Andy Montoya
Parmesan cheese, or Parmigiano-Reggiano, is a hard, granular Italian cheese produced from cow's milk and aged for at least 12 months. The minimum maturation period of Parmigiano-Reggiano is 12 months, after which each cheese is inspected and approved by the Consortium. However, the cheese is often aged further, and its character and flavour profile continue to develop and change. The age of Parmigiano-Reggiano can significantly impact its taste and texture, with older cheeses exhibiting more complex, robust flavours and a crumbly texture. While there is no right age for Parmigiano-Reggiano, different ages cater to different uses and preferences.
| Characteristics | Values |
|---|---|
| Minimum maturation period | 12 months |
| Texture | Crumbly, grainy |
| Flavour | Milk, yogurt, fresh fruit, pineapple, nuttiness, meat stock, dried fruits, spices, beef broth, umami |
| Ideal for | Cubes for aperitivo, grated on pasta, ground on a dish of tagliatelle, filling of tortellini |
| Ideal with | Pignoletto, Lambrusco sparkling wines, honey, Aceto balsamico tradizionale di Modena |
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What You'll Learn
Parmigiano-Reggiano is the real Parmesan
Parmigiano-Reggiano is an Italian hard, granular cheese produced from unpasteurised cow's milk and aged at least 12 months. It is a grana-type cheese, along with Grana Padano, the historic Granone Lodigiano, and others. The name Parmigiano-Reggiano is derived from two of the areas which produce it, the Italian provinces of Parma and Reggio Emilia. It is also produced in the part of Bologna west of the River Reno and in Modena, all of which are located in the Emilia-Romagna region, as well as in the part of Mantua (Lombardy) on the south bank of the Po River. Under Italian law, only cheese produced in these provinces may be labelled "Parmigiano-Reggiano".
Parmigiano-Reggiano has been called the "King of Cheeses" and Italians don't just slap this phrase on any old cheese. There are criteria that have to be followed. The cheese matures for a minimum of 12 months before it can be labelled as Parmigiano-Reggiano. Each wheel of cheese is individually inspected by an expert certified by The Consortium, the governing body for Parmigiano-Reggiano. The Consortium also controls the production and sale of the cheese.
Parmigiano-Reggiano is a protected designation of origin (PDO) product, a mark of quality earned by following strict and elaborate rules that govern everything from what the milked cows eat through each stage of production and sale. Special seals identify the product as authentic, with the identification number of the dairy, the production month and year, a code identifying the individual wheel, and stamps regarding the length of ageing.
In the United States, the word "Parmesan" is not regulated. A cheese labelled as Parmesan in the U.S. might be genuine Parmigiano-Reggiano, but it's more likely to be an imitation. Most U.S. versions typically age a minimum of 10 months. Parmesan cheese is also made in Argentina and Australia, but none compares with Italy's preeminent Parmigiano-Reggiano, with its granular texture that melts in the mouth.
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Minimum maturation period: 12 months
Parmigiano-Reggiano, or "real" Parmesan cheese, is required to be aged for at least 12 months. This minimum maturation period is part of the stringent regulations that govern the production of Parmigiano-Reggiano, which is produced exclusively in specific Italian provinces, including Parma and Reggio Emilia. The protected designation of origin (PDO) status ensures that every step, from cow breeding to cheese making and packaging, occurs within this defined area, preserving the cheese's authenticity and traditional production methods.
After 12 months of ageing on wooden shelves, each wheel of cheese is inspected by the Consortium, which is the governing body behind the PDO. If approved, the wheel earns its Parmigiano-Reggiano approval and is fire-branded. At this stage, the cheese is still soft and young, lacking the unique flavours and perfumes that make mature Parmigiano-Reggiano famous worldwide. However, it is still suitable for consumption and exhibits some of its youthfulness, with "milk, yogurt, and fresh fruit" flavours.
While 12 months is the minimum maturation period, Parmigiano-Reggiano is usually aged further, often for years, and its character will continue to change. The longer ageing process enhances the cheese's texture and introduces intricate notes of dried fruits and spices. For example, at 24 months, the cheese becomes crumblier and grainier, and by 36 months or older, notes of spices become more prominent in both the aroma and flavour.
The minimum maturation period of 12 months is an important factor that can significantly affect the taste and texture of Parmigiano-Reggiano. Consumers who appreciate complex, robust flavours may prefer Parmigiano-Reggiano aged beyond the minimum of 12 months, as the extended maturation enhances the cheese's characteristics and introduces new aromatic sensations.
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Flavour changes with age
Parmigiano-Reggiano, or Parmesan, is aged for at least 12 months. At this stage, the cheese is tested and approved to become "real" Parmigiano. However, the cheese is usually aged further, and its character will continue to change. From 12 to 18 months, Parmigiano-Reggiano retains some of its youthfulness, with flavours of milk, yoghurt, and fresh fruit. After 24 months, the changes become more pronounced, with the cheese becoming crumblier and grainier, and the number of visible white crystals increasing. The flavour also changes, with the addition of umami notes like nuttiness and meat stock.
As the cheese reaches 36 months or older, notes of dried fruits and spices become more prominent in both the aroma and flavour. The cheese also becomes drier and even more crumbly, with an intense flavour. For those who appreciate complex, robust flavours, Parmigiano-Reggiano aged beyond 36 months is a must. This extended maturation enhances the cheese's crumbly texture and introduces intricate notes of dried fruits and spices. In some cases, Parmigiano-Reggiano has been aged for 60 months or more, resulting in an even denser and flakier texture with notes of beef broth and umami undertones.
While the flavour of Parmigiano-Reggiano changes with age, it is important to note that there isn't a "right" age for the cheese. Each ageing stage has its own specific properties and usage. For example, 24-month Parmigiano-Reggiano is perfect for the filling of tortellini, while older cheeses may be better suited for grating over pasta or salad. Additionally, the flavour of Parmigiano-Reggiano can vary depending on the diet of the cows that produce the milk. For a sweeter flavour, look for cheese produced by mountain cows that eat herbs and flowers, giving the cheese a tender sweetness.
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Texture changes with age
Parmigiano-Reggiano, or Parmesan cheese, undergoes a unique ageing process that significantly impacts its texture and flavour. The minimum maturation period for Parmesan is 12 months, after which the cheese is inspected and approved by the Parmigiano-Reggiano Consortium. However, the cheese is usually aged further, and its characteristics will continue to evolve.
Young Parmesan, aged between 12 to 18 months, has a mild, slightly nutty flavour and a creamy texture. At this stage, the cheese is still soft and pliable, making it ideal for shaving, melting, or incorporating into dishes like risottos and pastas. As the cheese ages beyond 18 months, it starts to take on a more granular and crumbly texture. This transformation is influenced by the formation of tyrosine crystals, which contribute to the crunchiness associated with well-aged Parmesan.
As Parmesan ages to 20-30 months, its flavour becomes more pronounced, striking a balance between sweetness and saltiness. This stage of maturation is ideal for grating over hearty dishes like soups and stews, or serving as a table cheese with fruits and nuts. The cheese becomes drier and even more crumbly, making it suitable for those with lactose intolerance.
When Parmesan is aged beyond 36 months, it develops an intense, bold flavour and an enhanced crumbly texture. The extended maturation introduces intricate notes of dried fruits and spices. This mature Parmesan is often used as a finishing touch in gourmet dishes or paired with wines and aged balsamics for a sophisticated tasting experience.
In summary, the ageing process of Parmesan cheese transforms its texture from a soft and creamy consistency to a granular and crumbly one. The formation of tyrosine crystals contributes to the crunchiness associated with well-aged Parmesan. The cheese's versatility allows it to be used in a variety of culinary applications, from shaving and melting to grating and finishing touches.
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Parmesan imitators
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. Parmigiano-Reggiano cheeses are typically aged for at least two years, with some varieties being aged for up to four or more years. The long ageing process gives the cheese its granular texture and complex flavour.
The name Parmigiano-Reggiano is protected under Italian and European law, and the cheese can only be produced in specific provinces in Italy. However, outside of the European Union and Lisbon Agreement countries, the name Parmesan is legally used for locally produced imitations. These imitation cheeses are often produced in the United States or South America, and sold under names such as Parmesan, Parmigiana, Parmesana, and Parmezano, among others.
The imitation cheeses may have textures and characteristics similar to Parmigiano-Reggiano, and they are often sold at a lower price point. However, they do not meet the strict standards and regulations that authentic Parmigiano-Reggiano adheres to. Pre-grated imitation cheeses may also contain additives such as cellulose powder and potassium sorbate, which are not found in genuine Parmigiano-Reggiano.
To ensure that you are purchasing authentic Parmigiano-Reggiano, look for the signature pin-prick patterns and the words "Parmigiano-Reggiano" embossed on the rind. Additionally, authentic Parmigiano-Reggiano will have special seals with identification numbers, production dates, and codes.
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Frequently asked questions
The minimum maturation period for Parmigiano Reggiano is 12 months.
After 12 months, each wheel of cheese is inspected by the Consortium. If approved, the wheel officially earns its Parmigiano Reggiano approval.
For those who appreciate complex, robust flavours akin to aged wines or spirits, savouring Parmigiano Reggiano aged beyond 36 months is a must. This extended maturation enhances the cheese's crumbly texture and introduces intricate notes of dried fruits and spices.
Aged Parmigiano Reggiano can be eaten in many ways. Some people shave off thin slices and let them come to room temperature to allow the nuances of flavour to come through. Others grate it on top of pasta or risotto.
