Frederic Melton
Parmesan cheese is a traditional Italian cheese that is made using a centuries-old process with just three simple, natural ingredients: milk, salt, and rennet. The milk is 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 they become one single mass. This mass is then formed into wheels and left to age for a minimum of 12 months. Grated Parmesan is a popular ingredient in many recipes, especially pasta, and can be prepared using a Microplane, box grater, or food processor.
How is grated Parmesan cheese made?
| Characteristics | Values |
|---|---|
| Ingredients | Milk, salt, rennet, whey |
| Milk Source | Cows fed with locally grown forage, grass, and hay |
| Heating | Two-step process |
| Curd Formation | Milk is heated, and rennet and a starter are added to form curds |
| Granules Formation | Curds are broken into tiny granules |
| Single Mass Formation | Granules are cooked to form a single mass |
| Wheel Formation | Single mass is formed into two wheels |
| Aging | Minimum of 12 months; can be aged for 24, 36, 40, or more months |
| Grating Tools | Microplane, box grater, food processor |
| Grated Parmesan Uses | Pasta, pizza, soups, omelettes, salads, snacks |
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What You'll Learn
Parmigiano Reggiano is made in five Italian provinces
Parmigiano Reggiano, or Parmesan as it is known in English, is a category of cheese in itself. It is made in five Italian provinces: Bologna, Reggio Emilia, Mantua, Modena, and Parma. The name Parmigiano Reggiano is protected by European law, which classifies it as a protected designation of origin. This means that only cheese produced in these provinces may be labelled as such.
The process of making Parmigiano Reggiano is an intricate one. First, the evening's low-fat milk is allowed to rest in shallow pans overnight so that the cream rises. The next morning, this low-fat milk is mixed with full-fat milk and poured into a vat. The cream is then made into butter or used for other purposes. The milk is then heated in a two-step process, with additional ingredients like whey and rennet added to form the curd. The curd is then placed into moulds, which are stamped with the identity of the cheese maker and the date it was made. The cheese is then left to rest for several days, after which it is placed in a salt bath for 20-30 days. Finally, the cheese is aged for a minimum of 12 months and up to several years.
Parmigiano Reggiano has a distinct sharp and complex flavour, with a signature slightly gritty texture. Its intense savouriness is balanced by fruity and nutty notes. The flavour and texture of the cheese depend on how long it is aged, with a 12-month-old cheese having a lighter flavour and smoother texture, while a 36-month-old cheese will have a stronger salty kick and a more granular texture.
In the United States, the term "Parmesan" is not regulated, and cheese labelled as such is more likely to be an imitation of the traditional Italian Parmigiano Reggiano.
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It's made from cow's milk
Parmesan cheese is traditionally made from cow's milk. The milk is heated and additional ingredients like whey and rennet are added to form the curd. The milk used for Parmigiano Reggiano, a variety of Parmesan cheese, comes from cows that are fed locally grown forage, grass, and hay. This is what gives Parmigiano Reggiano its distinct flavour.
The process of making Parmesan cheese involves a two-step heating process. First, whole milk and naturally skimmed milk are combined and then distributed into copper vats for heating. During this process, additional ingredients like whey and rennet are added to form the curd. The curds are then broken into tiny granules and cooked so that they become one 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. However, the cheese can be aged for much longer, with some varieties being aged for 16, 24, 36, or even 48 months. The longer the cheese is aged, the more its texture, aroma, and flavour evolve. For example, at 12 or 18 months, the cheese has a more delicate, fresh, and milk-forward flavour. Over time, its texture becomes crumbly and pleasantly grainy, and its aroma and flavour develop notes of spice and nuts.
Once the cheese has been aged to the desired length of time, it can be grated using a variety of tools such as a Microplane, box grater, or food processor. Grated Parmesan cheese can be used in a variety of dishes, including pasta, soup, omelettes, pizza, and salads. It can also be sprinkled on top of salads and pasta dishes or used to make a rich, flavourful macaroni and cheese.
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Rennet is added to form curds
The curds are then broken into tiny granules and cooked to form a single mass. This mass is then formed into two wheels and immersed in a saltwater brine. This is then removed and left to age for a minimum of 12 months, though it can be aged for much longer. The ageing process allows the cheese to develop a crumbly and pleasantly grainy texture, while its aroma and flavour deepen with notes of spice and nuts.
The use of rennet means that traditionally made Parmesan is not halal as rennet is a restricted, or haram, ingredient in a Muslim's diet. However, some cheese producers now use microbial rennet, also known as "vegetarian rennet", to make their cheeses suitable for vegetarians and those requiring halal products.
Once the cheese has been aged, it can be grated using a Microplane, box grater, or food processor, depending on the amount of cheese to be grated. Grated Parmesan is a popular ingredient in many recipes, such as pasta, soups, omelettes, pizza, and salads.
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It's aged for a minimum of 12 months
Parmigiano Reggiano, or Parmesan cheese, is aged for a minimum of 12 months. This is a key part of the process, as it is what gives the cheese its distinctive aroma, texture, and flavour. The longer the cheese is aged, the more these characteristics evolve. For example, at 12 or 18 months, the cheese is more delicate, fresh, and milk-forward. Over time, its texture becomes crumbly and pleasantly grainy, while its aroma and flavour deepen with notes of spice and nuts. Some Parmesan is aged for even longer than 12 months, with some varieties aged for 16 months, 24 months, 36 months, 40 months, or even longer.
The ageing process is also what makes Parmesan low in lactose. This is because the ageing process depletes the milk sugar in the cheese. This is why some people who are lactose intolerant can still eat Parmesan.
Parmesan cheese is traditionally made from cow's milk and is aged in copper vats. The milk used for Parmigiano Reggiano can only come from cows that are fed locally grown forage, grass, and hay. This is another reason why Parmigiano Reggiano is so special.
The ageing process takes place 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. The cheese has been made in these provinces for almost 1,000 years. Because of this, European regulations require the cheese to be produced in these regions to be called "Parmesan".
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Grated parmesan can be frozen
To freeze grated parmesan, you can use airtight containers, jars, or Ziploc freezer bags. It is recommended to label and date the containers before placing them in the freezer. Painter's tape is a good option for labeling as it doesn't leave a sticky residue when removed.
When freezing, it is best to use fresh, grated parmesan cheese. The Microplane, box grater, and food processor are all effective tools for grating the desired amount of parmesan cheese. For small amounts, the Microplane is a good option, while the box grater is suitable for medium quantities. For larger quantities, a food processor is the most efficient method.
By freezing grated parmesan, you can enjoy the convenience of having this versatile cheese readily available to enhance the flavor of your favorite dishes.
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Frequently asked questions
Parmesan cheese is traditionally made from cow's milk and is usually aged for at least 12 months. Other ingredients include salt and rennet, a natural enzyme found in the stomach of young mammals.
First, the milk is heated and the starter and rennet are added to allow the milk to 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 and left to age. Once the cheese has been aged, it can be grated using a Microplane, box grater, or food processor.
Grated Parmesan cheese is commonly used in pasta dishes, but it can also be used in soups, omelettes, pizzas, and salads.
