Andy Montoya
Parmesan cheese is a beloved dairy product that has been a staple in kitchens worldwide for centuries. However, not all Parmesan cheeses are created equal. While the traditional Italian Parmigiano-Reggiano is revered for its natural, healthy, and delicious qualities, its American counterpart has sparked debates about its authenticity and processing. In the United States, consumers often encounter imitation Parmesan, and even the widely recognized Parmesan may be far from the real deal. This has led to questions about the nature of American Parmesan: is it real cheese, or is it a processed food product?
| Characteristics | Values |
|---|---|
| Ingredients | Milk, salt, rennet, cellulose powder, potassium sorbate, cheese cultures |
| Nutritional value | High in saturated fat, cholesterol, calcium, potassium, phosphorus, sodium |
| Health effects | May increase risk of prostate cancer, higher intake may lead to higher LDL ("bad") cholesterol |
| Melting properties | Melts easily and evenly, suitable for grilled cheese sandwiches |
| Taste | Bland and uniform due to additives |
| Shelf life | Longer shelf life than natural cheese due to preservatives and high salt content |
| Additives | Emulsifiers, preservatives, salt, fat |
| Texture | Silky |
| Packaging | Oxygen-free plastic packaging |
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What You'll Learn
Kraft's American Parmesan is not Parmigiano-Reggiano
Parmigiano-Reggiano is a highly regulated product in the European Union, with strict laws governing its production methods, ingredients, and characteristics. According to EU law, Parmigiano-Reggiano can only contain three simple ingredients: milk produced in the Parma/Reggio region (within 20 hours of cow to cheese), salt, and rennet (a natural enzyme from calf intestine). Any other ingredients are illegal in its production. On the other hand, Kraft's American Parmesan has been found to contain additional ingredients such as cellulose powder, potassium sorbate, and cheese cultures, which are not permitted in the production of Parmigiano-Reggiano. These differences in ingredients and regulations make Kraft's American Parmesan distinct from Parmigiano-Reggiano.
Furthermore, the taste and cultural significance of Parmigiano-Reggiano set it apart from imitation cheeses. Parmigiano-Reggiano has a deep cultural impact and is known as the "King of Cheeses" due to its natural, healthy, delicious, and consistent qualities. It has a unique flavour and texture that is difficult to replicate outside of the protected region and regulations. Kraft's American Parmesan, while convenient and widely available, may not offer the same taste experience as Parmigiano-Reggiano due to the use of additives and processing, which can result in a blander and more uniform flavour.
Additionally, the moisture content and melting properties of Kraft's American Parmesan are likely to differ from those of Parmigiano-Reggiano. Processed cheeses often contain higher levels of liquid, resulting in lower melting points compared to natural cheeses. This distinction in melting properties can be important for culinary applications, as chefs and home cooks may seek out real Parmigiano-Reggiano for its unique melting characteristics.
In summary, Kraft's American Parmesan and Parmigiano-Reggiano are two distinct products with different ingredients, production methods, tastes, and cultural significance. While Kraft's American Parmesan may be convenient and accessible, it does not possess the same qualities and characteristics that make Parmigiano-Reggiano a highly regarded and protected cheese variety in the European Union.
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Parmigiano-Reggiano is made from only three ingredients
Parmigiano-Reggiano, or Parmesan as it is known in English, is a hard, dry cheese made from only three ingredients: milk, salt, and rennet. The milk used comes specifically from cows in the Parma/Reggio region of Italy and is turned into cheese within 20 hours of milking. Rennet, a natural enzyme found in cow's milk, is added to the milk to develop soft curds. The curds are then cooked, cut, and added to wheel-shaped moulds where they age for a minimum of two years.
Parmigiano-Reggiano is a highly regulated product with strict production standards. It is widely imitated, but true Parmigiano-Reggiano must adhere to Protected Designation of Origin (PDO) standards. This means that, by law, it can only be produced in specific provinces in Italy, including Parma, Reggio Emilia, Modena, Bologna, and Mantua. Each wheel must meet strict criteria early in the aging process to merit the official seal and be placed in storage for aging.
The process of making Parmigiano-Reggiano is a lengthy one, with the cheese being aged for a minimum of two years and sometimes up to four or more. This lengthy aging process contributes to the cheese's complex flavour and extremely granular texture.
In contrast, American Parmesan cheese is often an imitation product. In the United States, the word "Parmesan" is not regulated, and while a product labelled as Parmesan could be genuine Parmigiano-Reggiano, it is more likely to be an imitation. These imitation cheeses often contain additives such as salt, food dyes, preservatives, extra dairy, emulsifiers, and other artificial ingredients. These additives can affect the taste, texture, and melting properties of the cheese, making it blander and more uniform than real Parmigiano-Reggiano.
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American Parmesan is a processed food product
While Parmigiano-Reggiano is the type of cheese that is referred to as "Parmesan" in the UK, the same is not true in the US. In the US, "Parmesan" can refer to almost anything, and it is usually not Parmigiano-Reggiano.
In the US, the Code of Federal Regulations (CFR) distinguishes between five different processed cheese products, including pasteurized processed cheese, pasteurized blended cheese, pasteurized processed cheese foods, pasteurized processed cheese spread, and pasteurized cheese spread. These products may differ in their composition, including fat, moisture, and pH level, but they all exhibit a mild flavour and silky texture.
American cheese is a processed food product. It is a combination of cheese and additives, resulting in a product that is "more 'product' than 'cheese'". While cheese is the main ingredient, American cheese contains other products, such as emulsifiers, preservatives, salt, and fat. These additional ingredients give it a longer shelf life and a more consistent flavour than natural cheese. It also has superior melting qualities, making it ideal for grilled cheese sandwiches.
The FDA requires that American cheese be labelled as a "pasteurized prepared cheese product" or "pasteurized process cheese food", rather than simply "cheese". This is because the term "cheese" is legally reserved for products that are made from heating milk, culturing it with enzymes and bacteria, separating out the curds and the whey, and then salting and forming the curds into a wheel or block.
The nutritional value of American cheese can vary depending on the brand and whether it is a "cheese product" or "cheese food". It is a good source of some vitamins and minerals, such as calcium, potassium, and phosphorus. However, it is also high in sodium and saturated fat, which can be a cause for concern for consumers.
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Processed cheese has additives and preservatives
In the United States, the Code of Federal Regulations (CFR) identifies five distinct processed cheese products: pasteurized processed cheese, pasteurized blended cheese, pasteurized processed cheese food, pasteurized processed cheese spread, and pasteurized cheese spread. These products may differ in composition, including fat, moisture, and pH levels, but they all exhibit a mild flavour and silky texture. Processed cheese is often tailored to have distinct melting points depending on its intended applications in cooking.
Processed cheese has a longer shelf life than natural cheese due to its preservatives and high salt content. Certain imitation cheeses do not require refrigeration. For example, American cheese can be safely stored in the refrigerator for up to two months, while hard cheeses like parmesan retain their freshness for only about one month. This longer shelf life makes processed cheese appealing to fast-food chains and other food establishments that value convenience and long-lasting ingredients.
Preservatives in processed cheese can be anti-microbial or antifungal, inhibiting the growth of bacteria, fungi, and oxidation of food constituents. They can also be natural or synthetic chemicals that prevent decomposition by inhibiting microbial growth or undesirable chemical changes. Examples of preservatives include nisin, natamycin, and sorbate salts. The addition of preservatives can affect the sensory attributes of processed cheese, with some mixtures, like nisin + potassium sorbate, having no undesirable effects on the chemical, physical, and sensory properties even after three months of storage.
Other additives in processed cheese include cellulose, which is added to grated cheese to prevent strands from sticking together, and carrageenan, a thickening agent in some cheese spreads derived from red seaweed. While carrageenan has no nutritional value, it has been linked to gastrointestinal problems. Processed cheese may also contain food dyes like Yellow 5 and Yellow 6, which were previously found in boxed macaroni and cheese products but have since been removed due to their suggested link to increased activity in children.
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Real Parmigiano-Reggiano is healthy, delicious, and natural
Parmigiano-Reggiano, also known as Parmesan, is a cheese that is not only delicious but also healthy and natural. In England, when you buy Parmesan, you are buying Parmigiano-Reggiano—it's the law. However, in America, when you buy Parmesan, you could be buying almost anything except Parmigiano-Reggiano.
Parmigiano-Reggiano is a natural product made with just three simple ingredients: milk, salt, and rennet (a natural enzyme from a calf intestine). It is produced without thermal treatment and contains no additives or preservatives. The cheese is closely linked with its area of origin—the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the Reno river, and Mantua to the right of the Po river. It has been granted a Protected Designation of Origin seal, which prevents other cheese producers from replicating it. Imitation versions are sold simply as "parmesan".
Parmigiano-Reggiano is a healthy food that provides nutritional benefits to the human diet. It is a vector of microbial strains that enrich the human gut microbiota and provide health benefits produced by the transmission of microorganisms capable of modulating and enriching the gastrointestinal tract. The presence of these microorganisms may have additional health benefits, considering the central role attributed to the gut in human health and well-being.
Parmigiano-Reggiano is a delicious and revered cheese that can be enjoyed in many ways. It is wonderful by itself in chunks, shaved, grated, cooked, or uncooked. It can be used to enrich the flavors of soups, sauces, risotto, and ragu. The natural rind that forms as the cheese matures can be used to make crackers or croutons, which can be sprinkled on soups, salads, or enjoyed on a cheese plate.
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Frequently asked questions
American Parmesan cheese is rarely the real Parmigiano-Reggiano, and could contain anything from salt, food dyes, preservatives, extra dairy, emulsifiers, or other artificial ingredients.
No, American Parmesan cheese is not real cheese. It is classified as a processed food, and is a combination of cheese and additives.
American Parmesan cheese, or "cheese product", is made by taking cheese that has already been made and mixing it with emulsifiers, preservatives, salt, and fat.
American Parmesan cheese is popular because it is supremely tasty and convenient. It also has superb melting qualities, and is therefore often used in grilled cheese sandwiches.
