Bushra Griffith
Parmesan cheese is a traditional Italian cheese that is typically made from cow's milk and aged for at least 12 months. The process of making Parmesan cheese involves heating milk, adding a starter and rennet to form curds, breaking the curds into granules, cooking them into a single mass, forming the mass into wheels, and then immersing them in a saltwater brine to age. While authentic Parmesan cheese is made in specific Italian provinces like Parma and Reggio Emilia, there are also many imitation Parmesan cheeses produced outside of Italy that may contain fillers like wood pulp or other types of cheese. To ensure authenticity, it is recommended to buy a whole wedge of Parmigiano Reggiano and grate it yourself.
| Characteristics | Values |
|---|---|
| Ingredients | Milk, salt, rennet, whey |
| Milk Source | Cow's milk |
| Milk Type | Whole milk and naturally skimmed milk |
| Region | Parma, Reggio Emilia, Modena, Bologna (left of the river Reno), Mantua (right of the river Po) |
| Production Method | Milk is heated, then additional ingredients are added to form the curd. The curds are broken into tiny granules, then cooked to form a single mass. This mass is then formed into two wheels, immersed in a saltwater brine, then removed and left to age. |
| Aging Period | Minimum of 12 months, but can be aged for 24, 36, or 40 months for a stronger flavor and crumbly texture |
| Additives | Cellulose (wood pulp) as an anti-clumping agent |
| Halal | Not traditionally, due to the use of rennet, but some producers now use microbial rennet to make it suitable for Muslims |
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What You'll Learn
Kraft grated parmesan is not authentic
Kraft grated parmesan cheese is not authentic parmesan cheese. Authentic parmesan cheese, or "Parmigiano-Reggiano", is a protected product that can only be produced in the Italian regions of Parma and Reggio Emilia using milk from cows raised in a specific manner and fed certain foods. In contrast, Kraft grated parmesan cheese is produced outside of these regions, likely in the United States, and does not adhere to the strict standards required for authentic parmesan.
The use of the term "parmesan" on products like Kraft grated parmesan cheese is a source of contention. While some people may consider it a reasonable description of a similar cheese made in a similar style, others argue that it is a "weasel word" used to describe a low-quality imitation. The term "parmesan" is not regulated in the same way as "Parmigiano-Reggiano", allowing for a wide range of products to be labeled as "parmesan" without meeting the strict standards of the authentic Italian cheese.
Kraft grated parmesan cheese is also likely to contain additives and preservatives that are not found in authentic parmesan. These additives may include cellulose powder, potassium sorbate, and synthetic growth hormones like rBGH, which is banned in Europe due to health concerns. The milk used in Kraft grated parmesan cheese may also be of lower quality, contributing to the overall lower quality of the final product.
Furthermore, the aging process of authentic parmesan cheese, which typically lasts for at least 12 months, contributes to its distinct flavor and texture. In contrast, Kraft grated parmesan cheese is likely produced using cheaper and faster methods, resulting in a product that may not have the same depth of flavor and texture as authentic parmesan. While some people may prefer the taste of Kraft grated parmesan cheese due to its familiarity or nostalgia, it cannot be considered authentic parmesan according to traditional standards and regulations.
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Authentic parmesan must be made in Italy
Authentic Parmesan cheese, or Parmigiano Reggiano, is a traditional Italian cheese with a distinctive flavour and texture. It is made using a centuries-old process with just three simple, natural ingredients: milk, salt, and rennet. The milk used for Parmigiano Reggiano comes specifically from cows that are fed locally grown forage, grass, and hay, and it must be produced in one of five Italian provinces: Parma, Reggio Emilia, Modena, Bologna (to the left of the river Reno), or Mantua (to the right of the river Po). This requirement is due to the fact that Parmigiano Reggiano is a PDO (Protected Designation of Origin) product, which means its name is legally protected and it can only be made in its designated area.
The process of making Parmigiano Reggiano begins by heating milk, to which a starter and rennet are added to form curds. These curds are then broken into tiny granules and cooked so they form a single mass. This mass is formed into two wheels, which are then immersed in a saltwater brine. The wheels are then removed and left to age for a minimum of 12 months, though they can be matured for much longer, with some being aged for 24, 36, or even 48 months. The longer the cheese is aged, the more its texture, aroma, and flavour evolve, becoming crumbly and grainy, with deepened spicy and nutty notes.
The strict requirements for the production of Parmigiano Reggiano mean that it is a true product of its region, with the land and local ingredients being as much a part of the equation as the traditional methods used to make it. This cheese has been made in this specific area of Italy for almost 1,000 years, and its authenticity and quality are valued and recognised worldwide.
While similar cheeses, such as Grana Padano, may be made in larger quantities and offer a more affordable alternative, they do not possess the same distinct characteristics as authentic Parmesan. The production methods, ingredients, and ageing processes of Parmigiano Reggiano contribute to its unique flavour and texture, making it a highly regarded and sought-after cheese.
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Authentic parmesan is made from cow's milk
Authentic Parmesan cheese, or Parmigiano Reggiano, is made from cow's milk. The cows that produce the milk for this cheese are fed locally grown forage, grass, and hay. The milk is then heated and additional ingredients like whey and rennet are added to form the curd. The curds are broken into tiny granules and then cooked so that they form a single mass. This mass is then formed into two wheels, which are then immersed in a saltwater brine. The cheese is then removed and left to age for a minimum of 12 months, though it can be aged for much longer. The longer the cheese is aged, the more its texture, aroma, and flavor evolve.
The strict requirements for making authentic Parmigiano Reggiano mean that it can only be produced in five Italian provinces: Parma, Reggio Emilia, Modena, Bologna (to the left of the river Reno), or Mantua (to the right of the river Po). This limited production area means that there are many low-quality imitations of Parmesan produced outside of Italy. In Europe, regulations require that the cheese be produced in these specific regions to be labeled and sold as "Parmesan". However, in the United States, there are no such regulations, and companies are allowed to label their products as "Parmesan" even if they are not made in the traditional way or with the required ingredients.
One of the most notable imitation Parmesan cheeses is Kraft 100% grated Parmesan. While this product is indeed made of grated cheese, it is not made with the same ingredients or process as traditional Parmigiano Reggiano. The quality of Kraft's Parmesan has been attributed to low-quality milk and cheap production methods. Additionally, some brands of grated Parmesan cheese have been found to contain high levels of cellulose, an anti-clumping agent made from wood pulp, as a filler.
To ensure that you are getting authentic Parmigiano Reggiano, it is recommended to buy a wedge of the cheese and grate it yourself. When shopping for Parmigiano Reggiano, look for the full wheel, which should have markings on its rind, including the date of production, the PDO seal, and the dotted wording 'Parmigiano Reggiano'.
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Authentic parmesan is aged for at least 12 months
Parmigiano Reggiano is a traditional Italian cheese that is typically aged for at least 12 months. This lengthy aging process is a key factor in the distinctive flavour and texture of authentic Parmesan.
The process of making Parmigiano Reggiano has remained unchanged for centuries and involves just three natural ingredients: milk, salt, and rennet. The milk used for Parmigiano Reggiano comes specifically from cows that are fed locally grown forage, grass, and hay in one of five Italian provinces: Parma, Reggio Emilia, Modena, Bologna to the left of the river Reno, or Mantua to the right of the river Po.
During cheese production, the milk is heated, and starter and rennet are added to form curds. These curds are then broken down into tiny granules and cooked again to form a single mass. This mass is shaped into wheels, which are then immersed in a saltwater brine. Finally, the wheels are removed and left to age for a minimum of 12 months.
The aging process is crucial in developing the unique characteristics of Parmesan. At 12 to 18 months, the cheese has a more delicate texture and a fresh, milk-forward flavour. However, as the aging extends beyond this period, the texture becomes crumbly and grainy, while the aroma and flavour intensify with spicy and nutty notes. For this reason, it is worth seeking out Parmigiano Reggiano aged for longer periods, such as 24, 36, or even 40 months, to experience the full complexity of the cheese.
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Authentic parmesan is made with rennet
Authentic Parmesan cheese, or Parmigiano Reggiano, is made with just three simple, natural ingredients: milk, salt, and rennet. The milk used is always cow's milk, and it must come from cows that are fed locally grown forage, grass, and hay. The milk is then heated and the starter and rennet are added to allow the milk to slowly and naturally coagulate and form curds. These curds are then broken into tiny granules and cooked so that they form a single mass. This mass is then formed into two wheels, which are then immersed in a saltwater brine. The wheels are then removed and left to age for a minimum of 12 months, though they can be aged for much longer. The longer the cheese is aged, the more the aroma, texture, and flavor evolve.
The use of rennet in the production of Parmesan is important for several reasons. Firstly, rennet is a natural enzyme found in the stomach of young mammals, which helps them digest their mother's milk. This means that rennet is crucial for turning milk into cheese. Secondly, the use of rennet affects the religious status of the cheese. Since rennet is a restricted, or haram, ingredient in a Muslim's diet, traditionally made Parmesan is not halal. However, some cheese producers are now using microbial rennet, also known as "vegetarian rennet," which makes the cheese suitable for those on a vegetarian diet and those who require halal food.
The inclusion of rennet in the production of Parmesan also has implications for the authenticity of the cheese. European regulations require that for a cheese to be called "Parmesan," it must be produced in either Parma or Reggio Emilia. This means that even if a cheese produced outside of these regions follows the traditional recipe and methods, it cannot be labeled as Parmesan. This has led to the production of similar cheeses, such as Grana Padano, which can be made in a larger region of Italy, and Piave, which is a softer and slightly sweeter cheese.
The use of rennet in the production of Parmesan is just one aspect of the centuries-old process of making this traditional Italian cheese. The specific ingredients, methods, and region of production all contribute to the distinctive and delicious flavor of Parmigiano Reggiano. While there are similar cheeses produced in other parts of the world, the unique combination of factors that go into making authentic Parmesan is difficult to replicate.
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Frequently asked questions
Parmesan cheese is traditionally made from cow's milk, salt, and rennet. Rennet is a natural enzyme found in the stomach of young mammals that helps them digest their mother's milk.
The milk is heated and additional ingredients like whey and rennet are added to form the curd. The curds are then broken into tiny granules, cooked so they become one single mass, and formed into two wheels. These wheels are then immersed in a saltwater brine, removed, and left to age for a minimum of 12 months.
Grated Parmesan cheese is allowed to contain cellulose, an anti-clumping agent made from wood pulp. However, the percentage of cellulose in grated Parmesan cheese products may vary and some may contain high amounts of it.
No, Parmesan cheese made in Italy, specifically in the provinces of Parma, Reggio Emilia, Modena, Bologna, or Mantua, is considered the authentic Parmesan cheese or Parmigiano Reggiano. Outside of Italy, there are tons of low-quality fakes.
