Kamil Perry
Parmesan cheese, or Parmigiano-Reggiano, is one of the world's most popular cheeses. It is made from skimmed or partially skimmed cow's milk and aged for at least a year, with some wheels maturing for over three years. This lengthy aging process, along with the specific regions in which it is produced, gives Parmigiano-Reggiano its unique flavour and texture. However, the name Parmesan is often used for imitation cheeses produced outside of Italy, and true Parmigiano-Reggiano can be hard to come by, especially in the United States. So, what makes Parmesan cheese unique, and how can you be sure you're getting the real deal?
| Characteristics | Values |
|---|---|
| Full Italian Title | Parmigiano-Reggiano |
| Origin | Italy |
| Regions | Bologna, Reggio Emilia, Mantua, Modena, Parma |
| Texture | Hard, dry, granular |
| Rind | Hard, pale-golden |
| Interior | Straw-coloured |
| Flavour | Rich, sharp, complex, nutty, salty, savoury |
| Aging | Minimum 12 months, up to 40 months or more |
| PDO Status | Protected Designation of Origin |
| Translation | Parmesan (English and American) |
| Imitations | Common outside Italy and EU |
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What You'll Learn
Parmigiano-Reggiano is the 'King of Cheeses'
Parmigiano-Reggiano is often referred to as the "King of Cheeses". This Italian cheese is made in specific regions of Italy, including Parma, Reggio Emilia, Modena, Bologna, and Mantua. It is a hard, dry cheese with a pale-golden rind and a straw-coloured interior. Its granular texture and rich, sharp flavour are a result of the long ageing process, with the minimum maturation period being 12 months, and some cheeses aged for over 40 months.
The name Parmigiano-Reggiano is protected by law, and the cheese must be produced following specific methods and in designated regions. The process of making Parmigiano-Reggiano is highly regulated, with strict standards for the Protected Designation of Origin (PDO) status. Each wheel of cheese is branded with a unique, traceable code that proves its authenticity. The attention to detail and devotion to craft give Parmigiano-Reggiano its exceptional taste and texture.
The history of Parmigiano-Reggiano dates back to the Middle Ages, with historical documents showing that it was already very similar to the cheese produced today as early as the 13th and 14th centuries. The name was used in Italy and France in the 17th to 19th centuries, and the earliest written record of this cheese is from the year 1254. It was praised by Boccaccio in the Decameron, where he wrote of a "mountain, all of grated Parmesan cheese".
Parmigiano-Reggiano is so valued that it has been used as collateral by an Italian bank, and Samuel Pepys buried a wheel of it, along with his gold and notes, during the Great Fire of London in 1666. The cheese is also very versatile, and can be enjoyed in many different ways, including shaved, grated, cooked, or uncooked.
While there are similar cheeses, such as Parmesan-style or Grana Padano, Parmigiano-Reggiano stands out for its complex flavour, granular texture, and the dedication and skill of its cheesemakers. Its long history, protected status, and exceptional taste make it a true contender for the title of "King of Cheeses".
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Parmesan is an English and American translation of Parmigiano-Reggiano
Parmesan is the English and American translation of the Italian word Parmigiano-Reggiano. The name Parmigiano-Reggiano is derived from two of the areas which produce it, the Italian provinces of Parma and Reggio Emilia. Parmigiano is the Italian adjective for the city and province of Parma, and Reggiano is the adjective for the province of Reggio Emilia. The cheese is also produced in Bologna, Modena, and Mantua. Parmigiano-Reggiano is a hard, dry cheese made from skimmed or partially skimmed cow's milk. It has a hard, pale-golden rind and a straw-colored interior with a rich, sharp flavor.
Parmigiano-Reggiano is a specific cheese from Italy, made in designated regions under PDO status. Parmesan, on the other hand, refers to similar hard cheeses made outside these specific regions, often following similar methods but without following PDO regulations. In the United States, the word "Parmesan" is not regulated, and a cheese labeled as Parmesan is more likely to be an imitation of Parmigiano-Reggiano. Most restaurants in North America use an industrial version of Parmigiano-Reggiano, made in big rectangular blocks and wrapped in plastic. It is usually only aged for a couple of months, and then it is grated and dried.
In England, however, the law dictates that when you buy Parmesan, you get Parmigiano-Reggiano. In 2008, an EU court determined that the name Parmesan in Europe only refers to Parmigiano-Reggiano and cannot be used for imitation Parmesan. Thus, in the European Union, Parmigiano-Reggiano is a protected designation of origin (PDO). The name Parmigiano-Reggiano is also protected outside the EU, and only the full Italian name unambiguously refers to PDO Parmigiano-Reggiano.
Parmigiano-Reggiano has a complex flavor and an extremely granular texture due to its long aging process. The minimum maturation period is 12 months, but some wheels mature for 40 months or more. The cheese is carefully monitored and cared for during this time to ensure it meets the high-quality standards expected of it. This attention to detail gives Parmesan its exceptional taste and texture.
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Parmesan is protected by a PDO status
Parmesan cheese, or Parmigiano-Reggiano in Italian, is a unique and popular cheese variety with a rich history and a dedicated production process. One aspect that sets Parmesan apart is its protection by a Protected Designation of Origin (PDO) status. This status ensures that Parmesan cheese is produced according to traditional methods within designated regions of Italy, specifically Parma, Reggio Emilia, Modena, Bologna (west of the Reno River), and Mantua (east of the Po River).
The PDO status of Parmesan cheese holds significant importance in preserving the authenticity and quality of this iconic Italian product. Parmigiano-Reggiano has been recognised as a certified name since 1955, and its protection has only become more stringent over time. In 2008, an EU court ruling further solidified the protection of the Parmesan name, stating that within Europe, Parmesan refers exclusively to Parmigiano-Reggiano PDO cheese produced in these specific regions of northern Italy.
The PDO status of Parmesan entails strict regulations that govern its production. Each wheel of Parmesan must meet rigorous standards during the early stages of the aging process to obtain the official seal and be placed in storage for maturation. The cheese is then branded with a unique, traceable code that verifies its authenticity. The maturation process is a labour of love, with wheels carefully monitored, turned, and brushed to meet the high-quality expectations associated with Parmesan.
The PDO regulations also extend to the ingredients used in Parmesan cheese production. According to EU law, Parmesan can only be made with three simple ingredients: milk produced in the designated regions, salt, and rennet. This emphasis on local ingredients further distinguishes Parmesan from similar cheeses produced outside the protected regions.
The protection provided by the PDO status is crucial in differentiating genuine Parmigiano-Reggiano from imitations. While the name Parmesan is legally protected in the European Union, the lack of such protection in other parts of the world, particularly the United States, has led to widespread imitation. As a result, consumers outside of Europe may find it challenging to obtain authentic Parmigiano-Reggiano, as the term "Parmesan" can be used for various hard cheeses without adhering to the strict PDO regulations.
In summary, the PDO status of Parmesan cheese is integral to preserving the traditional production methods, regional specificity, and exceptional quality associated with this beloved Italian cheese. The PDO regulations ensure that consumers can trust the authenticity and superior taste of Parmesan cheese produced in the designated regions of Italy.
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Parmesan is widely imitated
Parmigiano Reggiano is widely imitated. Outside of the EU, the name Parmesan is legally used for imitations, with only the full Italian name unambiguously referring to PDO Parmigiano Reggiano. In the US, the word "Parmesan" is not regulated, and a cheese labelled as Parmesan is more likely to be an imitation.
Parmigiano Reggiano 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. The name Parmigiano Reggiano is protected by a PDO status, meaning it must be produced following specific traditional methods in these designated regions of Italy. Parmesan, on the other hand, refers to similar hard cheeses made outside these specific regions, often following similar methods but without following PDO regulations.
In 2008, an EU court determined that the name Parmesan in Europe only refers to Parmigiano Reggiano and cannot be used for imitation Parmesan. Parmigiano Reggiano is a certified name, not a brand name. Each wheel must meet strict criteria early in the aging process to merit the official seal and be placed in storage for aging. The cheese is then branded with a unique, traceable code that proves its authenticity. The minimum maturation period is 12 months, but some wheels mature for 40 months or more.
In the US, most restaurants use Parmesan, an industrial version of Parmigiano Reggiano. It is made in big rectangular blocks, wrapped in plastic, and usually aged for a couple of months. It is then grated and dried, and the drying process concentrates the flavours. Many artisanal cheesemakers are making high-quality cheeses inspired by Parmigiano Reggiano, and many large cheese producers sell decent Parmesan.
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Parmesan is made in big rectangular blocks and wrapped in plastic in North America
Parmesan cheese, or Parmigiano-Reggiano, is one of the world's most popular cheeses. It is produced in Italy, specifically in the provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua. The name Parmigiano-Reggiano is protected by law in the European Union, and the cheese is regulated by The Consortium of Parmigiano Reggiano, which controls its production and sale. Parmigiano-Reggiano is made from skimmed or partially skimmed cow's milk and has a hard, pale-golden rind and a straw-colored interior with a rich, sharp flavor. The cheese is aged for at least two years, with some varieties aged for three or four years, resulting in a complex flavor and granular texture.
In North America, however, the term "Parmesan" is not regulated, and the cheese sold as Parmesan is often an imitation of the traditional Italian Parmigiano-Reggiano. These imitation Parmesans are usually industrial versions of Parmigiano-Reggiano, made in large rectangular blocks and wrapped in plastic. They are typically aged for a shorter period, only a couple of months, and then grated and dried to the client's specifications. The drying process concentrates the flavors, and cellulose is added to reduce the strength of the taste. While these imitation Parmesans may not have the same complex flavor as the traditional Italian Parmigiano-Reggiano, they are still widely used in North American restaurants and can be a tasty addition to various dishes.
The distinction between Parmigiano-Reggiano and imitation Parmesans is important, as the former is a protected and traditional product with a specific set of production methods and standards, while the latter is a more flexible and varied category of cheeses. The term "Parmesan" itself has a long history, with evidence suggesting that it was used in Italy and France as early as the 17th century. However, the industrialization and standardization of Parmesan production in the 19th and 20th centuries have led to some changes in the sensory characteristics of the cheese, although the key features of hardness, sharpness, aroma, saltiness, and savoriness have been preserved.
The protection of the Parmigiano-Reggiano name and the regulation of its production are taken seriously, with each wheel of cheese bearing a unique, traceable code that proves its authenticity. The process of making Parmigiano-Reggiano is a labor of love, with artisans carefully monitoring and tending to the cheese during its maturation, which can last for over 40 months. This dedication to craftsmanship gives Parmigiano-Reggiano its exceptional taste and texture, earning it the nickname "The King of Cheeses."
In summary, while Parmesan in North America may not always be the traditional Italian Parmigiano-Reggiano, it is a versatile and widely used cheese. The rectangular blocks of imitation Parmesan, wrapped in plastic, have their place in the culinary world, even if they do not possess the same depth of flavor as their Italian counterpart.
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Frequently asked questions
Parmesan cheese, or Parmigiano-Reggiano, is a hard, dry cheese made from cow's milk. It has a hard, pale-golden rind and a straw-coloured interior with a rich, sharp flavour.
Parmesan cheese is unique due to its exceptional taste and texture, which is a result of its complex and labour-intensive production process. The cheese is made in designated regions of Italy, including Parma, Reggio Emilia, Modena, and Bologna, and is protected by a PDO status, ensuring it is produced following specific traditional methods. The minimum maturation period is 12 months, but some wheels are aged for over 40 months, developing a complex flavour profile with nutty, salty, and savoury notes.
Parmesan cheese is one of the world's most popular and beloved cheeses due to its versatility and complex flavours. It can be used in a variety of dishes, from pasta to salads, and has a granular texture that melts in the mouth. Its popularity is also evident in its cultural significance, with it being referred to as the "King of Cheeses" and accepted as collateral in some Italian banks.
No, the term "Parmesan" can refer to imitation cheeses that are similar to Parmigiano-Reggiano but do not meet the strict PDO regulations. These imitation cheeses are often produced outside of the designated regions in Italy and may have different ingredients and production processes, resulting in variations in taste and quality.
