Frederic Melton
Parmesan cheese and Parmigiano Reggiano are two distinct varieties of cheese with shared heritage and subtle yet significant differences. Parmigiano Reggiano is a specific variety of Parmesan cheese that is produced under strict regulations. Cello Parmesan cheese is designed for the unique conditions of the Lake Country Dairy region, using select cultures and cow's milk. It is aged for 12 months to enhance its classic flavour. On the other hand, Cello Parmigiano Reggiano cheese is aged for 24 months, resulting in a fruity and complex flavour with a crystal-like texture. This variety of cheese is produced under strict regulations and is considered a premium product.
| Characteristics | Values |
|---|---|
| Cheese Type | Parmesan Cheese, Parmigiano-Reggiano |
| Place of Origin | Northern Italian regions of Emilia-Romagna and Lombardy |
| History | Dates back to the Middle Ages with the first written record appearing in the 12th century |
| Production | Parmigiano Reggiano is produced under strict regulations and in copper vats. It is also aged for a minimum of 12 months. |
| Milk Source | Cow's milk |
| Texture | Parmesan has a slightly grainy texture, while Parmigiano Reggiano has a smoother and more crystalline texture. |
| Flavor | Parmesan has a sharp, salty, nutty flavor. Parmigiano Reggiano has a more complex, richer, and sweeter flavor. |
| Lactose Content | Both cheeses contain no lactose. |
| Halal Status | Traditionally made Parmesan is not halal due to the use of rennet, but Cello Cheese uses microbial rennet, making it suitable for those on a halal diet. |
| Availability and Price | Parmesan is more affordable and widely available, while Parmigiano Reggiano is considered premium and generally more expensive. |
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What You'll Learn
- Cello Parmesan Cheese is made with microbial rennet, making it vegetarian and halal-friendly
- Cello Parmesan is aged for 12 months to enhance its flavour
- Parmigiano Reggiano is a specific type of Parmesan produced under strict regulations
- Parmigiano Reggiano is generally more expensive than Parmesan
- Parmigiano Reggiano has a smoother, crystalline texture
Cello Parmesan Cheese is made with microbial rennet, making it vegetarian and halal-friendly
Parmesan cheese is traditionally made from cow's milk and is aged for at least 12 months. During the heating process, additional ingredients like whey and rennet are added to form the curd. The type of rennet used determines whether the cheese is suitable for vegetarians or those following a halal diet.
According to Cello Cheese, their products only use microbial rennet. This type of rennet is not derived from animals and is considered suitable for vegetarians. This means that Cello Parmesan Cheese is vegetarian-friendly.
Regarding whether Cello Parmesan Cheese is halal-friendly, there are differing opinions among Islamic scholars. Some state that cheese made with rennet from animals that were not slaughtered according to Shari'ah is still tahir (pure) and can be consumed. However, other scholars argue that such cheese is impure (najis) and should not be eaten. Therefore, the halal status of Cello Parmesan Cheese depends on the specific interpretation followed by the individual.
It is important to note that traditional Parmesan cheese, also known as Parmigiano-Reggiano, is made in specific regions of Italy and always uses animal rennet. Therefore, it is not considered vegetarian. Domestic Parmesan cheeses, like Cello, are made with vegetarians in mind and use alternative types of rennet.
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Cello Parmesan is aged for 12 months to enhance its flavour
Cello Parmesan is crafted with select culture and cow's milk, designed for the unique conditions of the Lake Country Dairy region. The cheese is aged for 12 months to enhance its flavour, resulting in a classic household cheese with bold, nutty flavours and notes of crushed apple. This ageing process refines the cheese, highlighting its versatility and making it an ideal topping for pizzas, pasta, salads, risottos, and casseroles.
The length of ageing plays a crucial role in developing the distinctive characteristics of Cello Parmesan. During this time, the cheese undergoes a transformation that concentrates and intensifies its flavours. The ageing process also affects the cheese's texture, resulting in a harder and drier consistency that is ideal for grating or shaving.
Aged cheeses, like Cello Parmesan, undergo specific changes in their chemical composition during the ageing process. This maturation period allows enzymes and bacteria to act on the cheese's proteins and fats, breaking them down into smaller compounds that contribute to the cheese's unique flavour profile. This includes the development of umami flavours, which provide a savoury and complex taste that sets aged cheeses apart.
The 12-month ageing process of Cello Parmesan also influences the cheese's texture and appearance. As the cheese ages, it loses moisture, resulting in a drier and more brittle texture. This transformation is intentional, as it facilitates the grating or shaving of the cheese, making it a convenient and desirable topping for a variety of dishes. The ageing process also affects the cheese's colour, often resulting in a deeper or darker hue compared to milder cheeses.
By ageing Cello Parmesan for 12 months, the cheese develops a more intense and complex flavour profile that distinguishes it from milder or younger cheeses. This ageing process is a deliberate choice by the cheesemakers, reflecting the traditional methods used to craft authentic Parmesan cheese. The result is a versatile and flavourful cheese that enhances a variety of culinary creations, making it a beloved and classic ingredient in kitchens worldwide.
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Parmigiano Reggiano is a specific type of Parmesan produced under strict regulations
Parmigiano Reggiano is a specific type of Parmesan cheese with a long history and a rich cultural heritage. Originating in the northern Italian regions of Emilia-Romagna and Lombardy, its roots go back to the Middle Ages, with the first written records of its existence appearing in the 12th century. Over the centuries, Parmigiano Reggiano has become an iconic symbol of Italian gastronomy, renowned for its quality and distinct flavour.
To protect the integrity of this premium cheese, strict regulations and standards have been established. These guidelines are essential for preserving the reputation, quality, and authenticity of Parmigiano Reggiano. The regulations cover various aspects, from the production methods to the raw materials used, ensuring that only cheeses produced under specific conditions can bear the prestigious Parmigiano Reggiano label.
One of the key regulations is the requirement to use partially skimmed raw cow's milk from two daily milkings. The milk must come from cows reared in designated areas, grazing on fresh grass or hay from the same regions. This ensures the milk's quality and contributes to the unique flavour of Parmigiano Reggiano. The use of additives, preservatives, or silage is strictly prohibited, emphasising the commitment to natural production methods.
Parmigiano Reggiano is also produced in traditional copper vats, which contribute to its distinctive flavour and texture. After the curdling process, the cheese wheels are aged naturally on wooden shelves for a minimum of 12 months. This maturation period is crucial for the development of Parmigiano Reggiano's complex, rich, and sweet flavour, as well as its smooth, crystalline texture.
To ensure compliance with these regulations, a consortium, Consorzio del Formaggio Parmigiano-Reggiano, was established in 1934. They are responsible for promoting the cheese, protecting its status, and conducting rigorous quality checks. Each wheel of cheese undergoes strict inspections, and only those that meet the established standards are fire-branded with the official Parmigiano Reggiano mark. These regulations not only safeguard the quality of Parmigiano Reggiano but also its economic value, ensuring that producers who adhere to traditional methods are duly recognised and rewarded.
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Parmigiano Reggiano is generally more expensive than Parmesan
Parmigiano Reggiano has been made in the Italian regions of Emilia-Romagna and Lombardy since the 13th century. It is made from the milk of cows fed on fresh grass or hay, and it is produced in copper vats. The cheese wheels must be inspected and branded with the Parmigiano Reggiano seal of approval. Parmigiano Reggiano is also aged for a minimum of 12 months, which contributes to its more complex, richer, and sweeter flavor. It has a smoother, more crystalline texture compared to Parmesan.
On the other hand, Parmesan cheese, or Parmigiano-Reggiano, has a sharper, saltier, and nuttier flavor with a slightly grainier texture. It is a more affordable and widely available option, and it can be used as a topping for pasta, pizza, salads, and soups.
While Parmigiano Reggiano is more expensive and considered a premium cheese, it is not always preferred over Parmesan. The choice between the two cheeses is a matter of personal preference, as they have distinct flavors and textures.
Parmigiano Reggiano has a smoother, crystalline texture
Parmigiano Reggiano is a specific type of parmesan cheese with a long history and a unique set of characteristics. Produced under strict regulations, it has a distinctively smoother and more crystalline texture than other parmesan cheeses.
The production of Parmigiano Reggiano follows a meticulous process. It is made from raw milk sourced from two consecutive milkings, with the milk from the evening milking partially skimmed after overnight creaming. Animal rennet is used to coagulate the raw milk, and natural fermented whey serves as the bacterial starter in a copper vat. The curds are then cut and shaped into balls, divided into two identical rounds, and cooked for ten minutes. After draining the whey, the cheeses are brined for 20 days before being aged for a minimum of 12 months.
The minimum maturation time of 12 months for Parmigiano Reggiano results in a softer texture that is ideal for grating into whisper-thin strands, which melt beautifully when heated. This younger version of Parmigiano Reggiano has a more subtle flavour profile, with notes of melted butter and hints of fresh fruit, such as banana and pineapple.
However, as Parmigiano Reggiano ages further, its texture and flavour evolve. The 24-month-old variety has a perfectly balanced richness of aromas and flavours, with notes of sweet and savoury elements, including nuts and spices. This older version of the cheese is considered ideal for grating over pasta, as it has reached a higher degree of maturation, resulting in a perfectly soluble, crumbly, and grainy texture.
The texture of Parmigiano Reggiano is a defining characteristic, setting it apart from other types of parmesan cheese. Its smooth and crystalline structure contributes to its reputation as a premium, refined cheese. This texture is achieved through the traditional production methods, ageing process, and strict regulations that govern its creation.
Frequently asked questions
Parmigiano Reggiano is a specific type of parmesan cheese that is produced under strict regulations and has a unique flavour and texture.
Yes, Cello Parmesan Cheese is real Parmigiano Reggiano. It is made with cow's milk and aged for 12 months to enhance its flavour.
Parmigiano Reggiano is produced under stricter regulations, uses milk from cows fed on fresh grass or hay, is made in copper vats, and has a smoother and more crystalline texture. It also has a more complex and sweeter flavour.
Yes, you can substitute Parmesan cheese for Parmigiano Reggiano, but Parmigiano Reggiano will provide a more complex and refined flavour.
Traditionally, Parmesan cheese is made using rennet, an enzyme found in the stomach of young mammals, which is restricted in a Muslim's diet. However, Cello Cheese uses microbial rennet, also known as "vegetarian rennet", in all of their cheeses, making them suitable for those on a vegetarian or halal diet.
