Kamil Perry
Parmesan cheese is traditionally made from cow's milk and is typically aged for at least 12 months. However, the definition of Parmesan cheese varies in different parts of the world. While Parmesan made in Europe is strictly regulated and must adhere to specific production methods and standards, Parmesan produced outside of Europe may have different ingredients and processes. In the United States, for example, regulations define Parmesan as being made from cow's milk, cured for at least 10 months, and containing specific levels of water and milk fat. The use of cow's milk in Parmesan production is a key factor in its taste and texture, distinguishing it from other cheeses such as Pecorino Romano, which is made from sheep's milk.
| Characteristics | Values |
|---|---|
| Main ingredient | Cow's milk |
| Other ingredients | Whey, Rennet, Chymosin, Rennin |
| Texture | Hard, granular |
| Colour | Pale yellow |
| Age | Minimum of 12 months |
| Taste | Salty |
| Uses | Grated on dishes such as pasta, Caesar salad, and pizza |
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What You'll Learn
Parmesan is traditionally made from cow's milk
Parmesan cheese is traditionally made from cow's milk. It is a hard, granular cheese that is typically aged for at least 12 months, although some varieties are aged for longer periods, up to 18, 24, or even 36 months. The longer aging time contributes to the cheese's distinct flavour and texture.
The process of making Parmesan cheese involves combining whole milk and naturally skimmed milk, which are then distributed into copper vats for heating. During this two-step heating process, additional ingredients such as whey and rennet are added to form the curd. Rennet is a natural enzyme found in the stomachs of young mammals, and it plays a crucial role in the curdling of milk, aiding in the absorption of nutrients.
The use of rennet in Parmesan cheese production has been a matter of debate due to its animal-derived nature. Traditional production methods of Parmesan dictate the use of animal-derived rennet, which makes the cheese unsuitable for vegetarians and those following certain dietary restrictions, such as halal diets. However, some cheese producers are re-evaluating their processes to accommodate changing consumer preferences and dietary needs. For example, Cello Cheese uses microbial rennet, also known as "vegetarian rennet," to make their Parmesan cheese suitable for vegetarians and those requiring halal products.
Outside of Europe, the term "Parmesan" may have different definitions. In the United States, the Code of Federal Regulations includes a Standard of Identity for "Parmesan and Reggiano cheese," specifying production processes and final product characteristics. According to this standard, Parmesan must be made from cow's milk, cured for at least 10 months, and meet certain requirements for moisture and milkfat content.
In summary, Parmesan cheese is traditionally made from cow's milk and undergoes specific production processes to achieve its distinctive characteristics. While traditional methods utilise animal-derived rennet, modern variations and alternatives are being explored to cater to diverse dietary preferences and restrictions.
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Rennet, an ingredient in Parmesan, is derived from the stomach of young mammals
Parmesan cheese is traditionally made from cow's milk and is aged for at least 12 months. During the heating process, additional ingredients like whey and rennet are added to form the curd. Rennet is a crucial ingredient in the cheesemaking process, as it coagulates the proteins in the milk, causing it to curdle and separate into solid curds and liquid whey.
Rennet is derived from the stomachs of young ruminant mammals, such as calves, goats, and lambs. Specifically, it is extracted from the inner mucosa of the fourth stomach chamber, known as the abomasum. The reason for using young animals is that the necessary enzymes are only found in ruminants that are still nursing and consuming their mother's milk. The traditional method of obtaining rennet involves cleaning and drying the stomachs, dicing them, and then soaking the pieces in a solution of salt water or whey, sometimes with added vinegar or wine to lower the pH. After several days, the solution is filtered, leaving crude rennet, which can then be activated by adding acid to initiate the coagulation process.
The use of animal rennet has raised concerns among vegetarians, Muslims adhering to halal dietary restrictions, and Jews following kosher dietary laws. As a result, cheese producers have explored alternative methods of coagulating milk, including microbial rennet, vegetable rennet, and fermentation-produced chymosin (FPC). Microbial rennet is derived from microorganisms such as fungi, yeast, or mold, while vegetable rennet is obtained from plants with coagulating properties, such as nettles, thistles, and figs. FPC, produced through fermentation, is also widely used in industrial cheesemaking due to its lower cost compared to animal rennet.
While these alternative forms of rennet have been adopted by some cheese producers, traditional animal rennet remains the preferred choice for making certain cheeses, including several varieties of Cheddar and Parmigiano Reggiano. The type of rennet used can influence the flavors, textures, and origins of the resulting cheese.
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Parmesan is low in lactose
Parmesan cheese is traditionally made from cow's milk and is aged for at least 12 months, though this period can be longer. During the production process, whole milk and naturally skimmed milk are combined and then placed in copper vats for heating. Additional ingredients like whey and rennet are added to form the curd.
While Parmesan is made from cow's milk, it is low in lactose. This is because the aging process breaks down the lactose content in the cheese. Hard and mature cheeses, such as cheddar and Parmesan, as well as matured cheeses like brie, camembert, and feta, contain very little to virtually zero lactose. This is because of how they are made and the aging process.
However, it is important to note that some individuals with lactose intolerance may still experience symptoms after consuming Parmesan. This may be due to the presence of whey, a protein in dairy that can cause similar symptoms to lactose intolerance. Additionally, aged cheeses have a high amount of histamines, which may be the cause of adverse reactions for some individuals.
For those who are lactose intolerant, it is possible to still consume dairy products containing lactose in moderation. Lactose-free or low-lactose milk, lactose-free cheese, and lactose-free yogurt are available options. Lactase enzyme supplements can also help manage symptoms when consuming lactose-containing foods. It is important to consult with a healthcare professional or dietitian for tailored advice and guidance.
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Parmesan is not vegetarian or vegan-friendly
Parmesan cheese is traditionally made from cow's milk and is aged for at least 12 months. However, it often contains rennet, a natural enzyme derived from the stomachs of young mammals, which is crucial to the Parmigiano-Reggiano production process. This makes it non-vegetarian and non-vegan-friendly.
Rennet is commonly sourced from the fourth stomach of young grazing animals such as calves, goats, or lambs. It is added during the heating process, after the cow's milk has been heated, to initiate the separation process. In addition to milk and rennet, salt is also added during the production of Parmesan, per the European Union's legal definition.
The inclusion of rennet in the production of Parmesan cheese has sparked concerns among vegetarians and vegans, as it is derived from animal sources. This has led to a demand for vegetarian and vegan alternatives. Some companies, like Cello Cheese, have started using microbial rennet, also known as "vegetarian rennet," in their cheeses to cater to vegetarian and vegan consumers.
In the United States, several brands offer vegetarian-friendly Parmesan cheese alternatives. These include Organic Valley, Trader Joe's, and Mauro & Gianni, which offer vegetarian options alongside their regular Parmesan cheese. Additionally, Whole Foods offers a vegetarian plant-based microbial rennet option in their European specialty cheeses section.
While some vegetarians may choose to avoid Parmesan cheese due to the presence of rennet, others may continue to consume it. Ultimately, the choice to include or exclude Parmesan from a vegetarian or vegan diet is a personal decision, and alternatives are available for those who prefer them.
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Parmesan is aged for at least 12 months
Parmesan cheese is aged for a minimum of 12 months, but this can stretch to 18, 24, 36 months or even longer. The maturation process is crucial in developing the cheese's flavour, texture and structure. At 12 months, the cheese is still very young and has not yet fully developed. The paste is quite tender, and the flavour is harmonious, delicate and sweet, with hints of fresh milk, yogurt and fresh fruit. It is perfect as an aperitif with sparkling white wines or to add a new flavour to salads and cold dishes.
The maturation process is also important for digestibility. While 12-month-old Parmesan is suitable for most people, it is recommended that children who are being weaned opt for cheese that has been matured for longer, as this is more digestible and allows better assimilation of nutritional principles.
The Consortium, the governing body behind the PDO, requires all Parmigiano-Reggiano to be aged for at least 12 months. After this time, every wheel of cheese is inspected by the Consortium and, if approved, it officially earns its Parmigiano-Reggiano approval. However, the cheese is usually aged for longer, and its character will continue to change. From 12 to 18 months, Parmigiano-Reggiano still retains some of its youthfulness, often described as having "milk, yogurt, and fresh fruit" flavours. As the cheese reaches 36 months or older, notes of spices become more prominent in both the aroma and flavour.
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Frequently asked questions
Yes, Parmesan cheese is traditionally made from cow's milk.
Parmesan cheese is typically aged for at least 12 months, with some varieties being aged for up to 18, 24, or even 36 months.
Parmesan cheese is made from a combination of whole milk and naturally skimmed milk, which is heated in copper vats. Additional ingredients like whey and rennet are added during the heating process to form the curd.
No, Parmesan cheese is not vegetarian because it contains rennet, which is derived from the stomachs of young ruminant mammals. However, some manufacturers use microbial rennet, also known as "vegetarian rennet," to make vegetarian-friendly Parmesan cheese.
