Randy Chandler
Parmesan cheese is traditionally made from cow's milk, which is heated and combined with other ingredients like whey and rennet, which is derived from the stomach juices of baby cows. This combination is then aged for at least 12 months, resulting in the hard, salty, and nutty-flavoured cheese that is beloved by many. However, the use of rennet in its production has sparked controversy, as it renders the cheese unsuitable for vegetarians, vegans, and those on a halal diet.
| Characteristics | Values |
|---|---|
| Main ingredient | Cow's milk |
| Milk type | Unpasteurized (raw) |
| Rennet | Yes |
| Rennet source | The inner lining of the fourth stomach of calves |
| Aging period | At least 12 months |
| Aging vessel | Copper vats |
| Texture | Hard |
| Flavor | Nutty |
| Country of origin | Italy |
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What You'll Learn
- Parmesan is traditionally made from cow's milk
- Rennet, a key ingredient, is derived from the stomach juices of baby cows
- Parmesan is not vegetarian-friendly due to the presence of rennet
- Parmesan is aged for at least 12 months to develop its unique flavour
- There are vegan alternatives to Parmesan available
Parmesan is traditionally made from cow's milk
Parmesan cheese is traditionally made from cow's milk. In fact, the popular household cheese, likely sitting in your fridge, is made from a combination of whole milk and naturally skimmed milk. This combination is then distributed into copper vats for heating, during which additional ingredients like whey and rennet are added to form the curd.
The cheese is then aged for at least 12 months in these copper vats, where it is heated, to develop its unique flavour. The longer the ageing process, the more distinct the flavour. Some Parmesan is aged for up to 36 months. The ageing process also contributes to the cheese's texture, making it ideal for grating or shaving.
Parmesan cheese is made from cow's milk, while Pecorino is made from sheep's milk, which contains more fat. Pecorino Romano, however, is made from domestic cow's milk. Pecorino is a popular substitute for those who want to avoid cow's milk cheese. It has a slightly stronger flavour and is more salty.
The traditional method of making Parmesan involves the use of rennet, which is a natural enzyme found in the stomach of young ruminant mammals, like calves. Rennet is used in the cheese-making process to create curds. It is important to note that this means Parmesan is not suitable for vegetarians or those who follow a halal diet.
There are now methods of producing vegetarian and vegan-friendly Parmesan cheeses, which do not use animal-derived rennet.
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Rennet, a key ingredient, is derived from the stomach juices of baby cows
Parmesan cheese, or Parmigiano-Reggiano, is a specialty hard cheese made from cow's milk. It is traditionally made from unpasteurized (raw) milk, although pasteurized versions are available. During production, whole milk and naturally skimmed milk are combined and then distributed into copper vats for heating. Additional ingredients like whey and rennet are added to form the curd. Rennet is a key ingredient in the production of Parmesan cheese, and it is derived from the stomach juices of baby cows.
Rennet is a complex combination of enzymes produced by the stomachs of young ruminant mammals, like calves. In newborn animals, chymosin, a type of protease found in rennet, curdles the milk they ingest, aiding in better nutrient absorption. This natural enzyme helps them digest their mother's milk. In cheese-making, chymosin is introduced to create curds. While chymosin can be sourced from plants and fungi, traditional production methods of Parmesan dictate the use of animal-derived chymosin.
To obtain chymosin for Parmesan production, it is harvested from the inner lining of the fourth wall of young calves' stomachs. It is then dried and rehydrated in water before being added to the cheese as a liquid solution. This process allows for the creation of the distinct texture and flavour of Parmesan cheese.
The inclusion of rennet in Parmesan production has sparked controversy, particularly among vegetarians, vegans, and those following dietary restrictions. Many are unaware that the use of animal-derived rennet means that Parmesan cannot be considered vegetarian-friendly. This has led to some cheesemakers adopting vegetable rennet in their production processes. However, traditional methods are still preferred by most producers.
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Parmesan is not vegetarian-friendly due to the presence of rennet
Parmesan cheese, or Parmigiano-Reggiano, is a specialty hard cheese made from unpasteurized or pasteurized cow's milk, heavily salted and aged for at least 12 months to cultivate its unique flavour. During the cheese-making process, additional ingredients like whey and rennet are added to form the curd. Rennet is a complex combination of enzymes produced by the stomachs of young ruminant mammals, like calves. In newborn animals, chymosin curdles the milk they ingest, allowing for better absorption of nutrients. In cheese-making, chymosin is introduced to create curds.
While chymosin can technically be sourced from plants and fungi, the traditional production methods of Parmesan dictate that the ingredient is animal-derived. This means that Parmesan is not suitable for vegetarians. Rennet is essentially the stomach juices of baby cows. "Animal rennet is an enzyme obtained from the fourth stomach of an unweaned calf (this can include veal calves, or even lamb and kid)," according to the Courtyard Dairy. "At that stage in their life, they've only consumed milk, so the natural enzyme for coagulating milk (chymosin) is present in large quantities. As the calves get older, the amount of chymosin reduces and other enzymes take its place (those necessary for digesting other foodstuffs)."
Parmesan is not the only cheese to be manufactured with rennet. Authentic Manchego, Pecorino Romano, Ricotta, Mozzarellas, and many more use it as an ingredient. However, some cheesemakers now use vegetable rennet to create their cheeses, providing vegetarian alternatives to traditional Parmesan.
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Parmesan is aged for at least 12 months to develop its unique flavour
Parmesan cheese, or Parmigiano-Reggiano, is a specialty hard cheese made from unpasteurized or raw cow’s milk, heavily salted and aged for at least 12 months to develop its unique flavour. During the aging process, Parmesan develops a thick rind, which can be used to add umami flavour to stocks, soups, and stews.
The cheese is traditionally aged in copper vats, where it is heated and additional ingredients like whey and rennet are added to form the curd. The texture of Parmesan makes it the perfect cheese to form into chisels that are ideal for combining with nuts and chocolates for a snack similar to trail mix, or even to munch on alone!
The Courtyard Dairy describes rennet as:
> "Animal rennet is an enzyme obtained from the fourth stomach of an unweaned calf (this can include veal calves, or even lamb and kid). At that stage in their life, they’ve only consumed milk, so the natural enzyme for coagulating milk (chymosin) is present in large quantities. As the calves get older, the amount of chymosin reduces and other enzymes take its place (those necessary for digesting other foodstuffs)."
Parmesan is not considered suitable for vegetarians or those who keep halal due to the inclusion of rennet. However, some cheesemakers now use microbial or vegetable rennet to create their cheeses, providing vegetarian and halal alternatives to traditionally-made Parmesan.
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There are vegan alternatives to Parmesan available
Parmesan cheese is traditionally made from cow's milk, which is aged for at least 12 months. However, the process also involves the use of rennet, which is derived from the stomach juices of baby cows. This means that Parmesan is not suitable for vegetarians or vegans.
Fortunately, there are vegan alternatives to Parmesan available. PETA has published a list of vegan cheese options, and there are also recipes for making vegan Parmesan at home. Some of these recipes include hemp seeds, nutritional yeast, garlic, onion powder, and salt to mimic the salty and savory flavor of Parmesan cheese. These ingredients are typically blended or processed together and then sprinkled over Italian dishes, salads, or cooked vegetables.
There are also commercial vegan Parmesan brands, such as "I Am Nut OK," which produces Italian-style hard cheese as a replacement for traditional Parmesan. These alternatives allow those following a vegan or vegetarian diet to enjoy similar flavors and textures without consuming animal-derived products.
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Frequently asked questions
No, Parmesan cheese is not suitable for vegetarians because it contains rennet, which is derived from the stomach of young ruminant mammals, like calves.
No, Parmesan cheese is not vegan because it is made from animal-derived ingredients like rennet and cow's milk.
Parmesan cheese is high in sodium and cow's milk is a common food allergen in young children. However, it is fine to share a taste here and there of meals that contain pasteurized Parmesan with babies as soon as they are ready for solids.
Parmesan cheese is traditionally made from cow's milk, aged for at least 12 months in copper vats, where it is heated and other ingredients like whey and rennet are added. Rennet is derived from the stomach of young ruminant mammals, like calves.
