Patrick Oconnell
Parmesan is a staple in many households and is often used to elevate dishes with its complex flavours. It is one of the world's most popular and beloved cheeses, known as the king of cheeses. Parmesan is a white cheese that can be identified by white spots on its surface, which are tyrosine or calcium lactate crystals that develop during the long ageing process. These crystals are flavourless and scentless, but they add a crunchy texture and indicate that the cheese is well-aged.
| Characteristics | Values |
|---|---|
| Colour | White |
| Texture | Hard, dry, granular, grainy, brittle |
| Flavour | Savoury, salty, nutty |
| Type of milk used | Cow's milk, raw or pasteurized |
| Aging time | Minimum of 10 months to 12 months or much longer |
| Place of origin | Parma, Reggio Emilia, Modena, Bologna, Mantua |
| Crystals | Tyrosine, leucine, calcium lactate |
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What You'll Learn
- Parmesan is a white cheese with white spots that are tyrosine or calcium lactate crystals
- Parmesan is made from raw cow's milk, while similar cheeses use pasteurized milk
- Parmesan is protected by a PDO status, meaning it must be produced in designated regions of Italy
- Parmesan is a staple in many households and is used in a variety of dishes
- Parmesan is one of the world's most popular and beloved cheeses
Parmesan is a white cheese with white spots that are tyrosine or calcium lactate crystals
Parmesan is a variety of cheese that is dry, hard, grainy, sharp, salty, and savoury. It is one of the world's most popular and beloved cheeses, often used in cooking or grated over pasta. It is also known as Parmigiano-Reggiano, derived from the Italian provinces of Parma and Reggio Emilia, where it is produced. Other production areas include Bologna, Modena, and Mantua.
The presence of these crystals is desirable as they indicate a fully-developed cheese. They can be found in other aged cheeses such as Cheddar, Gouda, Gruyere, and other Grana-style cheeses. Parmesan undergoes a meticulous production process, from the selection of high-quality cow's milk to the patient ageing for a minimum of 12 months, contributing to its complex flavour profile.
In terms of regulations, Parmigiano-Reggiano has a protected designation of origin (PDO) status, meaning it must be produced using traditional methods in designated regions of Italy. Outside the EU, the name "Parmesan" is used for imitations, with only the full Italian name, Parmigiano-Reggiano, referring to the PDO cheese.
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Parmesan is made from raw cow's milk, while similar cheeses use pasteurized milk
Parmesan is a hard, granular cheese produced from cow's milk and aged for at least 12 months. It is a type of ''grana'' cheese, which refers to the step in the cheesemaking process where the curd is milled down to the size of a grain of rice, resulting in a hard, dry cheese. Parmesan is typically made from raw cow's milk, specifically from cows grazing on fresh grass and hay. This raw milk is placed in shallow vats to stand overnight, allowing natural creaming to occur. The milk is then partially skimmed and combined with fresh whole milk from the morning, with the fat content adjusted using a clarifying separator.
However, some Parmesan-type cheeses are made using pasteurized milk. These cheeses are often smaller than traditional Italian Grana-type varieties and are cooked at lower temperatures. They are also more heavily salted, ripened for shorter periods, and may use exogenous lipases, resulting in a strong lipolysis flavour. Critics argue that using pasteurized milk results in a less flavorful cheese compared to traditional Parmesan made with raw milk.
While Parmesan is typically made with raw milk, similar cheeses in the Grana family, such as Grana Padano and Parmigiano Reggiano, can be produced with either raw or pasteurized milk. Grana Padano, for example, is made with raw semi-skimmed milk and cooked at high temperatures for a long ripening period, typically two years or more. On the other hand, Parmigiano Reggiano must be made with raw milk from grass or hay-fed cows in specific Italian provinces, such as Parma, Reggio Emilia, Modena, and Bologna.
The use of raw milk in cheesemaking is traditional and results in a product with a distinct flavour and texture. However, some similar cheeses have opted for pasteurization, which involves heating the milk to kill bacteria and extend its shelf life. Pasteurization can impact the flavour and nutritional content of the cheese, but it also makes the milk safer for consumption by destroying harmful microorganisms.
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Parmesan is protected by a PDO status, meaning it must be produced in designated regions of Italy
Parmesan cheese, or Parmigiano-Reggiano, is protected by a PDO status, which means it must be produced in designated regions of Italy. The European Union created the PDO system in 1992 as a means of offering wider protection for specialty foodstuffs throughout member countries. The designation aims to preserve the designations of origin of food products, ensuring they are produced, processed, and developed in a specific geographical area.
The protected designation of origin (PDO) is a type of geographical indication that links the characteristics of a product to its geographical origin. In the case of Parmesan cheese, the designated regions include Parma, Reggio Emilia, Modena, Bologna, and Mantua. These regions have the ideal climate, soil, and farming practices needed to produce the highest quality milk for Parmesan cheese.
Italian law strictly regulates the production and labeling of Parmesan cheese. Only cheeses made according to specific traditional methods and within the designated regions can bear the Parmigiano-Reggiano name. This protected designation of origin guarantees the authenticity and quality of the cheese. To be labeled as Parmigiano Reggiano, only raw milk from grass or hay-fed cows in the designated regions may be used, and the cheese must be produced, packaged, and pre-grated in those areas of origin.
The PDO system helps to protect the reputation of regional products and ensures equal conditions of competition between producers. It also provides consumers with information about the origin and quality of the products they are purchasing. The PDO logo is available in all languages of the European Union and is compulsory for products with PDO status.
While Parmigiano-Reggiano must be produced in specific regions of Italy, the term "Parmesan" has been ruled as an acceptable generic term for cheeses made outside of Italy in a similar style to Parmigiano-Reggiano. These cheeses may use pasteurized cow's milk or a mixture of different types of milk, resulting in variations in flavor and texture.
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Parmesan is a staple in many households and is used in a variety of dishes
The history of Parmesan dates back to the Middle Ages, with the earliest written record from the year 1254. It was praised as early as 1348 in the writings of Boccaccio, who described a "mountain, all of grated Parmesan cheese", on which "dwell folk that do nought else but make macaroni and ravioli, and boil them in capon's broth". This ancient culinary use of Parmesan has continued to the present day, with the cheese being used to elevate almost any dish.
The production of Parmesan is a labour-intensive process that requires time, skill, and precision. It starts with high-quality cow's milk from specific Italian regions, such as Parma, Reggio Emilia, Modena, Bologna, and Mantua. The devotion to craft by cheesemakers gives Parmesan its exceptional taste and texture. It is protected by a PDO status, meaning it must be produced using traditional methods in designated regions of Italy.
The distinctive flavour and texture of Parmesan make it a versatile ingredient that can be used in a variety of ways. It can be grated and sprinkled on pasta dishes, added to salads, or used in cooking. Its savoury flavour and granular texture make it a key ingredient in dishes like spaghetti carbonara and risotto. Parmesan is also used to make a flavourful cheese broth that can be used for a date-night-ready mac and cheese. Its versatility and ability to enhance dishes have made Parmesan a staple in many households.
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Parmesan is one of the world's most popular and beloved cheeses
Parmesan, or Parmigiano-Reggiano, is one of the world's most popular and beloved cheeses. It is a staple in many households and a genuine contender for the greatest cheese of all time. Its complex flavours and versatility make it a favourite among cheese lovers. Parmesan is made from raw cow's milk and aged for a minimum of 12 months, contributing to its distinctive flavour and granular texture.
The history of Parmesan dates back to the Middle Ages, with the first written evidence of Parmigiano-Reggiano found in a 1254 notary deed. Over the centuries, its production remained largely unchanged, with strict PDO protections preserving the traditional craftsmanship and techniques. The name Parmigiano-Reggiano is derived from the Italian provinces of Parma and Reggio Emilia, two of the areas where it is produced.
What sets Parmesan apart is its meticulous production process. Benedictine monks from the Parma-Reggio region of Italy are believed to have discovered the recipe through trial and error over a thousand years ago. The process involves carefully selecting high-quality milk from specific Italian regions and then ageing it patiently. This labour-intensive process requires time, skill, and precision, resulting in the cheese's exceptional taste and texture.
The popularity of Parmesan is evident in its cultural significance. It has been referenced in literature by Giovanni Boccaccio in the Decameron and even appeared in the memoirs of Giacomo Casanova. Its value is so highly regarded that an Italian bank accepts wheels of Parmesan as collateral, and it was among the prized possessions of Samuel Pepys, who buried it in his garden during the Great Fire of London in 1666.
While Parmigiano-Reggiano is the protected designation of origin (PDO) for cheeses produced in specific provinces of Italy, the term "Parmesan" is used for similar hard cheeses made outside these regions. These Parmesan-style cheeses may vary in flavour and texture, depending on production methods, ageing processes, and milk types used. However, they offer more affordable alternatives to the traditional Parmigiano-Reggiano.
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Frequently asked questions
Parmesan is a popular Italian cheese, known for its complex flavour and granular texture. It is made from cow's milk and aged for at least 10 months, although Parmigiano-Reggiano is typically aged for a minimum of 12 months.
Parmesan is typically described as a white cheese. However, some high-quality Parmesan cheeses may have white spots, which are tyrosine or calcium lactate crystals that form during the long ageing process.
The white spots on Parmesan cheese are crystals that form during the ageing process. These crystals are flavourless and scentless, but they add a crunchy texture to the cheese. They are a sign that the cheese is well-aged and fully developed.
Parmigiano-Reggiano is the full Italian name for Parmesan. It is a specific type of Parmesan cheese that is made in designated regions of Italy, including Parma, Reggio Emilia, Modena, and Mantua. It is made from raw cow's milk and aged for at least 12 months, contributing to its complex flavour profile.
