Kamil Perry
Parmesan cheese, an Italian hard, granular cheese, is typically sold in blocks or wheels. Parmigiano Reggiano, the original variety of Parmesan, is produced in specific regions of Italy, including Parma, Reggio Emilia, and Modena. The cheese is aged for at least 12 months and has a nutty, buttery flavor that enhances various dishes such as pasta, pizza, and salads. While pre-grated Parmesan is convenient, many chefs and enthusiasts prefer buying blocks of Parmesan and grating them fresh, as it offers a superior flavor and avoids the addition of anti-coagulants.
| Characteristics | Values |
|---|---|
| Cheese Type | Hard, granular |
| Cheese Source | Cow's milk |
| Aging | At least 12 months |
| Flavor | Mild buttery with sharp, nutty undertones |
| Available Forms | Blocks, shredded, powder |
| Weight | 400g |
| Storage | Can be stored for months, loses flavor within 3 months |
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What You'll Learn
Parmesan is an Italian hard, granular cheese
Parmesan (Italian: Parmigiano Reggiano) is a hard, granular cheese produced from cow's milk and aged for at least 12 months. Parmigiano Reggiano is named after two of the areas which produce it: the Italian provinces of Parma and Reggio Emilia. It is also produced in the part of Bologna west of the River Reno, in Modena, and in the part of Mantua (Lombardy) on the south bank of the River Po.
Parmigiano Reggiano has been widely imitated, so it has become an increasingly regulated product. In 1955, it became a certified name, and in 2008, an EU court determined that the name "Parmesan" in Europe refers exclusively to Parmigiano Reggiano and cannot be used for imitation Parmesan. As such, Parmigiano Reggiano is a protected designation of origin (PDO), with exclusive control over the cheese's production and sale exercised by The Consortium of Parmigiano Reggiano.
Parmesan is commonly grated over pasta dishes, stirred into soups and risottos, and eaten on its own. It is also used in dressings and salads, and the rind can be used when making tomato sauce. Due to its long shelf life, Parmesan can be purchased in blocks and stored for long periods, with some sources recommending buying small blocks frequently to avoid staleness and loss of flavour.
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It's produced from cow's milk and aged for at least 12 months
Parmesan cheese, or Parmigiano Reggiano, is a hard, granular Italian cheese produced from cow's milk and aged for at least 12 months. The name derives from the Italian provinces of Parma and Reggio Emilia, where it is produced, along with Bologna, Modena, and Mantua. The name Parmigiano Reggiano is protected by Italian and European law as a certified name, and the cheese is widely imitated. Due to its protected status, Parmigiano Reggiano is subject to strict production and sale regulations, with each wheel requiring official certification before being placed in storage for aging.
Parmesan cheese is produced using about 18% of all the milk produced in Italy, and approximately 3.6 million wheels (around 137,000 metric tons) are made annually. It is commonly grated or shaved and used in pasta dishes, salads, and risottos, or eaten on its own.
Blocks of Parmesan cheese are preferred by some over pre-grated varieties due to their superior flavour and freshness. Additionally, purchasing a block of Parmesan can be more cost-effective than buying pre-grated cheese of the same quality. However, it is important to note that Parmesan blocks can lose flavour over time, so buying smaller blocks more frequently is recommended.
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Blocks of parmesan are considered better than pre-grated cheese
Parmesan cheese, a hard, granular cheese produced from cow's milk, is widely available in both block and grated form. However, there are several reasons why many people consider blocks of Parmesan to be superior to pre-grated cheese. Firstly, buying a block of Parmesan is often more cost-effective than purchasing the same quality of pre-grated cheese. Additionally, when you grate cheese yourself, you can avoid the anti-coagulants and other additives sometimes found in pre-grated cheese.
Another advantage of buying Parmesan in blocks is that it has a long shelf life and can be stored for extended periods without spoiling. While a block of Parmesan may lose some flavour after being opened and stored in the fridge for a few months, it will still be usable. To extend the lifespan of a large block of Parmesan, some people suggest cutting it into smaller portions and freezing the pieces that won't be used immediately.
The ability to grate your own cheese also gives you control over the texture and consistency of the grated product. You can choose to grate the Parmesan finely or coarsely, depending on your preference and intended use. This level of customisation is often lacking with pre-grated cheese, which tends to be uniformly shredded.
Furthermore, buying Parmesan in blocks offers versatility in the kitchen. In addition to grating it over pasta or pizza, you can use shaved or chopped pieces of Parmesan in salads or even add the rind to tomato sauce for extra flavour. The rind can also be used to make broth or soup stock, adding a savoury depth of flavour to the dish.
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Parmesan is widely used in pasta, soups, risottos, and salads
Parmesan cheese is a versatile ingredient that can enhance the flavour of many dishes. It is widely used in pasta, soups, risottos, and salads.
When used in pasta, Parmesan cheese can be grated and added to the dish after cooking to enhance the flavour. It can also be used to create a creamy sauce by tossing the hot pasta with half-and-half (a mixture of half milk and half cream) and grated Parmesan cheese. This creates a glossy, delicious sauce that coats the pasta. It is important to use freshly grated Parmesan cheese, as pre-grated cheese may not melt properly and can clump together.
In soups, Parmesan rind, the outer edge of the cheese that hardens over time, can be added to the pot and allowed to simmer alongside the other ingredients. The rind adds flavour and richness to the soup and can even slightly thicken the broth. This is a thrifty way to add depth to any soup, especially vegetable-based soups like minestrone.
For risottos, Parmesan cheese can be added to the rice to create a creamy and salty dish. Arborio rice is commonly used in risotto due to its high starch content, which gives the dish its characteristic creamy texture. It is important to constantly stir the risotto to prevent the rice from burning or sticking to the bottom of the pot.
Finally, Parmesan cheese can be used to enhance the flavour of salads. Shaved Parmesan can be mixed into the salad greens, and additional shaved Parmesan can be used to top the salad. This can be paired with a variety of main dishes, such as grilled shrimp, chicken, or ribs, or topped with a protein of choice.
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The name Parmesan is protected in the European Union
Parmesan cheese, or Parmigiano Reggiano, is an Italian hard, granular cheese produced from cow's milk and aged for at least 12 months. The name Parmesan is protected in the European Union, and exclusive control is exercised over the cheese's production and sale 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.
Parmigiano Reggiano has been widely imitated, and as a result, it has become an increasingly regulated product. In 1955, it became a certified name. In 2008, an EU court determined that the name Parmesan in Europe exclusively refers to Parmigiano Reggiano and cannot be used for imitation Parmesan. Thus, in the European Union, Parmigiano Reggiano is a protected designation of origin (PDO), and the name refers exclusively to the Parmigiano Reggiano PDO cheese manufactured in a limited area in northern Italy.
The Consortium of Parmigiano Reggiano was formed by a group of Italian cheese makers who brought the case to the European court, noting that Parmigiano Reggiano has been registered as a protected designation of origin in the European Union since 1996. German cheese producers, however, believe Parmesan is a generic term, so they continue to make and sell their own varieties. As a result, Germany has become Europe's second-largest producer of Parmesan cheese.
Outside the EU, the name Parmesan is legally used for imitations, with only the full Italian name, Parmigiano Reggiano, referring unambiguously to PDO Parmesan. In the United States, 90% of "Italian-sounding" cheese sold as Parmesan is produced domestically. The European Union has attempted to restrict the marketing of US-made cheeses, including Parmesan, to protect its share of agricultural exports. However, some non-European "Parmesan" producers have taken strong exception to these attempts, arguing that the name Parmesan has become genericised in many areas outside Europe.
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Frequently asked questions
Yes, Parmesan cheese is sold in blocks, which can be purchased from retailers like Costco. Blocks of Parmesan are considered better than pre-grated cheese as they are cheaper, last longer, and taste better.
Parmesan cheese lasts a long time, but it can go stale and lose most of its flavour within 3 months in the fridge. Buying small blocks frequently is recommended.
Parmesan blocks can be stored in the freezer to increase their shelf life. Vacuum sealing is another method to keep the cheese fresh.
