Randy Chandler
Parmesan is a popular cheese variety that has been around for hundreds of years. It is used in a variety of dishes, from salads and pasta to snacks and desserts. While Parmesan is often associated with Italian cuisine, there are questions about the authenticity of the cheese sold under this label, particularly in the United States. This has sparked a debate about whether Parmesan is a natural cheese or a processed cheese product.
| Characteristics | Values |
|---|---|
| Texture | Hard |
| Refrigeration | Not required |
| Shelf life | 3-7 days at room temperature, 6 weeks if refrigerated |
| Mold | Safe to cut off and consume the rest of the cheese |
| Ingredients | Milk, salt, rennet (natural enzyme from calf intestine) |
| Additives | Cellulose powder, potassium sorbate, cheese cultures |
| Halal | No, but can be made halal with microbial rennet |
| Taste | Umami |
| Nutrition | Calcium, protein, vitamins, minerals |
| Awards | Most awarded cheese in the 2021 World Cheese Awards |
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What You'll Learn
Parmesan is a hard cheese that doesn't require refrigeration
Parmesan is a hard cheese that is created by cooking small curds at high temperatures. It is a popular household cheese that has been around for hundreds of years. While it is often stored in refrigerators, it does not actually require refrigeration. In fact, storing Parmesan in the cheese drawer of a refrigerator can be detrimental as these are usually located close to the refrigeration vents, which dry the cheese out.
Instead, Parmesan can be stored at room temperature, ideally in a crisper drawer. However, it should be noted that doing so reduces the longevity of the cheese. When stored in a refrigerator, Parmesan can last up to about six weeks, and even longer if the package is not opened. On the other hand, when stored at room temperature, Parmesan should be used within three to seven days.
If you do choose to refrigerate your Parmesan, it is important to know how to properly store it. To increase the longevity of the cheese, you should extract as much oxygen from the bag or container that you store it in as possible. The less oxygen it contains, the longer it will last.
Another benefit of refrigerating Parmesan is that it can help to prevent mold growth. While mold can grow on Parmesan, it cannot penetrate very far into the hard cheese. Therefore, if your refrigerated Parmesan grows mold, you can simply cut off the moldy part and safely eat the rest of the cheese.
In summary, while Parmesan is a hard cheese that does not require refrigeration, storing it in a refrigerator can increase its longevity and help to prevent mold growth. However, if you choose to store it at room temperature, just be sure to use it within three to seven days.
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Parmesan is made from milk, salt, and rennet
Parmesan is a natural cheese, made from just three simple ingredients: milk, salt, and rennet. It is the only domestic Parmesan that uses a traditional copper vat in the cheese-making process. The milk used in the production of Parmigiano-Reggiano comes from the Parma/Reggio region of Italy and is turned into cheese within 20 hours of milking the cow.
Parmesan is made by first curdling the milk. The curds are then broken up to release whey, or liquid. The curd is then strained and pressed into large wheels, which are then dunked into a salty brine. The process of making Parmesan involves cooking the curds at a higher temperature, which is what differentiates it from softer cheeses like ricotta and mascarpone.
Rennet is a natural enzyme found in the stomachs of young mammals, which helps them digest their mother's milk. In the production of Parmigiano-Reggiano, rennet is sourced from the stomach lining of calves. This means that traditional Parmesan is not vegetarian-friendly. However, some cheesemakers now use microbial rennet, or "vegetarian rennet", to cater to vegetarian and halal diets.
Parmesan is often hailed as the "King of Cheeses", and is known for its distinct umami flavour. It is also a good source of calcium and protein, and is naturally lactose-free.
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Rennet is a natural enzyme from calf stomach linings
Parmesan is a hard cheese that is usually produced in large wheels and then grated or shaved and sprinkled on top of salads and pasta dishes. It is also used in baked goods and combined with nuts and chocolates.
Parmesan is traditionally made with only three ingredients: milk, salt, and rennet. Rennet is a natural enzyme that is found in the stomach linings of young mammals, including calves. It helps them to digest their mother's milk. The rennet used in the production of Parmigiano-Reggiano, the traditional variety of Parmesan, is sourced from the stomach linings of calves. This means that Parmigiano-Reggiano is not vegetarian-friendly. However, some cheese producers are now using microbial rennet, also known as "vegetarian rennet," to make their cheeses vegetarian and halal-compliant.
In addition to the three main ingredients, some manufacturers add other ingredients to their Parmesan cheese, such as cellulose powder, potassium sorbate, and cheese cultures. These additional ingredients are not permitted in the production of Parmigiano-Reggiano. As a result, some Parmesan cheeses are considered "fake" or not "real" Parmesan. These additional ingredients can include preservatives, artificial ingredients, extra salt, emulsifiers, food dyes, and other dairy products. The inclusion of these extra ingredients can diminish the taste of real cheese and extend the product's shelf life.
Parmesan cheese is known for its unique taste profile, described as "umami" or savory. It has a distinct sharpness that enhances the flavor of dishes. It is also a good source of calcium and protein, and it is naturally lactose-free. In Europe, Parmesan is even classified as a functional food, meaning it has medicinal benefits.
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Parmigiano-Reggiano is the only true Parmesan
Parmesan cheese is a hard cheese that does not require refrigeration. It is made by cooking curds at a high temperature, yielding a granular texture. The name "Parmesan" is an English and American translation of the Italian word "Parmigiano-Reggiano".
Parmigiano-Reggiano is a hard, dry cheese with a rich, sharp flavour and a granular texture. It is made from skimmed or partially skimmed cow's milk, along with salt and rennet, a natural enzyme found in the stomachs of young mammals. Under Italian law, only cheese produced in specific provinces of Italy may be labelled "Parmigiano-Reggiano". These provinces include Bologna, Reggio Emilia, Mantua, Modena, and Parma. European law also classifies the name, as well as its translation "Parmesan", as a protected designation of origin.
In the United States, the word "Parmesan" is not regulated, and imitation Parmigiano-Reggiano is legally produced and sold. These imitations may include preservatives or enzymes to ensure safety and shelf life. While these cheeses may be tasty, they do not have the same complex flavour as genuine Parmigiano-Reggiano.
Therefore, Parmigiano-Reggiano is the only true Parmesan, as it adheres to strict regulations and standards for production and naming within the European Union and Italy.
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Most Parmesan in America is processed cheese
Parmesan is a hard cheese that originated in the Parma/Reggio region of Italy. It is made with only three simple ingredients: milk, salt, and rennet (a natural enzyme from calf intestine). Rennet is a restricted ingredient in a Muslim's diet, so traditionally made Parmesan is not halal. However, some cheese producers now use microbial rennet, making their product suitable for vegetarians and those requiring halal food.
In Europe, Parmesan is tightly regulated and can only contain the three ingredients listed above. However, in America, products labelled as Parmesan can contain a host of additional ingredients. Kraft's 100% Grated Parmesan Cheese, for example, contains Cellulose Powder, Potassium Sorbate, and Cheese Cultures, which are illegal in the production of Parmigiano-Reggiano. In fact, by definition, the FDA qualifies any cheese product containing 51% real cheese as a "Pasteurized Processed Cheese Product". The remaining 49% can be made up of salt, food dyes, preservatives, extra dairy, emulsifiers, and other artificial ingredients.
Parmesan is often shaved or grated and added to pasta, salad, hot popcorn, chicken or fish breading, steamed vegetables, scrambled eggs, avocado toast, and pizza. It can also be combined with other ingredients in a food processor to make pesto or baked to create Parmesan crisps.
While the additional ingredients in American Parmesan may diminish the real cheese taste, they extend the product's shelf life, which is likely why so many American companies have chosen to process their cheese.
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Frequently asked questions
Parmesan is a hard cheese with a sharp, savoury taste. It is made from milk, salt, and rennet (a natural enzyme from calf intestine).
Parmesan is a natural cheese. However, many cheese products labelled as Parmesan are made with additional ingredients, such as preservatives, emulsifiers, and artificial ingredients. These products are processed cheese.
Natural cheese is made with simple, natural ingredients such as milk, salt, enzymes, and natural colours. Processed cheese, on the other hand, is made by melting and emulsifying natural cheese with preservatives, artificial ingredients, and higher amounts of salt.
Parmesan cheese is a good source of calcium and protein. It is also naturally lactose-free and contains various vitamins and minerals. However, some processed Parmesan cheeses may contain additives and chemicals that could impact their health benefits.
Hard cheeses like Parmesan do not require refrigeration. However, it is recommended to refrigerate or freeze Parmesan after opening to extend its longevity. Refrigerated Parmesan can last up to six weeks, and mould can be safely cut off without impacting the rest of the cheese.
