Patrick Oconnell
Parmesan cheese, or Parmigiano-Reggiano, is a specialty hard cheese made from cow's milk. It is produced from cows grazing on fresh grass and hay. The whole milk and naturally skimmed milk are combined and then distributed into copper vats for heating. The cheese is then aged for at least 12 months to develop its distinctive flavor. Parmesan is a popular cheese used in a variety of dishes, such as pasta, salads, and soups. However, the traditional production methods of Parmesan, which include the use of animal-derived rennet, make it unsuitable for vegetarian or vegan diets.
| Characteristics | Values |
|---|---|
| Type of milk | Cow's milk |
| Texture | Hard, gritty |
| Taste | Fruity, nutty, salty, umami |
| Rennet | Natural enzyme derived from the lining of a cow's stomach |
| Bacterial composition | Thermophilic lactic acid bacteria (LAB) of Lactobacillus helveticus, Lactobacillus delbrueckii ssp. lactis, and Lactobacillus delbrueckii ssp. bulgaricus |
| Milk source | Bruna Alpinas (brown cow), Vacche Rosse (red cow), Bianco Modenese (white cow) |
| Common substitutes | Pecorino Romano, Grana Padano, goat cheese |
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What You'll Learn
Parmesan is made from cow's milk
Parmesan is a type of cheese that is typically made from cow's milk. To be precise, the PDO designation states that a cheese can only be labelled as Parmesan if it is produced from cows that graze on fresh grass and hay. This is the case for both traditional Parmigiano-Reggiano and common Parmesan.
Parmigiano-Reggiano is a specific type of Parmesan cheese that was first produced in the Duchy of Parma, between the small Italian villages of Parma and Reggio Emilia. This cheese was originally made in farming monastic communities over 900 years ago. Today, it is monitored by the Consorzio del Formaggio Parmigiano-Reggiano, which sets and enforces standards for the PDO (protected designation of origin).
Traditionally, Parmigiano-Reggiano was made with raw milk from three ancient breeds of cows: Bruna Alpinas (brown cow), Vacche Rosse (red cow), and Bianco Modenese (white cow). Each breed of cow contributes unique qualities to the cheese. For example, the brown cow's milk offers a balanced nutritional profile, while the red cow's milk lends a touch of sweetness. The white cow's milk, on the other hand, boasts an impressive fat content-to-protein index ratio and a fruity flavour.
However, after the second wave of the Industrial Revolution in the early 1900s, these ancient breeds were largely replaced by Holstein Friesian cows imported from Northern Europe. This new breed could produce higher yields of milk, although it was not necessarily of the same high quality. As a result, the population of the ancient breeds declined, and the craft of making traditional Parmigiano-Reggiano became endangered.
Today, there are still some producers who use milk from the ancient breeds to make Parmigiano-Reggiano, such as Valserena, Grana d’Oro, and Rosola. These cheeses are aged for 24 months, which is double the standard required by the Consorzio for Parmigiano-Reggiano.
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It is a hard, granular cheese
Parmesan cheese is a hard, granular cheese with a gritty texture. It is made from cow's milk, specifically that of three ancient breeds: Bruna Alpinas (brown cow), Vacche Rosse (red cow), and Bianco Modenese (white cow). The brown cow's milk lends a harmonious balance, the red cow's milk adds sweetness, and the white cow's milk has a great fat content-to-protein index ratio and a fruitful flavor.
The process of making Parmesan cheese involves using fermented whey incubated at room temperature from the previous day's production. The main bacterial organisms in this natural whey culture include thermophilic lactic acid bacteria (LAB) such as Lactobacillus helveticus, Lactobacillus delbrueckii ssp. lactis, and Lactobacillus delbrueckii ssp. bulgaricus. Common Parmesan uses LAB starter cultures like L. bulgaricus or Streptococcus thermophilus for acidification. The milk is cooked at high temperatures, and rennet, a natural enzyme derived from the lining of a cow's stomach, is added to coagulate it within 15 minutes.
The total processing time for Parmesan cheese can last up to 2-4 years. The cheese has a hard, gritty texture and a fruity and nutty taste. It is often consumed grated over pasta, soups, or risottos, but can also be enjoyed on its own as a snack.
Due to its hard and granular nature, Parmesan cheese is well-suited for grating and adds a salty, umami flavor to various dishes. It is a popular choice among cheese connoisseurs and is characterized by a high free amino acid content, with approximately 12g of natural free glutamate per 100g of cheese.
While Parmesan cheese is traditionally made with cow's milk, there are alternative options for those with dairy intolerances or dietary restrictions. Substitutions such as Pecorino Romano, made with sheep's milk, or goat cheese can be used in recipes calling for Parmesan. However, these alternatives have a stronger flavor profile than traditional Parmesan cheese.
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It is aged for at least 12 months
Parmesan cheese is typically aged for at least 12 months, but the total processing time may last up to 2-4 years. The aging process is crucial in developing the distinct hard, gritty texture and fruity and nutty flavour of Parmesan. During this time, the cheese is carefully monitored to ensure it meets the standards for Protected Designation of Origin (PDO).
The aging process for Parmesan cheese can vary depending on the specific type of Parmesan and the desired characteristics of the final product. For example, the traditional Parmigiano-Reggiano cheese, made with raw milk from ancient breeds of cows, is typically aged for 24 months, double the required standard. This extended aging period contributes to the cheese's unique qualities, such as its harmoniously balanced flavour and higher nutritional benefits.
The aging process involves carefully controlling temperature and humidity conditions to promote the development of the cheese's texture and flavour. During this time, the cheese's moisture content decreases, resulting in a harder, drier product. The microbial enzymes and indigenous milk proteinases in the cheese also undergo changes, contributing to the formation of Parmesan's characteristic gritty texture.
The aging duration also influences the flavour profile of Parmesan cheese. The longer the cheese ages, the more pronounced the fruity and nutty notes become. The high free amino acid content, including natural free glutamate, contributes to the salty, umami flavour that Parmesan is known for. The aging process allows these flavours to develop and intensify, making Parmesan a popular choice for adding depth and complexity to various dishes.
While Parmesan is typically aged for a minimum of 12 months, some variations may have shorter aging periods. For example, reggianito, an Argentinian cheese inspired by Parmesan, is not aged as long as traditional Parmigiano-Reggiano but still retains a hard texture suitable for grating. However, the shorter aging time results in a less complex flavour profile compared to traditional Parmesan.
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Parmesan is a family of hard-grating cheeses
Parmigiano Reggiano, or simply Parmesan within the EU, is made from cow's milk and is characterised by its hard, gritty texture and fruity and nutty taste. It is typically consumed grated over pasta, stirred into soups and risottos, or eaten on its own. The cheese is produced using a complex process that involves fermenting whey, adding bacterial cultures, and coagulating the milk using rennet, an enzyme derived from the lining of cow stomachs. The curds are then broken up into small grains, which gives the cheese its granular texture. The size of these grains determines the hardness of the final product. Parmigiano Reggiano is typically matured for a long period, ranging from one to two years on average, with a maximum maturation time of 72 months.
Outside of the EU, the term Parmesan has become genericised and is used to describe similar hard-grating cheeses produced in various countries, including the United States and Argentina. These cheeses are often commercialised under names that evoke the original, such as Parmesan, Parmigiana, Parmesana, and others. While the regulations for producing Parmesan outside of the EU may vary, the cheese typically undergoes a minimum curing or ageing process of 9 to 10 months.
The use of the term Parmesan has a long history, dating back to at least the 14th century when it was praised in the writings of Boccaccio. However, the industrialization and standardization of Parmesan production in the 19th and 20th centuries have led to a reduction in the heterogeneity of its sensory characteristics. Despite this, Parmesan remains one of the most popular cheeses chosen by connoisseurs, known for its salty, umami flavour that enhances a variety of dishes.
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It is produced from cows grazing on fresh grass and hay
Parmesan cheese is produced from cow's milk. The cows that produce the milk for Parmesan cheese must graze on fresh grass and hay. This is a requirement for a cheese to be called Parmesan, according to the PDO designation. The cows' diet is an important factor in the cheese-making process, as it affects the concentration of lactones in the milk, which in turn impacts the aroma and flavour of the cheese.
The process of making Parmesan cheese involves using the whole milk from the morning milking and mixing it with the naturally skimmed milk from the previous evening's milking. This results in a part-skimmed mixture. Rennet, a natural enzyme derived from the lining of a cow's stomach, is then added to coagulate the milk within 15 minutes. The curds are then cut and moulded, and the cheese is salted in brine for several days before being cured for at least 10 months. The total processing time for Parmesan cheese can last up to 2-4 years.
The milk used for Parmesan cheese may also come from cows that are fed silage, as is the case for Grana Padano, a similar cheese produced mainly in Lombardy. The cows' diet of grass and hay contributes to the distinctive flavour and texture of Parmesan cheese, which is characterised by its hard, gritty texture and fruity and nutty taste. The cheese is then typically consumed grated over pasta, soups, or risottos, although it can also be eaten on its own as a snack.
The production of Parmesan cheese is a complex and time-consuming process, and the designation requirements ensure that the cheese maintains its high quality and distinctive characteristics. The cows' diet of fresh grass and hay is an essential factor in this process, contributing to the unique flavour, texture, and aroma of Parmesan cheese.
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Frequently asked questions
Yes, Parmesan cheese is traditionally made from cow's milk.
No, Parmesan cheese contains rennet, which is an animal product. Rennet is a natural enzyme found in the stomach of young mammals that helps them digest their mother's milk.
Parmesan cheese is typically aged for at least 12 months, though some varieties are aged for longer.
