Frederic Melton
Parrano is a semi-firm, cow's milk cheese produced in the Netherlands. It is made from pasteurized milk and aged for five months. Parrano combines the salty-sweet, nutty flavour of aged Parmesan with the creamy texture of young Dutch Gouda, although it is technically a type of Gouda cheese itself.
How Parrano Cheese is Made
| Characteristics | Values |
|---|---|
| Type of Milk | Cow |
| Milk Treatment | Pasteurized |
| Texture | Semi-firm, smooth, creamy |
| Colour | Golden |
| Flavour | Mild, nutty, salty, sweet |
| Shape | Wheel |
| Weight | 20 lb (9.1 kg) |
| Aging Period | 5 months |
| Similar Cheeses | Parmesan, Gouda |
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What You'll Learn
- Parrano cheese is made from pasteurized cow's milk
- It is produced in 20-pound wheels and aged for 5 months
- It combines the flavour of aged parmesan with the texture of gouda
- It is marketed as an Italian-style cheese, though it is made in the Netherlands
- It is versatile and can be used for cooking, snacking, or entertaining
Parrano cheese is made from pasteurized cow's milk
Parrano is technically a type of Gouda cheese, although its flavour is more pronounced than that of traditional Gouda. It is produced in 20-pound (9.1 kg) wheels and aged for five months. The process of pasteurization involves heating milk to a high temperature, typically above 70°C, for a short period of time to kill any harmful bacteria and extend the shelf life of the milk. This process also affects the flavour and texture of the resulting cheese, making it smoother and milder in taste.
The exact process of making Parrano cheese is not widely available to the public, as it is a proprietary recipe. However, the basic steps of cheese-making typically involve starting with milk, adding bacteria and rennet to coagulate the milk, cutting the curd, heating and stirring the mixture, draining the whey, pressing the curds into a mould, and then ageing the cheese. Different types of cheese will vary in the specifics of these steps, such as the type of bacteria and rennet used, the temperature and duration of heating, and the length of ageing.
In addition to pasteurized cow's milk, Parrano also includes salt, starter cultures, and microbial rennet in its ingredients. Starter cultures are added to milk to help acidify and coagulate it during the cheese-making process, and they also contribute to the flavour and texture of the final product. Microbial rennet is an enzyme that helps coagulate the milk, and it is produced by microbial fermentation rather than animal sources, making it suitable for vegetarians.
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It is produced in 20-pound wheels and aged for 5 months
Parrano cheese is produced in 20-pound wheels and aged for 5 months. This Dutch cheese is made from pasteurized cow's milk and combines the nutty, salty-sweet flavour of aged Parmesan with the pliant, creamy texture of a young Dutch Gouda. Its smooth, golden-coloured paste and semi-firm texture make it a versatile cheese that is easy to shred, slice, and melt.
The process of making Parrano cheese involves pasteurizing cow's milk and adding salt, starter cultures, and microbial rennet. The mixture is then likely heated and stirred to separate the curds and whey, and the curds are pressed into 20-pound wheels. These wheels are then aged for 5 months, during which time the cheese develops its characteristic flavour and texture.
Aging the cheese for 5 months allows the right amount of time for the flavour to develop fully and for the texture to become semi-firm. This aging process also contributes to the cheese's nutty, salty-sweet flavour. During this time, the cheese is likely stored in a temperature- and humidity-controlled environment to ensure consistent aging and to prevent the growth of unwanted moulds or bacteria.
The 20-pound wheel size is also intentional, as it allows for a manageable size for both aging and subsequent cutting, slicing, or shredding. This weight strikes a balance between having enough surface area for the aging process to occur effectively and being small enough to be practical for commercial use and transportation.
The combination of the 5-month aging period and the 20-pound wheel size results in a cheese that is versatile and easy to work with. This process ensures that Parrano cheese has a unique and appealing flavour and texture, making it a popular choice for snacking, cooking, and entertaining.
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It combines the flavour of aged parmesan with the texture of gouda
Parrano is a Dutch cheese that combines the flavour of aged Parmesan with the texture of young Gouda. It is made from pasteurized cow's milk and produced in 20-lb wheels. The cheese is aged for five months and has a semi-firm texture and a smooth, golden-coloured paste. Parrano has a mild, nutty flavour, blending salty and sweet notes. It is marketed as an Italian-style cheese, with taglines such as "The Dutch cheese that thinks it's Italian" and "Sort of Italian".
Parmesan, or Parmigiano Reggiano, is an Italian hard, granular cheese produced from cow's milk and aged for at least 12 months. Within the European Union, the term Parmesan may only be used to refer to Parmigiano Reggiano, which is protected by law as a certified name and a protected designation of origin (PDO). Outside of Europe, the name Parmesan has become genericised and is used for various hard Italian-style grating cheeses, including those produced in the US and Argentina.
Gouda is a Dutch cheese that is typically aged for a shorter period of time than Parrano, resulting in a softer texture. Young Gouda is known for its smooth, creamy texture, which is one of the characteristics that Parrano inherits from it.
By combining the flavour of aged Parmesan with the texture of young Gouda, Parrano offers a unique blend of tastes and textures. Its nutty flavour and semi-firm texture make it a versatile cheese that can be easily shredded, sliced, or melted. Parrano is well-suited for entertaining, cooking, and snacking, and its flavour complements various cuisines, especially Italian dishes.
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It is marketed as an Italian-style cheese, though it is made in the Netherlands
Parrano is a cow's milk cheese produced in the Netherlands. It has a mild, nutty flavour, combining salty and sweet notes. Its texture is semi-firm, and its paste is smooth and golden. Parrano is made from pasteurized milk and produced in 20-lb wheels, aged for five months. The cheese combines the flavour of aged parmesan with the texture of gouda.
Despite being made in the Netherlands, Parrano is marketed as an Italian-style cheese. Its taglines have included, "The Dutch cheese that thinks it's Italian" and "Sort of Italian." This is because its flavour and texture are reminiscent of Italian cheeses, particularly Parmesan and Gouda. Parrano's flavour and texture make it a versatile cheese that is easy to shred, slice, and melt, making it suitable for entertaining, cooking, and snacking. It pairs well with Italian dishes and complements various cuisines.
The reason for marketing Parrano as an Italian-style cheese may be due to the popularity and reputation of Italian cheeses. Italian cheeses like Parmigiano Reggiano, commonly known as Parmesan, are widely known and regarded for their quality. Parrano, with its similar flavour and texture, can appeal to consumers who appreciate Italian cheeses.
Additionally, outside of Europe, the term "Parmesan" has become genericised, and it is used to denote several Italian-style grating cheeses. This allows for cheeses like Parrano, which are produced outside of Italy, to be marketed as Italian-style without directly using the protected name "Parmigiano Reggiano."
The marketing strategy of positioning Parrano as an Italian-style cheese has been successful, as evidenced by its award at the 2006 World Championship Cheese Contest. Parrano won a gold medal in the "Best of class, Gouda" category, showcasing that its Italian-style characteristics are well-regarded by cheese experts and enthusiasts.
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It is versatile and can be used for cooking, snacking, or entertaining
Parrano cheese is a versatile cheese that can be used for cooking, snacking, or entertaining. It has a unique flavour and texture that makes it a great addition to many dishes and occasions.
For cooking, Parrano is a fantastic option as it is easy to work with. Its semi-firm texture makes it simple to shred, slice, and melt, so you can easily incorporate it into a variety of recipes. The mild, nutty flavour of Parrano, with a combination of salty and sweet notes, complements various cuisines, especially Italian dishes. Use it in pasta, Caesar salad, or pizza to add a tangy, nutty twist.
As a snacking cheese, Parrano is a delightful choice. Its smooth, creamy texture and approachable flavour make it a pleasure to enjoy on its own or as part of a cheese board. The cheese pairs well with a variety of accompaniments, such as fig jam, prosciutto, marinated artichokes, roasted peppers, and a crisp lager or spicy Syrah.
When it comes to entertaining, Parrano is a versatile option that can elevate your appetiser spread or cheese course. Its alluring, nutty flavour and creamy texture will impress your guests, whether you're hosting a happy hour at home or a grand celebration. Parrano's marketability as an "Italian-style" cheese, despite being produced in the Netherlands, adds a unique talking point to any gathering.
With its versatility, Parrano cheese can be a staple in your kitchen, enhancing your culinary creations, snack times, and social gatherings. Its distinct flavour and texture profile make it a go-to choice for those seeking a cheese that is both delicious and adaptable to various occasions.
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Frequently asked questions
Parrano cheese is made from pasteurized cow's milk, salt, starter cultures, and microbial rennet. It is produced in 20-pound wheels and aged for 5 months.
Parrano cheese has a mild, nutty flavor with a combination of salty and sweet notes. Its texture is semi-firm, smooth, and creamy, making it easy to shred, slice, and melt.
Parrano cheese is produced in the Netherlands, although it is marketed as an Italian-style cheese due to its similar flavor profile to Italian cheeses like Parmesan and Gouda.
