Randy Chandler
Parmesan cheese is traditionally made from cow's milk and is aged for at least 12 months, though some varieties are aged for longer to create a sweeter taste. The process of making Parmesan cheese involves combining whole milk and naturally skimmed milk, which is then heated in copper vats. Additional ingredients like whey and rennet are added during the two-step heating process to form the curd. The long aging time and use of copper vats are key factors in the production of Parmesan cheese, contributing to its distinct flavour and texture.
How is Parmesan Cheese Made?
| Characteristics | Values |
|---|---|
| Milk Type | Cow's milk |
| Milk Temperature | 91-93°F |
| Milk Pasteurization | Yes |
| Additional Ingredients | Whey, Rennet, Calcium Chloride |
| Aging Time | 10-12 months or more |
| Aging Place | Copper Vats |
| Texture | Hard, granular |
| Color | Pale yellow |
| Use | Grated on dishes like pasta, Caesar salad, and pizza |
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What You'll Learn
- Milk: traditionally cow's milk, but can be made with pasteurized, store-bought milk
- Aging: must be aged for at least 12 months, but can be up to 16 months
- Location: must be made in a restricted area of northern Italy to be called Parmigiano Reggiano
- Ingredients: additional ingredients like whey and rennet are added to form the curd
- Texture: hard and granular, perfect for grating
Milk: traditionally cow's milk, but can be made with pasteurized, store-bought milk
Parmesan cheese is traditionally made from cow's milk, although it can also be made with pasteurized, store-bought milk. The milk is heated in copper vats, and additional ingredients like whey and rennet are added to form the curd. Rennet is a natural enzyme found in the stomach of young mammals that helps them digest their mother's milk. This gives Parmesan its distinctive texture and makes it perfect for grating or shaving over salads, pasta, and pizza.
In the United States, the Code of Federal Regulations includes a Standard of Identity for "Parmesan and Reggiano cheese", which defines aspects of both the production process and the final result. According to these standards, Parmesan must be made from cow's milk, cured for at least 10 months, and contain no more than 32% water and no less than 32% milk fat in its solids.
When making Parmesan at home, it is possible to use store-bought pasteurized milk. However, adjustments to the amount and set time for rennet may be necessary. The higher the temperature at which the milk has been pasteurized, the more adjustments are needed. For example, if using milk pasteurized at 176 degrees for 15 seconds, the recipe's rennet should be decreased by 25-30% and the coagulation time should be reduced by 40-50%.
It is important to note that the quality of milk can also impact the cheese-making process. A larger cheese is preferable to a smaller one as it has a better surface-to-mass ratio for aging. A smaller cheese will dry out more quickly and have a higher percentage of rind to cheese. Therefore, when using store-bought milk, it is best to opt for a higher-quality, raw milk if possible.
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Aging: must be aged for at least 12 months, but can be up to 16 months
The aging process is a critical aspect of Pramasacan cheese-making, and the duration of aging significantly impacts the cheese's flavour and texture. This variety of cheese must be aged for a minimum of 12 months to develop its distinct characteristics. However, some producers choose to age their cheese for up to 16 months, which further enhances its flavour and texture.
During the aging process, the cheese is typically stored in temperature- and humidity-controlled environments, such as cheese caves or ageing rooms. These conditions play a vital role in fostering the growth of beneficial bacteria and enzymes, which contribute to the unique flavour and texture of the cheese.
The length of aging influences the texture of the cheese, with longer-aged varieties developing a harder and more granular consistency. This texture makes the cheese ideal for grating over pasta, salads, and other dishes. Additionally, the aging process affects the cheese's flavour profile, with longer-aged cheeses taking on a sweeter taste due to the natural fermentation of the cow's milk.
While 12 months is the minimum required aging time, some producers and cheese enthusiasts believe that the longer a Parmasacan cheese is aged, the more complex and nuanced its flavour becomes. This belief has led to the practice of ageing Pramasacan cheese for up to 16 months, resulting in a product that is highly valued for its rich, sweet flavour and crumbly texture.
The decision to age Pramasacan cheese for a longer duration is a delicate balance between tradition and innovation. While some producers adhere to the minimum aging requirements, others embrace the challenge of creating a more sophisticated and nuanced flavour profile by extending the aging period. Ultimately, the aging duration depends on the cheesemaker's desired flavour, texture, and adherence to traditional methods.
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Location: must be made in a restricted area of northern Italy to be called Parmigiano Reggiano
Parmigiano Reggiano, or Parmesan, is a hard, granular Italian cheese. It is named after two of the areas which produce it: the provinces of Parma and Reggio Emilia. 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.
Parmigiano Reggiano is a protected designation of origin (PDO) under Italian and European law. This means that, in the European Union, the term 'Parmesan' may only be used to refer to Parmigiano Reggiano itself, and this variety of cheese must be made in a restricted geographic area, using stringently defined methods. This restricted area is located in northern Italy.
The name Parmigiano Reggiano is also protected outside of the European Union. In the United States, the Code of Federal Regulations includes a Standard of Identity for "Parmesan and Reggiano cheese", which defines aspects of the production process and the final result. For example, Parmesan must be made of cow's milk, cured for 10 months or more, contain no more than 32% water, and have no less than 32% milk fat in its solids.
In Canada, regulation only defines moisture and fat levels, with no restriction on aging time. Outside of the EU and Lisbon Agreement countries, Parmesan is a locally produced imitation.
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Ingredients: additional ingredients like whey and rennet are added to form the curd
Parmesan cheese is traditionally made from cow's milk, and the process involves a two-step heating procedure. During this process, additional ingredients like whey and rennet are introduced to form the curd. Firstly, it's important to ensure that all equipment is thoroughly cleaned and sanitised due to the long ageing time of Parmesan. This can be done by boiling any durable equipment and laying out the tools, moulds, colander, and draining cloth on a sanitised surface.
The milk is then heated slowly to 91-93°F (32-34°C). This can be done using a milk pot in a water bath, or directly on a stove top, but extra care must be taken to heat the milk carefully if using the latter method. The milk used is typically a combination of whole milk and naturally skimmed milk.
Once the milk has reached the correct temperature, the additional ingredients of whey and rennet are added. Rennet is a natural enzyme found in the stomachs of young mammals, which helps them digest their mother's milk. It is worth noting that traditionally made Parmesan is not halal because of the inclusion of rennet, but some cheese producers now use microbial rennet, or "vegetarian rennet", which is suitable for vegetarians and those requiring halal products.
The mixture is then distributed into copper vats for heating. The use of copper vats is a traditional method that contributes to the distinctive flavour of the cheese. The cheese is then aged for at least 12 months, although some varieties are aged for longer to create a sweeter taste.
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Texture: hard and granular, perfect for grating
Parmesan is a hard and granular cheese, perfect for grating over pasta, Caesar salad, and pizza. Its texture is the result of a lengthy aging process, with a minimum of 9-12 months required to achieve the desired consistency. The aging time can be even longer, with some recipes calling for 16 months of aging in copper vats to create a sweeter taste through natural fermentation.
The aging process is a critical factor in the texture of Parmesan cheese. During this time, the cheese loses moisture, becoming harder and more granular. This transformation is essential for the cheese's grating quality, as it allows the cheese to be shredded into small, flavorful flakes that can be sprinkled over various dishes.
The type of milk used also plays a role in the texture of Parmesan. Traditionally, Parmesan is made from cow's milk, which contributes to its hard and granular texture. However, the specific type of cow's milk can vary, with some recipes using a combination of whole milk and naturally skimmed milk. The milk is then heated, and additional ingredients like whey and rennet are added to form the curd.
The process of making Parmesan cheese requires careful sanitation and attention to detail. The long aging time necessitates a sterile environment to prevent the growth of unwanted bacteria. The curds must be quickly transferred to sanitized molds, colanders, and draining cloths after the whey is removed.
The texture of Parmesan cheese is unique and distinctive, making it a popular choice for grating and shaving. Its hard and granular nature allows it to be shredded into small pieces that melt easily and add a burst of flavor to various dishes. The aging process and specific ingredients used contribute to the characteristic texture that has made Parmesan a favorite among cheese enthusiasts worldwide.
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Frequently asked questions
Pramascan cheese, or Parmesan cheese, is traditionally made from cow's milk.
Pramascan cheese must be aged for at least 12 months, though some varieties are aged for up to 16 months.
First, whole milk and naturally skimmed milk are combined and heated in copper vats. Additional ingredients like whey and rennet are added to form the curd. The curd is then moved to a mould to set.
