Parmesan Cheese: The Aging Process Explored

Parmesan cheese, or Parmigiano-Reggiano, is a hard, granular Italian cheese produced from cow's milk and aged for a minimum of 12 months. The cheese gets its name from two of the areas which produce it: the Italian provinces of Parma and Reggio Emilia. However, there is no maximum maturation time for Parmigiano-Reggiano, and it can be aged for over 100 months. The longer the cheese is aged, the more its character, appearance, texture, and flavour will change.

Parmigiano-Reggiano is the 'real' Parmesan

Parmigiano-Reggiano is the real Parmesan. It is a PDO (Protected Designation of Origin) product, which means it can only be produced in a specific region around the Italian provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the Reno River, and Mantua to the right of the Po River. All steps in its production, from cow breeding to cheese-making and packaging, take place in this area.

Parmigiano-Reggiano is made from unpasteurised cow's milk, salt, and rennet, with no additives or preservatives. The whole milk of the morning milking is mixed with the naturally skimmed milk of the previous evening's milking, resulting in a part-skim mixture. This mixture is pumped into copper-lined vats, which heat evenly and contribute copper ions to the mix. Starter whey and calf rennet are added, and the mixture is left to curdle. The curd is then broken up mechanically into small pieces, and the temperature is raised to 55 °C (131 °F). The curd is left to settle, collected in muslin, divided in two, and placed in moulds. The cheese is then put into a stainless steel, round form that is imprinted with the Parmigiano Reggiano name, the plant's number, and the month and year of production.

After brining, the wheels of Parmigiano-Reggiano are transferred to aging rooms for a minimum of 12 months, though there is no maximum maturation time. The character of the cheese will continue to change the longer it is aged. At 12 months, each wheel is inspected by the Consortium, and if approved, it officially earns its Parmigiano-Reggiano approval. The cheese is usually aged further, and the flavour will continue to develop, becoming nuttier and meatier with a spicier aroma and flavour as it reaches 36 months or older.

The strict guidelines for producing Parmigiano-Reggiano, as well as the tightly regulated methods of production, ensure that all cheeses taste surprisingly similar, regardless of the producer. This consistency in quality and flavour is what makes Parmigiano-Reggiano the real Parmesan.

It's made from unpasteurised cow's milk

Parmesan cheese, a beloved Italian staple, is renowned for its complex flavor and granular texture. These distinctive characteristics are deeply intertwined with the cheese-making process, specifically the aging of the cheese. But before delving into the aging process, it's essential to understand the type of milk used in Parmesan production, which is unpasteurized cow's milk.

Using unpasteurized cow's milk is a traditional and essential aspect of crafting authentic Parmesan cheese. This means that the milk has not undergone pasteurization, a heat treatment process that kills bacteria. While pasteurization is commonly used to prolong the shelf life of dairy products and ensure safety, Parmesan cheese relies on specific bacteria and enzymes naturally present in raw milk to initiate the cheese-making process.

The milk used for Parmesan comes from cows that are milked twice a day. These cows are typically fed on grass and hay, which contributes to the unique flavor of the milk. After milking, the raw milk is delivered to cheese-making facilities, where it undergoes a meticulous transformation into Parmesan cheese. This transformation includes crucial steps like curdling, cutting, cooking, and, of course, aging.

By using unpasteurized milk, Parmesan cheese develops its characteristic sharp, nutty flavor. During the aging process, natural enzymes and bacteria in the raw milk break down proteins and fats, contributing to the development of flavor and texture. This also allows the cheese to form its signature crystalline structure, which adds a pleasant crunch to the overall sensory experience.

In summary, the use of unpasteurized cow's milk in Parmesan cheese-making is a deliberate and traditional choice that contributes to the cheese's unique characteristics. This raw milk, combined with the lengthy aging process, results in the complex and beloved flavor profile that has made Parmesan a staple in kitchens around the world.

It's aged for a minimum of 12 months

Parmigiano-Reggiano, or "Parmesan", is aged for a minimum of 12 months. This is a requirement for the cheese to be considered authentic Parmigiano-Reggiano, which has a protected designation of origin (PDO) and can only be produced in a specific region around the Italian provinces of Parma and Reggio Emilia. After 12 months, every wheel of cheese is inspected by the Consortium, at which point, if approved, the wheel officially earns its Parmigiano-Reggiano approval. However, the cheese is usually aged further, and its character will continue to change.

The aging process has a significant impact on the taste and texture of Parmigiano-Reggiano. From 12 to 18 months, the cheese still exhibits some of its youthfulness, often described as having "milk, yogurt, and fresh fruit" flavours. By 24 months, the changes become more noticeable, with an increase in the number of visible white crystals and a crumblier, grainier texture. As the cheese continues to age, these progressions become more pronounced, with the development of additional umami notes like nuttiness and meat stock. At 36 months or older, spice notes become more prominent in both the aroma and flavour.

The minimum aging period of 12 months is crucial for Parmigiano-Reggiano to develop its distinctive characteristics. This aging process, along with the strict guidelines for production, contributes to the unique taste, texture, and quality of this beloved Italian cheese.

It's produced in specific Italian provinces

Parmigiano-Reggiano, or "Parmesan" cheese, is produced in specific Italian provinces. The name Parmigiano-Reggiano is derived from two of the areas that produce it: the Italian 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 PDO (Protected Designation of Origin) product, which means it can only be produced in these specific regions. The Parmigiano Reggiano Consortium, the governing body behind the PDO, requires all Parmigiano-Reggiano cheeses to be produced by hand using milk from cows that follow a specific diet. The Consortium also enforces strict guidelines for the production of the cheese, ensuring that the methods used are tightly regulated.

The provinces where Parmigiano-Reggiano is produced have a long history of cheese-making. Historical documents suggest that Parmigiano-Reggiano was already very similar to the cheese produced today as early as the 13th and 14th centuries, indicating that its origins may date back even further. The production of Parmigiano-Reggiano has been influenced by the local culture and traditions of these Italian provinces, contributing to its unique characteristics.

In addition to the specific regions where it is produced, the cows' diet and the aging process are crucial factors in the production of Parmigiano-Reggiano. The cows' milk used in the cheese-making process is influenced by their diet, which traditionally consists of grass or hay. The aging process, or maturation, of Parmigiano-Reggiano typically lasts for at least 12 months, during which the cheese develops its distinct sharp, complex fruity and nutty taste. The longer the cheese is aged, the more pronounced these flavours become.

The production of Parmigiano-Reggiano is deeply rooted in the culture and history of the specific Italian provinces where it is made. The strict guidelines and traditional methods used in its production ensure that the cheese maintains its high quality and distinctive characteristics, making it a beloved and sought-after ingredient in kitchens around the world.

It's versatile and can be eaten on its own

Parmesan cheese is incredibly versatile and can be eaten on its own. Its sharp, complex fruity and nutty flavour, along with its strong savoury taste, makes it a delicious snack. The texture of Parmesan lends itself well to being formed into chisels, which can be eaten alone or combined with nuts and M&Ms for a snack similar to trail mix. It can also be shaved or grated over salads, pasta, and other dishes.

Parmesan is also commonly used in cooking. It can be stirred into soups and risottos, and is a popular choice for macaroni and cheese. It can be shaved or grated over salads, and is often used in grilled cheese sandwiches. Parmesan shavings can also be made with a vegetable peeler for an intense flavour.

The rind of the cheese can also be eaten, as it contains no additives or preservatives. It is commonly added to soups and stews to impart extra flavour. It can also be broiled and eaten as a snack, or infused into olive oil.

The versatility of Parmesan is highlighted by renowned Italian chefs such as Luca Marchini and Massimo Bottura, who use different ages of Parmesan in their dishes. For example, Marchini uses 24-month Parmesan in a risotto, and 30-month Parmesan in a pre-dessert dish. Bottura's three-Michelin-starred restaurant, Osteria Francescana, serves a famous starter of "five ages of Parmigiano-Reggiano in different textures and temperatures".

Frequently asked questions