Randy Chandler
Parmesan cheese, or Parmigiano-Reggiano, is a popular Italian hard, granular cheese with a nutty and salty flavour. It is produced from cows grazing on fresh grass and hay and is aged for at least 12 months. The manufacturing process dates back to the Middle Ages, when monks developed a dry-paste cheese assembled into large wheels weighing up to 18 kilograms each. The complex aroma and flavour of Parmesan cheese make it a versatile ingredient, commonly used in pasta dishes, soups, and risottos, or even enjoyed on its own as a snack.
| Characteristics | Values |
|---|---|
| Texture | Hard, gritty, granular |
| Taste | Fruity, nutty, salty, bitter, sweet, pungent, umami |
| Colour | Darker yellow than Emmental |
| Production method | Rennet coagulation |
| Milk | Cow's milk |
| Manufacturing location | Specific Italian regions |
| Age | Aged at least 12 months |
| Popularity | One of the world's most popular cheeses |
| Use cases | Grated over pastas, soups, risottos, salads, or eaten on its own |
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What You'll Learn
Parmesan cheese is made from cow's milk
Parmesan cheese is traditionally made from cow's milk. It is a hard, granular Italian cheese with a nutty, fruity, and salty flavour. The manufacturing process dates back to the Middle Ages, when monks developed a dry-paste cheese assembled into large wheels weighing up to 39 pounds (18 kilograms) each. These wheels were ideal for long-term preservation. Parmesan cheese is made through a process called rennet coagulation, followed by cutting the curds, moulding, and pressing. The cheese is then salted in brine for 8 days and cured for anywhere from 3 to 10 months, or even longer. The total processing time can last up to 2-4 years.
The cows that produce the milk for Parmesan cheese are typically grass-fed and may include breeds such as Italian Frisona, Bianca Modenese, brown, and red cows. The milk is a mix of whole milk from the morning milking and naturally skimmed milk from the previous evening's milking, resulting in a part-skim mixture. The lactone concentration in Parmesan cheese is directly related to the lactone concentration in the milk, which is influenced by factors such as the type of feed, cow breed, and season.
According to the PDO designation, for a cheese to be called Parmesan, it must be produced from cows grazing on fresh grass and hay. Parmesan cheese has a distinct hard and gritty texture, and its flavour can be sweet, salty, and bitter all at once. It is commonly consumed grated over pasta dishes, soups, and risottos, but it can also be enjoyed on its own as a snack.
In the United States, the Code of Federal Regulations includes a Standard of Identity for "Parmesan and Reggiano cheese". This standard specifies that "Parmesan" must be made from cow's milk, cured for at least 10 months, and have specific moisture and fat levels. However, some American manufacturers have been known to sell products labelled as "Parmesan" that do not actually contain any Parmesan cheese, leading to legal consequences.
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It is aged for at least 12 months
Parmesan cheese, or Parmigiano-Reggiano, is a beloved Italian cheese with a distinct flavour and texture. Its manufacturing process dates back to the Middle Ages, when monks from the Parma-Reggio region of Italy developed it through trial and error. The process involves coagulation, cutting the curds, moulding, and pressing, followed by salting in brine for eight days. However, one of the most crucial steps in the production of Parmesan cheese is the ageing process.
Aged for at least 12 months, Parmesan cheese develops its characteristic flavour and texture. This lengthy ageing period is a testament to the cheesemakers' dedication and skill, as they patiently wait for the cheese to mature. The ageing process is so important that each wheel of Parmesan must meet strict criteria early on, when the cheese is still soft and creamy, to merit the official seal and be placed in storage for ageing. This ensures that only the highest-quality cheese earns the designation of Parmesan.
The ageing process is not just about the passage of time but also involves specific environmental conditions that influence the cheese's final characteristics. The temperature, humidity, and airflow in the ageing rooms are carefully controlled to promote the proper development of Parmesan's texture and flavour. Skilled artisans monitor the cheese's progress, making adjustments as needed to ensure a consistent and superior product.
During the ageing process, the cheese's texture transforms from soft and creamy to hard and granular. This change is essential for Parmesan's versatility in the kitchen. The hard, gritty texture of aged Parmesan allows it to be grated or shaved, making it the perfect topping for pasta, salads, and soups. It can also be enjoyed on its own as a snack, showcasing its salty, nutty, and slightly sweet flavour profile.
The lengthy ageing process also contributes to Parmesan cheese's longevity. Aged Parmesan has a longer shelf life than softer cheeses, making it a valuable staple in kitchens worldwide. Its complex flavour profile, developed during ageing, enhances and elevates a wide variety of dishes, from pasta to salads and soups. This versatility, combined with its long shelf life, has contributed to Parmesan's status as one of the world's most popular cheeses.
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The cheese is salty, nutty, and fruity
Parmesan cheese, or Parmigiano-Reggiano, is a variety of Italian cheese with a distinct flavour and texture. It is salty, nutty, and fruity, with a hard, gritty texture. Its complex aroma and flavour profile make it a beloved and versatile cheese, used in a variety of dishes or enjoyed on its own.
The salty characteristic of Parmesan comes from the cheese being salted in brine for 8 days during production. This saltiness, along with its umami nature, enhances the flavour of bland, sweet, or sour dishes. It can reduce bitterness and accentuate sweetness, making it a popular choice for pasta dishes, salads, and soups.
The nutty flavour of Parmesan is a result of its traditional manufacturing process, which includes the meticulous selection of milk from cows grazing on fresh grass and hay. The cheese is then aged for at least 12 months, with some varieties aged longer, contributing to its distinct flavour and texture.
The fruity notes in Parmesan develop during the aging process, which takes place in carefully controlled environments. The cheese is monitored throughout this period to ensure it meets strict criteria, earning the official seal of approval for its quality.
The combination of salty, nutty, and fruity flavours in Parmesan cheese makes it a versatile ingredient, adding depth and complexity to various dishes. It is a popular choice for grating over pasta, sprinkling on salads, or enhancing the flavour of soups and risottos. Its hard texture also makes it ideal for snacking, as it can be formed into chisels or shaved and combined with nuts for a unique take on trail mix.
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It is produced in specific Italian regions
Parmesan cheese is traditionally made from cow's milk and is aged at least 12 months. It is a hard, granular cheese with a nutty, fruity, and salty flavour. Parmesan is made through a process called rennet coagulation, which dates back to the Middle Ages when monks developed a dry-paste cheese assembled into large wheels weighing up to 39 pounds (18 kilograms) each.
Parmesan cheese is produced in specific Italian regions, particularly in the provinces of Parma and Reggio Emilia, as well as limited areas in the surrounding provinces. The cheese is named after these two areas, with "Parmigiano" being the Italian adjective for the city and province of Parma, and "Reggiano" being the adjective for the province of Reggio Emilia.
In addition to being produced in these specific regions, Parmesan cheese is made exclusively with the milk of cows bred in the same area, including Italian Frisona, Bianca Modenese, brown, and red cows. The cows must graze on fresh grass and hay to meet the Protected Designation of Origin (PDO) requirements.
The Consortium of Parmigiano Reggiano, created by a governmental decree, exercises exclusive control over the cheese's production and sale within Italy. Each wheel must meet strict criteria early in the aging process to merit the official seal and be placed in storage for aging. Outside of the European Union, the name "Parmesan" is often used to refer to various hard Italian-style grating cheeses, and may not refer to the traditional Parmigiano Reggiano produced in Italy.
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Parmesan is versatile and can be eaten alone or with pasta, soups, and salads
Parmesan is a versatile and popular cheese that can be enjoyed in a variety of ways. Its salty, nutty, and umami flavour makes it a tasty snack when eaten alone. Its hard, gritty texture also makes it ideal for grating or shaving over pasta dishes, soups, and salads.
When grated over pasta, Parmesan adds a salty, savoury element that reduces bitterness and enhances sweetness. It is commonly added to pasta dishes such as macaroni and cheese, where it adds a rich, indulgent flavour. Parmesan can also be incorporated into pasta sauces, adding a creamy texture and subtle flavour when cooked, or a more powerful, melted coating when added as a topping.
In soups, Parmesan can be used in a similar way, with the cheese grated or shaved over the top of the dish, or incorporated into the soup itself. The rind of the cheese can also be added to soups and stews to add body and depth of flavour.
Salads are another dish that can be enhanced by the addition of Parmesan. Shaved or grated Parmesan is often sprinkled over salads to add a sharp, salty flavour. The cheese can also be combined with nuts and dried fruits to create a savoury trail mix-style snack, or used in a grilled cheese sandwich for an indulgent twist on a classic.
With its complex flavour profile and versatility, Parmesan is a popular cheese that can be enjoyed in a multitude of dishes or simply on its own.
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Frequently asked questions
Parmesan cheese is a hard, granular Italian cheese produced from cow's milk and aged at least 12 months. It is known for its salty, nutty, and fruity flavor and is often consumed grated over pasta, soups, or risottos.
Parmesan cheese is traditionally made through a centuries-old manufacturing process. It involves coagulation, cutting the curds, molding, and pressing, and salting in brine for 8 days, followed by curing for 3 to 10 months. The cheese is then aged for at least 12 months.
Parmigiano-Reggiano is the full Italian name for Parmesan cheese. Outside of Europe, the name "Parmesan" is legally used for imitations, while the full Italian name refers to the certified PDO (Protected Designation of Origin) product.
