Frederic Melton
Kraft Parmesan cheese is a popular pantry staple, but how does it compare to the real deal, Parmigiano Reggiano? Parmigiano Reggiano, or Parmesan cheese, is a hard, granular cheese made in Italy with strict laws governing its ingredients, production, aging, and inspection. In contrast, Parmesan cheese in the United States is not bound by such rules and can be made from milk of any quality, age, or provenance, with no aging requirements. The term Parmesan is not regulated in the US, so while a cheese labeled as Parmesan in the US might be genuine Parmigiano Reggiano, it is more likely to be an imitation. Kraft Parmesan cheese has come under fire for containing ingredients that are not allowed in Parmigiano Reggiano, such as cellulose, potassium sorbate, and cheese culture, and for its misleading labeling, using ambiguous phrases like 100% real. While some consumers prefer the taste and texture of Kraft's product, cheese experts strongly recommend Parmigiano Reggiano for its superior quality and taste.
| Characteristics | Values |
|---|---|
| Ingredients | Kraft Parmesan Cheese contains illegal ingredients such as cellulose powder, potassium sorbate, and cheese cultures. |
| Ingredients | Parmigiano Reggiano can only contain 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). |
| Taste | Kraft Parmesan Cheese is considered inferior in taste to Parmigiano Reggiano. |
| Location of Origin | Kraft Parmesan Cheese is produced in the US. |
| Location of Origin | Parmigiano Reggiano is produced in the Parma, Reggio-Emilia, Modena, and Bologna regions of Italy. |
| Aging | Parmigiano Reggiano is a long-aged cheese, averaging 20 months. To be labeled as Parmigiano Reggiano, it must mature for a minimum of 12 months. |
| Definition | In the US, the word "Parmesan" is not regulated, and the cheese can be commercially produced and sold under this name. |
| Definition | In the European Union, the word "Parmesan" is defined by law as genuine Parmigiano Reggiano made according to Italian D.O.C. regulations. |
| Inspection | Parmigiano Reggiano is individually inspected for quality, whereas Kraft Parmesan Cheese is not held to the same standards. |
Explore related products
What You'll Learn
Kraft Parmesan is considered an imitation of Parmigiano Reggiano
Kraft Parmesan cheese is considered an imitation of Parmigiano Reggiano, a cheese that is synonymous with Parmesan among aficionados. While the term "Parmesan" is not regulated in the United States, allowing Kraft to label its product as such, the same cannot be said for the European Union. In the EU, the term "Parmesan" is defined by law as genuine Parmigiano-Reggiano, made according to Italian regulations. This discrepancy has led to confusion among consumers, with Kraft's product bearing little resemblance to traditional Parmigiano-Reggiano.
Parmigiano-Reggiano is a hard cow's milk cheese produced in the Parma, Reggio-Emilia, Modena, and Bologna regions of Italy. It is made with only three simple ingredients: milk (produced in the designated regions and less than 20 hours from cow to cheese), salt, and rennet (a natural enzyme from calf intestine). The cheese is then aged for a minimum of 12 months, resulting in a hard, granular texture.
On the other hand, Kraft Parmesan cheese is a processed product with a powdery, sawdust-like consistency. In addition to milk, salt, and rennet, it contains several other ingredients not found in Parmigiano-Reggiano, such as cellulose powder, potassium sorbate, and cheese cultures. These additional ingredients serve various purposes, such as preventing caking, preserving the product, and enhancing flavor. While these ingredients may be common in the cheese-making industry, they are not permitted in the production of Parmigiano-Reggiano.
The difference in ingredients and production methods between Kraft Parmesan and Parmigiano-Reggiano results in a significant disparity in taste and quality. Those familiar with the traditional cheese strongly recommend Parmigiano-Reggiano for its superior quality and flavor. The unique aging process of Parmigiano-Reggiano contributes to its complex flavor profile, which is lacking in the imitation cheese.
While Kraft Parmesan may have its devotees who appreciate its convenience and texture, it is important to distinguish it from the traditional Parmigiano-Reggiano. The imitation cheese may be more accessible and affordable, but it cannot replicate the depth of flavor and granularity of its Italian counterpart. This imitation vs. real debate underscores the importance of ingredient transparency and consumer awareness in the food industry.
Parmesan Cheese Safety During Pregnancy
You may want to see also
Parmigiano Reggiano is protected by European Union law
Parmigiano Reggiano is a protected designation of origin (PDO) product in the European Union. This means that the name "Parmigiano Reggiano" is protected by European Union law and can only be used for cheese manufactured in a limited area in Italy's Emilia-Romagna region, specifically in the neighbouring historical regions of Parma and Reggio. The name is also protected in other countries, including Türkiye.
The European Union's protection of Parmigiano Reggiano extends to the use of the name "Parmesan". In 2008, an EU court determined that the name "Parmesan" in Europe only refers to Parmigiano Reggiano and cannot be used for imitation Parmesan. This means that within the European Union, Parmesan and Parmigiano Reggiano are the same cheese.
The protection of Parmigiano Reggiano under EU law is due to the cheese's status as a certified name, which is not the same as a brand name. The Italian government created The Consortium of Parmigiano Reggiano, which exercises exclusive control over the cheese's production and sale. The Consortium has a strict protection strategy and wants to control the use of the phrase "Parmigiano Reggiano" across the world in accordance with the criteria of the PDO.
The protection of Parmigiano Reggiano under EU law is important because the cheese is widely imitated. The strict laws governing ingredients, production, aging, and inspection ensure that there is simply no such thing as mediocre Parmigiano Reggiano. In contrast, Parmesan cheese in the United States and other countries is not subject to the same strict regulations, and can be made from milk of any quality, age, or provenance, with no aging requirements.
The protection of Parmigiano Reggiano under EU law has been challenged by some non-European "Parmesan" producers, who argue that the name "Parmesan" has become generic and cannot be protected by the registration of the PDO "Parmigiano Reggiano". However, the EU has taken action to safeguard the protected designation of origin, including investigating and prosecuting manufacturers who allegedly misuse the "Parmesan" name.
Crystal Farms Grated Parmesan: Gluten-Free Option?
You may want to see also
Kraft Parmesan contains illegal ingredients
Kraft Parmesan is not considered to be real Parmesan cheese, or Parmigiano-Reggiano. In the United States, the word "Parmesan" is not regulated and has a very loose definition. This means that a product labelled as Parmesan in the US may be genuine Parmigiano-Reggiano, but it is more likely to be an imitation.
In contrast, the term Parmesan is strictly regulated in the European Union. Since 2008, the word "Parmesan" is defined by law to be only genuine Parmigiano-Reggiano made according to Italian D.O.C. regulations. Therefore, within the European Union, Parmesan and Parmigiano-Reggiano are considered the same cheese.
Parmigiano-Reggiano is allowed to contain only three 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). Kraft 100% Grated Parmesan Cheese contains three additional ingredients that are not found in Parmigiano-Reggiano and are illegal in its production: Cellulose Powder, Potassium Sorbate, and Cheese Cultures.
The inclusion of these illegal ingredients in Kraft Parmesan cheese highlights the significant differences in the standards and regulations governing the production of Parmesan cheese in the United States compared to the strict laws and regulations in place for Parmigiano-Reggiano in Italy and the European Union. These regulations ensure that Parmigiano-Reggiano meets high standards for ingredients, production methods, aging, and inspection, resulting in a consistent and high-quality product.
The use of illegal ingredients in Kraft Parmesan cheese is a concerning issue, as it not only misleads consumers but also raises questions about the safety and quality of the product. It is important for consumers to be aware of the differences between Parmesan cheeses and to make informed choices about the products they purchase and consume.
Cellulose in Parmesan Cheese: Is It Harmful?
You may want to see also
Explore related products
Kraft Parmesan is made with cow's milk
Kraft Parmesan cheese is made from cow's milk. However, it is important to note that the term "Parmesan" is not regulated in the United States, and Kraft Parmesan is considered an imitation of the traditional Italian Parmigiano-Reggiano cheese.
In the United States, Parmesan cheese, including Kraft Parmesan, is made from cow's milk and is typically aged for less than 12 months. It is often sold already grated and is used as a topping on dishes like pizza and Caesar salad. While it is made from cow's milk, Kraft Parmesan differs from traditional Parmigiano-Reggiano in several ways.
Parmigiano-Reggiano, the traditional Italian cheese, is produced only in the neighboring historical regions of Parma and Reggio in Italy's Emilia-Romagna. It is made from unpasteurized cow's milk, following strict regulations that ensure the highest quality. The whole milk of the morning milking is mixed with the naturally skimmed milk of the previous evening, resulting in a part-skim mixture. This mixture is then heated in copper-lined vats, with the addition of starter whey, to create the distinctive flavor and texture of Parmigiano-Reggiano.
The production of Parmigiano-Reggiano is highly regulated, with Italian and European Union laws governing ingredients, production methods, aging, and inspection. The cheese must be aged for a minimum of 12 months to be labeled as Parmigiano-Reggiano, with older cheeses developing a more complex flavor and texture. These regulations ensure that consumers are getting a high-quality product that adheres to the traditional standards of this renowned cheese.
In contrast, Kraft Parmesan, while made from cow's milk, does not follow the same stringent production methods or adhere to the same standards as Parmigiano-Reggiano. It is produced outside of the designated regions in Italy and does not undergo the same aging process or quality inspections. While it is still a form of cow's milk cheese, Kraft Parmesan offers a more affordable and accessible option for consumers, particularly in the United States, where it is widely available.
Hard Provolone: Parmesan's Cousin?
You may want to see also
Parmigiano Reggiano is a hard, granular cheese
The process of making Parmigiano Reggiano is highly regulated and involves specific steps such as feeding cows only grass or hay, using heated copper kettles, resting the cheese in moulds, and soaking it in brine. The cheese must then be aged for a minimum of 12 months, with longer-aged varieties having a more complex flavour and texture.
In contrast, the term "Parmesan" is not regulated in the same way outside of Europe, particularly in the United States. This has led to the production and sale of imitation Parmesan cheeses, including the Kraft product. While Kraft's Parmesan cheese may be made with cow's milk, it is pasteurized, which affects the strength of the cheese. Additionally, Kraft's Parmesan has been found to contain illegal ingredients, such as cellulose powder, potassium sorbate, and cheese cultures, which are not found in authentic Parmigiano Reggiano.
As a result, the European Union and the FDA have restricted Kraft from selling its cheese labelled as Parmesan in Europe. However, in the United States, the lack of regulation allows for the sale of these imitation cheeses, contributing to the confusion and misrepresentation in the market.
Despite the differences in regulations and ingredients, both classic Parmesan wedges and Kraft's pre-grated version have a long shelf life.
Go Veggie Parmesan: Vegan or Not?
You may want to see also
Frequently asked questions
No, Kraft Parmesan is not real Parmigiano Reggiano. Parmigiano Reggiano is a hard cow's milk cheese produced in the Parma, Reggio-Emilia, Modena, and Bologna regions of Italy. It is made with only three ingredients: milk, rennet, and salt. Kraft Parmesan, on the other hand, is a processed cheese product that may contain additional ingredients, such as cellulose powder, potassium sorbate, and cheese cultures, which are not found in Parmigiano Reggiano.
The main difference between Kraft Parmesan and Parmigiano Reggiano is the ingredients used and the production process. Parmigiano Reggiano is made with only three ingredients: milk, rennet, and salt, and it undergoes a strict and traditional production process. Kraft Parmesan, on the other hand, is a processed cheese product that may contain additional ingredients, such as cellulose powder, potassium sorbate, and cheese cultures. It is also likely to be made with pasteurized milk, which affects the taste and strength of the cheese.
Kraft Parmesan is not considered real Parmigiano Reggiano because it does not meet the standards and regulations set for Parmigiano Reggiano. Parmigiano Reggiano is protected by European law and can only be produced in specific regions of Italy. It must also adhere to strict rules regarding ingredients, production methods, aging, and inspection. Kraft Parmesan, produced outside of Italy, does not follow these regulations and is considered an imitation or a "fake" Parmesan cheese.
While Kraft Parmesan can be used as a substitute for Parmigiano Reggiano in certain dishes, it is important to note that they are significantly different in terms of quality and taste. Many people prefer the real Parmigiano Reggiano for its superior taste and texture. However, some may still prefer the convenience and familiarity of Kraft Parmesan. Ultimately, the choice between the two depends on personal preference and the specific requirements of the dish.
