Frederic Melton
Parmesan is a hard, granular Italian cheese with a rich, sharp, salty, and nutty flavour. It is often grated over pasta dishes, stirred into soups and risottos, or eaten on its own. Parmesan is made from unpasteurized raw cow's milk, making it a gluten-free, pure cheese without any additives or preservatives. The long aging process, which can be up to two years, breaks down the fats in the cheese and produces a sharp, tangy, and funky flavour. The texture of Parmesan can range from dry and crumbly to flaky and crystalline, depending on its age.
| Characteristics | Values |
|---|---|
| Type of Cheese | Hard Italian Cheese |
| Taste | Rich, nutty, fruity, sharp, salty, tangy, umami, acidic |
| Texture | Granular, crumbly |
| Colour | Straw-coloured, vanilla-white |
| Ingredients | Cow's milk, rennet |
| Substitutes | Asiago, grana padano, romano, pecorino, Colby, Cheshire, American cheese |
| Uses | Grated over pasta dishes, stirred into soups and risottos, eaten on its own, grated onto pizza |
| Storage | Can be stored in the refrigerator for up to six months |
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What You'll Learn
Parmesan is a hard Italian cheese
Parmesan has a rich, savoury, and nutty flavour, with a hint of tropical fruit. It is often used in Italian dishes, grated over pasta, stirred into soups or risottos, or eaten on its own. It is also commonly grated onto pizza in the US and used in Caesar salads.
The long ageing process of Parmesan breaks down the fats in the cheese, producing sharp, funky, and nutty flavours. The cheese is also quite salty, with salt being a prominent contributor to its flavour.
When it comes to storing Parmesan, it is recommended to wrap the cheese in a way that allows it to breathe without letting in too much air. This can be done by using parchment paper and securing it with plastic wrap or foil, or by placing it in a zip-top plastic bag with the air squeezed out. An unopened block of Parmesan can last up to six months in the fridge, and it is less prone to bacteria due to its high moisture content.
Parmesan is a versatile and flavourful cheese that enhances various Italian dishes, making it a popular ingredient in kitchens around the world.
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It has a nutty, fruity, and salty taste
Parmesan cheese, created in the Middle Ages in Bibbiano, Italy, is a hard, granular cheese with a nutty, fruity, and salty taste. It is made from unpasteurized cow's milk, with a long aging process that breaks down the fats in the cheese and produces a sharp, funky, and piccante flavour. The cheese is also skimmed, which means that the flavour does not come from milk fat. Instead, salt is a prominent contributor to its flavour.
The nutty, fruity, and salty taste of Parmesan can be attributed to the ingredients and the aging process. The cheese is made from almost entirely unpasteurized raw milk, with the addition of rennet, making it unsuitable for vegetarians. The whole milk is mixed with naturally skimmed milk, and starter whey, before being heated to 33-35 degrees Celsius. Calf rennet is then added and left to curdle. The curd is broken into small pieces, collected with pieces of muslin, and put into moulds. The cheese is then aged for 12 to 16 months, with the longer-aged cheeses being drier and more crumbly.
The aging process is crucial to developing the nutty, fruity, and salty flavours of Parmesan. During aging, the cheese is left in salt water baths for several weeks to draw out remaining moisture. This process also contributes to the salty taste of the cheese. The longer aging time also breaks down the fats in the cheese, producing sharp, funky, and piccante flavours.
The nutty, fruity, and salty flavours of Parmesan make it a versatile cheese that can be used in a variety of dishes. It is commonly grated over pasta, stirred into soups and risottos, or eaten on its own. It is also used in Caesar salads and grated onto pizza in the US. When used as a topping or seasoning, a small sprinkle of Parmesan is powerful enough to season an entire dish.
When comparing Parmesan to other cheeses, its nutty, fruity, and salty flavours set it apart. For example, Cheddar cheese, a hard English cheese, has a milder flavour and longer aging time. Pecorino cheese, another hard Italian cheese, has a stronger, saltier, and sharper taste than Parmesan, with a characteristic nutty flavour.
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It is made from cow's milk
Parmesan cheese is made from cow's milk. Whole milk is mixed with naturally skimmed milk, and then starter whey and calf rennet are added. The mixture is then left to curdle before being broken into small pieces and left again. The curds are then collected with pieces of muslin, put into moulds, and aged for 12 to 16 months. The longer the cheese is aged, the drier and more crumbly it becomes, making it ideal for grating.
The process of making Parmesan cheese involves a variety of steps to remove moisture from the curds. This includes cutting a large mass of curd into smaller pieces, which causes liquid whey to leak out, and heating the curd, which makes the cheese contract and expel its whey. The curds are then salted, which also helps to remove moisture, and formed into wheels or blocks.
The flavour of Parmesan cheese is influenced by the bacteria added to the milk and the ageing process. The ageing process breaks down the fats in the cheese, producing "funky" and "piccante" flavours. The longer the cheese is aged, the sharper the flavour becomes.
Parmesan cheese is a hard, granular cheese with a rich, savoury, or "umami" taste. It is often used in Italian dishes, grated over pasta, stirred into soups or risottos, or eaten on its own. It is also commonly grated onto pizza in the US and used in Caesar salads.
When comparing Parmesan to other cheeses, it is important to note that its flavour is influenced by the specific bacteria and ageing processes used in its production. For example, while Swiss cheese has a nutty flavour, Parmesan is more "piccante" or sharp. Similarly, while pecorino cheese is made from sheep's milk and has a stronger, nuttier flavour, Parmesan is made from cow's milk and has a slightly milder flavour.
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It is aged for 12 to 16 months
Parmesan cheese is aged for 12 to 16 months. This ageing process is what gives Parmesan its hard, granular texture and rich, sharp flavour.
The length of ageing affects the flavour and texture of a cheese. The longer a cheese is aged, the sharper the flavour and the drier and more crumbly the texture. Parmesan is aged for longer than some other cheeses, such as Cheddar, which is typically aged for 6 to 10 months. This is why Parmesan has a sharper flavour and drier texture than Cheddar.
The ageing process also affects the storage life of a cheese. Parmesan has a heavy moisture content, which, combined with its long ageing process, means it can last for longer than other types of cheeses. An unopened block of Parmesan can be stored in the fridge for up to six months, and it is less prone to bacteria than softer cheeses.
The ageing process of Parmesan specifically involves leaving the cheese to bob in salt water baths for several weeks to draw out remaining moisture. This is a different process to that of Cheddar, which is matured at a constant temperature, often in caves.
The ageing process also affects the price of cheese. The longer ageing process of Parmesan makes it more expensive than Cheddar, with Parmesan costing around $6.89 per pound, while mild Cheddar costs $4.99 per pound and extra-sharp 12-year Cheddar costs $21.99 per pound.
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It is often grated over pasta, soups, and risottos
Parmesan cheese is a hard Italian cheese with a rich, sharp, salty, and nutty flavor. It is made from unpasteurized cow's milk and has a granular texture. Parmesan is commonly used in Italian dishes, especially as a topping. Its sharp flavor makes a small sprinkle powerful enough to season an entire dish.
One of the most popular ways to use Parmesan is to grate it over pasta. The sharp, salty flavor of Parmesan pairs well with a variety of pasta sauces and can enhance the overall taste of the dish. It is also commonly grated over soups and risottos. The addition of Parmesan can add a rich, savory flavor to these dishes, making them more flavorful and indulgent.
When grated over pasta, soups, or risottos, Parmesan can be used as a finishing touch just before serving. This ensures that the cheese melts slightly and blends seamlessly into the dish. Alternatively, Parmesan can be served on the side, allowing individuals to add their desired amount to their dish. This can be especially useful when serving guests with varying taste preferences.
In addition to being grated, Parmesan can also be shaved or shredded. Shaved Parmesan typically results in larger, thinner pieces of cheese, while shredded Parmesan is made up of smaller, thinner pieces. Both methods can be used to add texture and flavor to dishes. When purchasing pre-grated Parmesan, it is important to check the ingredients to ensure that it is pure cheese without any additives or preservatives.
When storing Parmesan, it is recommended to wrap it in a way that allows it to breathe without letting in too much air. This can be achieved by using parchment paper secured with plastic wrap or foil. Alternatively, it can be placed in a zip-top plastic bag with excess air removed before sealing. Stored properly, an unopened block of Parmesan can last up to six months in the refrigerator.
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Frequently asked questions
Yes, Parmesan is considered a sharp cheese. It is often described as salty and tangy, with a rich, savoury, umami flavour.
Parmesan is made from unpasteurised cow's milk, which is heated to very high temperatures. The curds are cut into tiny pieces and left to bob in salt water baths for several weeks. The cheese is then aged for 12 to 16 months, with the longer-aged cheeses being drier and more crumbly.
Parmesan is similar to pecorino Romano, another sharp Italian cheese. However, pecorino is made from sheep's milk and has a stronger, nuttier flavour.
Parmesan is a hard, dense cheese with a heavy moisture content, so it can last up to six months in the fridge. To store it, wrap the cheese in parchment paper and secure with plastic wrap or foil. Alternatively, put it in a zip-top plastic bag, squeeze out the excess air, and seal.
Parmesan is commonly grated or shaved over Italian dishes like pasta, soup, risotto, and salad. It can also be eaten on its own.
