Patrick Oconnell
Parmesan and Parmigiano Reggiano are often used interchangeably, but they are not the same thing. While the cheeses share similarities, they differ in production, region, and aging details. Parmigiano Reggiano is a hard, dry cheese made from skimmed or partially skimmed cow's milk, while Parmesan can be made anywhere, with any milk, and be aged for any amount of time. Parmigiano Reggiano is typically aged for at least two years, while Parmesan found in the United States may only be aged for ten months.
| Characteristics | Values |
|---|---|
| Ingredients | Parmigiano-Reggiano: Milk, salt, rennet, cheese cultures |
| Parmesan: Milk, salt, cheese cultures | |
| Production | Parmigiano-Reggiano: Produced in the provinces of Parma, Bologna, Mantua, Modena, or Emilia Romagna |
| Parmesan: Can be made anywhere | |
| Aging | Parmigiano-Reggiano: Minimum of 12 months, with 24 to 36 months being the most common |
| Parmesan: Can be aged for any amount of time | |
| Texture | Parmigiano-Reggiano: Hard, granular texture |
| Parmesan: Less granular texture | |
| Flavor | Parmigiano-Reggiano: Rich, slightly salty, nutty flavor |
| Parmesan: Less flavorful | |
| Legal Protection | Parmigiano-Reggiano: Legally protected in the EU and Italy |
| Parmesan: Not legally protected in the US |
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What You'll Learn
- Parmigiano-Reggiano is made from raw cow's milk, while Parmesan can be made from any milk
- Parmigiano-Reggiano is aged for a minimum of 12 months, while Parmesan can be aged for any amount of time
- Parmigiano-Reggiano is made in specific provinces in Italy, while Parmesan can be made anywhere
- Parmigiano-Reggiano is regulated by Italian law, while Parmesan is not a legally protected category
- Parmigiano-Reggiano is considered the King of Cheeses, while Parmesan is a less expensive, less flavorful version
Parmigiano-Reggiano is made from raw cow's milk, while Parmesan can be made from any milk
Parmigiano-Reggiano, or Parmesan as it is known in Italy, is a hard, grainy cheese made from raw cow's milk, rennet, and salt. It is produced in the Emilia Romagna region of Italy and gets its name from two cities in this region: Parma and Reggio Emilia. The cheese was first produced by Benedictine and Cistercian monks a thousand years ago, and today it is made in the same region in much the same way. The main difference is that production volume and global demand have significantly increased.
Parmigiano-Reggiano is made from raw cow's milk, which is a combination of skimmed and whole milk. The evening milk is left overnight, allowing the cream to rise to the surface. In the morning, half of this cream is removed, leaving low-fat milk, which is then mixed with whole milk from the morning milking. The mixture is heated to 36-37˚C, mimicking a cow's body temperature, and then curds form. The curds are cut and separated from the whey, and then the mixture is cooked at a higher temperature (55˚C), causing the curds to expel any remaining whey and sink to the bottom. The cheese curds are then pressed into a mold, salted in a brine, and aged dry for at least 12 months.
On the other hand, Parmesan cheese can be made from any milk, including cow, sheep, or goat's milk. It is a hard cheese with a granular texture, primarily used for grating. While Parmigiano-Reggiano is a protected designation of origin (PDO) cheese in the European Union, Parmesan does not have the same legal protections. This means that, outside of the EU, Parmesan can be made with milk from cows outside of the defined geographical area, and it may not follow the same strict production processes as Parmigiano-Reggiano.
Within the European Union, Parmesan and Parmigiano-Reggiano are considered the same cheese under Denominazione di Origine Controllata (DOC) laws, which aim to preserve the integrity of traditional Italian food products. However, outside of the EU, the term "Parmesan" is often used for cheeses that do not meet the PDO requirements for Parmigiano-Reggiano, such as specific areas of production and the diet of the cattle.
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Parmigiano-Reggiano is aged for a minimum of 12 months, while Parmesan can be aged for any amount of time
Parmigiano-Reggiano is a hard, dry cheese made from skimmed or partially skimmed cow's milk. It has a hard, pale-golden rind and a straw-coloured interior with a rich, sharp flavour. The cheese-making process involves cutting and separating the curd from the whey, cooking the mixture at a high temperature, and then adding the cooked cheese curds to wheel-shaped moulds. Parmigiano-Reggiano is then aged for a minimum of 12 months, with 24 to 36 months being the most common maturation length. The longer ageing time contributes to its complex flavour and extremely granular texture.
On the other hand, Parmesan is not a legally protected category, at least not in the United States. This means that domestic Parmesan is not bound by the same stringent standards that define Parmigiano-Reggiano. Parmesan can be produced anywhere, using any type of milk, and can be aged for any duration. Consequently, it often lacks the consistency and distinctive characteristics of Parmigiano-Reggiano.
Within the European Union, the term "Parmesan" is recognised as an extension of Parmigiano-Reggiano, and both terms refer to the same cheese. However, outside of Europe, the term "Parmesan" is not protected, and imitation cheeses labelled as "Parmesan" may be found in the United States, Australia, and South America. These cheeses may be aged cow's milk cheeses produced in a similar style, but they do not originate from the regions of Parma and Reggio-Emilia, which give Parmigiano-Reggiano its name and heritage.
While Parmigiano-Reggiano is typically aged for a minimum of 12 months, some sources suggest that the minimum ageing time for authentic Parmigiano-Reggiano is 24 months. This longer ageing period ensures that the cheese develops its distinctive characteristics, including the granular texture and nutty flavour.
In summary, the main difference between Parmigiano-Reggiano and Parmesan, particularly outside of Italy, lies in their consistency and complexity. Parmigiano-Reggiano undergoes a rigorous production process and adheres to Protected Designation of Origin (PDO) standards, resulting in its unique attributes. Parmesan, on the other hand, can be aged for any amount of time, leading to variations in its flavour and texture.
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Parmigiano-Reggiano is made in specific provinces in Italy, while Parmesan can be made anywhere
Parmigiano-Reggiano is a hard, dry cheese made from skimmed or partially skimmed cow's milk. It has a hard, pale-golden rind and a straw-coloured interior with a rich, sharp flavour. It is made in specific provinces in Italy, including Parma, Bologna, Mantua, Modena, and Emilia Romagna. The name "Parmigiano" refers to the Italian word for "parmesan", while "Reggiano" refers to the area around Reggio Emilia where the cheese is produced.
Within Italy, Parmigiano-Reggiano is protected by DOC (Denominazione di Origine Controllata) laws, which aim to preserve the integrity of traditional Italian food products by ensuring their flavour and quality. These laws dictate that only cheese produced in these specific provinces may be labelled "Parmigiano-Reggiano".
European law also classifies the name Parmigiano-Reggiano, as well as its translation "Parmesan", as a protected designation of origin (PDO). This means that within the European Union, Parmesan and Parmigiano-Reggiano are considered the same cheese. However, outside of Europe, the term "Parmesan" is not legally protected.
As a result, in countries like the United States, Australia, and South America, you may find cheeses labelled "Parmesan" that are imitations made with cow's milk from other regions. These cheeses may be made in a similar style and aged for a similar amount of time, but they do not carry the lineage of Parma and Reggio-Emilia.
In contrast to Parmigiano-Reggiano, Parmesan can be made anywhere, with any milk, and aged for any amount of time. It often lacks the consistency and key attributes of Parmigiano-Reggiano, resulting in a less expensive and less flavorful cheese.
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Parmigiano-Reggiano is regulated by Italian law, while Parmesan is not a legally protected category
Parmigiano-Reggiano is a hard, dry cheese made from skimmed or partially skimmed cow's milk. It has a hard, pale-golden rind and a straw-coloured interior with a rich, sharp flavour. It is made in the Emilia-Romagna region of Italy and gets its name from two cities in this region: Parma and Reggio Emilia.
Parmigiano-Reggiano is a regulated product under Italian law. This means that only cheese produced in specific provinces may be labelled as Parmigiano-Reggiano. These provinces include Parma, Bologna, Mantua, Modena, and Emilia Romagna. The cheese must be made following a particular cheese-making process and must adhere to Protected Designation of Origin (PDO) standards. This regulation helps preserve the integrity of traditional Italian food products by ensuring their flavour and quality.
In contrast, Parmesan is not a legally protected category, at least not in the United States. This means that domestic Parmesan does not have to follow the same strict standards that define Parmigiano-Reggiano. Parmesan can be made anywhere, with any milk, and be aged for any amount of time. As a result, it often lacks the consistency and key attributes of Parmigiano-Reggiano.
Within the European Union, however, the term "Parmesan" is protected by law as a translation of Parmigiano-Reggiano. This means that only cheese that meets the PDO standards and comes from the approved regions can be labelled as Parmesan in the EU. The term is not protected outside of Europe, so cheeses labelled as "Parmesan" in other parts of the world may be imitations.
While Parmigiano-Reggiano and Parmesan share similarities, they are not interchangeable. Parmigiano-Reggiano is considered a higher-quality cheese with a more complex flavour and granular texture due to its longer aging process. Parmesan, on the other hand, is a less expensive and less flavorful version that is often sold pre-grated.
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Parmigiano-Reggiano is considered the King of Cheeses, while Parmesan is a less expensive, less flavorful version
Parmigiano-Reggiano is a hard, dry cheese made from skimmed or partially skimmed cow's milk. It has a hard, pale-golden rind and a straw-coloured interior with a rich, sharp flavour. The cheese is aged for at least 12 months, with 24 to 36 months being the most common maturation length. Parmigiano-Reggiano has strict production standards and a Protected Designation of Origin (PDO). It can only be produced in specific provinces in Italy, including Parma, Bologna, Mantua, Modena, and Emilia Romagna. The name "Parmigiano-Reggiano" is protected by law, and only cheese produced in these provinces may bear this label. The process of making Parmigiano-Reggiano involves heating a combination of skimmed and whole milk to 36°C and mixing it with calf rennet and a natural coagulant. The curds are then cut, separated from the whey, cooked at a higher temperature, and moulded into wheels. These wheels are then aged for at least two years, developing a granular texture and a complex flavour.
On the other hand, Parmesan is a less expensive and less flavourful version of Parmigiano-Reggiano. While it is made in a similar manner, it is not produced in the designated regions of Italy and does not follow the same strict standards and procedures. Parmesan can be made anywhere, with any milk, and aged for varying lengths of time. It often lacks the consistency and key attributes of Parmigiano-Reggiano. In the European Union, the term "Parmesan" is an extension of Parmigiano-Reggiano, and only true Parmigiano-Reggiano that meets PDO standards can also be labelled as Parmesan. However, outside of Europe, the term "Parmesan" is not protected, and many imitation cheeses are labelled as such.
The difference in flavour between Parmigiano-Reggiano and Parmesan is attributed to the strict regulations surrounding the production of Parmigiano-Reggiano. Authentic Parmigiano-Reggiano can only be made from the milk of cows fed from open troughs, and no antibiotics are permitted in the feed. This attention to detail and adherence to traditional methods contribute to the superior flavour of Parmigiano-Reggiano, earning it the title of "King of Cheeses".
While Parmesan may be more affordable and widely available, Parmigiano-Reggiano is renowned for its rich, nutty, and salty flavour, as well as its granular texture. It is a true Italian speciality, and its complex flavour profile and versatility make it a favourite among chefs and food enthusiasts alike.
In conclusion, Parmigiano-Reggiano is considered the "King of Cheeses" due to its exceptional flavour, rigorous production standards, and protected designation. Parmesan, while a similar cheese, falls short in terms of flavour and authenticity, serving as a more economical alternative to its regal counterpart.
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Frequently asked questions
Parmesan is a less expensive and less flavorful version of Parmigiano-Reggiano. It is made in a similar manner but not in the appropriate region of Italy or with the same recipe and procedure.
Parmigiano-Reggiano is a hard, dry cheese made from skimmed or partially skimmed cow's milk. It has a hard, pale-golden rind and a straw-colored interior with a rich, sharp flavor. It is aged for at least two years.
Within the European Union, Parmesan and Parmigiano-Reggiano are the same cheese. However, outside of the EU, the term "Parmesan" is not protected, so you may find imitation cheeses labelled "Parmesan" that are made in the US, Australia, or South America.
