroad is an imitation, representing a significant loss in sales. Parmigiano-Reggiano is strictly regulated and controlled by The Consortium of Parmigiano Reggiano, which was created by a governmental decree. Each wheel must meet strict criteria early in the aging process to merit the official seal and be placed in storage for aging.
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Frequently asked questions
Parmesan is a hard, dry cheese made from cow's milk that is often used for grating and topping dishes such as spaghetti and pizza.
Parmigiano-Reggiano is the name protected by Italian and European law for cheeses produced in specific provinces in Italy. Parmesan is used outside the EU to refer to a family of hard-grating cheeses inspired by the original Italian Parmigiano-Reggiano.
Parmigiano-Reggiano has been called the "King of Cheeses" due to its rich, sharp flavour and extremely granular texture resulting from its long aging process.
