Bushra Griffith
Parmesan cheese is a beloved ingredient in many dishes, but is it really Italian? The answer is complex. Parmigiano-Reggiano, the Italian cheese produced in specific regions of Italy, is the true Parmesan. However, outside of Italy and particularly in the US, the term Parmesan has become a catch-all for hard, salty, Italian-style cheeses, and these imitations may not live up to the real deal. So, when you sprinkle that nutty, umami-rich cheese on your pasta, is it truly Italian? Maybe not, but the imitation game has blurred the lines.
| Characteristics | Values |
|---|---|
| Name | Parmesan (English and American translation of the Italian word Parmigiano-Reggiano) |
| Origin | Parmigiano-Reggiano is produced in the Italian provinces of Parma, Reggio Emilia, Mantua, Modena, and Bologna |
| History | Parmesan cheese dates back to the Middle Ages. The first record of Parmigiano-Reggiano is from 1254 |
| Texture | Parmesan is semi-hard with a granular texture |
| Taste | Parmesan has a nutty, sharp, and umami-rich flavor |
| Use | Parmesan is commonly used as a grated topping for pasta, salads, roasted vegetables, and casseroles |
| Production | Parmigiano-Reggiano is made from skimmed or partially skimmed cow's milk and aged for at least 12 months, with some varieties aged for up to four years |
| Imitations | Outside of the EU, the name "Parmesan" is used for imitations, and similar cheeses are produced in the US and Argentina |
| Authenticity | True Parmigiano-Reggiano will be labeled "made in" or "from" Italy and may have a PDO (Protected Designation of Origin) seal |
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What You'll Learn
Parmigiano-Reggiano is the 'King of Cheeses'
Parmigiano-Reggiano, often referred to as the "King of Cheeses", is a hard, granular cheese produced from cow's milk and aged for at least 12 months. It is a semi-hard cheese with a texture slightly firmer than aged cheddar, known for its nutty, umami-rich flavour. The cheese is produced in the Italian provinces of Parma and Reggio Emilia, as well as in parts of Bologna, Modena, and Mantua. The name "Parmigiano-Reggiano" reflects these regions, with "Parmigiano" referring to the city and province of Parma and "Reggiano" referring to the province of Reggio Emilia.
The history of Parmigiano-Reggiano dates back to the Middle Ages, with the first record of the cheese from 1254. According to legend, Benedictine monks in the Parma-Reggio region of Italy created this cheese to extend the shelf life of the excess milk they produced. During the 14th and 15th centuries, these monks held a monopoly on Parmigiano-Reggiano and exported it throughout Italy. As its popularity grew, imitators emerged, and Italy issued a decree granting exclusive control over its production and sale to the Parmigiano-Reggiano cheese Conzorzio.
The term "Parmesan" is the English and American translation of "Parmigiano-Reggiano". While "Parmigiano-Reggiano" is a protected designation of origin (PDO) in the European Union and the United States, the term "Parmesan" is not regulated in the US. As a result, "Parmesan" cheeses produced outside the EU are often imitations, made with more lenient regulations and shorter ageing times. These imitation cheeses are typically sold already grated and have a less complex flavour and aroma than their Italian counterpart.
To ensure you are purchasing genuine Parmigiano-Reggiano, look for labels indicating it is "made in" or "from" Italy, and keep an eye out for the PDO seal. Additionally, the name Parmigiano-Reggiano should be embossed on the rind of the cheese. When buying a wedge, inspect its texture; the cheese should be semi-hard and slightly oily, not dry or crumbly.
While the debate between Parmesan and Parmigiano-Reggiano persists, it is clear that Parmigiano-Reggiano, the "King of Cheeses", holds a revered status in the culinary world, renowned for its distinct flavour, texture, and ancient history.
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Parmesan is an offshoot of Parmigiano-Reggiano
Parmesan cheese, or "Parm", is the English and American translation of the Italian word "Parmigiano-Reggiano". In the United States, the word "Parmesan" is not regulated. Therefore, a cheese labelled as Parmesan in the US might be genuine Parmigiano-Reggiano, but it is more likely to be an imitation. Most US versions of Parmesan are aged for a minimum of 10 months, while Parmigiano-Reggiano is aged for at least 12 months, with 24 to 36 months being the most common maturation length.
Parmesan 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. Parmesan cheeses in other countries have comparatively lax regulations. A cheese labelled as Parmesan in the US that is not genuine Parmigiano-Reggiano can still be a tasty cheese. Many artisanal cheesemakers are making high-quality cheeses that are inspired by Parmigiano-Reggiano.
Outside of Italy, Parmesan has become a catch-all term for hard, salty, Italian-style cheeses. Cheese sold as Parmesan can be made anywhere, and it’s not defined by a PDO. 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 stringently defined methods. In many areas outside Europe, the name Parmesan has become genericised and may denote any of several hard Italian-style grating types of cheese.
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Parmesan is a protected designation of origin
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 named after two of the areas that produce it: the Italian provinces of Parma and Reggio Emilia. The name "Parmigiano" comes from the Italian adjective for the city and province of Parma, while "Reggiano" is the adjective for the province of Reggio Emilia.
Parmigiano-Reggiano is strongly tied to its area of origin, which includes the provinces of Parma, Reggio Emilia, Modena, Mantua, and Bologna. Under Italian and European law, the names Parmigiano-Reggiano and Parmesan are protected designations of origin (PDO) for cheeses produced in these provinces. This means that only cheeses manufactured in this specific region can be labelled as Parmigiano-Reggiano or Parmesan within the European Union.
The protection of Parmesan as a PDO ensures that the cheese's unique characteristics, which are intrinsically linked to its geographical origin, are preserved. The raw milk used in Parmigiano-Reggiano production comes from cows fed with local forage, grass, and hay, resulting in milk with a unique bacterial activity that contributes to the cheese's distinct flavour and texture. The production techniques, which have been handed down for generations, are also specific to this region.
Outside of the European Union, the name "Parmesan" is often used for imitation cheeses that are inspired by the original Italian Parmigiano-Reggiano. These imitations are generally hard, grating cheeses made from cow's milk and are usually pale yellow in colour. They are commonly used in dishes such as American pizza and Caesar salad. While these imitation cheeses may be tasty, they do not possess the same complex flavour and granular texture as authentic Parmigiano-Reggiano.
The protection of Parmesan as a PDO is important for preserving the integrity and reputation of Italian food products. It ensures that consumers can trust that a product labelled as Parmigiano-Reggiano or Parmesan within the EU is the genuine article, produced with the traditional methods and ingredients that give it its unique characteristics.
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Parmesan is made outside of Italy
Parmesan cheese is made outside of Italy, particularly in the United States, Argentina, and Australia. In the US, the word "Parmesan" is not regulated, and while a cheese labelled as Parmesan may be genuine Parmigiano-Reggiano, it is more likely to be an imitation. Most US versions of Parmesan are aged for a minimum of 10 months, while some generic versions are sold already grated and have been aged for less than 12 months.
Parmesan cheeses made outside of the European Union are a family of hard-grating cheeses made from cow's milk and inspired by the original Italian cheese. They are generally pale yellow in colour and are usually grated on dishes such as American pizza and Caesar salad. Outside of Italy, the name "Parmesan" has become a generic term for hard, salty, Italian-style cheeses. These cheeses, mainly from the US and Argentina, are often commercialised under names intended to evoke the original, such as Parmesan, Parmigiana, Parmesana, Parmabon, Real Parma, Parmezan, or Parmezano.
In Argentina, a similar cheese to Parmigiano-Reggiano is Reggianito. In the United States, 90% of "Italian-sounding" cheese sold as Parmesan is produced domestically. While Parmesan is synonymous with Parmigiano-Reggiano among cheese aficionados, US trademark law only protects the Italian name. As a result, many consumers are routinely fooled by knockoffs labelled as "Parmesan" despite being placed right next to the genuine Italian article.
However, it is important to note that Parmesan made outside of Italy may still be tasty. Many artisanal cheesemakers outside of Italy produce high-quality cheeses inspired by Parmigiano-Reggiano.
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Parmesan is a semi-hard cheese
Parmigiano-Reggiano is named after the Italian provinces of Parma and Reggio Emilia, where it is produced. The full Italian name is protected by law, and only cheese produced in these provinces may be labelled as such. Outside of the European Union, the name Parmesan is legally used for imitations, and the term has become a generic catchall for hard, salty, Italian-style cheeses. While Parmesan cheese made outside of the EU is inspired by the original Italian cheese, it does not have the same distinct flavour and texture as Parmigiano-Reggiano.
Within the EU, the term Parmesan may only be used to refer to Parmigiano-Reggiano. However, in the United States, the word "Parmesan" is not regulated, and cheese labelled as Parmesan is likely to be an imitation. Many artisanal cheesemakers in the US produce high-quality cheeses inspired by Parmigiano-Reggiano. While these cheeses may not have the same complexity of flavour and aroma, they can still be tasty and are more accessible to many cooks.
In Italy, Parmesan cheese is often enjoyed in nuggets, sometimes with a drizzle of aged balsamic vinegar. It is also used for grating, and cheeses of this variety are termed "grana", meaning "grain" in Italian. Grana Padano is an Italian cheese similar to Parmigiano-Reggiano, produced mainly in Lombardy. It has a slightly lower fat content and is typically aged for a minimum of nine months.
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Frequently asked questions
Yes, Parmesan, or Parmigiano Reggiano, is an Italian hard, granular cheese produced from 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.
Within the European Union, the term Parmesan may only be used, by law, to refer to Parmigiano Reggiano itself, which must be made in specific Italian provinces, using stringently defined methods. Outside the EU, the name Parmesan is legally used for imitations, with only the full Italian name unambiguously referring to PDO Parmigiano Reggiano.
Parmigiano Reggiano has an ancient history and is regarded as the "King of Cheeses". It is named after two of the areas that produce it, the Italian provinces of Parma and Reggio Emilia. It is also produced in Bologna, Modena, and Mantua.
