Randy Chandler
Parmesan cheese is a hard, gritty cheese with a fruity and nutty taste. It is often consumed grated over pasta dishes, soups, and risottos. Parmesan cheese is made from pasteurized and clarified skim milk. However, it is important to distinguish between Parmesan and Parmigiano-Reggiano, as the latter is made with unpasteurized raw milk. The standard medical advice is to avoid unpasteurized cheeses, especially during pregnancy, due to the risk of harmful bacteria such as Listeria. Most cheese labels will indicate whether they are pasteurized or unpasteurized.
| Characteristics | Values |
|---|---|
| Pasteurization | Parmesan-type cheese is made from pasteurized and clarified skim milk |
| Type of Milk | Parmesan is made from raw semi-skimmed milk |
| Texture | Hard, grainy, gritty |
| Taste | Fruity, nutty |
| Consumption | Grated over pastas, soups, risottos, or as a snack |
| Processing Time | 2-4 years |
| Safety during Pregnancy | Parmigiano-Reggiano is made with unpasteurized raw milk, so it is not safe to eat during pregnancy |
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What You'll Learn
Parmigiano Reggiano is made with unpasteurized milk
Parmigiano Reggiano, often known simply as Parmesan, is a hard, granular Italian cheese produced from cow's milk and aged between 12 and 36 months. It is named after the areas in which it is produced: the provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua.
The use of unpasteurized milk in cheese production is notable because of the potential risks associated with raw milk. According to standard medical advice, unpasteurized milk cheese should be avoided due to the possibility of harmful bacteria such as Salmonella and Listeria. However, hard, dry, acidic, and salty cheeses that are unpasteurized but aged for over 60 days are considered less likely to harbor or grow these pathogens. In the United States, nearly all fresh (unaged, rindless) cheeses are pasteurized to comply with FDA regulations.
Because of the risks associated with raw milk, it is important to store Parmigiano Reggiano properly. It should be kept in glass or plastic containers or wrapped in food-grade plastic film and plastic wrap. The refrigerator temperature should be maintained between 4 and 8 degrees Celsius. Parmigiano Reggiano should never be frozen. When properly stored, the cheese can last in the refrigerator for a maximum of 15 days after being opened or exposed.
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Parmesan-type cheeses are made with pasteurized milk
Parmesan cheese is an extra-hard, fruity and nutty-flavoured cheese that is often consumed grated over pasta dishes, soups, and risottos. It can also be enjoyed on its own as a snack. The total processing time for Parmesan may last up to 2–4 years.
In contrast, traditional Italian Parmigiano-Reggiano is made with unpasteurized raw milk. This cheese is often consumed in a similar way to Parmesan, but it is distinct in that it is made with raw milk. It is important to note that standard medical advice is to avoid unpasteurized cheeses and only consume pasteurized cheeses, especially during pregnancy. This is because soft cheeses, which are often made with pasteurized milk due to their young age, can be more susceptible to harbouring pathogens like Listeria.
However, hard, dry, and salty cheeses, which can be made with unpasteurized milk but aged for over 60 days, are less likely to harbour these pathogens. Therefore, while Parmesan-type cheeses made with pasteurized milk are generally considered safer, there are also options for hard cheeses made with unpasteurized milk that can be enjoyed with a reduced risk of harmful bacteria.
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Pasteurized cheeses can still be contaminated by Listeria
While pasteurization is a process of heat-treating milk to destroy potentially harmful pathogens, such as Salmonella, Listeria contamination can still occur after pasteurization. Listeria monocytogenes, the bacteria that cause listeriosis, can be found in soil, water, and animal waste, and can contaminate food products like cheese. This means that even pasteurized cheese can become contaminated by Listeria if it comes into contact with contaminated equipment or surfaces during the production process.
Listeria is a significant concern for food safety, and it has been the leading cause of cheese recalls in the United States and Canada in recent years. The bacteria thrive in soft cheeses with high moisture content, low acidity, and low salt levels, which provides an ideal environment for their growth. This includes many types of pasteurized cheeses, such as fresh-soft, soft-ripened, and semi-soft varieties.
The risk of Listeria contamination in pasteurized cheese highlights the importance of proper food handling and safety measures throughout the supply chain. To reduce the risk of cross-contamination, retailers are advised to slice products only upon consumer request and to use dedicated tools for cutting to prevent the spread of bacteria between different cheeses.
Pregnant individuals, older adults, and those with weakened immune systems are at an increased risk of developing a Listeria infection. As a result, they are advised to avoid soft cheeses, including those made with pasteurized milk, as well as Mexican-style cheeses, hot dogs, and deli meats. These individuals should also be cautious when consuming raw vegetables, tainted meat, and cold-smoked fish.
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Hard, dry, salty cheeses are less likely to grow pathogens
According to FDA rules, if a cheese is less than 60 days old, it must be made from pasteurized milk. This is because pathogens present in milk, such as Salmonella, die off during the 60-day aging process of cheese. However, even when pasteurized, cheese can become contaminated by Listeria or other pathogens after it is made, through secondary contamination down the supply chain.
Soft cheeses are more likely to be contaminated by pathogens because they are younger and higher in moisture. In addition, the pH of soft cheese increases during ripening, which can make it more susceptible to pathogens. Listeria monocytogenes, Salmonella spp., STEC, and S. aureus are the main bacterial pathogens of interest concerning the safety of cheeses.
To prevent the growth of pathogens in cheese, some strategies include using the native microbiota of artisanal cheeses, such as lactic acid bacteria (LAB), or products obtained from raw plant material, such as essential oils (EO), red grape pomace powder, and green chilli pepper water. These strategies can effectively reduce or eliminate pathogens in cheese without altering its organoleptic characteristics.
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FDA laws require cheeses under 60 days old to be pasteurized
In the United States, the FDA has clear laws regarding the production, importation, and sale of cheese. According to FDA regulations, cheeses under 60 days old must be made with pasteurized milk. This is because raw milk cheese can harbour harmful pathogens such as Salmonella and Listeria monocytogenes, which are destroyed through the process of pasteurization. Pasteurization involves heat-treating milk to kill any harmful bacteria that may be present.
The 60-day rule for cheese was established based on the finding that potentially harmful pathogens in raw milk die off after 60 days of aging. As a result, cheeses aged for more than 60 days may be made with pasteurized or unpasteurized milk. However, it is important to note that even pasteurized cheese can become contaminated with Listeria or other pathogens after production due to secondary contamination down the supply chain.
In the U.S., nearly all fresh, unaged, and rindless cheeses, such as mozzarella, feta, ricotta, and fresh goat cheese, are pasteurized. These softer cheeses are younger and higher in moisture, creating an environment more conducive to bacterial growth. Harder, drier, and more acidic cheeses, on the other hand, are less likely to harbour or grow pathogens like Listeria, even when unpasteurized, as long as they have been aged for over 60 days.
While Parmesan cheese is often mentioned as a cheese that can be consumed in its pasteurized form, it is important to distinguish between Parmesan (which can be pasteurized) and Parmigiano-Reggiano (which is typically made with unpasteurized milk). This distinction is crucial, especially for individuals with medical restrictions on consuming unpasteurized cheeses, such as pregnant individuals who are advised to avoid all unpasteurized cheeses to prevent potential bacterial risks.
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Frequently asked questions
Parmesan cheese is a hard, gritty, fruity and nutty cheese that is mostly consumed grated over pastas or used in soups and risottos. It is made from cows grazing on fresh grass and hay.
Parmesan cheese is typically made from pasteurized milk. However, there are some varieties, such as Parmigiano-Reggiano, that are made with unpasteurized raw milk.
Pasteurization is the process of heat-treating milk to destroy potentially harmful pathogens, such as Salmonella. In the United States, nearly all fresh (unaged, rindless) cheeses are pasteurized by law.
Most cheeses will indicate on the label if they are pasteurized or unpasteurized and if they are aged. If you are unsure, it is best to check with the manufacturer or retailer.
