Frederic Melton
Parmesan is a hard, granular cheese produced from cow's milk and aged for at least 12 months. It is a type of 'grana' cheese, which means 'grain' in Italian, referring to its granular texture. Parmesan is the English and American translation of the Italian word 'Parmigiano-Reggiano'. While Parmigiano-Reggiano is the highest quality of Italian hard cheeses, there are other types of Italian hard cheeses, such as Grana Padano, Pecorino Romano, and Granone Lodigiano.
| Characteristics | Values |
|---|---|
| Definition | Parmesan is the English and American translation of the Italian word Parmigiano-Reggiano. |
| Place of Origin | Parmigiano-Reggiano is produced in Bologna, Reggio Emilia, Mantua, Modena, or Parma. |
| Production | Parmigiano-Reggiano is made from unpasteurised cow's milk. |
| Aging | Parmigiano-Reggiano must be aged for at least 12 months, while Grana Padano must be aged for at least 9 months. |
| Taste | Parmigiano-Reggiano has a nutty and savory flavor, while Grana Padano has a sharper flavor. |
| Texture | Parmigiano-Reggiano is crumbly, while Grana Padano is less so. |
| Use | Parmigiano-Reggiano is commonly grated on pasta, risottos, and soups, while Grana Padano is also good for grating and melting. |
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What You'll Learn
Parmigiano-Reggiano is the Italian 'King of Cheeses'
Parmigiano-Reggiano is often considered the same cheese as Parmesan. However, while Parmesan is the English and American translation of the Italian word Parmigiano-Reggiano, the term Parmesan may also refer to a locally produced imitation of Parmigiano-Reggiano outside the European Union and Lisbon Agreement countries. In the U.S., the word "Parmesan" is not regulated, and a cheese labelled as Parmesan is more likely to be an imitation.
Parmigiano-Reggiano is the highest quality of all Italian hard cheeses, and locals refer to it as "The King of Cheeses". It is made from unpasteurised cow's milk, with the whole milk of the morning milking mixed with the naturally skimmed milk of the previous evening's milking. The cheese must be made in one of two northern Italian regions: Emilia-Romagna, which is home to Parma, or the Mantua province of Lombardy. It is also produced in Bologna, Modena, and Reggio Emilia. To be considered Parmigiano-Reggiano, the cheese must age for a minimum of one year, though periods often extend to 18, 24, and even 36 months. At this point, the cheese is ready for official inspection.
Parmigiano-Reggiano is a PDO (Protected Designation of Origin) cheese, and its name is protected under Italian and European law. All producers of Parmigiano-Reggiano belong to the Consorzio del Formaggio Parmigiano Reggiano (Parmigiano Reggiano Cheese Consortium), which sets and enforces the standards for the PDO. The Consortium also sponsors marketing activities.
Parmigiano-Reggiano is a hard, granular cheese with a nutty flavour. It is typically grated on pasta dishes, stored in risottos and soups, or eaten on its own. It pairs well with cured meat, fresh or dried fruit, or a drizzle of honey, and it is also excellent with Italian dessert wines, full-bodied red wines, sparkling wines, and Italian white wines like Pinot Grigio.
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Parmesan is a translation of Parmigiano-Reggiano
Parmesan is the English and American translation of the Italian word "Parmigiano-Reggiano". In the US, the word "Parmesan" is not regulated. A cheese labelled as Parmesan in the US might be genuine Parmigiano-Reggiano, but it is more likely to be an imitation. Most US versions of Parmesan are typically aged for a minimum of 10 months, whereas Parmigiano-Reggiano must be aged for at least 12 months.
Parmigiano-Reggiano is named after two of the areas which produce it, the Italian provinces of Parma and Reggio Emilia. Parmigiano is the Italian adjective for the city and province of Parma, and Reggiano is the adjective for the province of Reggio Emilia. It is also produced in the part of Bologna west of the River Reno and in Modena, all of which are located in the Emilia-Romagna region. Additionally, it is produced in the Lombardy region, in the part of Mantua on the south bank of the River Po.
Parmigiano-Reggiano is the highest quality of all Italian hard cheeses, and the one locals refer to as "The King of Cheeses". To comply with Protected Designation of Origin (PDO) guidelines, Parmigiano-Reggiano has to be made in one of two northern Italian regions: Emilia-Romagna, which is home to Parma, or the Mantua province of Lombardy. The 100% cow's milk cheese must age for a minimum of one year, though periods regularly extend to 18, 24, and even 36 months. At this point, Parmigiano-Reggiano is ready for official inspection.
Within the European Union, per DOC regulations, Parmesan and Parmigiano-Reggiano are the same cheese. However, outside the EU, the name Parmesan is legally used for imitations, with only the full Italian name unambiguously referring to PDO Parmigiano-Reggiano.
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Parmesan can be made with reconstituted dry milk
Parmesan, or Parmigiano-Reggiano, is a hard Italian cheese with a Protected Designation of Origin (DOP) status. This means that, under Italian and European law, only cheese produced in certain provinces may be labelled as Parmigiano-Reggiano or Parmesan. These provinces include Bologna, Reggio Emilia, Mantua, Modena, and Parma.
Parmesan is typically made from cow's milk, but it does not need to be fresh whole milk. Indeed, Parmesan can be made with reconstituted dry milk, skim milk, and/or cream. The milk is placed in shallow vats to stand overnight, allowing natural creaming to occur. The milk is then partially skimmed, and the morning milk's fat content is adjusted before being combined with the evening milk.
The process of making Parmesan cheese involves heating the milk to a high temperature, which dries the curds out evenly. The curds will quickly cook down to a smaller rice or barley grain size and will easily consolidate into a curd mass. Once the vat reaches the final temperature, the water jacket needs to be cooled, and stirring should continue. The final curd should be dry but still able to hold together when pressed.
After the curds are formed, the cheese is moulded and pressed. It is then salted in brine for several days and cured for several months. The curing process can vary depending on the desired flavour and texture of the cheese.
While Parmesan is a specific variety of cheese, the term "Italian hard cheese" can refer to a broader category of cheeses, including Parmigiano-Reggiano, Grana Padano, and Pecorino Romano. These cheeses have distinct tastes and characteristics, despite their similarities in appearance.
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Grana Padano is a similar Italian cheese
Parmesan is the English and American translation of the Italian word "Parmigiano-Reggiano". While we often use the name Parmesan" to refer to all of Italy's grateable hard cheeses, there are a number of different styles within the category. Parmigiano-Reggiano is the style most of us think we're referring to when using the name Parmesan. It is the highest quality of all Italian hard cheeses, and the one locals refer to as "The King of Cheeses".
Grana Padano is an excellent cheese when it comes to grating cheese. The cheese complements your food, including pasta and salad, better than other cheeses. While it is good for grating on top of your foods, it is also a good melting cheese you can use to cook. Grana Padano is similar to Parmigiano Reggiano but is aged in less time than Parmigiano Reggiano, giving it a more delicate flavor. You can serve Grana Padano with sweets such as figs, dates, or a dab of excellent honey. It is also perfect on beef carpaccio or over pasta.
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Parmesan is a protected designation of origin
Parmesan is a broad term used to refer to Italy's grateable hard cheeses. However, Parmigiano-Reggiano is the style that most people think of when using the name Parmesan. Parmigiano-Reggiano is produced in the Italian regions of Parma and Reggio Emilia and has been registered as a protected designation of origin (PDO) in the European Union since 1996.
The protected designation of origin is a type of geographical indication of the European Union that aims to preserve the designations of origin of food-related products. The designation was created in 1992 to certify products that have been produced, processed, and developed in a specific geographical area, using the recognised techniques of local producers and ingredients from the region. The characteristics of the products protected are essentially linked to their terroir.
Parmigiano-Reggiano is strongly bound to its area of origin, and no other place in the world can produce the same product, even if the same production techniques are used. The European Court of Justice ruled in 2008 that only cheeses bearing the PDO label "Parmigiano Reggiano" can be sold under the denomination "Parmesan". This ruling was a victory for consumers, as it guarantees the authenticity of the product they are purchasing.
The unique characteristics of Parmigiano-Reggiano are due to the specific microbiological properties of the area of origin. The raw milk used to produce the cheese comes from cows that feed on local forage, grass, and hay, resulting in milk with a distinct bacterial activity that contributes to the success of the cheese-making process.
It is important to note that the term Parmesan is not regulated in the United States, and cheeses labelled as such may not be genuine Parmigiano-Reggiano.
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Frequently asked questions
Italian hard cheese refers to a variety of grateable hard cheeses from Italy. Parmesan is one of them, but it is not necessarily as closely linked to Italy as you might imagine.
Parmesan is a hard, granular cheese produced from cow's milk and aged at least 12 months. It is a type of Italian cheese called "grana" which means "grain", referring to its granular texture.
Parmigiano-Reggiano is the style of cheese that most people refer to when using the name Parmesan. It is the highest quality of all Italian hard cheeses and is also known as the "King of Cheeses". It is made from unpasteurised cow's milk and must be made in one of two northern Italian regions: Emilia-Romagna or the Mantova province of Lombardy. It is aged for a minimum of one year, but periods can extend to 18, 24, and even 36 months.
Within the European Union, the term Parmesan may only be used, by law, to refer to Parmigiano Reggiano. In the US, the word "Parmesan" is not regulated, so a cheese labelled as Parmesan may be an imitation. In Italy, Parmigiano-Reggiano is protected by DOC (Denominazione di Origine controllata) laws, which preserve the integrity of traditional Italian food products by ensuring their flavour and quality.
Yes, Grana Padano is an Italian cheese similar to Parmigiano-Reggiano. It is produced mainly in Lombardy and has been made for centuries. It is made from cow's milk, salt, and rennet. It can be aged for at least 12 to 16 months or can be eaten fresh. It has a sharp flavour and melts well when heated.
