Patrick Oconnell
Parmesan cheese, or Parmigiano-Reggiano, is a hard, granular cheese produced from cow's milk and aged for at least 12 months. It is a dry, grainy cheese with a rich, sharp flavour and a straw-coloured interior. Parmesan is primarily used for grating, and its name comes from the Italian provinces of Parma and Reggio Emilia, where it is produced. Outside of the European Union, the term Parmesan may be used for locally produced imitations, while within the EU, the term Parmesan may only legally refer to Parmigiano-Reggiano.
| Characteristics | Values |
|---|---|
| Texture | Hard, dry, granular |
| Rind | Pale golden |
| Interior | Straw-coloured |
| Flavour | Rich, sharp, nutty, salty, savoury, tropical fruit |
| Country of origin | Italy |
| Regions | Bologna, Reggio Emilia, Mantua, Modena, Parma |
| Production method | Cow's milk, skimmed or partially skimmed |
| Age | Minimum 12 months, up to 4+ years |
| Uses | Grating |
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What You'll Learn
- Parmesan is an Italian hard cheese, specifically Parmigiano-Reggiano
- It is made from cow's milk and aged for at least 12 months
- It has a hard, pale-golden rind and a straw-coloured interior
- Parmesan is primarily used for grating and is often sold pre-grated
- Outside of the EU, the name Parmesan is used for locally-produced imitations
Parmesan is an Italian hard cheese, specifically Parmigiano-Reggiano
Parmesan is a hard, granular cheese produced from cow's milk and aged for at least 12 months. The term Parmesan refers to two distinct but related products: Parmigiano Reggiano, and a family of hard grating cheeses made outside of the European Union.
Parmigiano Reggiano is the Italian cheese from which the generic Parmesan takes its name and inspiration. It is made from skimmed or partially skimmed cow's milk and aged for at least two years, sometimes three or four or more. The longer aging time results in a harder cheese with a complex flavour and extremely granular texture. 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 Bologna, Modena, and Mantua. The name Parmigiano-Reggiano is protected under European law, and only cheeses produced in these provinces can be given this name.
Outside of the European Union, the term Parmesan is used for locally-produced imitations. In the United States, the word "Parmesan" is not regulated, and a cheese labelled as Parmesan is likely to be an imitation. These imitation Parmesans are often commercialised under names intended to evoke the original, such as Parmesan, Parmigiana, Parmesana, Parmabon, Real Parma, Parmezan, or Parmezano. While these imitation Parmesans can be tasty, they do not have the same complex flavour as genuine Parmigiano-Reggiano.
Parmigiano-Reggiano has been called the "King of Cheeses", and its history can be traced back to the Middle Ages in the comune of Bibbiano, in the province of Reggio Emilia. Its production soon spread to the Parma and Modena areas, and historical documents show that by the 13th and 14th centuries, Parmigiano Reggiano was very similar to that produced today. The earliest written record of this cheese is from the year 1254, and it was praised as early as 1348 in the writings of Boccaccio.
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It is made from cow's milk and aged for at least 12 months
Parmesan cheese, or Parmigiano Reggiano, is a hard, granular cheese produced from cow's milk and aged for at least 12 months. It is a grana-type cheese, along with Grana Padano, the historic Granone Lodigiano, and others. Parmigiano Reggiano is named after two of the areas that produce it: the Italian provinces of Parma and Reggio Emilia. Parmigiano is the Italian adjective for the city and province of Parma, while Reggiano is the adjective for the province of Reggio Emilia.
Parmigiano Reggiano is made from unpasteurized 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. This mixture is pumped into copper-lined vats, which heat evenly and contribute copper ions to the mix. Starter whey (containing a mixture of certain thermophilic lactic acid bacteria) is added, and the temperature is raised to 33–35 °C (91–95 °F). Calf rennet is then added, and the mixture is left to curdle for 10–12 minutes. The curd is then broken up mechanically into small pieces (around the size of rice grains). The temperature is then raised to 55 °C (131 °F) with careful control by the cheese-maker.
Parmesan cheese made outside of the European Union is a family of hard-grating cheeses made from cow's milk and inspired by the original Italian cheese. They are generally pale yellow in colour and are usually grated on dishes such as American pizza and Caesar salad. Some American generic "Parmesan" is sold already grated and has been aged for less than 12 months. Within the European Union, the term Parmesan may only be used, by law, to refer to Parmigiano Reggiano itself, which must be made in a restricted geographic area, using stringently defined methods.
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It has a hard, pale-golden rind and a straw-coloured interior
Parmesan cheese, or Parmigiano-Reggiano, is a hard, granular cheese produced from cow's milk. It is typically aged for at least 12 months, with some varieties aged for up to four years or more. The longer the ageing process, the drier and more crumbly the cheese becomes, making it ideal for grating. Parmesan has a distinctive sharp, nutty, and salty flavour, with hints of tropical fruit.
Parmigiano-Reggiano is characterised by its hard, pale-golden rind and straw-coloured interior. The rind is formed during the ageing process and contributes to the cheese's unique texture and flavour. The golden rind is a result of the cheese's contact with wooden shelves during maturation, while the straw-coloured interior is a result of the ageing process, during which the cheese loses moisture and develops a granular texture.
The straw-coloured interior of Parmesan is a result of the cheese's ageing and drying process. During ageing, the cheese loses moisture, and the curds are processed in various ways to expel even more moisture. This includes cutting the curd into smaller pieces, heating it, pressing it into wheels or blocks, and salting it. The loss of moisture gives the cheese its dry, crumbly texture and contributes to the development of its interior straw-like colour.
The straw-coloured interior of Parmesan is also indicative of the cheese's quality and authenticity. The rich, sharp flavour and granular texture of Parmigiano-Reggiano are a result of the long ageing process. The complex flavour and texture of Parmesan have earned it the title of the "King of Cheeses" in Italy. The straw-coloured interior is thus a marker of the cheese's high quality and traditional production methods.
In conclusion, the hard, pale-golden rind and straw-coloured interior of Parmesan cheese, or Parmigiano-Reggiano, are distinctive characteristics of this traditional Italian cheese. The rind and interior develop their unique colour and texture during the ageing process, and they are indicative of the cheese's quality and authenticity. The golden rind and straw-coloured interior have contributed to Parmesan's reputation as one of the world's most renowned cheeses.
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Parmesan is primarily used for grating and is often sold pre-grated
Parmesan cheese is primarily used for grating and is often sold pre-grated. Parmesan is a hard, granular cheese produced from cow's milk and aged for at least 12 months. The term "Parmesan" may refer to either Parmigiano Reggiano or, when outside the European Union and Lisbon Agreement countries, a locally produced imitation. Parmigiano Reggiano is a protected designation of origin (PDO) for cheeses produced in specific provinces of Italy under Italian and European law.
Parmigiano Reggiano is named after the Italian provinces of Parma and Reggio Emilia, where it is produced. It is also made in the part of Bologna west of the River Reno and in Modena, all located in the Emilia-Romagna region. The cheese has a hard, pale-golden rind and a straw-colored interior with a rich, sharp flavor. The longer Parmesan is aged, the drier and more crumbly it becomes, making it ideal for grating. A small sprinkle of grated Parmesan is enough to season an entire dish.
Within Italy, Parmigiano Reggiano is also called "grana," which means "grain," referring to its granular texture. Other grana-type cheeses include Grana Padano and Granone Lodigiano. In the United States, the word "Parmesan" is not regulated, and a cheese labeled as Parmesan may be an imitation of Parmigiano Reggiano. However, many artisanal cheesemakers in the US produce high-quality cheeses inspired by Parmigiano-Reggiano, and large cheese producers sell decent Parmesan.
Pre-grated Parmesan is widely available, especially in the US, but it does not compare to the freshness and flavor of freshly grated cheese. When purchasing Parmesan, it is best to buy a block of cheese and grate it yourself. Domestic and imported Parmesans can be found in specialty cheese stores, Italian markets, and many supermarkets.
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Outside of the EU, the name Parmesan is used for locally-produced imitations
Parmesan, or Parmigiano Reggiano, is an Italian hard, granular cheese produced from cow's milk and aged for at least 12 months. It is a grana-type cheese, along with Grana Padano and the historic Granone Lodigiano. The term Parmesan may refer to either Parmigiano Reggiano or, when outside the European Union and Lisbon Agreement countries, a locally-produced imitation.
Within the European Union, the term Parmesan may only be used, by law, to refer to Parmigiano Reggiano itself, which must be made in a restricted geographic area, using stringently defined methods. In many areas outside Europe, the name Parmesan has become genericised and may denote any of several hard Italian-style grating types of cheese. These cheeses, chiefly from the US and Argentina, are often commercialised under names intended to evoke the original, such as Parmesan, Parmigiana, Parmesana, Parmabon, Real Parma, Parmezan, or Parmezano.
Parmigiano Reggiano is named after two of the areas that 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, all located in the Emilia-Romagna region. It is further produced in the part of Mantua (Lombardy) on the south bank of the River Po. Parmigiano Reggiano has been called the "King of Cheeses" and Italians don't just slap this phrase on any old cheese. There are criteria that have to be followed.
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. The Canadian regulation is similar in terms of moisture and fat levels, but there is no restriction on aging time. Kraft Foods is a major North American producer of grated "Parmesan" (a locally-legal term) and has been selling it since 1945.
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Frequently asked questions
Yes, Parmesan is a hard, granular cheese.
Parmesan is made from cow's milk.
Parmesan is produced in the Italian provinces of Parma and Reggio Emilia. It is also produced in Bologna, Modena, and Mantua.
Parmesan is primarily used for grating. It is often grated on dishes such as pizza and Caesar salad.
