Bushra Griffith
Parmesan cheese is traditionally made from cow's milk and is aged for at least 12 months. The process of making Parmesan cheese involves combining whole milk and naturally skimmed milk, which is then heated in copper vats. During this two-step heating process, additional ingredients like whey and rennet are added to form the curd. The length of aging and specific production methods are regulated by law in the European Union, where the name Parmesan may only be used to refer to Parmigiano Reggiano, which must be made in a restricted geographic area.
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What You'll Learn
Parmesan is made from cow's milk
Parmesan is a hard, granular Italian cheese, which is traditionally made from cow's milk. It is produced in specific regions of Italy, including the provinces of Parma and Reggio Emilia, from which its name derives. The name Parmigiano Reggiano is protected by law, and the cheese must be made using stringently defined methods.
The process of making Parmesan begins with the milk, which is heated in copper vats. The milk used is a combination of whole milk and naturally skimmed milk. During the two-step heating process, additional ingredients like whey and rennet are added to form the curd. Rennet is a natural enzyme found in the stomachs of young mammals, aiding them in digesting their mother's milk. The curd then needs to be moved quickly to a mould.
The cheese is then aged for at least 12 months, though some varieties are aged for longer to create a sweeter flavour. The length of ageing depends on the desired flavour and texture of the cheese. For example, a smaller cheese will dry out more quickly than a larger one, due to its lower surface-to-mass ratio. Parmesan is generally aged for longer than similar cheeses, such as Piave and Grana Padano.
The final product is a pale yellow cheese, which is usually grated and sprinkled on dishes like pasta, Caesar salad, and pizza.
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Rennet is added to form the curd
Parmesan cheese is traditionally made from cow's milk. 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. Rennet is a natural enzyme found in the stomach of young mammals, helping them to digest their mother's milk.
The amount of rennet added depends on the quality of the milk. If using a better-quality, raw milk, the amount of rennet can be decreased by 25-30%. The coagulation time also needs to be adjusted, and can be decreased by 40-50% when using higher-quality milk.
The milk should be heated slowly to 91-93°F. Using a milk pot in a water bath is the best way to do this, but if careful, it can be done directly on a stove top.
Once the rennet has been added and the curd has formed, the whey must be removed, and the curd must be moved quickly to a mould.
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It's aged for at least 12 months
Parmesan cheese is aged for a minimum of 12 months, but this can vary depending on the desired flavour and texture. The longer the cheese is aged, the stronger the flavour and the harder the texture. Some varieties are aged for up to 16 months, creating a sweeter taste through the natural fermentation of the cow's milk.
A minimum ageing period of 12 months is required for Parmesan to develop its distinctive flavour and texture. During this time, the cheese slowly hardens and the amino acids in the casein protein break down into simpler compounds, giving Parmesan its savoury, umami taste. The ageing process also contributes to the cheese's granular texture, which makes it ideal for grating over pasta, salads and pizza.
The ageing process takes place in temperature- and humidity-controlled environments, such as warehouses, where the cheese is stored on large shelves. The temperature is kept cool, between 1°C and 5°C, to slow down bacterial activity and extend the ageing process. The humidity is maintained at around 80% to prevent the cheese from drying out too quickly.
During the ageing process, the wheels of Parmesan are regularly inspected and turned to ensure even ageing. Cheese graders use special hammers to tap the wheels and listen for any cracks or imperfections, which could indicate improper ageing or bacterial contamination. This process is known as "needling" and is essential for maintaining the quality of the cheese.
The length of ageing also affects the classification and pricing of Parmesan. Parmigiano Reggiano, which is produced in a restricted area of Italy, is aged for a minimum of 12 months and is considered a premium product. Other varieties of Parmesan, such as Piave and Pecorino, have shorter ageing times and are therefore softer and milder in flavour.
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Authentic Parmesan is made in specific Italian provinces
Parmesan cheese, or Parmigiano Reggiano, is an Italian hard, granular cheese made from cow's milk. Authentic Parmesan is made in specific Italian provinces, including the provinces of Parma and Reggio Emilia, from which the cheese gets its name. It is also produced in the part of Bologna west of the River Reno, in Modena, and in the part of Mantua (Lombardy) on the south bank of the River Po. All of these areas are located in the Emilia-Romagna region of Italy.
The name Parmigiano Reggiano is a certified name and a protected designation of origin (PDO) under Italian and European law. This means that, legally, the name refers exclusively to the Parmigiano Reggiano PDO cheese manufactured in this limited area in northern Italy. Special seals identify the product as authentic, with the identification number of the dairy, the production month and year, a code identifying the individual wheel, and stamps regarding the length of aging.
Grana Padano is another Italian cheese that is similar to Parmigiano Reggiano but is produced mainly in Lombardy, where Padano refers to the Po Valley. The cows producing the milk for Grana Padano may be fed silage as well as grass, and the milk may contain slightly less fat. Grana Padano has a similar nutty flavor to Parmesan but is a bit softer.
The process of making Parmesan cheese involves combining whole milk and naturally skimmed milk, which are 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 cheese is then aged for at least 12 months, although some varieties may be aged for longer to develop a sweeter taste.
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It's defined differently outside of Europe
Parmesan cheese, or Parmigiano-Reggiano, is an Italian hard, granular cheese produced from unpasteurized cow's milk and aged for at least 12 months. The name Parmigiano-Reggiano is protected by law as a Protected Designation of Origin (PDO) product, meaning it can only be produced in certain Italian provinces.
Outside of Europe, the name Parmesan is used for imitation Parmigiano-Reggiano, with only the full Italian name, Parmigiano-Reggiano, referring to the PDO-protected cheese. In the United States, for example, companies like Kraft sell domestically produced "Parmesan" cheese, which is made from a mixture of other cheeses and cellulose. While the EU has attempted to restrict the use of the name "Parmesan" for cheese produced outside of Europe, some American manufacturers have opposed these restrictions, arguing that the names have long been considered generic in the United States.
The production of Parmesan cheese involves a meticulous process, from the selection of high-quality raw milk to the patient aging process. The milk used for Parmigiano-Reggiano comes from cows fed primarily on local grass, and the cheese is aged for a minimum of 12 months, contributing to its complex flavor profile. Parmesan-style cheeses made outside of Europe may use pasteurized cow's milk or a mixture of different types of milk, resulting in variations in flavor and texture.
In summary, the term "Parmesan" is defined differently outside of Europe, referring to imitations of the traditional Italian Parmigiano-Reggiano cheese. These imitation cheeses may use different production methods, ingredients, and aging processes, resulting in variations in flavor, texture, and quality compared to the PDO-protected Parmigiano-Reggiano.
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Frequently asked questions
Parmesan is traditionally made from cow's milk.
Parmesan is typically aged for at least 12 months, though some varieties are aged for longer.
Parmigiano Reggiano is the name for Parmesan cheese that is produced in a restricted area of Italy. Outside of Europe, the term Parmesan is used more generically for imitation varieties of the original Italian cheese.
Traditional Parmesan is made using rennet, an ingredient that is restricted in a Muslim's diet. However, some cheese producers now use microbial rennet, making their cheese suitable for those on a vegetarian or halal diet.
