Randy Chandler
Kraft Parmesan cheese is produced in a Kraft plant in Wausau, Wisconsin, and is considered by some to be real Parmesan. In the United States, the word Parmesan is not regulated, and the product may be genuine Parmigiano-Reggiano or an imitation. Kraft Parmesan cheese is required to be aged for a minimum of about one year, although the aging process for Parmesan cheese is generally shorter, around 10 months. The cheese is often sold in green shaker bottles and is a popular condiment for pasta and pizza.
| Characteristics | Values |
|---|---|
| Taste | Kraft Parmesan cheese is not as good as the cheese crafted by a traditional cheesemaker that ages it using traditional methods. |
| Authenticity | In the US, the word "Parmesan" doesn't mean anything. So, Kraft Parmesan is real Parmesan. |
| Refrigeration | Kraft advises storing its cheeses in the refrigerator at 40 degrees F and keeping them at room temperature for up to one hour. |
| Ingredients | Kraft 100% Grated Parmesan Cheese contains milk, cheese culture, salt, enzymes, cellulose powder, and potassium sorbate. |
| Nutritional Concerns | Kraft 100% Grated Parmesan Cheese contains a high level of saturated fat, calories, and sodium. |
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What You'll Learn
Kraft parmesan is made in Wausau, Wisconsin
Kraft Parmesan cheese is made in Wausau, Wisconsin, at the Kraft Foods Global Inc. plant. Kraft Parmesan is considered "real" Parmesan in the US, where the word "Parmesan" is not regulated and can refer to any type of cheese. In contrast, in the European Union, the word "Parmesan" is legally defined as genuine Parmigiano-Reggiano made according to Italian D.O.C. regulations.
The Kraft plant in Wausau, Wisconsin, produces a variety of Italian-style cheeses, including Asiago, Fontina, Gorgonzola, Mascarpone, Mozzarella, Parmesan, Provolone, Ricotone, Ricotta, and Romano. While Kraft Parmesan is made with the same ingredients as traditional Parmesan, it is produced using mechanical means to keep costs low and production fast. As a result, it may not have the same taste or quality as traditional Parmesan crafted by small-scale cheesemakers who age their cheese using time-honored techniques.
The Kraft plant in Wausau, Wisconsin, is now owned by Lactalis, a dairy company that converts Parmesan cheese for distribution in grocery stores across the US and globally. While the ownership has changed, the plant's location in Wisconsin remains a hub for cheese production, reflecting the state's longstanding association with cheesemaking.
Wisconsin is known for its dairy industry and has a rich history of cheesemaking. The state's cool climate and abundant dairy farms provide an ideal environment for crafting a variety of cheeses, including Parmesan. While Wisconsin-made Parmesan may not carry the prestige of Italian-made Parmigiano-Reggiano, some varieties have been praised in taste tests, showcasing the state's ability to produce quality cheeses.
In summary, Kraft Parmesan cheese, made in Wausau, Wisconsin, is a product of the state's vibrant dairy industry. While it may not possess the same artisanal qualities as traditional Parmesan, it showcases Wisconsin's ability to produce cheeses that are accessible, recognizable, and enjoyed by consumers across the globe.
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It's 'real' parmesan, but not made using traditional methods
Kraft parmesan cheese is real parmesan, but it is not made using traditional methods. In the United States, the word "parmesan" is not regulated, and any cheese labelled as parmesan might be genuine Parmigiano-Reggiano, but it is more likely to be an imitation. Parmigiano-Reggiano is a specific type of Italian cheese that has a protected cultural status with strict requirements. It can only be made in a specific region of northern Italy from local cow's milk and using specific historical methods.
Kraft parmesan, on the other hand, is made using mechanical means to speed up the production process and reduce costs. While it is still made with the same ingredients as traditional parmesan, the use of faster and cheaper production methods can result in a vastly different taste.
The aging process for parmesan cheese is typically around 10 months to one year. This dehydration process reduces the fat compounds in the cheese, slowing the risk of it going bad. Kraft advises storing its parmesan cheeses in the refrigerator at a normal temperature of 40 degrees F and keeping them at room temperature for no more than one hour.
While Kraft parmesan may not be made using the traditional methods of crafting cheese, it is still a real form of parmesan cheese. The main difference lies in the production methods and the resulting taste, rather than the ingredients used.
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In the US, 'parmesan' isn't regulated, so it's likely to be imitation
Parmesan cheese, or Parmigiano-Reggiano, is a hard, dry cheese made from skimmed or partially skimmed cow's milk. It has a hard, pale-golden rind and a straw-coloured interior with a rich, sharp flavour. In Italy, where this nutty, sharp, and salty cheese originates, the term "Parmesan" is tightly regulated, and any cheese designated and sold as such must meet high standards for production. The word "Parmesan" is the English translation of "Parmigiano-Reggiano".
In the United States, however, the word "Parmesan" is not regulated. This means that a cheese labelled as Parmesan in the US might be genuine Parmigiano-Reggiano, but it is more likely to be an imitation. The lack of regulation in the US allows for the sale of American-made imitation Parmesan cheese, which is typically of a lower standard than its Italian counterpart. These imitation cheeses are often marketed as "Parmesan" and are commonly found in grocery stores, meal kits, and pizza parlours.
The difference in standards between Italian Parmigiano-Reggiano and American Parmesan can be attributed to the production process. Parmigiano-Reggiano is aged for at least two years, with some varieties aged for up to four or more years, resulting in a complex flavour and granular texture. On the other hand, most US versions of Parmesan typically age for a minimum of 10 months, resulting in a semi-hard cheese with a different taste and texture.
The distinction between Italian Parmigiano-Reggiano and American Parmesan is similar to the difference between Champagne from France and California Champagne. The lack of regulation in the US allows for the use of the name "Parmesan" for cheeses that may not meet the stringent standards of their Italian counterpart.
Kraft Parmesan cheese, for example, is considered an imitation Parmesan in Europe and is sold under the name "Pamesello Italiano" to distinguish it from the protected "Parmigiano-Reggiano". While Kraft Parmesan may not be considered "real" Parmesan by some, it is still made with the same ingredients as other Parmesan cheeses and can be a convenient and affordable option for consumers.
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Kraft parmesan is aged for a minimum of 10 months
The ageing process is a critical aspect of cheese-making, and it varies depending on the type of cheese being produced. For Parmesan cheese, ageing is particularly important as it contributes to the development of its distinct flavour and texture. The process involves the dehydration, evaporation, and cooling of the cheese, which reduces the fat content and slows down the risk of the cheese spoiling. This is why Kraft Parmesan can be safely stored at room temperature for up to an hour after opening, and why refrigeration is recommended for long-term storage.
In the United States, the regulations around the use of the term "Parmesan" are more relaxed compared to the European Union. In the EU, the term "Parmesan" is legally defined as genuine Parmigiano-Reggiano, which must adhere to strict Italian regulations. However, in the US, the word "Parmesan" is not regulated, and any cheese labelled as such may be an imitation of the traditional Italian cheese.
Kraft Parmesan, produced at the Kraft plant in Wausau, Wisconsin, is considered real Parmesan cheese. While it may not be crafted using traditional methods, it still undergoes an ageing process that contributes to its unique characteristics. This ageing process sets it apart from fresh cheese and gives it its distinctive dry texture and flavour.
The length of the ageing process can vary, but for Kraft Parmesan, it typically lasts for a minimum of 10 months. This duration is sufficient to transform the cheese into a hard, grated product that can be conveniently stored and enjoyed by consumers. The ageing process is a delicate balance between time and quality, ensuring that the final product maintains its flavour and texture without deteriorating.
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Kraft advises storing its cheese in the refrigerator
Kraft Parmesan cheese is produced in a Kraft plant in Wausau, Wisconsin, and is considered by some to be "real" Parmesan. In the United States, the word "Parmesan" is not regulated, and a cheese labeled as Parmesan might be genuine Parmigiano-Reggiano or an imitation.
In addition to the benefits of refrigeration, proper storage methods can further enhance the lifespan and quality of Kraft Parmesan cheese. Cheese makers recommend using cheese paper, a composite material with porous plastic on the inside and waxy paper on the outside. This allows the cheese to "breathe," which is necessary because cheese is made with cultures (good bacteria) and desirable molds, some of which are still alive when purchased. By allowing the cheese to breathe, you create the ideal environment for these friendly organisms to thrive, resulting in a longer-lasting and more flavorful cheese.
It's worth noting that while refrigeration is essential for preserving Kraft Parmesan cheese, allowing the cheese to warm up before serving is equally important. Cheese should be given time to reach room temperature to fully appreciate its flavors and textures. When cheese is too cold, the animal fats condense, muting the flavors and resulting in an overly firm texture. By letting the cheese warm up, the fats relax and release their full flavors, transforming the cheese into a softer and creamier state. For soft cheeses, 10-15 minutes at room temperature is sufficient, while harder cheeses may need at least 45 minutes to reach their ideal temperature and texture.
In conclusion, Kraft's recommendation to store its Parmesan cheese in the refrigerator is supported by sound principles of cheese preservation. Refrigeration slows aging and bacterial growth, while proper storage methods like using cheese paper enhance the cheese's longevity and flavor. Additionally, bringing the cheese to room temperature before serving ensures the optimal taste and texture experience. By following these storage and serving guidelines, consumers can fully enjoy the characteristics of Kraft Parmesan cheese.
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Frequently asked questions
Yes, Kraft Parmesan cheese is aged for a minimum of about one year.
Kraft Parmesan cheese is made from pasteurized part-skim milk, cheese culture, salt, enzymes, cellulose powder, and potassium sorbate.
In the US, the word "Parmesan" is not regulated, so Kraft Parmesan is considered real Parmesan. However, it is more likely an imitation of the traditional Italian Parmigiano-Reggiano.
Kraft Parmesan cheese is produced using mechanical means to make it fast and cheap. It is made in a Kraft plant in Wausau, Wisconsin, and distributed across the United States.
Yes, Kraft advises storing its grated Parmesan cheese in the refrigerator at 40 degrees F and keeping it at room temperature for no more than one hour.
