Randy Chandler
BelGioioso Parmesan is a Wisconsin-made version of the Italian classic. It is made from part-skim milk and aged for over 10 months. The cheese has a rich, sweet, nutty flavour and is typically grated or shredded over pasta, rice, soups, and salads. While some people enjoy its taste, others argue that it is not comparable to authentic Italian Parmigiano-Reggiano, which has a flakier texture due to longer aging times. The milk source and specific cow species used also play a role in the final product's characteristics.
| Characteristics | Values |
|---|---|
| Place of Origin | Wisconsin, USA |
| Taste | Salty, nutty, sweet |
| Texture | Too smooth, lacks flakiness |
| Aging Period | 10 months |
| Milk Source | Part skim milk, possibly from Holsteins |
| Packaging | Dainty shreds in a plastic container |
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What You'll Learn
Why does it lack flakiness?
While BelGioioso Parmesan is made with fresh milk gathered daily from local farmers, it is aged for only 10 months, which might be why it lacks the flakiness of authentic Parmigiano-Reggiano. The length of aging is suspected to be the biggest factor influencing the flakiness of Parmesan cheese. To achieve the right texture, Parmesan cheese should be aged for at least 18 months. During the aging process, proteins break down into amino acids, and tyrosine migrates together to crystallize, forming the nutty crystals characteristic of well-aged Parmesan cheese. The longer aging period also dries out the cheese, resulting in a flakier texture.
In addition to the shorter aging period, the milk source used for BelGioioso Parmesan may also contribute to its lack of flakiness. BelGioioso Parmesan is made with part-skim milk from Holstein cows, while authentic Parmigiano-Reggiano is made with milk from cows fed solely on grass from specific areas of Italy. The type of milk and the diet of the cows can influence the final characteristics of the cheese.
Furthermore, the process of making the cheese, including the cooking of the curds, might differ between BelGioioso Parmesan and authentic Parmigiano-Reggiano. The specific techniques used during cheese production can impact the final texture and flakiness of the cheese.
Overall, the lack of flakiness in BelGioioso Parmesan is likely due to a combination of shorter aging periods, different milk sources, and variations in cheese-making processes compared to authentic Parmigiano-Reggiano.
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How does it compare to Parmigiano-Reggiano?
While Belgioioso parmesan cheese is made using an ancient process similar to that of Parmigiano-Reggiano, there are some differences between the two cheeses. The most notable difference is the texture, with Parmigiano-Reggiano having a flakier texture compared to the smoothness of Belgioioso. This is likely due to the shorter aging period of Belgioioso, which is typically aged for 10 months, while Parmigiano-Reggiano is aged for at least 18 months. The longer aging process allows the proteins in the cheese to break down into amino acids, resulting in the formation of tyrosine crystals, which contribute to the flaky texture of Parmigiano-Reggiano.
Another factor that may contribute to the difference in texture is the type of milk used. Parmigiano-Reggiano is traditionally made with milk from cows fed on grass from a specific area of Italy, while Belgioioso uses milk from local farmers, which may include different cow breeds such as Holsteins. The milk source can affect the final characteristics of the cheese, including its texture and flavour.
In terms of taste, some people find that Belgioioso has a rich, sweet, and nutty flavour that is similar to Parmigiano-Reggiano. However, others have found that it lacks the same depth of flavour and tastes more like water. The longer aging process of Parmigiano-Reggiano may contribute to a more complex flavour profile.
Overall, while Belgioioso parmesan cheese is a respectable product with a similar taste to Parmigiano-Reggiano, it falls short in terms of texture due to its shorter aging period and potentially different milk sources. For those seeking an authentic Parmesan cheese experience, imported Parmigiano-Reggiano is often recommended as the superior choice in terms of both taste and value.
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Is it a true replication of the ancient process?
While BelGioioso Parmesan claims to replicate the ancient process, there are some differences in the final product that indicate that it may not be a true replication. One of the most notable differences is the texture; BelGioioso Parmesan lacks the flakiness and crystals typically found in authentic Parmigiano-Reggiano. This suggests that the cheese may not be aged long enough, as the formation of crystals in Parmesan cheese is a result of the breakdown of proteins into amino acids, specifically an amino acid called tyrosine, which takes time. The minimum aging period for Parmigiano-Reggiano is 18 months, while BelGioioso Parmesan is aged for a minimum of 10 months, which may not be sufficient time to develop the same texture and flavour profile as the traditional Italian cheese.
In addition to the aging process, the type of milk used and the diet of the cows may also play a role in the final product. BelGioioso Parmesan is made from part skim milk, while traditional Parmigiano-Reggiano is made from raw cow's milk that has been grass-fed in a specific region of Italy. The milk source can significantly impact the taste and texture of the cheese, and using milk from cows fed with grass in a particular area may contribute to the unique flavour profile of Parmigiano-Reggiano.
The process of making Parmesan cheese involves several steps, including cooking the curds, aging the cheese, and breaking the cheese wheels. BelGioioso may use different techniques in these steps, such as not cooking the curds as hard, which could impact the final product's texture and flavour. Additionally, the environment in which the cheese is aged, such as the temperature and humidity of the caves, may differ between BelGioioso and traditional Parmigiano-Reggiano producers, influencing the aging process and the cheese's final characteristics.
While BelGioioso Parmesan may not be an exact replication of the ancient process, it is important to note that they have won multiple awards for their cheese. Their Master Cheesemakers carefully inspect and hand-turn each wheel to ensure consistent aging, resulting in a sweet, nutty flavour and versatile texture. However, the lack of flakiness and crystals indicates that there are still differences in the final product compared to traditional Parmigiano-Reggiano, suggesting that some variations in the ancient process may be present.
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What is the ideal aging time?
While BelGioioso Parmesan cheese is a multiple award-winning Wisconsin version of the Italian classic, it is not considered to be authentic Parmigiano-Reggiano. BelGioioso Parmesan is made from part-skim milk and aged for over 10 months. The cheese is typically grated or shredded and used in pasta, rice, soups, and salads. Its rich, sweet, nutty flavor also makes it perfect for sauces and snacks.
BelGioioso Parmesan has a smooth texture, which some attribute to its shorter aging time. Ideally, Parmesan cheese should be aged for at least 18 months to allow the cheese to develop the right texture and flavor. The longer aging time allows the cheese to become drier and flakier, which is characteristic of authentic Parmigiano-Reggiano. The amino acid tyrosine, which is responsible for the nutty crystals found in well-aged Parmesan, takes time to form. The breakdown of proteins into amino acids, such as tyrosine, and the migration of tyrosine molecules to form crystals, are essential for the development of the desired texture and flavor in Parmesan cheese.
Some people prefer the smoothness of younger BelGioioso Parmesan, which is aged for 10 months. This shorter aging time results in a cheese that is too bland for some palates, lacking the characteristic nuttiness of traditional Parmesan. However, others appreciate the convenience and affordability of BelGioioso Parmesan, which can be easily found in grocery stores and adds a savory flavor to dishes like Caesar salad.
In summary, the ideal aging time for Parmesan cheese is at least 18 months to allow for the development of the desired texture, flavor, and crystals characteristic of authentic Parmigiano-Reggiano. While BelGioioso Parmesan is a popular and award-winning cheese, it may not meet the expectations of those seeking the traditional qualities of Italian Parmesan cheese due to its shorter aging time.
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What is the best way to consume it?
The best way to consume BelGioioso Parmesan cheese depends on the format in which it is purchased. For example, the 6oz snacking cheese comes in a 10-pack of single-serve portions, which can be enjoyed straight from the packet.
For larger quantities of BelGioioso Parmesan, such as the 8oz cheese wedge, the cheese can be chunked, shredded, shaved, or grated and added to dishes like salads, pastas, pizzas, meatballs, and vegetables. The rind can also be added to soups or sauces for extra flavor. BelGioioso recommends consuming its cheese at room temperature for the best flavor.
Once a package of BelGioioso Parmesan is opened, it should be consumed promptly. The cheese should be kept in its original packaging, sealed with plastic wrap, and stored in the refrigerator. BelGioioso estimates that its Parmesan cheese will be good for 3 to 4 days after opening. However, it is usually safe to taste the cheese past this date, although the flavor may not be the same.
In terms of food pairings, BelGioioso suggests complementing its Parmesan with fruits like grapes, walnuts, strawberries, apples, and dried figs, as well as beverages like red wine and beer.
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Frequently asked questions
Yes, it is a real Parmesan cheese, but it is not made in Italy. It is the Wisconsin version of the Italian classic.
The main difference is in the aging process. Italian Parmesan is aged for a minimum of 18 months, whereas Belgioioso Parmesan is aged for 10 months. This results in a smoother, blander, and crystal-lacking cheese.
The taste difference is likely due to the aging process and the type of milk used. Italian Parmesan has a stronger, nuttier flavour, whereas American Parmesan can taste sharper, like cheddar.
It is a multiple award-winning cheese with a rich, sweet nutty flavour. It is also naturally low-fat and has convenient packaging.
