Bushra Griffith
Kraft Parmesan cheese is a long-standing pantry staple for many, especially in Canada and the US. However, its price and quality have sparked debates about its authenticity when compared to 'real' Parmesan cheese, known as Parmigiano Reggiano. Parmigiano Reggiano is a hard, granular cheese made in Italy and is considered the ''real deal' by cheese experts. Kraft Parmesan cheese, on the other hand, is often described as powdered or grated cheese in a shaker or tube, with a unique texture and mild taste. While it is made from cow's milk, it is pasteurized, making it less strong in flavour. This has led to a discussion about the definition of 'Parmesan' and the differences between the real and processed versions of this popular cheese.
| Characteristics | Values |
|---|---|
| Price | $10.99 for 250 grams |
| Taste | Mild, unique |
| Texture | Fine, powdery, sawdust-like |
| Ingredients | Pasteurized cow's milk, cheese culture, salt, enzymes, cellulose powder, potassium sorbate |
| Shelf life | Long |
| Popularity | Long-standing pantry staple for Canadians |
| Authenticity | Not genuine Parmigiano-Reggiano, but real cheese |
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What You'll Learn
Kraft Parmesan is made from cow's milk
Kraft Parmesan cheese is made from cow's milk. However, it is not considered “real” Parmesan cheese, or Parmigiano-Reggiano, which is a hard, granular cheese made in Italy. In the European Union, the word “Parmesan” is defined by law as genuine Parmigiano-Reggiano, made according to Italian D.O.C. regulations. These regulations stipulate that Parmigiano-Reggiano can only contain three ingredients: milk produced in the Parma/Reggio region, salt, and rennet (a natural enzyme from calf intestine).
In contrast, Kraft Parmesan cheese is a commercially produced imitation cheese sold under the generic name "Parmesan" in the United States and other countries. It is made with cow's milk, but it is pasteurized, which gives it a milder taste than traditional Parmesan. It also contains additional ingredients such as cellulose powder, potassium sorbate, and cheese cultures, which are not found in Parmigiano-Reggiano.
Kraft Parmesan cheese has a long shelf life and is known for its unique texture and mild taste. It is a popular pantry staple, especially for pasta dishes, due to its convenience and affordability. However, some consumers prefer the taste and quality of traditional Parmigiano-Reggiano and are willing to pay a higher price for it.
While Kraft Parmesan cheese may not be considered "real" Parmesan by some, it has its own distinct characteristics and is appreciated by many for its convenience, taste, and value. The debate between Kraft Parmesan and traditional Parmigiano-Reggiano ultimately comes down to personal preferences, budget, and priorities when it comes to cheese.
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Kraft Parmesan is pasteurised
Kraft Parmesan cheese is a long-standing pantry staple for many people, especially in Canada. However, it has sparked debates about its authenticity when compared to the "real deal" Parmigiano Reggiano. While Kraft Parmesan is made from cow's milk, it is pasteurized, which is one of the key differences that distinguishes it from traditional Parmesan cheese.
The process of pasteurization involves heating milk to a specific temperature to destroy harmful bacteria and extend its shelf life. This is a standard procedure for many dairy products to ensure their safety for consumption. By pasteurizing the milk used in Kraft Parmesan, the cheese has a milder taste and a longer shelf life compared to its unpasteurized counterparts.
In contrast, traditional Parmigiano Reggiano, or Parmesan cheese, is a hard, granular cheese made in Italy. According to EU regulations, the term "Parmesan" specifically refers to this variety of cheese produced according to Italian D.O.C. regulations. Parmigiano Reggiano can only contain three simple ingredients: milk from the Parma/Reggio region, salt, and rennet, a natural enzyme from calf intestine.
The pasteurization process in Kraft Parmesan cheese production contributes to its distinct characteristics. It results in a milder flavor profile compared to the stronger taste of traditional Parmesan. Additionally, pasteurization plays a role in extending the shelf life of the cheese, making it a convenient option for consumers who value its longevity.
While Kraft Parmesan cheese is a convenient and popular choice for many, it's important to understand the impact of pasteurization on its flavor and authenticity when compared to traditional Parmesan cheese, or Parmigiano Reggiano.
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Kraft Parmesan is aged for 6 months
Kraft Parmesan cheese is a long-standing pantry staple for many, especially in Canada. However, it has sparked debates about its authenticity compared to traditional Parmigiano Reggiano, or Parmesan cheese. While Kraft Parmesan is made from cow's milk, it is pasteurized, making it less strong in flavour.
Parmigiano Reggiano is a hard, granular cheese made in Italy and renowned for its quality and taste. It is produced using only three simple ingredients: milk from the Parma/Reggio region, salt, and rennet, a natural enzyme from calf intestine. This cheese is highly regulated to ensure consistency in its taste and quality.
In contrast, Kraft Parmesan contains additional ingredients, such as cellulose powder, potassium sorbate, and cheese cultures, which are not found in traditional Parmigiano Reggiano. These additives may contribute to its longer shelf life. Kraft Parmesan is also aged for a shorter period, typically around 10 months, compared to the minimum of one year for Parmigiano Reggiano.
The aging process plays a crucial role in the development of flavour in Parmesan cheese. While Kraft Parmesan is aged for 6 months, the minimum aging period for traditional Parmigiano Reggiano is 12 months, with some cheeses aged for up to 36 months or longer. This extended aging contributes to the deeper and more complex flavours found in Parmigiano Reggiano.
Despite the differences in taste and production methods, Kraft Parmesan has its own unique texture and mild flavour, which has earned it a devoted following, especially among those who grew up with it. While it may not be considered "real" Parmesan by European standards, it holds a special place in the hearts and kitchens of many consumers.
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Kraft Parmesan is popular in Canada
Kraft Parmesan is made from cow's milk, which has been pasteurized, making it less strong than traditional Parmesan cheese. The process of pasteurization also contributes to its longer shelf life. In addition, the cheese is fermented, which creates conditions that are unfavourable for bacteria, further extending its shelf life.
The popularity of Kraft Parmesan in Canada can be attributed to several factors. Firstly, it is easily accessible in grocery stores across the country. It is also marketed as a convenient and affordable alternative to traditional Parmesan cheese. The product is sold in a shelf-stable powdered form in a shaker, making it easy to store and use.
While some Canadians prefer the taste and texture of traditional Parmigiano Reggiano, others have expressed their devotion to Kraft Parmesan. Some consumers have described it as "the bomb and elite on pasta". The unique taste and texture of Kraft Parmesan have created a niche for the product in the Canadian market, with some consumers specifically seeking it out for its mild flavour and fine texture.
In conclusion, Kraft Parmesan has gained popularity in Canada due to its accessibility, convenience, and unique taste and texture. While it has faced some criticism and competition from traditional Parmesan cheese, it continues to be a popular choice for Canadians, particularly those who appreciate its mild flavour and fine texture.
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Kraft Parmesan is more expensive than it used to be
Kraft Parmesan cheese is facing backlash for its increasing price, with consumers debating whether the "real deal" cheese wedges are a better option. While some consumers are committed to Kraft Parmesan's unique texture and mild taste, others are unable to justify its rising price.
A Reddit post on the "Loblaws is out of Control" forum highlighted the price of a 250-gram container of Kraft Parmesan, which was being sold at Loblaws for $10.99. Some commenters expressed their devotion to Kraft cheese's taste and texture, while others advocated for buying real Parmesan and grating it yourself. The price of Kraft Parmesan has become a controversial topic, with some consumers feeling that it is no longer a cheaper alternative to fresh Parmesan.
However, it's important to note that the price of Kraft Parmesan is still higher than that of fresh Parmesan, even when taking into account the larger quantity offered by Kraft. Fresh Parmesan can be purchased for a lower price per ounce, and while it requires grating, it offers a superior taste and quality compared to Kraft Parmesan.
The debate over the pricing of Kraft Parmesan has sparked conversations about the differences between real Parmesan, known as Parmigiano-Reggiano, and the processed version. Parmigiano-Reggiano is a hard, granular cheese made in Italy with specific regulations and traditions that guarantee its quality and taste. While Kraft Parmesan may be convenient and have a longer shelf life, it is facing increasing competition from fresh Parmesan due to its rising price and the growing preference for authentic, high-quality cheese.
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Frequently asked questions
Yes, Kraft Parmesan is real cheese, but it is not the same as Parmigiano-Reggiano. In the US, the word "Parmesan" is not regulated, so a cheese labeled as Parmesan in the US might be Parmigiano-Reggiano, but it is more likely to be an imitation.
Kraft Parmesan cheese is made of pasteurized cow's milk, cheese culture, salt, enzymes, and cellulose powder.
Kraft Parmesan cheese has a milder taste and a unique, fine texture compared to Parmigiano-Reggiano. It is also aged for a shorter period of time (six months) than Parmigiano-Reggiano (one to two years).
