Frederic Melton
Parmesan cheese, or Parmigiano-Reggiano, is one of the world's most popular cheeses. It is a hard, granular Italian cheese made from cow's milk and aged for at least 12 months, though some are aged for up to four years. To identify authentic Parmesan cheese, look for the words Parmigiano-Reggiano stencilled on the rind, indicating that the cheese was produced in Italy in Bologna, Reggio Emilia, Mantua, Modena, or Parma. The texture should be firm, brittle, and full of tiny, crunchy crystals, and the aroma should be bold, toasty, and fruity.
| Characteristics | Values |
|---|---|
| Texture | Firm, brittle, granular, crumbly, full of tiny crunchy crystals |
| Taste | Rich, sharp, nutty, salty, fruity |
| Aroma | Bold, toasty, fruity |
| Rind | Hard, pale golden |
| Interior | Straw-coloured |
| Production | Made from skimmed or partially skimmed, raw or unpasteurised cow's milk |
| Age | Minimum 12 months, up to 2 years, 3 years or 4+ years |
| Origin | Parma, Reggio Emilia, Modena, Bologna, Mantua |
| Label | Parmigiano-Reggiano, DOP or PDO stamp, imported from Italy |
| Authenticity | Avoid pre-grated, check for additives, rind attached |
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What You'll Learn
Authentic Parmesan is labelled 'Parmigiano Reggiano'
Authentic Parmesan is labelled Parmigiano Reggiano. This is the full Italian name for the cheese, and it is protected by law. Under Italian law, only cheese produced in certain provinces may be labelled Parmigiano Reggiano. These provinces include Parma, Reggio Emilia, Modena, Bologna, and Mantua. The name is also protected by European law, which classifies it as a protected designation of origin (PDO). This means that within the European Union, Parmesan and Parmigiano Reggiano are considered the same cheese.
Parmigiano Reggiano has been called the "King of Cheeses". It is made from unpasteurised cow's milk, and its production involves a meticulous and labour-intensive process. 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. Natural whey culture and rennet are added to the milk to kick-start the chemical reactions that form the basis of all cheese-making. Once the curds form, they are broken into granules using a special tool called a spino. Parmigiano Reggiano is typically aged for at least 12 months, though some wheels are matured for up to two years or even longer. This ageing process contributes to the cheese's complex flavour profile and distinctive texture.
When shopping for authentic Parmigiano Reggiano, look for the official stamp or seal on the rind. The cheese should be firm, brittle, and full of tiny, crunchy crystals. These crystals are a result of the ageing process and give the cheese its classic grainy snap. Fake Parmesan tends to be too smooth and soft, lacking the aged, crumbly bite of authentic Parmigiano Reggiano. In terms of flavour, authentic Parmigiano Reggiano has deep, nutty notes with hints of saltiness and a bold, toasty, fruity aroma.
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It's made from unpasteurised cow's milk
Parmesan cheese, or Parmigiano-Reggiano, is made from unpasteurised cow's milk. It is a hard, granular cheese produced from cow's milk and aged for at least 12 months. The process of making Parmesan cheese involves mixing the whole milk of the morning milking with the naturally skimmed milk of the previous evening's milking, resulting in a part-skim mixture.
The name Parmesan is a protected designation of origin (PDO) for cheeses produced in specific provinces under Italian and European law. Outside the EU, the name Parmesan is legally used for imitations, with only the full Italian name, Parmigiano Reggiano, referring to the PDO cheese.
Parmigiano-Reggiano cheese is traditionally made with unpasteurised cow's milk. The milk is cooked at high temperatures during production, which inactivates the enzymes from the coagulant. After the addition of culture, the milk is brought to the renneting temperature (30–35°C). Rennet, a natural enzyme derived from the lining of a cow's stomach, is then added to coagulate the milk within 15 minutes.
The production of Parmigiano-Reggiano is strictly regulated, and the cheese is aged for a minimum of 12 months, with some cheeses aged for up to 24 or 36 months, or even longer. The long aging process gives Parmesan its distinctive nutty, fruity, and salty flavour, as well as its hard, gritty texture.
To identify authentic Parmigiano-Reggiano, look for the Parmigiano Reggiano seal on the rind. This seal indicates that the cheese was produced in the designated provinces of Parma, Reggio Emilia, Mantua, Modena, or Bologna in Italy, using traditional methods and complying with specific aging requirements.
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It's aged for at least 12 months
Parmesan cheese, or Parmigiano-Reggiano, is a beloved Italian cheese that has been produced for at least a thousand years. It is a hard, granular cheese with a complex flavour and a granular texture. Parmigiano-Reggiano is aged for a minimum of 12 months, and this lengthy process is what gives the cheese its distinctive flavour and texture.
The process of making Parmigiano-Reggiano is a labour-intensive one, requiring time, skill and precision. It starts with high-quality cow's milk from specific Italian regions, such as Parma, Reggio Emilia, Modena, Bologna and Mantua. Natural whey culture and rennet are added to the milk to kick-start the chemical reactions that form the basis of all cheese-making. Once the curds form, they are broken into granules using a special tool called a spino.
The aging process for Parmigiano-Reggiano typically lasts for 12, 24 or 36 months, or even longer. This process allows the cheese to develop nutty, savoury notes with a hint of saltiness. The longer the aging process, the more complex the flavour and the more granular the texture.
Parmigiano-Reggiano is a protected designation of origin (PDO) product, meaning it must be produced following specific traditional methods and in designated regions of Italy. This ensures the flavour and quality of the cheese. The name Parmigiano-Reggiano is also protected under Italian and European law, and only cheese produced in specific provinces may be labelled as such.
When buying Parmigiano-Reggiano, it is important to look for the official stamp or seal to ensure authenticity. The cheese should also have a firm, brittle texture and be full of tiny, crunchy crystals. These crystals are naturally occurring and give the cheese its classic grainy snap.
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It has a distinctive flavour and crumbly texture
Parmesan cheese, or Parmigiano-Reggiano, is one of the world's most popular and beloved cheeses. It has a distinctive flavour and crumbly texture, which sets it apart.
The cheese is produced from cow's milk and is typically aged for at least 12 months, with some varieties aged for 24 or 36 months, or even longer. The ageing process gives the cheese its characteristic granular or crumbly texture, with tiny, crunchy crystals. These crystals are formed from an amino acid called tyrosine, which occurs naturally as the cheese ages. The ageing process also contributes to the cheese's distinctive, complex flavour profile, with nutty, savoury notes and a hint of saltiness.
Parmigiano-Reggiano is a specific type of cheese from Italy, produced in designated regions such as Parma, Reggio Emilia, Modena, Bologna, and Mantua. It is made following strict traditional methods and regulations, including the use of locally sourced cow's milk and specific ageing requirements. The name "Parmigiano-Reggiano" is protected by law in Italy and the European Union, and only cheese produced in these designated provinces may bear this name.
When purchasing Parmesan cheese, it is important to look for the name "Parmigiano-Reggiano" and an official stamp, such as the DOP or PDO seal, to ensure authenticity. The presence of the rind, or a piece of it, can also be an indicator of quality and authenticity. The texture of real Parmigiano-Reggiano is firm, brittle, and granular, while fake Parmesan tends to be smoother and softer, lacking the aged, crumbly texture.
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It's produced in specific regions of Italy
Parmesan cheese, or Parmigiano Reggiano, is produced only in specific regions of Italy. The name Parmigiano Reggiano is derived from two of the areas that produce it, the Italian provinces of Parma and Reggio Emilia. Parmigiano is the Italian adjective for the city and province of Parma, while Reggiano is the adjective for the province of Reggio Emilia. The cheese is also produced in the part of Bologna west of the River Reno, in Modena, and in the Lombardy region of Mantua on the south bank of the River Po. All of these areas are located in the Emilia-Romagna region of Italy.
The production of Parmigiano Reggiano is strictly regulated and protected by Italian and European law. The name Parmigiano Reggiano is a protected designation of origin (PDO), which means that only cheeses produced in these specific provinces of Italy may be labelled as such. The Consortium of Parmigiano Reggiano, created by a governmental decree, exercises exclusive control over the cheese's production and sale in Italy. The Consortium ensures that each wheel of Parmigiano Reggiano meets strict criteria early in the aging process to merit the official seal and be placed in storage for aging.
The production of Parmigiano Reggiano has a rich history, dating back to the Middle Ages. According to legend, it was first created in the comune (municipality) of Bibbiano, in the province of Reggio Emilia. Its production soon spread to the Parma and Modena areas. Historical documents from the 13th and 14th centuries suggest that Parmigiano Reggiano was already very similar to the cheese produced today, indicating that its origins may be traced even further back.
Parmigiano Reggiano is made from unpasteurised cow's milk. The whole milk of the morning milking is mixed with the naturally skimmed milk of the previous evening's milking, resulting in a part-skimmed mixture. The cheese is then aged for at least 12 months, with some varieties aged for 24 or 36 months, or even longer. The aging process allows the cheese to develop nutty, savoury notes with a hint of saltiness.
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