Bushra Griffith
Parmigiano-Reggiano, commonly known as Parmesan, is one of the most famous cheeses in the world. However, many Americans have never tasted real Parmesan. In the United States, the word Parmesan is not regulated, and anything can be sold as Parmesan, regardless of where or how it's made. This has led to the rise of fake Parmesan cheeses, produced in places like South America and Eastern Europe, and sold under similar-sounding names. While some of these imitation cheeses may be high-quality, consumers should be aware that they are not getting the traditional Parmigiano-Reggiano product when purchasing Parmesan in the United States.
| Characteristics | Values |
|---|---|
| English Translation of the Cheese | Parmesan |
| Translation in Other Languages | Parmigiano-Reggiano (Italian), Parmesano (Other Regions of Italy), Parmesan (French) |
| Ingredients | Milk, Salt, Rennet (Natural Enzyme from Calf Intestine) |
| Illegal Ingredients in Parmigiano-Reggiano | Cellulose Powder, Potassium Sorbate, Cheese Cultures |
| Origin | Parma, Italy |
| Fake Parmesan Names | Parmesan, Parmigiana, Parmesana, Parmabon, Real Parma, Parmezan, Parmezano, Permesansan, Pamesello, Reggianito |
| Legitimate Pre-grated Parmesan Brands | Sartori, BelGioioso, Arthur Schuman, Inc. |
| Buying Advice | Buy Whole Pieces, Refrigerated Cheese, Check Ingredient Label |
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What You'll Learn
Kraft's 100% Grated Parmesan Cheese is not real Parmesan
Parmigiano-Reggiano is a protected designation of origin (PDO) product in Europe, meaning that only cheeses that comply with a strict set of rules can be sold as Parmigiano-Reggiano or Parmesan. To qualify, it must be produced within a specific geographic area, including the provinces of Parma, Reggio-Emilia, Modena, Mantua, and Bologna, and made using genuine raw ingredients from the designated area. In contrast, within the US, there is no such regulation, and anything can be sold as "Parmesan," regardless of its origin or ingredients.
Kraft's 100% Grated Parmesan Cheese contains several ingredients that are not found in Parmigiano-Reggiano and are, in fact, illegal in its production. These include cellulose powder, potassium sorbate, and cheese cultures. Cellulose powder, an anti-caking agent, is added to Kraft's product to prevent clumping and extend its shelf life, but it can also affect the texture and taste of the cheese. Potassium sorbate is another additive used to protect the flavor of the cheese by preventing mold growth.
The inclusion of these additives has led to legal issues for Kraft. In Europe, the company was legally forced to stop selling its cheese labeled as Parmesan due to the presence of these illegal ingredients. In Canada, Kraft Parmesan Cheese also faced lawsuits from consumers alleging that the "`100% Grated Parmesan Cheese` label was deceptive". As a result, Kraft has removed the claim of "100% Parmesan" from its labels in Canada.
To ensure that you are purchasing and consuming real Parmigiano-Reggiano, it is recommended to buy whole pieces of cheese and grate it yourself. Grated cheese can quickly lose its flavor and moisture, and it is more susceptible to adulteration with additives or fillers. Additionally, real Parmigiano-Reggiano is exported in whole wheels, so buying it in chunks rather than pre-grated can help ensure its authenticity.
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Parmesan in the US is not regulated
Parmesan, or Parmigiano-Reggiano, is a type of Italian cheese that is commonly imitated in the United States. The use of the term "Parmesan" to refer to Parmigiano-Reggiano predates the existence of the United States by about 250 years. However, today, almost nothing sold as Parmesan in the United States is actually from Parma, Italy.
Within the European Union, the word "Parmesan" is legally defined as genuine Parmigiano-Reggiano made according to Italian D.O.C. regulations. However, in the United States, the term "Parmesan" is not regulated, allowing anything to be sold as Parmesan, regardless of where or how it is made, or even if it contains any Parmesan cheese at all. This has led to a proliferation of imitation Parmesan cheeses in the United States, often sold under similar-sounding names such as "Pamesello" and "Reggianito".
The lack of regulation around the term "Parmesan" in the United States has resulted in consumer confusion and the sale of imitation cheeses. Many Americans have never tasted real Parmesan, and even high-end supermarkets, gourmet stores, and cheese shops may sell faux Parmigiano-Reggiano. Additionally, packaged grated Parmesan cheeses in the United States often contain high levels of cellulose, a plant fiber used as an anti-clumping agent, which further detracts from the authenticity of the product.
To ensure that they are purchasing genuine Parmigiano-Reggiano, consumers are advised to buy whole pieces of cheese and grate it themselves, as grated cheese can be adulterated with wood shavings and loses flavor and moisture more quickly. Additionally, consumers can look for the name 'Parmigiano-Reggiano' burned onto the rind in a dotted pattern, indicating that it is the genuine Italian product.
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Parmigiano-Reggiano is a protected designation of origin in Europe
Parmigiano-Reggiano is a protected designation of origin (PDO) in Europe, specifically in the European Union (EU). This means that the name Parmigiano-Reggiano is protected by law and can only be used for Italian cheese manufactured in a limited area in northern Italy. The name is burned onto the rind in a dotted pattern, making it easy to identify. The cheese is produced in the Italian provinces of Parma, Reggio-Emilia, Modena, Mantua, and Bologna, and it is also known as the "King of Cheeses".
The history of Parmigiano-Reggiano dates back to the Middle Ages, with its creation believed to have taken place in the comune (municipality) of Bibbiano in the province of Reggio Emilia. Over time, its production spread to the Parma and Modena areas. Historical documents from the 13th and 14th centuries indicate that the cheese was already similar to the one produced today, suggesting its origins may be even earlier. The earliest written record of Parmigiano-Reggiano cheese is from the year 1254, and it has been praised in writings as early as 1348.
The protection of the Parmigiano-Reggiano name in Europe ensures that only cheese produced in the designated geographic area and following specific processes can be sold as Parmigiano-Reggiano PDO or Parmesan. This has led to the rise of fake Parmesan cheeses produced in places like Eastern Europe or South America, sold under similar-sounding names. Within the United States, there are no such regulations, and anything can be sold as "Parmesan," regardless of its ingredients or place of manufacture.
To ensure that you are buying genuine Parmigiano-Reggiano cheese, it is recommended to purchase whole pieces and grate them yourself. Grated cheese can be adulterated with wood shavings or other additives, and it loses flavor and moisture quickly. Buying in chunks rather than pre-grated reduces the likelihood of purchasing counterfeit cheese.
While the term "Parmesan" is legally used for imitations outside the EU, the full Italian name, Parmigiano-Reggiano, unambiguously refers to the PDO-protected cheese. This distinction is important to ensure consumers are getting the authentic product.
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Parmesan in the deli area, dairy case, and aisle are different
Parmesan cheese, or Parmigiano-Reggiano, is one of the most famous cheeses in the world. However, many Americans have never tasted real Parmesan. The use of the name "Parmesan" to refer to Parmigiano-Reggiano predates the existence of the United States by about 250 years. Today, almost nothing sold in the US as "Parmesan" is actually from Parma, Italy, the birthplace of Parmigiano-Reggiano.
In the US, there are no regulations on what can be sold as "Parmesan", so it can be produced anywhere and sold under similar-sounding names. This has led to the rise of fake Parmesan cheeses, often produced in places like Eastern Europe or South America.
When shopping for Parmesan cheese in a grocery store, there are three different tiers of quality: the Parmesan in the deli area, the Parmesan in the dairy case, and the Parmesan in the aisle. Cheese expert Liz Thorpe recommends shopping in the deli department first, followed by the dairy case, and, as a last resort, the aisle. Deli counters offer a wide variety of cheeses, and you can try different types of Parmesan side-by-side to figure out which one you like best.
The dairy aisle also has many options for buying Parmesan cheese, which may be sold in blocks, pre-shredded, or packaged in bags. However, it's important to always check the expiration date before buying. If you're looking for the lowest-quality product, a grated product that's shelf-stable and doesn't require refrigeration is your best bet.
To ensure you're getting real Parmesan cheese, it's best to buy whole pieces and grate them yourself. Real Parmigiano-Reggiano is exported in whole wheels, so buying it in chunks rather than pre-grated is a better way to ensure it's legit. Additionally, grated cheese quickly loses its flavor and moisture, and only grated cheese can be adulterated with wood shavings or fillers like cellulose, which is added to extend the shelf life.
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Fake Parmesan is a multi-billion dollar industry
Parmigiano-Reggiano is a protected designation of origin (PDO) product in Europe. This means that only cheeses that comply with a strict set of rules can be sold as "Parmigiano-Reggiano PDO" or "Parmesan". These rules include being produced within a specific geographic area and adhering to strict standards regarding ingredients, production methods, and aging. However, in the United States, there are no such regulations, and anything can be sold as "Parmesan," regardless of where or how it's made, leading to a multi-billion dollar fake Parmesan industry.
The lack of regulation in the US has resulted in a flood of fake Parmesan cheeses on the market. These imitation cheeses are produced in places like the US, Eastern Europe, or South America, especially Argentina, and sold under similar-sounding names like "Pamesello," "Reggianito," "Parmabon," and "Parmezan." The problem is so pervasive that even high-end supermarkets, gourmet stores, cheese-specific shops, and national retailers are selling these faux cheeses, misleading consumers who believe they are purchasing a higher-quality product.
The consequences of this deception go beyond consumer confusion and dissatisfaction. Fake Parmesan cheeses often contain additives and ingredients that are not found in authentic Parmigiano-Reggiano, such as cellulose powder, potassium sorbate, and cheese cultures, which are completely illegal in the production of the real thing. These additives may have unknown effects on health, and even when listed on the label, consumers may not be aware of their presence or potential risks.
The Parmigiano-Reggiano Consortium, which works to promote authentic Parmigiano-Reggiano and combat counterfeits, estimates that the turnover of fake Parmesan worldwide is over $2 billion annually, more than 15 times the amount of genuine Parmigiano-Reggiano exported each year. To combat this, the Consortium has implemented measures such as stamping silicon microchips and QR codes on cheese wheels to track the product and identify imposters.
To ensure consumers are getting real Parmesan cheese, experts recommend purchasing whole pieces of cheese and grating it themselves. Grated cheese can be adulterated with wood shavings or other fillers, and the flavor and moisture are often compromised. Additionally, consumers should look for cheese labeled as "`Parmigiano-Reggiano PDO" or "Parmesan" from one of the designated regions in Italy, ensuring it adheres to the strict standards of production.
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Frequently asked questions
Parmesan cheese is a common English translation of the Italian Parmigiano-Reggiano cheese.
In the USA, the word "Parmesan" is not regulated. Therefore, a cheese labeled as Parmesan in the United States might be genuine Parmigiano-Reggiano, but it is more likely to be an imitation. Many Americans have never tasted real Parmesan.
To ensure that you're buying real Parmesan cheese, look for the name 'Parmigiano-Reggiano' burned onto the rind in a dotted pattern. You can also buy whole pieces of cheese and grate them yourself.
