Patrick Oconnell
Parmesan cheese is a popular Italian classic, but it is regularly counterfeited. Parmigiano Reggiano is the only type of cheese that can be legally referred to as Parmesan in the European Union. In the United States, however, the term Parmesan is used more broadly, and many American Parmesan cheeses are sold already grated and are not authentic Parmigiano Reggiano. These imitation cheeses often contain fillers like wood pulp and cheaper cheeses like cheddar, Swiss, and mozzarella. To ensure you're getting real Parmesan, it's best to buy a block of Parmigiano Reggiano and grate it yourself.
| Characteristics | Values |
|---|---|
| Ingredients | Milk, salt, rennet |
| Milk Source | Produced in the Parma/Reggio region and less than 20 hours from cow to cheese |
| Additives | Cellulose Powder, Potassium Sorbate, and Cheese Cultures are illegal in the production of Parmigiano-Reggiano |
| Texture | Mealy due to the presence of anti-caking additives |
| Flavor | Nuttiness |
| Testing | Conducted with a needle and hammer by the Consortium via experts, known as Cheese Masters |
| Certification | DOP label (red circle with yellow lettering) |
| Fillers | Wood pulp, cheaper cheeses like cheddar, Swiss, and mozzarella |
| Grating | Grated fresh or frozen |
| Availability | Pre-grated real Parmigiano-Reggiano available at some gourmet stores |
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What You'll Learn
Kraft's 100% Grated Parmesan Cheese is not real Parmesan
Kraft 100% Grated Parmesan Cheese is not real Parmesan cheese. In fact, Kraft was legally forced to stop selling its cheese labeled as Parmesan in Europe. While the product is labelled as "100% Grated Parmesan", it is far from the real thing.
Parmigiano Reggiano, known as Parmesan cheese, is a popular Italian classic, but it is regularly counterfeited. By law, Parmigiano-Reggiano is only allowed to contain three simple ingredients: milk (produced in the Parma/Reggio region and less than 20 hours from cow to cheese), salt, and rennet (a natural enzyme from calf intestine). However, Kraft's product contains additional ingredients such as cellulose powder, potassium sorbate, and cheese cultures, which are completely illegal in the production of Parmigiano-Reggiano.
The difference in taste and quality between Kraft's product and authentic Parmesan is noticeable. Real Parmesan has a nuttiness that adds depth to dishes, whereas the anti-caking additives in Kraft's product can result in a mealy texture that melts differently. Additionally, the process of grating your own Parmesan from a block of cheese ensures a fresher and more flavourful experience.
While Kraft's product may be convenient and offer good value for money, it cannot compare to the authentic taste and quality of traditional Parmesan cheese. To ensure you are getting real Parmesan, it is best to purchase a wedge of Parmigiano-Reggiano and grate it yourself. This way, you can avoid the imitation products that are prevalent in the market.
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Parmesan is regularly counterfeited
Parmigiano Reggiano, known as Parmesan cheese, is regularly counterfeited. In the United States, the Code of Federal Regulations includes a Standard of Identity for "Parmesan and Reggiano cheese". This defines both aspects of the production process and of the final result. In particular, "Parmesan" must be made of cow's milk, cured for 10 months or more, contain no more than 32% water, and have no less than 32% milk fat in its solids. However, many American manufacturers have been investigated for allegedly going beyond the 4% cellulose limit (allowed as an anti-caking agent for grated cheese).
In one case, the FDA found that a Pennsylvania manufacturer's grated cheese labelled "Parmesan" was made from a mixture of other cheeses and cellulose. The manufacturer pleaded guilty and received a sentence of three years' probation, a $5,000 fine, and 200 hours of community service. In 2012, the US Food and Drug Administration also investigated the Pennsylvania cheese factory Castle Cheese Inc and found the company was doctoring its “100% real parmesan” with filler ingredients like wood pulp, or cheaper cheeses like cheddar, Swiss and mozzarella. Bloomberg then investigated other store-bought grated parmesan and discovered high percentages of cellulose in four different brands.
Parmigiano Reggiano is only made with milk, salt, and rennet—and the milk must come from the Parma/Reggio region and be less than 20 hours from cow to cheese. By law, Parmigiano-Reggiano is allowed to contain only these three ingredients. Three other ingredients, cellulose powder, potassium sorbate, and cheese cultures, are not found in Parmigiano-Reggiano and are completely illegal in its production. Yet all three are in Kraft 100% Grated Parmesan Cheese. Kraft was even legally forced to stop selling its cheese labelled Parmesan in Europe.
To avoid buying fake Parmesan, it is recommended to buy a real Parmigiano Reggiano and grate it yourself. To ensure you are buying real Parmigiano Reggiano, look for the DOP label (the red circle with yellow lettering) or look for one with a specific producer attached to it.
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How to spot fake Parmesan
Parmigiano Reggiano, known as Parmesan cheese, is a popular Italian classic, but it is regularly counterfeited. Here are some tips on how to spot fake Parmesan:
Check the ingredients
If the ingredients listed on your "Parmesan" include "pasteurized part-skim milk, cheese culture, salt, enzymes, cellulose powder, potassium sorbate to protect flavor", it is not real Parmesan. Parmigiano Reggiano is only made with milk, salt, and rennet, and the milk must come from the Parma/Reggio region and be less than 20 hours from cow to cheese.
Look for the DOP label
After a year of aging, every wheel of Parmigiano Reggiano is meticulously checked by experts known as Cheese Masters. They assess the cheese by tapping it with a hammer to listen for imperfections. Only those wheels that pass this test receive an oval mark on the outer rind with the caption "Parmigiano-Reggiano Consorzio di Tutela". To ensure you're getting the real deal, look for the DOP label (a red circle with yellow lettering).
Buy a block and grate it yourself
The best way to ensure you're getting real Parmesan is to buy a block of Parmigiano Reggiano and grate it yourself. This way, you can avoid the risk of buying pre-grated cheese that may be a lower quality imitation.
Look for a specific producer
When buying Parmigiano Reggiano, look for one with a specific producer attached to it, rather than just the generic name. This way, you can research the producer and ensure you're getting a quality product.
Remember, while these tips can help you spot fake Parmesan, the best way to ensure you're getting the real deal is to buy directly from a trusted source or a reputable cheese shop.
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Parmesan made outside the EU is a family of hard-grating cheeses
Parmesan, or Parmigiano Reggiano, is a popular Italian hard cheese, produced from cow's milk and aged for at least 12 months. It is named after the provinces of Parma and Reggio Emilia, where it is produced. The term Parmesan, when used outside the European Union, refers to a family of hard-grating cheeses inspired by the original Italian cheese. These imitation cheeses are generally pale yellow and used grated on dishes like pizza and Caesar salad.
Within the EU, the term Parmesan is legally protected and can only be used to refer to Parmigiano Reggiano, which must be produced in a restricted geographic area using specific methods. The Consortium of Parmigiano Reggiano exercises exclusive control over the cheese's production and sale in Italy, and each wheel must meet strict criteria to receive the official seal. Outside of the EU, the name Parmesan is legally used for imitations, and the full Italian name, Parmigiano Reggiano, refers to the PDO-protected cheese.
The imitation Parmesan cheeses produced outside the EU may differ in ingredients, flavour, and texture from the authentic Parmigiano Reggiano. For example, American "Parmesan" may contain additional ingredients like cellulose powder and potassium sorbate, which are not found in Parmigiano Reggiano. These imitation cheeses may also have a shorter aging time, resulting in a less pungent flavour and a different texture compared to the traditional Italian cheese.
To ensure that you are purchasing authentic Parmigiano Reggiano, look for the DOP label (a red circle with yellow lettering) or the oval mark on the outer rind with the caption "Parmigiano-Reggiano Consorzio di Tutela." Additionally, buying a block of cheese and grating it yourself can help ensure that you are getting the real Parmigiano Reggiano experience.
In summary, Parmesan made outside the EU is a family of hard-grating cheeses that are inspired by the traditional Italian Parmigiano Reggiano. These imitation cheeses may differ in ingredients, flavour, and texture, and consumers should be cautious when purchasing to ensure they are getting authentic Parmigiano Reggiano.
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Parmesan is the best-known of the grana-type cheeses
Parmesan, or Parmigiano Reggiano, is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months. It is a grana-type cheese, along with Grana Padano, the historic Granone Lodigiano, and others. Parmesan is the best-known of the grana-type cheeses, but there are others. Grana Padano, for example, is produced mainly in Lombardy, and the cows producing the milk may be fed silage as well as grass. The milk may contain slightly less fat, and milk from several different days may be used. It must be aged a minimum of 9 months.
Parmigiano Reggiano is named after two of the areas which produce it, the Italian provinces of Parma and Reggio Emilia. It is also produced in the part of Bologna west of the River Reno and in Modena, with all of the above located in the Emilia-Romagna region. 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-skim mixture.
Because it is widely imitated, Parmigiano Reggiano has become an increasingly regulated product. In 1955, it became a certified name. In 2008, an EU court determined that the name Parmesan in Europe only refers to Parmigiano Reggiano and cannot be used for imitation Parmesan. Thus, in the European Union, Parmigiano Reggiano is a protected designation of origin (PDO). Legally, the name refers exclusively to the Parmigiano Reggiano PDO cheese manufactured in a limited area in northern Italy. Special seals identify the product as authentic, with the identification number of the dairy, the production month and year, a code identifying the individual wheel, and stamps regarding the length of aging.
In Italy, DOC (Denominazione di Origine controllata) laws are meant to preserve the integrity of traditional Italian food products by ensuring flavour and quality. So within the European Union, per DOC regulations, Parmesan and Parmigiano-Reggiano are the same cheese. In Italy, cheeses like Parmigiano-Reggiano are also called grana, meaning "grain", referring to their granular textures. The name Parmigiano is used in parts of Italy for grana cheeses that don't meet the protected designation of origin requirements for Parmigiano-Reggiano, such as specific areas of production, what the cattle eat, and lengthy aging.
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Frequently asked questions
Parmesan cheese, or Parmigiano Reggiano, is a popular Italian cheese made from cow's milk. It is hard and pale yellow in colour, and is usually grated over pasta, soups, risottos, and salads.
Grated Parmesan cheese is Parmesan that has been grated. It is often sold pre-grated, but can also be grated at home using a block of Parmesan and a grater.
It depends. Within the European Union, the term Parmesan can only be used to refer to Parmigiano Reggiano, which must be made in a restricted geographic area and using specific methods. However, outside of the EU, the term Parmesan is often used to refer to a variety of hard Italian-style cheeses. These cheeses are often made with fillers and additives and may not have the same taste and texture as traditional Parmesan.
To ensure you are buying real Parmesan cheese, look for the DOP label (a red circle with yellow lettering) or the signature pin-prick patterns and the words Parmigiano-Reggiano embossed on the rind. Also, check the ingredients list—real Parmesan should only contain milk, salt, and rennet, with the milk coming from the Parma/Reggio region and the cheese being made within 20 hours of milking.
Grated Parmesan cheese is popular because it is a versatile ingredient that can add flavour and texture to a variety of dishes. It is also relatively inexpensive and a little goes a long way.
