Frederic Melton
Kraft Grated Parmesan Cheese is a popular product that has been around since 1945. It is well-loved for its convenience and long shelf life. However, there are doubts about its authenticity as real Parmesan cheese. In Europe, the term Parmesan is legally protected and can only be used for cheese produced in Parma or Reggio Emilia, made with specific ingredients and following traditional methods. Kraft's product, while labelled as 100% grated, contains additives like cellulose powder and potassium sorbate, which are not found in authentic Parmigiano-Reggiano. The debate centres on not just the ingredients but also the flavour, technique, and cultural significance of traditional Parmesan cheese versus its imitation counterparts.
| Characteristics | Values |
|---|---|
| Legality in Europe | Kraft grated parmesan cheese cannot be legally sold in Europe as "Parmesan" |
| Ingredients | 1. Cheese Parmesan, 2. Milk (Part Skim), 3. Cheese Culture, 4. Salt, 5. Enzymes, 6. Cellulose Powder, 7. Potassium Sorbate |
| Additives | Yes |
| Taste | Inferior to real Parmesan |
| Texture | Powdery, sawdust-like |
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What You'll Learn
Kraft Parmesan cannot be labelled as Parmesan in Europe
In Europe, the word "Parmesan" is defined by law as only genuine Parmigiano-Reggiano, which must adhere to strict Italian D.O.C. regulations. These regulations dictate that Parmesan can only be produced in specific regions of Italy, such as Parma or Reggio Emilia, and must be made with just a few simple ingredients: milk, salt, and rennet.
On the other hand, Kraft Parmesan is produced with different ingredients and methods, which may include low-quality milk and cheap production techniques. The inclusion of additives and the production methods used by Kraft are not compliant with European regulations for Parmesan cheese.
Additionally, the quality of Kraft Parmesan is reported to be lower than that of traditional Parmigiano-Reggiano. The maturation process for imitation Parmesan is shorter, resulting in a milder flavour and a different texture compared to the real thing.
As a result of these differences, Kraft was legally forced to stop selling its cheese labelled as Parmesan in Europe. The laws that protect the name and regulations of Parmesan can only be enforced within the European Union, allowing Kraft to continue selling its product labelled as Parmesan in other parts of the world, such as the United States and Canada.
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Kraft Parmesan contains additives
Kraft Parmesan, or Kraft 100% Grated Parmesan Cheese, is a popular product that has been around since 1945. It is well-loved for its flavour and longevity. However, it is important to note that it contains additives and is not legally considered "real" Parmesan cheese in Europe.
Kraft Parmesan contains seven ingredients, including Parmesan cheese, which itself contains milk (part skim), cheese culture, salt, and enzymes. The remaining three ingredients are additives: cellulose powder, potassium sorbate, and cheese cultures. These additives are used to prevent caking and protect flavour. While these additives are not inherently harmful, they are not found in traditional Parmigiano-Reggiano, which is only allowed to contain milk, salt, and rennet (a natural enzyme from calf intestine).
The presence of these additives and the difference in production methods are why Kraft Parmesan cannot be labelled as Parmigiano-Reggiano in Europe. European regulations require that Parmesan cheese be produced in Parma or Reggio Emilia to be labelled as such. This regulation does not apply in the United States, where commercially produced imitation cheeses can be sold under the generic name "Parmesan."
While Kraft Parmesan may be a convenient and flavourful option for some, it is essential to understand that it is not the same as traditional Parmigiano-Reggiano in terms of ingredients, production, and flavour.
In conclusion, Kraft Parmesan does contain additives, and while it may be a popular and convenient choice, it differs significantly from traditional Parmigiano-Reggiano in terms of ingredients, production, and flavour.
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Parmigiano-Reggiano is the only legal term for Parmesan in England
Kraft Foods is a major North American producer of grated "Parmesan" and has been selling it since 1945. However, Kraft's grated "Parmesan" cheese is not legally considered Parmesan cheese in Europe. In fact, Kraft was legally forced to stop selling its cheese labeled as Parmesan in Europe. This is because, under Italian and European law, only cheese produced in the provinces of Bologna, Reggio Emilia, Mantua, Modena, or Parma may be labeled "Parmigiano-Reggiano". The name Parmigiano-Reggiano is a protected designation of origin (PDO) for cheeses produced in these provinces.
In England, the English translation of Parmigiano-Reggiano is Parmesan. This means that, by law, when you buy "Parmesan" in England, you are buying Parmigiano-Reggiano. The same is not true in the United States, where the word "Parmesan" is not regulated. A cheese labeled as Parmesan in the U.S. may be genuine Parmigiano-Reggiano, but it is more likely to be an imitation.
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. Parmigiano-Reggiano is allowed to contain only three very 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). By contrast, Kraft 100% Grated Parmesan Cheese contains seven ingredients, including cellulose powder, potassium sorbate, and cheese cultures, which are illegal in the production of Parmigiano-Reggiano.
To ensure that you are buying genuine Parmigiano-Reggiano, look for the signature pin-prick patterns and the words Parmigiano-Reggiano embossed on the rind.
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Kraft Parmesan has a longer shelf life
The longer shelf life of Kraft Parmesan is advantageous for consumers who want a convenient and long-lasting product. It eliminates the need to worry about the cheese spoiling and can be stored in the refrigerator for an extended period. This is especially useful for those who do not consume cheese regularly or in large quantities, as it reduces the risk of waste.
However, it is important to note that the longer shelf life of Kraft Parmesan comes at a cost. The product is significantly different from traditional Parmigiano-Reggiano in terms of flavour, texture, and cultural significance. The imitation cheese has a powdery, sawdust-like consistency and lacks the depth of flavour that is characteristic of the real Parmigiano-Reggiano.
For those who prioritize taste and authenticity, purchasing a block of Parmigiano-Reggiano and grating it as needed is the preferred option. While it may have a shorter shelf life, the flavour and quality of the cheese are superior. Additionally, the act of grating one's own cheese can add a layer of freshness and delight to the dining experience.
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Kraft Parmesan has a sawdust-like consistency
While Kraft Parmesan is labelled as "100% grated", it is not 100% Parmesan cheese. In fact, it has been described as having a "sawdust-like consistency". Kraft Parmesan contains additives such as cellulose powder, potassium sorbate, and cheese cultures, which are not found in authentic Parmigiano-Reggiano. These additives contribute to the dry, powdery texture of the Kraft product, which is distinctly different from the creamy, granular texture of traditional Parmesan cheese.
The sawdust-like consistency of Kraft Parmesan is likely due to the high proportion of cellulose in the product. Cellulose is a natural substance that resists moisture, and it is added to cheese products to prevent caking and clumping. While it serves a functional purpose, the presence of cellulose in high quantities can negatively impact the texture and mouthfeel of the cheese, giving it a dry and gritty consistency reminiscent of sawdust.
In comparison, authentic Parmigiano-Reggiano, which is produced in Parma or Reggio Emilia, Italy, has a rich and creamy texture. This is due to the specific ingredients and traditional production methods used. According to European regulations, Parmigiano-Reggiano can only contain three simple ingredients: milk (produced locally and less than 20 hours from cow to cheese), salt, and rennet (a natural enzyme from calf intestine). The absence of additives and the use of high-quality milk contribute to the smooth and granular texture of Parmigiano-Reggiano, which stands in stark contrast to the sawdust-like consistency of Kraft Parmesan.
The difference in texture between Kraft Parmesan and authentic Parmigiano-Reggiano is a result of both the ingredients used and the production techniques employed. The dry and powdery texture of Kraft Parmesan may be off-putting to those accustomed to the creamy and granular texture of traditional Parmesan cheese. While Kraft Parmesan may be convenient and long-lasting, it is important to understand that its texture and flavour are significantly different from that of the real deal.
It is worth noting that the sawdust-like consistency of Kraft Parmesan has not prevented it from gaining widespread popularity, particularly in the United States. Many consumers appreciate its convenience, long shelf life, and unique flavour. However, for those seeking a more authentic and traditional Parmesan cheese experience, it is recommended to purchase a block of Parmigiano-Reggiano and grate it fresh, as this will provide a texture and flavour that is significantly superior to that of Kraft Parmesan.
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Frequently asked questions
No, it is not real parmesan. In Europe, it cannot legally be labelled as parmesan.
Kraft grated parmesan cheese is an imitation parmesan cheese. It is a commercially produced imitation cheese sold under the generic name "parmesan". It is often described as having a powdery, sawdust-like consistency.
Real parmesan cheese is called Parmigiano-Reggiano. It is produced in Parma or Reggio Emilia, Italy, and is made from unpasteurized milk, salt, and rennet. It has a very exacting production process, and the cows used for milk are fed only grass or hay.
