Frederic Melton
Parmesan, or Parmigiano-Reggiano, is a hard, granular Italian cheese made from cow's milk. It is one of the world's most popular cheeses, with around 3.6 million wheels (approximately 137,000 metric tons) produced annually. Parmesan is traditionally made from a mixture of whole and naturally skimmed cow's milk, which is then heated and combined with additional ingredients like whey and rennet to form the curd. The cheese is then aged for at least 12 months, contributing to its distinct flavour and texture.
| Characteristics | Values |
|---|---|
| Cheese type | Grana-type, hard, granular |
| Texture | Granular |
| Colour | Pale yellow |
| Milk type | Cow's milk |
| Milk state | Raw, skimmed or partially skimmed |
| Rennet type | Animal-based |
| Aging time | Minimum 10-12 months, up to 4 or more years |
| Region | Italy, specifically Bologna, Reggio Emilia, Mantua, Modena, and Parma |
| Annual production | 3.6 million wheels (approx. 137,000 metric tons) |
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What You'll Learn
Parmesan is made from cow's milk
Parmesan, or Parmigiano-Reggiano, is a hard, granular Italian cheese made from cow's milk. It is one of the world's most popular and beloved cheeses, with a rich, sharp flavour and a minimum aging time of 12 months. The name 'Parmigiano' refers to the Italian province of Parma, one of the areas that produce the cheese. The other areas are Reggio Emilia, Mantua, Modena, and Bologna.
Parmigiano-Reggiano is traditionally made from raw or unpasteurised cow's milk, specifically a mixture of whole milk and naturally skimmed milk from the previous evening's milking. This results in a part-skim mixture. During the heating process, additional ingredients like whey and rennet are added to form the curd. The use of animal (cow) rennet is part of the PDO specification for the cheese.
In the United States, the Code of Federal Regulations includes a Standard of Identity for "Parmesan and Reggiano cheese", which defines aspects of the production process and the final result. According to this standard, "Parmesan" must be made from cow's milk, cured for at least 10 months, and have a minimum of 32% milk fat in its solids.
Outside of the European Union, the term "Parmesan" may refer to locally produced imitations of Parmigiano-Reggiano. These cheeses are often commercialised under names that evoke the original, such as Parmesan, Parmigiana, Parmesana, and Parmezan. While these cheeses may use pasteurised cow's milk or a mixture of different types of milk, they do not follow the same strict production regulations as Parmigiano-Reggiano.
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It's a hard, granular cheese
Parmesan cheese, or Parmigiano-Reggiano, is a hard, granular cheese produced from cow's milk. It is one of the world's most popular cheeses and has been around for hundreds of years. Parmigiano-Reggiano is traditionally made from raw, unpasteurised cow's milk, while Parmesan-style cheeses may use pasteurised cow's milk or a mixture of different kinds of 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.
Parmigiano-Reggiano is typically aged for at least 12 months, contributing to its complex flavour profile. The longer the ageing process, the more granular the cheese becomes. Parmesan-style cheeses may have varying ageing times, with some requiring a minimum of 10 months. The ageing process, along with the production methods and type of milk used, influences the flavour and texture of Parmesan-style cheeses.
Parmigiano-Reggiano is named after the Italian provinces of Parma and Reggio Emilia, where it is produced. It is also made in other regions of Italy, including Bologna, Mantua, and Modena. Outside of the European Union, the term Parmesan may be used for locally produced imitations of Parmigiano-Reggiano. These imitation cheeses may have different textures, with some being harder and better suited for grating, while others are softer and sweeter.
Parmesan cheese is known for its hard, granular texture, which makes it ideal for grating or shaving over dishes such as pasta, salads, and even macaroni and cheese. Its texture also allows it to be formed into chisels, which can be combined with nuts and other ingredients for a unique snack. Due to its hard texture, Parmesan cheese has a longer shelf life compared to softer cheeses and does not require refrigeration if unopened. However, it is recommended to refrigerate or freeze Parmesan cheese after opening to extend its longevity.
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Parmesan is aged for at least 12 months
Parmesan cheese is aged for a minimum of 12 months to meet the standards of the Parmigiano Reggiano Consortium. The Consortium inspects each wheel of cheese after 12 months, and if approved, the wheel officially earns its Parmigiano-Reggiano approval. However, the cheese is usually aged further, sometimes for up to 24 months or more, and the character of the cheese will continue to change.
The aging process is crucial to developing the complex flavors and rich, granular texture of Parmesan. During aging, proteolysis breaks down proteins, enhancing flavor complexity. Longer aging times contribute to a more developed texture and richer flavor. The cheese becomes spicier and smokier in aroma and flavor as it ages beyond 36 months. Parmesan aged for 24 months is considered to have reached the optimum degree of ripeness for tasting, with a perfect balance of sweet and salty flavors.
The aging process can be influenced by environmental factors such as temperature and humidity, which impact the moisture loss and enzyme activity in the cheese. Bacteria are also essential in aging Parmesan cheese, as they convert lactose into lactic acid, enhancing the flavor and texture of the cheese. Different types of bacteria are used to achieve the desired taste.
In the United States, Parmesan cheese is typically aged for a minimum of 10 months, while in Canada, there are no restrictions on aging time.
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It's one of the world's most popular cheeses
Parmesan, or Parmigiano-Reggiano, is one of the world's most popular cheeses. It is a hard, granular Italian cheese, traditionally made from cow's milk. It is aged for at least 12 months, though some varieties are aged for much longer, up to four years or more. The longer the ageing process, the more complex the flavour and texture.
Parmigiano-Reggiano is made in specific regions of Italy, including Parma, Reggio Emilia, Mantua, Modena, and Bologna. The name comes from the Italian provinces of Parma and Reggio Emilia. The cheese is so valued that one Italian bank accepts wheels of Parmesan as collateral. Parmigiano-Reggiano is made from a mixture of whole milk and naturally skimmed milk from the previous evening's milking, which is then heated in copper vats. During this process, additional ingredients like whey and rennet are added to form the curd.
Outside of the European Union, the term 'Parmesan' may be used for locally produced imitations. These are often made from pasteurised cow's milk or a mixture of different types of milk, which results in variations in flavour and texture. In the United States, the term 'Parmesan' is not regulated, and most versions are imitations of the original Parmigiano-Reggiano.
Parmesan is a very versatile cheese and can be grated, shaved, or even eaten alone. It is often used on dishes like pizza and Caesar salad, and is a popular choice for sprinkling on top of pasta and salad.
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Parmesan is made from animal-based rennet
Parmesan cheese, or Parmigiano-Reggiano, is a hard, granular Italian cheese made from cow's milk. It is one of the world's most popular and beloved cheeses. Parmesan is traditionally made from cow's milk and is aged for at least 12 months. The whole milk and naturally skimmed milk are combined and then distributed into copper vats for heating. During the two-step heating process, additional ingredients like whey and rennet are added to form the curd.
Rennet is an enzyme that is traditionally sourced from animals that chew their cud, such as cows, sheep, and goats. It is important to note that the rennet used in cheese production can also be grown from bacteria or yeast, involving no animals at all. However, real Italian Parmesan cheese is always made with animal (cow) based rennet. This is specified in the PDO (Protected Designation of Origin) requirements for the cheese.
The use of animal-based rennet in Parmesan cheese production is a traditional method that has been employed for centuries. Benedictine monks from the Parma-Reggio region of Italy are believed to have discovered the recipe for Parmesan through trial and error over a thousand years ago. The long aging process, along with the use of animal-based rennet, contributes to the complex flavor profile and granular texture of Parmigiano-Reggiano.
Within the European Union, the term "Parmesan" is legally protected and can only be used to refer to Parmigiano Reggiano, which must be produced in specific regions of Italy using stringent methods. Outside of the European Union, the name "Parmesan" has become genericized and is used to refer to similar hard cheeses made using different methods and ingredients, including pasteurized cow's milk or a mixture of different types of milk. These variations in milk type and production methods result in differences in flavor and texture compared to traditional Parmigiano-Reggiano.
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Frequently asked questions
Yes, Parmesan cheese is traditionally made from cow's milk.
Parmesan cheese is typically aged for at least 12 months. However, some varieties, such as Parmigiano-Reggiano, are aged for a minimum of two years, with certain types aged for three or four years or more.
Parmigiano-Reggiano is a specific type of Parmesan cheese that is produced in designated regions of Italy under PDO status. Parmesan refers to similar hard cheeses made outside these regions, often without following PDO regulations.
Parmesan cheese is a hard, granular cheese with a straw-colored interior and a hard, pale-golden rind.
Parmesan cheese is commonly used as a grating cheese, shaved or grated over dishes such as pizza, Caesar salad, or pasta.
