Andy Montoya
Parmesan cheese, or Parmigiano-Reggiano in Italian, is a hard, granular cheese produced from cow's milk and aged for at least 12 months. It is a type of grating cheese, often used in small quantities to season dishes. Parmesan is produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, Bologna, and Mantua. Outside of the European Union, the term Parmesan may be used for locally produced imitations, while within the EU, the term legally refers only to Parmigiano-Reggiano. The texture of Parmesan varies from firm when young to granular and crystallised as it ages, and its flavour profile develops a greater intensity with longer ageing.
| Characteristics | Values |
|---|---|
| Texture | Hard, dry, granular, firm, crystallised |
| Taste | Savory, nutty, salty, sharp, acidic, tropical fruit |
| Production | Made from skimmed or partially skimmed cow's milk, cooked milk, aged for at least 12 months, sometimes up to 2-4 years |
| Colour | Pale golden rind, straw-coloured interior, pale yellow |
| Uses | Grating, melting |
| Origin | Italy, specifically the provinces of Parma and Reggio Emilia |
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What You'll Learn
Parmesan is a hard, granular cheese
Parmesan cheese, or Parmigiano-Reggiano, is a hard, granular cheese. It is produced from cow's milk and aged for at least 12 months, with some varieties being aged for up to three or four years. Parmesan is characterised by its sharp, nutty, and salty flavour, and its dry, grainy texture. The cheese is named after the Italian provinces of Parma and Reggio Emilia, where it has been produced since the Middle Ages.
The process of making Parmesan involves cutting curds into smaller pieces, heating them, and pressing them into wheels or blocks to expel moisture. The curds can also be salted to draw out moisture. Parmesan is then aged, which further dries out the cheese and contributes to its granular texture. The longer the ageing process, the drier and more crumbly the cheese becomes.
Parmesan is a popular grating cheese, often used to season pasta dishes. Its strong flavour means that a small sprinkle is enough to add depth to a dish. Parmesan is also eaten in chunks, with some people preferring the harder pieces closer to the rind.
Outside of the European Union, the term 'Parmesan' is used for locally produced imitations of the original Italian Parmigiano-Reggiano. These imitation Parmesans are often produced in the US and Argentina, and are typically aged for less than 12 months. While they may not have the same complex flavour as Parmigiano-Reggiano, they are still considered tasty cheeses.
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It's made from cow's milk
Parmesan cheese, or Parmigiano Reggiano, is a hard, granular cheese made from cow's milk. It is produced in the Italian provinces of Parma and Reggio Emilia, as well as in Bologna, Modena, and Mantua. The name Parmigiano is derived from the Italian adjective for the city and province of Parma, while Reggiano comes from the Italian adjective for the province of Reggio Emilia. Parmigiano Reggiano is protected by law within the European Union, and the term Parmesan may only be used to refer to this specific cheese. Outside of the EU, the name Parmesan is often used for locally produced imitations.
Parmesan cheese is made from skimmed or partially skimmed cow's milk. The production process involves separating and draining most of the whey before pressing the curd, which is then either brined or waxed to create a hard rind. The cheese is then aged for at least 12 months, with some varieties aged for up to two, three, or even four years. The longer aging time contributes to the complex flavor and extremely granular texture of the cheese.
The unique flavor of Parmesan is described as nutty, sharp, salty, and savory. It is often used as a grating cheese, as a small sprinkle can add a powerful flavor to a dish. The longer aging time results in a drier and more crumbly texture, making it ideal for grating. Parmesan cheese is commonly used in dishes such as pizza and Caesar salad, and it is a key ingredient in many Italian recipes.
The history of Parmesan cheese dates back to the Middle Ages, with its origins traced to the comune of Bibbiano in the province of Reggio Emilia. Over time, its production spread to the Parma and Modena areas. Historical documents from the 13th and 14th centuries indicate that Parmigiano Reggiano was already similar to the cheese we know today, suggesting its origins may be even earlier. In the writings of Boccaccio from 1348, he praised the cheese, describing a "mountain, all of grated Parmesan cheese."
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Parmesan is aged for at least 12 months
Parmesan cheese, or Parmigiano Reggiano, is aged for a minimum of 12 months. This ageing process is key to the development of its iconic flavour and texture.
The length of ageing impacts the intensity of the flavour of a cheese. A well-aged cheese will be more flavourful, less creamy, and grainier in texture. Parmesan is a hard, granular cheese, and its granular texture is a result of its long ageing process. The longer a cheese is aged, the drier and more crumbly it becomes, which is why Parmesan is often used for grating.
The ageing process used for Parmesan involves a variety of methods to expel moisture. This includes cutting a large mass of curd into smaller pieces, causing liquid whey to leak out, and heating the curd, making the cheese contract and expel its whey. The curd is then pressed into wheels or blocks, or salted with salt crystals or brine, which draws out moisture through osmosis.
The length of ageing varies depending on the type of Parmesan. Within the European Union, the term Parmesan can only be used to refer to Parmigiano Reggiano, which is produced in specific areas of Italy. Parmigiano Reggiano is typically aged for two years, while those labelled stravecchio have been aged for three years, and stravecchione cheeses are aged for four or more years.
Outside of the European Union, the term Parmesan is used for locally produced imitations, which may have different ageing processes and lengths. For example, U.S. versions of Parmesan typically age for a minimum of 10 months, while some generic versions are aged for less than 12 months.
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It's produced in specific Italian provinces
Parmesan cheese, or Parmigiano Reggiano in Italian, is produced in specific Italian provinces. The name Parmigiano Reggiano is derived from two of the areas that produce it: the Italian provinces of Parma and Reggio Emilia. The term "Parmigiano" refers to the Italian adjective for the city and province of Parma, while "Reggiano" is the adjective for the province of Reggio Emilia.
Parmigiano Reggiano is also produced in other regions of Italy, including the part of Bologna west of the River Reno, Modena, and Mantua. These areas are all located in the Emilia-Romagna region. The production of Parmigiano Reggiano has a long history in these provinces, with historical documents indicating that the cheese was already well-established in the 13th and 14th centuries.
According to legend, Parmigiano Reggiano originated in the comune (municipality) of Bibbiano, in the province of Reggio Emilia. Over time, its production spread to the Parma and Modena areas. The name "Parmesan" is believed to be a misnomer, as early accounts suggest that the cheese was produced in the comune of Lodi in Lombardy, rather than Parma. However, it is well-documented that Parmesan has been consistently dry, hard, and grainy since the 15th century.
The term "Parmigiano Reggiano" is protected under Italian and European law, and it refers specifically to the cheese produced in these designated provinces. In contrast, the term "Parmesan" is used more generically outside of the European Union and Lisbon Agreement countries to refer to locally produced imitations. While Parmesan-style cheeses are made in various countries, including the United States, Argentina, and Australia, Italy's Parmigiano Reggiano is considered the preeminent version, renowned for its granular texture that melts in the mouth.
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Outside the EU, the name 'Parmesan' is used for imitations
Parmesan cheese, or Parmigiano-Reggiano, is a hard, granular cheese produced from cow's milk. It is typically aged for at least 12 months, with some varieties aged for two to four years or more. The longer the aging process, the drier and more crumbly the cheese becomes, making it ideal for grating.
Outside of the European Union, the name "Parmesan" is used for locally produced imitations. These imitation Parmesans are often produced in the US and Argentina and are commercialized under names intended to evoke the original, such as Parmesan, Parmigiana, Parmesana, Parmabon, Real Parma, Parmezan, or Parmezano.
While these imitation Parmesans may not have the same complex flavor or granular texture as genuine Parmigiano-Reggiano, they can still be tasty cheeses. Many artisanal cheesemakers in these countries create high-quality cheeses inspired by Parmigiano-Reggiano.
In the United States, the word "Parmesan" is not regulated, so a cheese labeled as Parmesan may or may not be genuine Parmigiano-Reggiano. To ensure you are buying the real Parmigiano-Reggiano, look for the full Italian name, Parmigiano-Reggiano, on the label, or ask a knowledgeable cheesemonger for guidance.
Within the European Union, the term Parmesan may only be used, by law, to refer to Parmigiano Reggiano itself, which must be made in a restricted geographic area using specific methods.
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Frequently asked questions
Yes, Parmesan is a hard cheese. It is produced from cow's milk and aged for at least 12 months, with a minimum of 10 months for US versions.
Parmigiano-Reggiano is the Italian name for Parmesan. Within the European Union, the term Parmesan may only be used to refer to Parmigiano Reggiano. Outside the EU, the name Parmesan is used for locally produced imitations.
Parmesan is made by separating and draining most of the whey before pressing the curd, which is then either brined to create a hard rind or waxed. The cheese is then aged for at least 12 months.
Parmesan cheese can be stored in a home fridge, wrapped in cheese paper or plastic wrap. It will usually keep for two to three weeks.
