Bushra Griffith
Parmesan cheese is a hard, gritty, fruity, and nutty Italian cheese, mostly consumed grated over pasta or used in soups and risottos. Parmesan cheese has a long ripening period, often two years or more. The traditional Parmigiano-Reggiano cheese is made from raw, unpasteurized milk, and it is protected by Italian and European law. However, other types of Parmesan-type cheeses are made worldwide from pasteurized milk.
| Characteristics | Values |
|---|---|
| Pasteurization | Pasteurization is the process of heat-treating milk to destroy potentially harmful pathogens, such as Salmonella, that the milk may contain |
| Parmesan Cheese | Parmesan cheese is safe regardless of pasteurization due to its low moisture content |
| Parmesan Cheese Pasteurization | Parmesan-type cheeses are made from pasteurized and clarified skim milk. However, Parmigiano-Reggiano, a type of Parmesan cheese, is always made with unpasteurized milk as required by Italian decree |
| Safety | The Food and Drug Administration (FDA) states that raw milk can potentially contain bacteria that are not safe to ingest. In the US, nearly all fresh (unaged, rindless) cheese is pasteurized |
| Safety of Pregnant Women | Parmesan cheese is safe for pregnant women regardless of pasteurization |
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What You'll Learn
- Parmesan is always made with unpasteurised milk, as decreed by Italy
- Parmesan is safe, regardless of pasteurisation, due to its low moisture content
- In the US, unpasteurised cheeses must be aged for 60 days before sale to kill harmful bacteria
- Pasteurisation is the process of heat-treating milk to kill harmful pathogens like Salmonella
- Parmesan-type cheeses are made worldwide, often from pasteurised milk and cooked at lower temperatures
Parmesan is always made with unpasteurised milk, as decreed by Italy
Parmesan cheese is always made using unpasteurised milk, as required by Italian regulations. This traditional method of using raw milk is believed by some cheesemakers to create a more flavourful and healthier product. Parmesan is a hard cheese with a low moisture content, which means harmful bacteria cannot survive, making it safe to consume even when made with unpasteurised milk.
The process of pasteurisation involves heating milk to a specific temperature for a set duration, typically 161°F for 15 seconds or 145°F for 30 minutes or more. This process kills harmful pathogens such as Listeria, E. coli, Staphylococcus aureus, and Salmonella, which may be present in raw milk. However, it also eliminates beneficial bacteria that contribute to the unique flavours of cheese.
In contrast to soft, mould-ripened cheeses like Brie, Camembert, and Gorgonzola, which have high moisture content and are more susceptible to bacterial growth, Parmesan's low moisture content acts as a natural preservative, inhibiting the growth of harmful bacteria. This characteristic of Parmesan, coupled with its long ageing process, ensures that it remains safe for consumption, even when made with unpasteurised milk.
While the use of unpasteurised milk in Parmesan production is traditional and valued by many, there are differing opinions within the cheese industry. Some cheesemongers advocate for the use of unpasteurised milk, believing it produces superior cheese. Others argue that pasteurisation is preferable due to safety concerns associated with raw milk. However, it is important to note that the safety of raw-milk cheese depends on various factors, including the skill of the cheese maker and the specific characteristics of the cheese, such as moisture content and acidity.
In the United States, the sale of unpasteurised cheese is regulated by the Food and Drug Administration (FDA). To protect consumers from potential bacterial risks, unpasteurised cheese can only be sold if it has been aged for at least 60 days at a minimum temperature of 35°F. This ageing process naturally prevents the growth of harmful bacteria, making the cheese safe for consumption.
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Parmesan is safe, regardless of pasteurisation, due to its low moisture content
Parmesan is a hard, grainy cheese with low moisture content. Its long ripening period, often two years or more, results in a low-moisture product. This low moisture content makes Parmesan safe to consume, even when made with unpasteurized milk, as bacteria need moisture to grow. In fact, the NHS deems Parmesan suitable for pregnant women, who are usually advised to avoid unpasteurized cheeses.
While pasteurization kills potentially harmful bacteria such as Listeria and E. coli, which can be present in raw milk, it also affects the flavour of the cheese. Some cheesemakers believe that using raw milk creates more flavourful and healthful cheeses. They argue that there is no reason to be fearful of raw milk, and no need to wait 60 days to eat cheese made from it. In support of this, two separate analyses of pasteurized and unpasteurized cheese by Public Health England (in 2004/5) found no difference in the amount of cheese that was deemed unsatisfactory between those made with pasteurized and unpasteurized milk.
Parmigiano-Reggiano, a traditional Italian Parmesan, is made with raw milk. In fact, Italian decree insists that Parmesan must be made with unpasteurized milk. In the US, however, unpasteurized cheese can only be sold if it has been aged for at least 60 days, in order to protect consumers from potentially harmful bacteria. In Australia and New Zealand, the import and sale of nearly all unpasteurized cheeses are prohibited, regardless of age.
Despite the safety of Parmesan, it is important to note that it can become contaminated by Listeria, Salmonella, or other pathogens after it is made. This secondary contamination can occur farther down the supply chain. Therefore, it is important to follow safe food handling practices when consuming any cheese, regardless of whether it is pasteurized or unpasteurized.
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In the US, unpasteurised cheeses must be aged for 60 days before sale to kill harmful bacteria
Parmesan is a hard, grainy Italian cheese with a gritty texture and a fruity and nutty flavour. It is mostly consumed grated over pasta or used in soups and risottos. Parmesan is an extra-hard cheese in which proteolysis is due to microbial enzymes and indigenous milk proteinases. Parmigiano-Reggiano is a traditional variety of Parmesan, which is ripened for a long time, often 2 years or more. It is made from raw semi-skimmed milk, with a high cooking temperature and evaporation of moisture.
Parmigiano-Reggiano cannot be called Parmigiano-Reggiano unless it is made from raw milk. However, in the US, cheeses made with unpasteurized (raw) milk cannot be sold unless they have been aged for at least 60 days at a temperature of no less than 35°F. This regulation has been in place since 1949 and is overseen by the Food and Drug Administration (FDA). The purpose of this rule is to protect consumers from potentially harmful bacteria, such as Listeria, Salmonella, and E. coli, which can be present in unpasteurized milk. After 60 days, the acids and salts in raw-milk cheese naturally prevent these harmful bacteria from surviving.
This rule means that in the US, nearly all fresh (unaged, rindless) cheeses, such as mozzarella, fresh goat cheese, ricotta, or feta, are pasteurized. It also means that 99% of soft, creamy, spreadable cheeses are pasteurized. Examples include Laughing Cow, Brie, Camembert, and Taleggio. Longer-aged cheeses may or may not be pasteurized, and cheddar, Manchego, and blue cheeses are available in both raw and pasteurized forms.
It is worth noting that even when pasteurized, cheese can become contaminated by harmful bacteria after it is made. This secondary contamination can occur farther down the supply chain. Additionally, some cheesemakers believe that using raw milk creates more flavorful and healthful cheeses. They argue that there is no reason to wait 60 days to consume raw-milk cheeses, as traditional European cheeses have always been made with raw milk.
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Pasteurisation is the process of heat-treating milk to kill harmful pathogens like Salmonella
Pasteurization is a widely used process that involves heat-treating milk to kill harmful pathogens such as Salmonella, E. coli, Listeria, Campylobacter, and Staphylococcus aureus. These pathogens can cause serious foodborne illnesses, often referred to as food poisoning, and can be especially dangerous to individuals with weakened immune systems, children, older adults, and pregnant women.
The process of pasteurization involves heating milk to a specific temperature for a set period. For example, milk is heated to a temperature of 161 °F (71.7 °C) for fifteen seconds or to 145 °F (62.8 °C) for thirty minutes or more. This heating process kills harmful bacteria and ensures that the milk is safe for consumption.
Parmesan cheese is traditionally made with unpasteurized milk, as dictated by Italian decree. This means that the milk used in Parmesan cheese production has not undergone the pasteurization process and may still contain harmful pathogens. However, it's important to note that Parmesan cheese has a low moisture content and is designed to be aged, which creates an environment that is unfavorable for bacterial growth. The low moisture content and aging process contribute to the safety of Parmesan cheese, even when made with unpasteurized milk.
While pasteurization effectively kills harmful bacteria, some cheesemakers argue that it also eliminates beneficial bacteria responsible for infusing cheese with natural flavors. They believe that using raw milk creates more flavorful and healthful cheeses. However, the Food and Drug Administration (FDA) maintains that raw milk can potentially contain unsafe bacteria, and regulations require that cheeses made with unpasteurized milk be aged for at least 60 days before being sold in the United States. This aging process helps to mitigate the risks associated with consuming raw milk products.
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Parmesan-type cheeses are made worldwide, often from pasteurised milk and cooked at lower temperatures
Parmesan cheese is made from cows grazing on fresh grass and hay, and it has a distinctive hard, gritty texture and a fruity and nutty taste. It is often grated over pasta or used in soups and risottos. Parmigiano-Reggiano, a traditional variety of Parmesan, is made from raw, semi-skimmed milk and cooked at a high temperature. This variety is also known as a Grana-type cheese.
Parmesan-type cheeses, on the other hand, are made worldwide and are often smaller than traditional Italian Grana-type varieties. They are typically made from pasteurized milk and cooked at lower temperatures. This pasteurization process involves heating the milk to a temperature of 161°F for 15 seconds or to 145°F for 30 minutes or more to kill potentially harmful pathogens such as Salmonella and E. coli.
The use of pasteurized milk and lower cooking temperatures results in some distinct characteristics in Parmesan-type cheeses. They tend to be more heavily salted and have a shorter ripening period. Additionally, they often contain exogenous lipases, which contribute to a strong lipolyzed flavor.
While some people prefer the complex flavor profiles and textures of traditional raw-milk cheeses, there are also concerns about the safety of consuming unpasteurized cheese. In the United States, nearly all fresh, unaged, rindless cheeses, such as mozzarella, ricotta, and feta, are pasteurized. However, aged cheeses may or may not be pasteurized, and soft cheeses are more likely to be pasteurized due to food safety regulations.
To ensure food safety, the Food and Drug Administration (FDA) in the United States requires that cheeses made with unpasteurized milk be aged for at least 60 days before they can be sold. This aging process reduces the risk of harmful bacteria such as Listeria, Salmonella, and E. coli. Similarly, Australia and New Zealand prohibit the import or sale of nearly all unpasteurized cheeses, regardless of age.
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Frequently asked questions
Fresh Parmesan cheese is not pasteurized. Parmesan is always made with unpasteurized milk, as Italian decree insists. Parmesan is safe regardless of pasteurization because it has a low moisture content, which means harmful bacteria cannot survive.
Pasteurization is the process of heat-treating milk to destroy potentially harmful pathogens, such as Salmonella, that the milk may contain.
Parmesan is a hard cheese with low moisture content, which means harmful bacteria cannot survive.
