Randy Chandler
Parmesan cheese, or Parmigiano-Reggiano, is a specialty hard cheese made from unpasteurized cow's milk, heavily salted and aged for at least 12 months to cultivate its unique flavour. However, the process of making Parmesan cheese has sparked controversy, as it traditionally involves using rennet, an enzyme derived from the inner lining of calves' stomachs. This animal-derived ingredient has led to concerns among vegetarians and vegans, with some people expressing shock upon learning that Parmesan is not vegetarian-friendly. The inclusion of rennet is a requirement for the cheese to earn the legal title of Parmigiano-Reggiano, and it contributes to the unique texture and taste of Parmesan. Nevertheless, vegan and vegetarian alternatives are available, and some cheese producers are re-evaluating their processes to cater to changing consumer preferences.
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What You'll Learn
Rennet: a natural enzyme from calves' stomach lining
Rennet is a natural enzyme that is traditionally sourced from the inner mucosa (lining) of the fourth stomach chamber (the abomasum) of young, nursing calves. It is a complex set of enzymes produced in the stomachs of ruminant mammals, and it contains chymosin, pepsin, and a lipase. Chymosin, its key component, is a protease enzyme that curdles the casein in milk, separating it into solid curds and liquid whey. This process is essential in the production of cheese.
The process of extracting rennet from calves involves taking the dried and cleaned stomachs of young calves and slicing them into small pieces. These pieces are then soaked in salt water or whey, along with vinegar or wine, to lower the pH of the solution. After some time, ranging from overnight to several days, the solution is filtered. The crude rennet that remains in the filtered solution can then be used to coagulate milk.
The use of rennet from calves has been declining, and today, less than 5% of cheese in the United States is made using animal rennet. This decline is due in part to the limited availability of mammalian stomachs and the search for alternative methods to coagulate milk. Additionally, ethical concerns have been raised regarding the use of animal rennet, particularly in the context of vegetarian and vegan diets.
As a result, cheese makers have explored other sources of enzymes that can serve as substitutes for animal rennet. These alternatives include plants, fungi, and microbial sources. Vegetable rennet, for example, is used in the production of kosher and halal cheeses, while GMO-microbial rennet is commonly used in North America for industrial cheese-making due to its lower cost.
While there are now vegan alternatives to Parmesan cheese that do not use any dairy products, the traditional production methods of Parmesan require the use of animal-derived rennet. This means that Parmesan cheese is not suitable for vegetarians or vegans.
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Parmesan is not vegetarian-friendly
Parmesan cheese, or Parmigiano-Reggiano, is a specialty hard cheese made from unpasteurized cow's milk, heavely salted and aged for at least 12 months to cultivate its unique flavor. However, despite being made from cow's milk, it is not vegetarian-friendly. This is because, in addition to milk, the traditional production of Parmesan cheese involves the use of rennet, an animal enzyme derived from the inner lining of calves' stomachs. Rennet is a combination of enzymes produced by the stomachs of young ruminant mammals, which helps coagulate the milk and separate the curds from the whey during the cheese-making process.
The inclusion of rennet, an animal byproduct, means that Parmesan cheese cannot be considered suitable for vegetarians. While there are vegetarian alternatives to Parmesan cheese that use microbial or plant-based rennet, traditional Parmesan cheese made with animal rennet is not vegetarian-friendly.
Parmesan cheese is not the only type of cheese that uses animal rennet. Other European cheeses, such as Manchego, Gruyere, and Gorgonzola, also use animal rennet in their production. For strict vegetarians, it is important to check the ingredients or look for specifically labeled vegetarian options to avoid consuming animal-derived products.
The discovery that Parmesan cheese is not vegetarian-friendly has come as a surprise to many, with some people expressing shock and disappointment on social media platforms and forums. However, it is important to note that there are vegetarian and vegan alternatives available for those who wish to avoid animal-derived ingredients. These alternatives use microbial enzymes or vegetable rennet to achieve the coagulating and curding effects of traditional rennet, although the taste may differ slightly.
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Halal Parmesan uses microbial rennet
Parmesan cheese is traditionally made from cow's milk and is aged for at least 12 months. The process involves separating whey from the curd, which is then moulded into large wheels and aged for an extended period until it becomes a hard cheese. However, the use of animal rennet in the cheese-making process has sparked debate among Islamic scholars regarding its halal status.
Rennet is a natural enzyme found in the stomach of young mammals that helps them digest their mother's milk. It is a key component in the cheese-making process, as it aids in coagulating milk and transforming it into curds. The coagulating property of animal rennet was likely discovered when milk was transported in vessels made from dried calf or lamb stomachs. During transit, the rennet from the stomach lining transformed the liquid milk into curds and whey.
The use of animal-derived rennet in Parmesan cheese has raised concerns among Muslim consumers. Some Islamic scholars argue that Parmesan cheese made with animal rennet is not permissible (haram) due to its source. They contend that the use of rennet derived from non-halal slaughtered animals renders the cheese impure and unsuitable for Muslim consumption.
However, there is an alternative to animal-derived rennet. Some cheese producers, such as Cello Cheese, use microbial rennet, also known as "vegetarian rennet," in their cheese-making process. Microbial rennet is derived from moulds that produce a coagulating enzyme and is considered suitable for vegetarians and those requiring halal products. This type of rennet is generally less expensive to produce and has a longer shelf life compared to animal rennet.
By using microbial rennet, cheese producers can create Halal Parmesan that is accessible to a wider range of consumers, including those with dietary restrictions. This alternative method ensures that those who need to consider halal can safely and confidently enjoy Parmesan cheese without compromising their religious beliefs and dietary practices.
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Traditional production methods: milk, salt, and copper vats
Parmesan cheese, or Parmigiano-Reggiano, is traditionally made from cow's milk. The milk is combined with other ingredients and heated in copper vats to form the curd. This process is an important part of the traditional method of making Parmesan cheese.
To make Parmesan cheese, whole milk and naturally skimmed milk are combined and then distributed into copper vats for heating. During the two-step heating process, additional ingredients like whey and rennet are added to form the curd. The use of copper vats in the cheese-making process is traditional and distinctive, with Cello Copper Kettle being the only domestic Parmesan producer that incorporates this method.
The copper vats are used to heat the milk mixture and facilitate the formation of curds. The two-step heating process involves heating the milk to a specific temperature, adding ingredients like whey and rennet, and then heating it again to a higher temperature. This process helps to create the unique texture and flavour of Parmesan cheese.
The use of copper vats is important for several reasons. Firstly, copper has excellent thermal conductivity, which allows for even and efficient heating of the milk. This ensures consistent results in the cheese-making process. Secondly, copper has natural antimicrobial properties, which help to inhibit the growth of harmful bacteria and contribute to the safety and quality of the cheese.
In addition to the use of copper vats, traditional production methods for Parmesan cheese also involve the use of salt and specific ageing processes. The cheese is heavily salted and then aged for at least 12 months to develop its unique flavour and texture. This ageing process is crucial to the character of Parmesan cheese, and some producers age their cheese for even longer periods to create distinct flavour profiles.
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Alternatives: Grana Padano, Pecorino, and Piave
Parmesan cheese, or Parmigiano-Reggiano, is traditionally made from cow's milk and aged for at least 12 months. However, the process also involves the use of rennet, an enzyme derived from the inner lining of calves' stomachs, which means the cheese is not suitable for vegetarians or vegans.
If you are looking for alternatives to Parmesan that do not contain rennet, there are a few options:
Grana Padano
Grana Padano is an Italian cheese that is similar to Parmesan in many ways. Both are hard cheeses with a long history, and they share a common origin in Italy. Grana Padano is made from raw cow's milk and has a nutty, savoury flavour. It is typically aged for 16-20 months, but can be sold as young as six months, making it less expensive than Parmesan. Grana Padano is perfect for grating, shaving, or serving in chunks, and can be used interchangeably with Parmesan in most recipes.
Pecorino
Pecorino Romano is another Italian cheese that can be used as a substitute for Parmesan. Unlike Parmesan, Pecorino is made from sheep's milk, which gives it a more robust and salty flavour. It has a strong and salty taste and is perfect for grating over pizza or using in cooking.
Piave
Piave is a hard cow's milk cheese named after the Piave River in the Veneto region of Italy. It is a Denominazione di Origine Protetta (DOP) cheese, which means it is protected by a geographical indication. Piave has a bright flavour and is perfect for grating, shaving, or serving in chunks. It is also great for making Pasta Alla Ruota, where the cheese is hollowed out and tossed with hot fresh pasta.
In addition to these options, there are also vegan alternatives to Parmesan that do not use any dairy products. PETA has published a list of vegan cheeses available in the market.
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Frequently asked questions
Yes, Parmesan cheese is traditionally made using rennet, an enzyme derived from the inner lining of the fourth stomach of calves.
Rennet is a natural enzyme that helps young mammals digest their mother's milk. In newborn animals, chymosin, a protease found in rennet, curdles the milk they ingest, aiding in better nutrient absorption. In cheese-making, chymosin is added to create curds.
No, Parmesan cheese is not vegetarian-friendly due to the presence of rennet, which is derived from animal stomachs. However, some cheese producers are now using microbial rennet, or "vegetarian rennet," which is suitable for vegetarians.
Yes, there are several vegetarian-friendly cheese alternatives to Parmesan cheese available in the market. Tesco, for example, offers a vegetarian Pecorino, and Asda has an "Italian hard cheese" that is vegetarian-friendly. PETA has also published a list of vegan cheese options.
