Andy Montoya
Parmesan, or Parmigiano-Reggiano, is a specialty hard cheese that originated in Italy and has been around for hundreds of years. It is made from unpasteurized cow's milk, heavily salted, and aged for at least 12 months to develop its unique flavour. Parmigiano Reggiano is a protected designation of origin (PDO) product, and its production is strictly regulated by Italian and European laws. The process of making Parmesan cheese involves combining whole milk and naturally skimmed milk, heating it in copper vats, and adding rennet, a natural enzyme found in the stomachs of young mammals, to form curds. The cheese is then aged and graded before being sold as the beloved household staple it is today.
| Characteristics | Values |
|---|---|
| Name | Parmesan, Parmigiano-Reggiano |
| Place of Origin | Italian provinces of Parma, Reggio Emilia, Bologna, Modena, Mantua |
| Production Regulation | Regulated by the Consortium of Parmigiano Reggiano; protected designation of origin (PDO) in the EU |
| Annual Production | 3.6 million wheels (approx. 137,000 metric tons) as of 2017 |
| Milk Used | Cow's milk |
| Milk Type | Whole milk, naturally skimmed milk |
| Rennet Used | Yes; traditional production uses rennet, a natural enzyme from the stomach of young mammals |
| Vegetarian-Friendly | Some producers use microbial rennet, suitable for vegetarians |
| Aging Period | At least 12 months |
| Texture | Dry, hard, and grainy |
| Flavor | Salty |
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What You'll Learn
Parmesan is made from cow's milk
Parmesan, or Parmigiano-Reggiano, is a specialty hard cheese made from cow's milk. It is named after two of the areas that produce it, the Italian provinces of Parma and Reggio Emilia. The name Parmigiano Reggiano is protected in the European Union, and Italy exercises exclusive control over the cheese's production and sale. Parmigiano Reggiano is also a protected designation of origin (PDO) product, which means it can only be manufactured in a limited area in northern Italy.
The process of making Parmesan cheese starts with combining whole milk and naturally skimmed milk, which is then distributed into copper vats for heating. The milk is then made into cheese using rennet, a natural enzyme found in the stomachs of young mammals that helps them digest their mother's milk. Chymosin, a protease found in rennet, is introduced to create curds. The cheese is then heavily salted and aged for at least 12 months to develop its unique flavour.
The production of Parmesan cheese has a long history, dating back to the Middle Ages in the province of Reggio Emilia. Over time, its production spread to the areas of Parma and Modena. Historical documents from the 13th and 14th centuries suggest that Parmigiano Reggiano was already very similar to the cheese produced today. The earliest written record of this cheese is from the year 1254, and it was praised in the writings of Boccaccio in the 14th century.
The industrialization and standardization of Parmesan production in the 19th and 20th centuries have led to reduced heterogeneity in its sensory characteristics. However, key characteristics such as hardness, sharpness, aroma, saltiness, and savoriness have remained consistent. Today, Parmesan is a popular household cheese enjoyed worldwide, with approximately 3.6 million wheels produced annually, using about 18% of Italy's milk production.
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It's heavily salted
Parmesan cheese, or Parmigiano-Reggiano, is a specialty hard cheese that is made from unpasteurized cow's milk. It is heavily salted and aged for at least 12 months to develop its distinctive flavour. The name Parmigiano-Reggiano is derived from two Italian provinces, Parma and Reggio Emilia, which are among the areas that produce it. The name Parmigiano-Reggiano is protected by law in the European Union, and Italy has strict control over the cheese's production and sale.
Parmigiano-Reggiano is heavily salted to enhance its flavour and preserve it. Salt is a natural preservative that inhibits the growth of bacteria and moulds, helping to extend the shelf life of the cheese. It also draws out moisture, which further prevents the growth of microorganisms and contributes to the firm texture of the cheese.
The salting process is an important step in the production of Parmigiano-Reggiano. The cheese is typically salted by hand, with skilled cheesemakers using a brine solution to evenly distribute the salt throughout the cheese. The brine solution is a concentrated mixture of water and salt, which is carefully applied to the cheese to ensure the right amount of salt is absorbed.
The heavy salting of Parmigiano-Reggiano also contributes to its unique flavour profile. Salt enhances the cheese's natural savouriness and accentuates its other flavour notes, such as nuttiness and sharpness. The saltiness, along with the other sensory characteristics of Parmigiano-Reggiano, such as hardness, sharpness, aroma, and savouriness, have remained consistent despite industrialization and standardization in the 19th and 20th centuries.
In addition to its role in flavour development and preservation, salt also plays a functional role in the production of Parmigiano-Reggiano. During the cheese-making process, salt helps to firm up the curds and facilitates their knitting together into a solid mass. This helps to give Parmigiano-Reggiano its characteristic hard and grainy texture, which has been documented since the 15th century.
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It's aged for at least 12 months
Parmesan cheese, a beloved Italian culinary staple, undergoes a meticulous aging process that spans at least 12 months. This extended aging period is a fundamental aspect of what transforms fresh cheese into the final product, imparting its characteristic texture and flavor. The aging process begins with the cheese wheels being placed in temperature- and humidity-controlled aging rooms. Here, the environment is carefully maintained to foster the development of the desired mold and bacterial cultures. During this phase, the cheese is regularly inspected and cared for, ensuring optimal conditions for aging.
The aging rooms provide the ideal atmosphere for the transformation of Parmesan cheese. With a relative humidity of around 80-85% and temperatures between 18-22°C (64-72°F), the cheese wheels are allowed to breathe and mature slowly. This specific climate encourages the growth of beneficial mold, which contributes to the unique flavor and aids in the breakdown of the cheese's curd, enhancing texture. The aging rooms are typically spacious, allowing for ample air circulation and the development of a natural crust on the cheese wheels.
Over time, the cheese wheels are periodically inspected and brushed to ensure the proper development of mold and to prevent unwanted bacteria from taking hold. This meticulous care involves skilled artisans who use specific brushes to tend to each wheel, removing any unwanted deposits and fostering the growth of the desired mold. This process is crucial, as it helps develop the cheese's complex flavor and texture profile. The brushing also contributes to the characteristic appearance of Parmesan cheese, ensuring a smooth and inviting surface.
The 12-month aging period is a minimum standard set for Parmesan cheese production. However, it's not uncommon for producers to extend this aging process, with some cheeses being aged for up to 36 months or even longer. Longer aging times further intensify the flavor, creating a more pungent and complex taste profile. The extended aging also results in a drier and more crumbly texture, making the cheese ideal for grating over dishes. The extended aging process is an art in itself, requiring a deep understanding of the cheese's transformation and the environmental factors influencing it.
Throughout the aging process, the cheese gradually loses moisture, becoming firmer and more compact. This transformation is essential, as it contributes to the cheese's lengthy shelf life and distinctive texture. The aging rooms are designed to facilitate this process, with the specific environmental conditions encouraging the slow and gradual loss of moisture from the cheese wheels. This phase is critical in developing the hard, granular texture that Parmesan cheese is renowned for, setting it apart from other cheese varieties.
The 12-month aging journey is a testament to the artisanship and patience that goes into crafting this iconic cheese. Each day, the cheese wheels are one step closer to reaching the tables of enthusiasts worldwide, where they will be savored for their complex flavors and distinctive textures. This extended aging process is what bestows upon Parmesan cheese its prestigious reputation and its ability to elevate culinary creations to new heights.
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It's made with rennet, which is not vegetarian
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. Parmigiano Reggiano is named after two of the areas that produce it, the Italian provinces of Parma and Reggio Emilia. It is also produced in Bologna, Modena, and Mantua.
Parmesan cheese is traditionally made using rennet, a natural enzyme found in the stomachs of young mammals, which helps them digest their mother's milk. Rennet is a restricted, or haram, ingredient in a Muslim's diet, so traditionally made Parmesan is not halal. The inclusion of rennet in Parmesan also means it is not suitable for vegetarians. While chymosin, a protease found in rennet, can be sourced from plants and fungi, traditional Parmesan-making methods dictate that it must be animal-derived. This variety is harvested from calves slaughtered for the veal industry, which is particularly controversial.
Some cheese producers are rethinking the process of cheese-making to keep up with the changing times. There are several methods of producing completely vegetarian and vegan-friendly cheeses. For example, Cello Cheese uses microbial rennet, also known as "vegetarian rennet," in all of its cheeses.
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It's been made for hundreds of years
Parmesan, or Parmigiano-Reggiano, is a specialty hard cheese that has been made for hundreds of years. The name Parmigiano Reggiano is derived from two Italian provinces, Parma and Reggio Emilia, where it is produced. It is also produced in other regions of Italy, including Bologna, Modena, and Mantua. Parmigiano Reggiano has been protected by European and Italian laws since 1955, and only cheese manufactured in a limited area in northern Italy can legally bear the name.
The origins of Parmesan cheese can be traced back to the Middle Ages in the province of Reggio Emilia. Historical documents from the 13th and 14th centuries indicate that Parmigiano Reggiano was already similar to the cheese produced today, suggesting its origins may be even earlier. The earliest written record of Parmesan cheese is from the year 1254, and it was praised by Boccaccio in the Decameron in 1348. In the 17th to 19th centuries, the name "Parmesan" was used in Italy and France, and in the mid-18th century, Giacomo Casanova remarked that the name was a misnomer as the cheese was produced in Lodi, Lombardy, not Parma.
The traditional method of making Parmesan cheese involves using unpasteurized cow's milk, which is heavily salted and aged for at least 12 months to develop its unique flavor. Parmigiano Reggiano requires 550 liters of milk to make a single wheel, and about 3.6 million wheels are produced annually, accounting for approximately 18% of Italy's national milk production. The cheese is made using rennet, a natural enzyme found in the stomachs of young mammals, which helps them digest their mother's milk. This makes traditionally made Parmesan unsuitable for vegetarians and Muslims, as it is a restricted or haram ingredient in their diets. However, some producers are now using microbial rennet, making the cheese accessible to vegetarians and those requiring halal products.
The industrialization and standardization of Parmesan production in the 19th and 20th centuries have led to reduced heterogeneity in its sensory characteristics. However, key traits such as hardness, sharpness, aroma, saltiness, and savoriness have been maintained. Parmesan has become a target for organized crime in Italy, with groups like the Mafia or Camorra hijacking shipments on the Autostrada A1 between Milan and Bologna.
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Frequently asked questions
Parmesan cheese is traditionally made from cow's milk. It also contains rennet, a natural enzyme found in the stomach of young mammals, and chymosin, a protease found in rennet.
To make Parmesan cheese, whole milk and naturally skimmed milk are combined and distributed into copper vats for heating. The cheese is then aged for at least 12 months.
Parmesan cheese, or Parmigiano-Reggiano, is produced in the Italian provinces of Parma and Reggio Emilia. It is also produced in Bologna, Modena, Mantua, and Lodi.
No, Parmesan cheese is not vegetarian because it contains rennet, an animal-derived ingredient. However, some cheese producers now use microbial rennet, or "vegetarian rennet", to make vegetarian-friendly Parmesan cheese.
