Andy Montoya
Parmigiano Reggiano, or king of cheeses, is a hard, granular Italian cheese with a protected designation of origin (PDO). It is made from raw milk, rennet, and salt, and has been produced for almost 1,000 years. The process of making this cheese is an art, and it involves strict rules and regulations. The milk used for Parmigiano Reggiano can only come from cows fed locally grown forage, grass, and hay. The cheese is then aged for a minimum of 12 months, but it can be matured for much longer, with its aroma, texture, and flavor evolving over time.
| Characteristics | Values |
|---|---|
| Production location | Parma, Reggio Emilia, Modena, Bologna (left of the river Reno), Mantua (right of the river Po) |
| Milk source | Cows fed locally grown forage, grass, and hay |
| Minimum aging period | 12 months |
| Ideal wine pairing | 12- or 18-month Parmigiano Reggiano pairs well with sparkling and white wine; 24-month or longer Parmigiano Reggiano pairs well with red wine |
| Identification markings | Date of production, dairy ID, PDO seal, dotted "Parmigiano Reggiano" |
| Texture | Crumbly and grainy |
| Flavor | Salty and umami-rich |
| Similar cheeses | Grana Padano, Reggianito |
Explore related products
What You'll Learn
Milk from cows fed local forage, grass and hay
Parmigiano Reggiano is a hard, granular cheese produced from raw cow's milk. It is made from the milk of cows fed on locally grown forage, grass, and hay. This is one of the reasons why Parmigiano Reggiano is so special. The cows are fed on a diet that includes a strict ban on the use of silage. The specific physical, chemical, and microbiological properties of the milk—which guarantee the specific characteristics of Parmigiano Reggiano—are the result of the diet fed to the cows.
Parmigiano Reggiano is made in five Italian provinces: Parma, Reggio Emilia, Modena, Bologna (west of the River Reno), and Mantua (on the south bank of the River Po). The milk used for Parmigiano Reggiano must come from these provinces, as per the protected designation of origin (PDO) specifications. The cheese has been made in this region for almost 1,000 years.
The process of making Parmigiano Reggiano involves heating the milk slowly to 91-93 degrees Fahrenheit. The curd is then cut into small particles the size of rice grains to ensure a fine, granular texture in the final product. The cheese is then put into a stainless steel, round form that is pulled tight with a spring-powered buckle so it retains its wheel shape. After a day or two, the buckle is released, and a plastic belt imprinted with the Parmigiano Reggiano name, the plant's number, and the month and year of production is put around the cheese. The wheel is then put into a brine bath to absorb salt for 19–25 days. After brining, the wheels are transferred to aging rooms in the plant for a minimum of 12 months. The cheese is placed on wooden shelves and cleaned and turned every seven days.
Hard Cheese Composition: The Science Behind Deliciousness
You may want to see also
Strict production rules and PDO certification
Parmigiano Reggiano, or "king of cheeses", is a protected designation of origin (PDO) product. This means that it is recognised for its distinguishing features, such as its fine-grained and flaky structure, fragrant aroma, and delicate, flavoursome taste. The name Parmesan may only be used, by law, to refer to Parmigiano Reggiano itself within the European Union. This means that the cheese must be made in a restricted geographical area, using stringently defined methods.
The cheese is produced in the Italian provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the river Reno, and Mantua to the right of the river Po. The milk used for Parmigiano Reggiano can only come from cows that are fed locally grown forage, grass, and hay. The cows' diet includes a strict ban on the use of silage and their milk must be produced (at least 75%) in the same area as the defined geographical region.
The production process of Parmigiano Reggiano is highly regulated. The cheese is first put into a stainless steel, round form that is pulled tight with a spring-powered buckle so it retains its wheel shape. After a day or two, the buckle is released, and a plastic belt imprinted with the Parmigiano Reggiano name, the plant's number, and month and year of production is put around the cheese. The wheel is then put into a brine bath to absorb salt for 19-25 days. After brining, the wheels are then transferred to the ageing rooms in the plant for a minimum of 12 months. Each cheese is placed on wooden shelves and cleaned and turned every seven days.
The PDO specifications ensure that Parmigiano Reggiano can be easily identified as the real deal. The full wheel is engraved with a number of markings on its rind, including the date of production, the PDO seal, the dairy ID, and a code identifying the individual wheel.
Cheese Appreciation: Where is it Most Loved?
You may want to see also
Minimum 12-month ageing in wooden shelves
Parmigiano Reggiano, or "king of cheeses", is aged for a minimum of 12 months on wooden shelves. However, it can be matured for much longer, with some varieties aged for 24, 36, or even 40 months or longer. The longer the maturation, the more the aroma, texture, and flavor evolve. At 12 or 18 months, the cheese has a more delicate, fresh, and milk-forward taste, while its texture is crumbly and pleasantly grainy. With time, the aroma and flavor deepen, taking on notes of spice and nuts.
The ageing process begins after the cheese has been transferred to stainless steel moulds for two days and then brined for 19 to 25 days. Following this, the wheels are transferred to ageing rooms in the plant for a minimum of 12 months. Each cheese is placed on wooden shelves, and each cheese and the shelf underneath it is cleaned and turned every seven days.
Parmigiano Reggiano has been produced for almost 1,000 years in the Italian provinces of Parma, Reggio Emilia, Modena, Bologna (west of the River Reno), and Mantua (south of the River Po). The name Parmigiano Reggiano is a protected designation of origin (PDO) under Italian and European law, and the cheese must be produced in this restricted geographical area using stringently defined methods. The milk used for Parmigiano Reggiano can only come from cows fed locally grown forage, grass, and hay—this diet is what gives the milk its specific physical, chemical, and microbiological properties.
Poutine Cheese: The Ultimate Melty Comfort Food
You may want to see also
Explore related products
Salty and umami-rich flavour
Parmigiano Reggiano is known for its salty and umami-rich flavour. The cheese is made from raw milk, rennet, and salt. The specific physical, chemical, and microbiological properties of the milk are a result of the diet fed to the cows, which includes a strict ban on the use of silage. The milk used for Parmigiano Reggiano can only come from cows that are fed locally grown forage, grass, and hay.
After the cheese is produced, it is put into a stainless steel, round form that is pulled tight with a spring-powered buckle so it retains its wheel shape. After a day or two, the buckle is released, and a plastic belt imprinted with the Parmigiano Reggiano name, the plant's number, and the month and year of production is put around the cheese. The cheese is then placed back into the metal form and buckled tight again. The imprints take hold on the rind of the cheese in about a day, and the wheel is then put into a brine bath to absorb salt for 19 to 25 days. The brine is made with salt sourced from Sicily.
After brining, the wheels are transferred to aging rooms in the plant for a minimum of 12 months. The cheese's texture becomes crumbly and pleasantly grainy, while its aroma and flavour deepen with notes of spice and nuts. The longer the maturation, the more intense the flavour. Parmigiano Reggiano aged for 12 or 18 months pairs well with sparkling and white wine, while Parmigiano Reggiano aged for 24 months or longer pairs well with red wine.
Rootie's Blue Cheese: A Tasty Mystery Unveiled
You may want to see also
Best enjoyed grated on pasta
Parmigiano Reggiano, or "king of cheeses", is a hard, granular cheese produced from raw cow's milk and aged for at least 12 months. It is named after two of the areas which produce it: the Italian provinces of Parma and Reggio Emilia. The cheese is also produced in the part of Bologna west of the River Reno, in Modena, and in Mantua on the south bank of the River Po.
Parmigiano Reggiano is best enjoyed grated on pasta. Its rich, complex flavour makes it an ideal candidate to enjoy raw, too. The aroma, texture, and flavour evolve as the cheese matures. At 12 or 18 months, the cheese is more delicate, fresh, and milk-forward. Over time, its texture becomes crumbly and pleasantly grainy, while its aroma and flavour deepen with notes of spice and nuts.
When buying Parmigiano Reggiano, look for the dotted wording of 'Parmigiano Reggiano' around the wheel. The full wheel is engraved with a number of markings on its rind, including the date of production, the dairy it was made in, and the PDO seal.
Parmigiano Reggiano pairs well with wine. The 12- or 18-month variety goes well with sparkling and white wine, while the 24-month or older variety pairs well with red wine.
Who Invented Cheese Strings? Kraft's Stringy Snack Revolution
You may want to see also
Frequently asked questions
Parmigiano Reggiano, or Parmesan, is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months.
Parmigiano Reggiano is made from raw milk, rennet, and salt. The milk must come from cows fed with locally grown forage, grass, and hay. The curd is cut into small particles the size of rice grains to ensure a fine, granular texture. The cheese is then put into a stainless steel mould for two days, before being transferred to a heavily salted brine bath for 19-25 days. After this, the cheese is ready for maturation, which can last for 12 months or longer.
Parmigiano Reggiano has been a protected designation of origin (PDO) product since 1966. To identify an authentic product, look for special seals bearing the identification number of the dairy, the production month and year, a code identifying the individual wheel, and stamps regarding the length of aging. The dotted wording of 'Parmigiano Reggiano' around the entirety of the wheel should also be visible.
Parmigiano Reggiano is a versatile cheese that can be enjoyed in many ways. It can be grated or shaved over pasta, soup, pizza, or salads. It can also be enjoyed on its own as a snack, paired with wine.
