Bushra Griffith
Parmesan cheese is a hard, salty cheese with a nutty flavor. It is often used as a grating cheese, as a small sprinkle is enough to season an entire dish. But is it stinky?
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What You'll Learn
Parmesan has a nutty, cooked milk flavour
Parmesan cheese is known for its distinctive cooked milk and nutty flavours. This unique flavour is achieved through a specific production process, which involves cutting the curds into tiny pieces and heating them to extremely high temperatures. The formed wheels are then left to bob in salt water baths for several weeks, drawing out the remaining moisture. The longer the cheese is aged, the drier and more crumbly it becomes, making it ideal for grating. A small sprinkle of grated Parmesan is enough to season an entire dish.
The nutty flavour of Parmesan is further enhanced by the presence of tropical fruit flavours, such as pineapple. This combination of flavours creates a complex taste profile that is both savoury and slightly sweet. The saltiness of the cheese also plays a significant role in its flavour, as the wheels are aged in salt water baths, ensuring a prominent salty note.
In addition to its flavour, Parmesan cheese also has a distinct aroma. While it may not be accurately described as "stinky," it does have a strong scent that can be attributed to the ageing process and the development of certain bacteria. The longer ageing time contributes to a more pronounced aroma, which some may find pungent or sharp.
The texture of Parmesan cheese is another important aspect of its character. Due to the ageing process, the cheese becomes drier and more crumbly over time. This texture makes it well-suited for grating, as it can be easily shredded into fine particles that melt smoothly and evenly. The ageing process not only influences the texture but also the flavour, as the development of amino acid clusters can enhance the nutty and savoury notes.
Overall, the description of Parmesan cheese as having a "nutty, cooked milk flavour" is accurate and indicative of its unique taste profile. The combination of savoury, nutty, and slightly sweet flavours, along with its distinct aroma and crumbly texture, makes Parmesan a versatile and popular cheese variety.
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It's also quite acidic
Parmesan cheese, or Parmigiano Reggiano, is known for its cooked milk and nutty flavours. However, it also has a distinct acidic quality that can be quite mouthwatering. This acidity, along with salt, contributes to the overall flavour profile of the cheese. The longer it is aged, the drier and more crumbly it becomes, making it ideal for grating, as a small sprinkle goes a long way in terms of flavour.
The process of making Parmesan cheese involves cutting the curds into tiny bits and heating them to extremely high temperatures. The formed wheels are then left to bob in salt water baths for several weeks, which helps to draw out the remaining moisture. This step is crucial in developing the characteristic acidity of Parmesan cheese.
The acidity in Parmesan cheese is not just a result of the production process but also the specific bacteria used during the cheesemaking. Different bacteria strains can be added to the milk to influence the final flavour and texture of the cheese. In the case of Parmesan, the bacteria used contribute to the development of its unique acidic profile.
While some people enjoy the acidic taste of Parmesan, others may find it too sharp or tangy. However, when used in moderation, the acidity of Parmesan can enhance the flavour of dishes, especially those that benefit from a touch of sharpness, such as pasta dishes or salads. The acidity can provide a pleasant contrast to other ingredients, creating a well-rounded and balanced flavour profile in the final dish.
Additionally, the acidic nature of Parmesan cheese can have some culinary benefits. For example, when paired with ingredients that are more alkaline, it can help balance the pH levels in a dish. This balance can lead to a more harmonious flavour profile and improve the overall dining experience.
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Salt is a prominent contributor to its flavour
Parmesan cheese, or Parmigiano Reggiano, is a hard cheese with a unique flavour profile. While it has cooked milk and nutty flavours, it is also quite acidic, and salt is a prominent contributor to its flavour. The saltiness of Parmesan is due to the cheese curds being left to bob in salt water baths for several weeks to draw out remaining moisture. This process of brining or salting the curds with salt crystals is common among hard cheeses and helps expel moisture. The longer the cheese is aged, the drier and more crumbly it becomes, making it ideal for grating, where a small sprinkle is enough to season an entire dish.
The saltiness of Parmesan is a defining characteristic that sets it apart from other cheeses. While some may find it too salty, others appreciate the savoury flavour it adds to dishes. The salt content also serves as a preservative, contributing to the long shelf life of Parmesan. It is important to note that the saltiness can vary depending on the age of the cheese and the specific brand or producer.
In addition to salt, Parmesan cheese also contains other flavour notes that contribute to its overall taste experience. These can include tropical fruit flavours like pineapple, as well as celery, toasted nut, and caramel flavours. The unique combination of flavours in Parmesan makes it a versatile ingredient that can enhance a variety of dishes.
The saltiness of Parmesan cheese can also be attributed to the type of milk used in its production. Parmesan is traditionally made with raw cow's milk, and the diet of the cows can influence the flavour of the milk. For example, cows grazing on flower-speckled hills in Switzerland may produce milk with a slightly different flavour profile than those fed a standard diet.
While salt is a prominent contributor to the flavour of Parmesan cheese, it is important to consider the role of other factors as well. The specific bacteria added to the milk, the aging process, and the temperature at which the cheese is stored can all influence the final flavour and texture of the cheese. These factors, in combination with the salt content, create the distinctive taste and character of Parmesan.
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It's aged for 1-2 years
Parmesan cheese is often described as having a strong smell, sometimes likened to "stinky feet" or "vomit". This distinctive aroma is a result of the cheese's aging process, which can range from one to two years for authentic Parmigiano-Reggiano. During this aging period, the cheese's flavour becomes more robust and complex, but it also develops certain pungent notes.
The development of these pungent notes is a natural consequence of the aging process. As the cheese sits, it undergoes a series of chemical reactions, including the production of butyric acid, which is also present in vomit. This acid contributes to the sharp, intense aroma that some people find off-putting.
However, it's important to note that the smell of Parmesan cheese is not always unpleasant to everyone. While some may find the aroma overwhelming or unappetizing, others may enjoy the complex, savoury fragrance that hints at the cheese's rich, nutty flavour.
The aging process of Parmesan cheese is a carefully controlled procedure. The cheese is regularly inspected and cared for to ensure it develops the desired flavour and texture. The length of aging contributes to the intensity of the smell, with older cheeses taking on more pronounced aromas.
In summary, the aging process of Parmesan cheese, which typically lasts one to two years, is responsible for the development of its strong, distinctive smell. While some may find this aroma unpleasant, others appreciate the complex, savoury notes that hint at the cheese's delicious flavour. The aging process, though resulting in a strong smell, is a crucial step in creating the beloved, versatile cheese that is a staple in kitchens around the world.
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It's a poor melting cheese
Parmesan cheese is not known for its melting capabilities and is often considered a poor melting cheese. This is because Parmesan is a hard and granular cheese that doesn't have the same elastic or stretchy qualities as other melting cheeses like mozzarella or cheddar. The high melting point of Parmesan, which is approximately 150-160°F (66-71°C), also contributes to its poor melting ability. When heated, the fat and protein structures in Parmesan cheese do not break down and combine as smoothly and creamily as other cheeses. Instead, Parmesan tends to become oily and separate, forming a grainy or lumpy texture rather than a smooth, melted one. This characteristic is due to the low moisture content and the way the cheese is produced, with a specific focus on the granular structure during the cheesemaking process.
The poor melting ability of Parmesan cheese is also attributed to its aging process. Authentic Parmesan cheese, or Parmigiano-Reggiano, is aged for a minimum of 12 months, and often up to 36 months. This lengthy aging process contributes to the cheese's hard and granular texture, making it less susceptible to melting smoothly. The aging process also affects the way the cheese behaves when heated, as the proteins and fats have already undergone significant changes during aging, resulting in a less creamy and more brittle melted product.
In culinary practices, the poor melting ability of Parmesan cheese is often utilized in dishes where a crispy, toasted, or baked texture is desired. For example, Parmesan is commonly sprinkled over dishes before broiling or baking to create a crispy, golden crust. Its high melting point means it can withstand high temperatures without becoming overly runny or messy. However, when melting Parmesan cheese is required, such as in sauces or soups, it is often combined with other cheeses that have better melting capabilities.
Despite its poor melting reputation, Parmesan cheese still has its place in dishes where a smooth, creamy melt is not the primary goal. Its distinctive savory and nutty flavor, coupled with its hard and granular texture, makes it an excellent cheese for grating over pasta dishes, sprinkling over salads, or adding a savory boost to soups and stews. The aged, complex flavors of Parmesan can still be enjoyed even without the melting factor, and its versatility as a topping or garnish is well-appreciated in the culinary world.
In summary, Parmesan cheese is considered a poor melting cheese due to its high melting point, low moisture content, granular texture, and the changes that occur during the aging process. However, this characteristic hasn't detracted from its popularity or culinary importance. Instead, it has found its niche in dishes where its unique texture and flavor can be appreciated without the need for a smooth melt. Chefs and home cooks alike have learned to embrace the qualities of Parmesan cheese and use them to their advantage in a variety of recipes, showcasing the versatility and enduring appeal of this iconic Italian cheese.
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Frequently asked questions
Parmesan cheese is not known for having a strong odour. However, some people may find the smell of any cheese unpleasant.
The ageing process of parmesan cheese, which can be up to two years, reduces its moisture content and increases its saltiness, both of which inhibit bacterial growth and, therefore, strong odours.
No, the smell of parmesan cheese does not indicate that it has gone bad. However, if the cheese has developed an ammonia-like smell, it may be past its prime.
In addition to an off-putting smell, other signs that parmesan cheese has gone bad include a change in texture, such as becoming dry and crumbly, or the presence of mould.
To prevent parmesan cheese from developing an unpleasant odour, it should be stored properly, preferably in an airtight container in the refrigerator, and consumed within a reasonable period.
