Frederic Melton
Parmesan, or Parmigiano-Reggiano, is a hard Italian cheese with a strong, nutty flavour and granular texture. It is made from raw cow's milk, salt, and rennet, and is typically aged for a minimum of 12 months, contributing to its complex flavour profile. Parmesan is a protected designation of origin (PDO) product in the European Union, meaning it must be produced in specific regions of Italy following traditional methods. However, the term Parmesan is often used outside of Europe to refer to similar hard cheeses that do not meet the strict PDO requirements. These imitation Parmesans may have different ingredients, production methods, and flavours compared to the traditional Parmigiano-Reggiano.
| Characteristics | Values |
|---|---|
| Full Italian name | Parmigiano-Reggiano |
| English translation | Parmesan |
| American translation | Parmesan |
| Origin | Italy |
| Regions | Parma, Reggio Emilia, Modena, Bologna, Mantua |
| Production | 3.6 million wheels per year |
| Ingredients | Cow's milk, salt, rennet |
| Texture | Dry, hard, grainy |
| Flavor | Nutty, salty, savory, sweet, bitter |
| Aging | Minimum 12 months, up to 40 months or more |
| PDO status | Yes |
| Imitations | Parmesan-style, Grana Padano |
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What You'll Learn
- Parmesan is a hard Italian cheese with a strong, nutty flavour
- Parmesan is made from raw cow's milk, salt and rennet
- Parmesan is a protected designation of origin (PDO) product
- Parmesan is made in specific regions of Italy, including Parma and Reggio Emilia
- Parmesan has a complex and labour-intensive production process
Parmesan is a hard Italian cheese with a strong, nutty flavour
Parmesan, or Parmigiano-Reggiano, is a hard Italian cheese with a strong, nutty flavour. It is one of the world's most popular and beloved cheeses, known as the "king of cheeses". Its origins can be traced back to the Middle Ages, when Benedictine monks from the Parma-Reggio region of Italy are said to have stumbled upon the recipe through trial and error. The name Parmigiano-Reggiano is derived from the Italian provinces of Parma and Reggio Emilia, where it is primarily produced, along with Modena, Bologna, and Mantua.
The production of Parmesan cheese is a meticulous and labour-intensive process. It starts with high-quality cow's milk sourced from cows bred in the same region as the cheese's production. Approximately 550 litres of milk are used to produce each wheel of cheese, weighing up to 18 kilograms. The milk is then mixed with salt and rennet, a group of animal enzymes that initiate the coagulation process. The curds are cut into small pieces to expel whey and reduce moisture content, and then fused together to form a larger cheese mass. The cheese is then pressed and moulded into wheels, which are submerged in saltwater or brine for salting.
The maturation period for Parmesan cheese is a minimum of 12 months, with some wheels maturing for up to 40 months or more. During this time, the cheese is stored in temperature- and humidity-controlled conditions and carefully monitored to ensure it meets the expected high quality. This lengthy maturation process contributes to the complex flavour profile of Parmesan, enhancing its nutty, salty, and savoury notes.
The dedication to craftsmanship in the production of Parmesan cheese gives it its exceptional taste and texture. It is often grated and sprinkled on pasta dishes, salads, and other Italian and Mediterranean dishes, adding a unique flavour to the dishes it accompanies. Parmesan is highly nutritious, providing protein, calcium, and other essential nutrients, even when consumed in small amounts. Its versatility and nutritional qualities have made it a staple in kitchens around the world.
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Parmesan is made from raw cow's milk, salt and rennet
Parmesan cheese, or Parmigiano-Reggiano, is a hard, granular cheese produced from cow's milk. It is one of the world's most popular and beloved cheeses, known as the "king of cheeses". Parmesan is made from only three ingredients: raw cow's milk, salt, and rennet. The milk used is of the highest quality, sourced from specific Italian regions such as Parma, Reggio Emilia, Modena, Bologna, and Mantua. The use of raw milk is essential to the production of traditional Parmigiano-Reggiano, as opposed to Parmesan-style cheeses, which may use pasteurised milk or a mixture of different kinds of milk.
The production of Parmesan cheese is a labour-intensive process that involves time, skill, and precision. It begins with approximately 550 litres of milk per wheel, which is mixed with a starter whey containing thermophilic lactic acid bacteria. The mixture is then heated to 33-35°C, which is the optimal temperature for rennet to be added. Rennet is a natural enzyme derived from the lining of a cow's stomach, and it causes the milk to coagulate and form curds. The curds are then cut into small pieces and slowly heated to 52-55°C with gentle stirring to prevent them from sticking together. This process is crucial in achieving the desired texture of the cheese.
After heating, the curds are left to settle, and then they are collected in muslin and placed in moulds. The cheese is then aged for a minimum of 12 months, though some wheels mature for up to 40 months or more. During this time, the cheese is stored in temperature- and humidity-controlled conditions and carefully monitored to ensure it meets the high-quality standards expected of Parmesan. The lengthy ageing process contributes to the complex flavour profile of Parmesan, characterised by nutty, salty, and savoury notes.
The strict regulations surrounding the production of Parmigiano-Reggiano have led to its status as a protected designation of origin (PDO) product in the European Union. This means that the name "Parmesan" in Europe refers exclusively to Parmigiano-Reggiano and cannot be used for imitation cheeses. However, outside of the EU, the name Parmesan has become genericised and is often used to denote locally produced imitations. These imitation cheeses may use different milk sources and production methods, resulting in variations in flavour and texture compared to traditional Parmigiano-Reggiano.
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Parmesan is a protected designation of origin (PDO) product
Parmesan cheese, or Parmigiano-Reggiano, is a protected designation of origin (PDO) product. This means that the name Parmigiano-Reggiano is protected by law, and only cheeses produced in specific regions of Italy can be labelled as such. The Italian provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua are the designated regions for the production of Parmigiano-Reggiano.
The PDO status is a type of geographical indication of the European Union that was created in 1992. Its purpose is to protect the designations of origin of food products, ensuring that only products genuinely originating in a specific region are allowed to carry the PDO label. This helps to preserve the unique characteristics, quality, and reputation of regional products.
In the case of Parmigiano-Reggiano, the PDO designation ensures that the cheese is produced following specific traditional methods and adheres to strict standards for aging, processing, and ingredients. The cheese is made from high-quality cow's milk and aged for a minimum of 12 months, contributing to its complex flavour profile and granular texture.
Outside of the European Union, the name Parmesan is legally used for imitations, and only the full Italian name, Parmigiano-Reggiano, refers to the PDO product. In the United States, "Parmesan" is considered a generic term for cheeses made in the style of Parmigiano-Reggiano, and similar cheeses with less stringent regulations are produced in other countries. However, the PDO status of Parmigiano-Reggiano is respected in the US as a distinctive style of cheese that can only be made in Italy.
The protection of the Parmigiano-Reggiano name and its PDO status is important for preserving the integrity and quality of this renowned cheese. The designation helps to ensure that consumers can trust the authenticity and origin of the product they are purchasing. It also safeguards the traditional methods and know-how of local producers, contributing to the preservation of Italy's culinary heritage.
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Parmesan is made in specific regions of Italy, including Parma and Reggio Emilia
Parmesan cheese, or Parmigiano-Reggiano, is a hard Italian cheese with a strong, nutty flavor and granular texture. It is made in specific regions of Italy, including Parma and Reggio Emilia, and has been produced for over a thousand years. The name Parmigiano-Reggiano is derived from these two regions, with Parmigiano referring to the city and province of Parma and Reggiano referring to the province of Reggio Emilia.
The production of Parmesan cheese is carefully regulated and protected. In Italy, the Consortium of Parmigiano Reggiano exercises exclusive control over the cheese's production and sale. Parmesan has also been granted PDO status, which means it must be produced using traditional methods in designated regions, including Parma, Reggio Emilia, Modena, Bologna, and Mantua. This designation ensures that the cheese is made with milk from cows bred in these specific areas, preserving the cheese's unique qualities and flavour.
The manufacturing process of Parmesan cheese is complex and labor-intensive. It involves selecting high-quality cow's milk, which is then mixed with salt and rennet, a natural coagulant. The mixture is carefully monitored and adjusted to promote the formation of curds and the expulsion of whey. The curds are cut into small pieces and pressed together to form a solid cheese mass, which is then shaped into distinctive wheels.
The maturation process is crucial to developing Parmesan's unique flavour and texture. The wheels are aged for a minimum of 12 months, and often much longer, in temperature- and humidity-controlled conditions. During this time, the cheese is regularly inspected, turned, and brushed to ensure it meets the highest quality standards. The maturation period can last up to 40 months or more, allowing the cheese to develop its characteristic complexity of flavour and granular texture.
Parmesan cheese is highly valued and renowned worldwide for its exceptional taste, texture, and nutritional qualities. Its production is deeply rooted in Italian culture and history, and it has become an iconic symbol of Italian cuisine. The care and dedication put into each step of the manufacturing process contribute to the cheese's superior quality and distinctive characteristics.
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Parmesan has a complex and labour-intensive production process
Parmesan cheese, or Parmigiano-Reggiano, is a hard Italian cheese made with raw cow's milk. It is one of the world's most popular and beloved cheeses, known as the "king of cheeses". Its complex and labour-intensive production process has remained largely unchanged for over a thousand years. Benedictine monks from the Parma-Reggio region of Italy are believed to have discovered the recipe through trial and error.
The process of making Parmesan cheese is a labour of love that requires time, skill, and precision. It begins with the meticulous selection of high-quality cow's milk from specific Italian regions, such as Parma, Reggio Emilia, Modena, Bologna, and Mantua. Approximately 550 litres of milk are needed to make a single wheel of Parmesan. The milk used is raw and carefully chosen to ensure it will produce the desired flavour and character.
The milk is then combined with fresh whole milk procured in the morning. The fat content of the morning milk is adjusted to maintain the proper casein-to-fat ratio in the final product. Natural whey culture and rennet are added to the milk to initiate the chemical reactions that form the basis of cheesemaking. The bacterial composition of the natural whey culture is complex and includes thermophilic lactic acid bacteria.
Once the curds form, they are broken into granules using a special tool called a spino. The cheese is then aged for a minimum of 12 months, contributing to its complex flavour profile. Some wheels of Parmesan are aged for much longer periods, up to 40 months or more. During this time, the cheese is stored in temperature- and humidity-controlled conditions and carefully turned and brushed during regular inspections. Experts monitor the cheese by tapping the wheels with a hammer to listen for hidden defects.
The lengthy and labour-intensive process of making Parmesan cheese is a testament to the dedication and skill of Italian cheesemakers. The result is a hard, gritty, fruity, and nutty-tasting cheese that is beloved by many and used in a variety of dishes.
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Frequently asked questions
Parmesan, or Parmigiano-Reggiano, is a hard Italian cheese with a strong, nutty flavour and granular texture. It is traditionally made from raw cow's milk, salt, and rennet, and aged for at least 12 months.
Parmigiano-Reggiano is a specific type of cheese from Italy, made in designated regions under PDO status. Parmesan refers to similar hard cheeses made outside these regions, often following similar methods but without following PDO regulations. In the US, the word "Parmesan" is not regulated, so a cheese labelled as Parmesan may not be genuine Parmigiano-Reggiano.
Parmesan cheese has a unique flavour and texture due to its meticulous production process, which involves selecting high-quality milk, ageing the cheese for a minimum of 12 months, and regularly inspecting and turning the wheels. It is also highly nutritious, with high levels of protein, calcium, and other vitamins.
