Randy Chandler
Parmigiano Reggiano cheese wheels are heavy, with an average weight of 36 kg (approximately 80 lbs). The weight can vary depending on the specific wheel, but generally, they tend to fall within the range of 36 to 39 kg. These wheels are considered a delicacy and are often sold whole or in half portions. Proper storage conditions are essential to maintain the quality of the cheese, and it is recommended to keep the whole wheel at a temperature between 8°C and 10°C.
| Characteristics | Values |
|---|---|
| Average weight | 36 kg |
| Minimum ageing time | 12 months |
| Age for sweet and savoury taste | 24 months |
| Age for spicier flavours | 36 months |
| Age for grainy texture | 48 months |
| Age for grainy and mineralized paste | 60 months |
| Age for woody, smoky, spicy and citrus scents | 72 months |
| Weight of some variants | 39 kg |
| Weight of some variants | 82 lbs |
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What You'll Learn
Parmigiano Reggiano PDO wheels typically weigh 36-39 kg
Parmigiano Reggiano is a protected designation of origin (PDO) cheese, meaning its production is strictly regulated and can only be made in specific areas of Italy, primarily in the provinces of Parma and Reggio, from which it gets its name. The cheese is made from cow's milk, and its production involves a traditional process that has been refined over centuries. The ageing process is crucial, as this is when Parmigiano Reggiano changes character and transforms into a unique, universally coveted cheese. The minimum ageing process foresees 12 months, but it can be aged from 18 months to 72 months. The longer the cheese is aged, the more pronounced its flavour becomes.
The weight of a wheel of Parmigiano Reggiano can vary, but on average, a wheel typically weighs between 28 and 40 kilograms (about 61.7 to 88.2 pounds). The weight is influenced by several factors, including the age of the cheese, the size of the wheel, and the moisture content. Generally, a young wheel of Parmigiano Reggiano (aged 12-18 months) can weigh around 30-35 kilograms (66-77 pounds), while an older wheel (aged 24-36 months) can weigh between 35-40 kilograms (77-88 pounds). Parmigiano Reggiano PDO wheels typically weigh 36-39 kilograms. Some artisanal producers may produce smaller or larger wheels, depending on their traditional methods and recipes.
The weight of a wheel of Parmigiano Reggiano is significantly affected by the ageing process. As the cheese ages, it loses moisture and becomes more concentrated, resulting in a decrease in weight. The average weight of a wheel can also vary depending on the specific type and age of the cheese. Some specialty wheels, such as those aged for 48 months or more, can weigh up to 50 kilograms (110 pounds) or more due to their lower moisture content and more concentrated flavour.
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They are aged for a minimum of 12 months
Aging is a critical process in the development of Parmesan cheese, and it is during this time that the cheese's characteristic flavor, texture, and aroma are developed and intensified. The minimum aging period for genuine Parmigiano-Reggiano cheese is 12 months, and this is a mandatory requirement for the cheese to bear the Parmigiano-Reggiano name. This extended aging period has a profound impact on the cheese's final characteristics. During aging, the cheese wheels are kept in temperature and humidity-controlled environments, typically aging rooms or caves. The aging process begins with young, freshly made Parmesan cheese, which is already firm and compact but has a relatively mild flavor. Over time, the cheese's texture becomes more granular and flaky as the proteins break down and amino acids crystallize, creating that distinctive crunchy texture and savory taste that Parmesan is famous for.
The aging process also influences the cheese's flavor profile. As the cheese sits, bacteria and enzymes continue to work, breaking down proteins and fats, which results in the development of complex flavors. The cheese takes on a sharper, more pungent, and complex flavor profile, with notes of nutty sweetness and a pleasant savory tang. This aging process is also responsible for the characteristic aroma of Parmesan, which should be fragrant and enticing. The minimum 12-month aging period is a traditional and carefully honed process, ensuring the cheese reaches the desired level of maturity and flavor development. It is an art as much as it is a science, and the master cheesemakers and cheese graders carefully monitor the cheese throughout this period, ensuring it meets the exacting standards expected of Parmigiano-Reggiano.
This extended aging period also has practical benefits, as it was historically a way to preserve the cheese and ensure it could be stored and transported over long distances. The aging process dries the cheese out, reducing moisture content, and creating a natural barrier against spoilage and bacterial growth. This natural preservation method means that Parmesan cheese has an exceptionally long shelf life, even after the aging process is complete. The 12-month minimum is a standard set by the Parmigiano-Reggiano Consortium, the governing body that oversees the production and standards of this iconic cheese. This ensures consistency and quality across all producers of Parmigiano-Reggiano.
While 12 months is the minimum, it is not uncommon for Parmesan cheese to be aged for longer periods, with 18, 24, or even 36 months of aging being preferred by some cheese connoisseurs. Longer aging results in an even drier, harder cheese with a more intense and concentrated flavor. The extended aging also affects the cheese's color, taking on a darker, more golden hue. This extended aging is often done for specialty or reserve cheeses and can result in a more premium product. However, the 12-month minimum ensures that even the youngest Parmigiano-Reggiano cheeses have the characteristic flavor, texture, and quality expected of this famous Italian cheese.
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The ageing process transforms the cheese's character
Parmesan cheese wheels typically weigh around 36 kilograms, though some may weigh slightly more or less. 39 kg or 36 kg]. These wheels undergo a lengthy ageing process, which transforms their character, flavour, appearance and texture.
Parmigiano Reggiano, or Parmesan, 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. The minimum maturation time for Parmigiano-Reggiano is 12 months, after which each wheel of cheese is inspected and, if approved, fire-branded to become 'real' Parmigiano-Reggiano. However, the cheese is usually aged for much longer, with some wheels aged for over 100 months. This ageing process is crucial, as it transforms the cheese into a unique, universally coveted product.
At 12 months, Parmesan is still considered young and is described as "new" by experts. The cheese is tender, with a mild, buttery taste and less predominant aromas. As the cheese ages, it develops a deeper, nuttier flavour with hints of caramel and fruitiness. This transformation is due to the breakdown of proteins and fats by enzymes during the ageing process. The texture also changes, becoming more granular and crumbly, which is sought after by connoisseurs.
At 18 months, Parmigiano exudes youthful aromas with fresh fruit, grass, flower and milk nuances. At 24 months, these aromas intensify, and a balance of sweet and savoury flavours emerges, alongside a more pronounced crumbliness that highlights the cheese's characteristic grain. By 36 months, the cheese becomes even crumblier, with spicier flavours and more intense dried fruit aromas. At 48 months, the cheese is known for its flavour and crumbly, grainy texture, melting in the mouth with a nutty aftertaste.
The ageing process not only enhances the flavour and texture of Parmesan but also increases its shelf life due to its low moisture content. Additionally, the ageing process pre-digests proteins, making the cheese easier to digest. Overall, the ageing process transforms Parmesan into a versatile and prestigious ingredient, revered in kitchens across the globe.
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Parmigiano Reggiano is handmade
Parmigiano Reggiano cheese wheels typically weigh around 36 kilograms, though some weigh as much as 39 kilograms. These wheels are handmade, and their production is carefully monitored and strictly enforced by Italian laws. The process of making Parmigiano Reggiano involves the breeding of cows, milking, and finally the production of the cheese. The cows are fed only on grass or hay, producing grass-fed milk. The milk is then transformed into cheese by using natural whey culture as a starter, along with calf rennet. The only additive allowed is salt, which the cheese absorbs while being submerged for 20 to 25 days in brine tanks saturated with Mediterranean sea salt.
The ageing process is crucial to the transformation of Parmigiano Reggiano into a unique, universally coveted cheese. The minimum ageing process is 12 months, but some cheeses are aged for up to 72 months. During this time, the cheese develops its distinctive character and flavour. At 18 months, Parmigiano Reggiano exudes youthful aromas with fresh fruit, grass, flower, and milk nuances. As the cheese continues to age, its aromas intensify, and a more pronounced crumbliness highlights the cheese's characteristic grain. By 36 months, the cheese becomes even crumblier, and its flavour profile becomes spicier, with dried fruit nuances taking the place of fresh fruit aromas.
The production of Parmigiano Reggiano is highly regulated, and the name is legally protected in the European Union. The Consortium of Parmigiano Reggiano exercises exclusive control over the cheese's production and sale in Italy. Each wheel must meet strict criteria early in the ageing process to merit the official seal and be placed in storage for ageing. The Consorzio del Formaggio Parmigiano Reggiano, founded in 1928, sets and enforces the standards for the Protected Designation of Origin (PDO) status of Parmigiano Reggiano.
Parmigiano Reggiano is considered a superfood by some nutrition and fitness experts due to its high nutrient content, including calcium, vitamins, and other minerals. It is also naturally lactose-free due to its unique cheese-making process. The process of making Parmigiano Reggiano has been refined over a thousand years, resulting in a cheese that is truly inimitable and unparalleled in its ability to elevate any meal.
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The cheese is made from the milk of cows that feed on grass and hay
The weight of a Parmesan cheese wheel can vary, typically ranging from 60 to 80 pounds (27 to 36 kg), but the key to its distinctive flavour lies in the diet of the cows that produce the milk. Parmesan cheese is made from the milk of cows that feed primarily on grass and hay, and this diet is crucial to the cheese's final character. The process begins with the cows' diet, as the quality of their milk is influenced by what they eat. Grass and hay are the natural foods for dairy cows, and this traditional approach to farming ensures the milk is of the highest standard.
The cows graze on lush, green pastures during the warmer months, feasting on a variety of grasses and herbs. This diverse and natural diet provides a rich and varied source of nutrients, which is reflected in the quality of the milk. In the winter months, when fresh grass is scarce, the cows are fed on dried hay, ensuring they still receive a natural and wholesome diet. This hay is often made from the same grasses and herbs that grow in the fields, so the cows continue to benefit from this natural diet all year round.
The milk from these cows is then transformed into Parmesan cheese through a traditional and carefully controlled process. The milk is partially skimmed, and then the curds are formed and placed into wheel-shaped molds. Each wheel is then brined and left to age for at least 12 months, and it is during this aging process that the unique characteristics of the cheese develop. The natural diet of the cows shines through, as the grass and hay impart a distinctive, complex flavour to the cheese.
The length of aging can vary, with some cheeses matured for up to 36 months, and this extended aging further enhances the flavour and texture. The final product is a hard, granular cheese with a rich, complex flavour. The taste is often described as fruity and nutty, with a hint of butter and a pleasant tang. The texture is also distinctive, with a slightly flaky and crystalline structure that develops over time. This is a result of the amino acids in the cheese forming small crystals, adding to the unique mouthfeel and texture of Parmesan.
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Frequently asked questions
Parmesan cheese wheels typically weigh around 36 kg or 82 lbs.
To store a whole wheel of Parmesan cheese, keep it at a temperature between 8°C and 10°C. Once the cheese has been cut, wrap it well in cling film and place it in the fridge at a temperature between 4°C and 8°C.
The minimum ageing process for Parmesan cheese is 12 months, but it is often aged for longer periods, ranging from 18 months to 72 months.
Full wheels of Parmesan cheese can be purchased from retailers such as Amazon and Costco.
