Kamil Perry
Parmesan cheese is a hard Italian cheese with a strong, nutty flavor and a grainy texture. It is traditionally produced in specific regions in northern Italy and is made with the milk of cows bred in the same area. Parmesan is made through a process called rennet coagulation, which involves using animal enzymes to coagulate and solidify cow's milk. This process results in the separation of liquid whey from a firm curd of casein micelles, the milk's main type of protein. While Parmesan cheese is typically not considered a TCS food according to scientific standards, it is generally recommended to refrigerate or freeze cheeses after opening to ensure longevity.
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What You'll Learn
Parmesan cheese, or Parmigiano-Reggiano, is made from raw cow's milk
Parmigiano-Reggiano is a grana-type cheese, which means it is characterized by its granular texture and hard, dry quality. Other examples of grana cheeses include Grana Padano, which is produced mainly in Lombardy, and the historic Granone Lodigiano. Grana Padano is similar to Parmigiano-Reggiano, but there are some key differences in production. For example, the cows that produce the milk for Grana Padano may be fed silage as well as grass, and the milk may contain slightly less fat.
The process of making Parmigiano-Reggiano begins with milking the cows. There were three main cow breeds used to make Parmigiano-Reggiano traditionally: the Reggiana red cow, the Bruna Alpina brown cow, and the Bianca Modenese white cow. However, after the second-wave Industrial Revolution in the early 1900s, the Friesian cow became popular due to its higher milk yield. Today, both the traditional breeds and the Friesian cow are used to produce milk for Parmigiano-Reggiano.
The milk is then used to make the cheese through a specific process that involves forming the curds into wheels and aging them for at least 12 months. The compacted curd is collected in a piece of muslin before being divided in two and placed in molds. There are 1,100 liters of milk per vat, producing two cheeses each. The curd making up each wheel at this point weighs around 45 kilograms. The cheese is then put into a stainless steel, round form that is pulled tight with a spring-powered buckle so the cheese retains its wheel shape.
Parmigiano-Reggiano is known for its strong umami taste, which is due to its high concentration of glutamate. It is generally pale yellow in color and usually grated on dishes such as pizza and Caesar salad.
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It's produced in specific Italian regions
Parmesan cheese, or Parmigiano Reggiano, is produced in specific Italian regions. The name Parmigiano Reggiano is a protected designation of origin (PDO) for cheeses produced in these provinces under Italian and European law. The term Parmesan may refer to either Parmigiano Reggiano or, when outside the European Union and Lisbon Agreement countries, a locally produced 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 the part of Bologna west of the River Reno and in Modena (all located in the Emilia-Romagna region), as well as in the part of Mantua (Lombardy) on the south bank of the River Po. Parmigiano Reggiano is made from unpasteurised cow's milk. The whole milk of the morning milking is mixed with the naturally skimmed milk of the previous evening's milking, resulting in a part-skim mixture.
Within the European Union, the term Parmesan may only be used, by law, to refer to Parmigiano Reggiano itself, which must be made in a restricted geographic area, using stringently defined methods. In many areas outside Europe, the name Parmesan has become genericized and may denote any of several hard Italian-style grating types of cheese. These cheeses, chiefly from the US and Argentina, are often commercialized under names intended to evoke the original, such as Parmesan, Parmigiana, Parmesana, Parmabon, Real Parma, Parmezan, or Parmezano.
The Consortium of Parmigiano Reggiano, created by a governmental decree, exercises exclusive control over the cheese's production and sale in Italy. Each wheel must meet strict criteria early in the aging process, when the cheese is still soft and creamy, to merit the official seal and be placed in storage for aging. All producers of Parmigiano Reggiano belong to the Consorzio del Formaggio Parmigiano Reggiano (Parmigiano Reggiano Cheese Consortium), which was founded in 1928.
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Parmesan is a hard cheese with a nutty flavour
Parmesan, also known as Parmigiano-Reggiano, is a hard cheese with a nutty flavour. It is traditionally produced in specific regions in northern Italy, including Bologna, Reggio Emilia, Mantua, Modena, and Parma, from where the name of this cheese originated. Parmesan is made from skimmed or partially skimmed cow's milk, which starts to coagulate with the addition of rennet, a group of animal enzymes. The mixture of curd and whey is cooked at 131°F (55°C) to promote curd contraction and further whey expulsion. The resulting cheese has a grainy, granular texture that can vary depending on the maturation period, and a rich, sharp flavour. Parmesan is highly nutritious, with lots of protein and calcium, and is easily digestible, even for those with lactose intolerance.
Parmesan is often used for grating, and in Italy, it is termed 'grana', which means 'grain'. The name Parmigiano is used in parts of Italy for grana cheeses that don't meet the protected designation of origin requirements for Parmigiano-Reggiano, such as specific areas of production and what the cattle eat. In the United States, the Food and Drug Administration states that any cheese with the same physical and chemical properties may be labelled as Parmesan, regardless of the manufacturing location. As a result, a cheese labelled as Parmesan in the US might be genuine Parmigiano-Reggiano, but it is more likely to be an imitation.
While Parmigiano-Reggiano is traditionally made from raw cow's milk, Parmesan-style cheeses may use pasteurised cow's milk or a mixture of different milks, resulting in variations in flavour and texture. Parmigiano-Reggiano is aged for a minimum of 12 months, while Parmesan-style cheeses may have varying ageing times. The flavour and texture of Parmesan-style cheeses depend on the production methods, ageing process, and type of milk used. Some may closely resemble the nutty, savoury flavour and granular texture of Parmigiano-Reggiano.
Parmesan cheese is highly versatile and can be used in a variety of dishes. It is a popular ingredient known for its distinct nutty flavour and granular texture. It can be purchased pre-grated, but freshly grated Parmesan is considered superior in taste. Parmesan is also available in specialty cheese stores, Italian markets, and many supermarkets.
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It's highly nutritious, with lots of protein and calcium
Parmesan cheese is highly nutritious, with lots of protein and calcium. It is a hard Italian cheese with a strong, nutty flavour that may be sweet, salty, and bitter. It is traditionally made through a 1,000-year-old manufacturing process, resulting in its characteristic flavour and texture. However, in the United States, any cheese with similar physical and chemical properties may be labelled as Parmesan, regardless of its origin.
Parmesan is an excellent source of protein and calcium, even when consumed in small amounts. A 1-ounce (28-gram) serving of hard Parmesan provides a significant amount of protein and calcium. It is also a good source of fat, which makes it an energy-dense food, providing a high number of calories per serving.
The process of making Parmigiano-Reggiano, the traditional Italian Parmesan cheese, takes a few weeks, while the aging process takes much longer. The cheese is typically aged for a minimum of one year, but it can be aged for up to several years, depending on the desired type of cheese. This lengthy aging process contributes to the high nutritional value of Parmigiano-Reggiano.
Parmesan cheese is also versatile and can be enjoyed in a variety of dishes, from appetizers to desserts. It is typically sold shredded, grated, or in wedges and can be found in stores and online. The flavour of Parmesan can vary depending on the ripening time, and it may pair better with certain drinks or dishes depending on its maturity. For example, Parmesan cheese aged for 12-19 months has a mild, delicate flavour that pairs well with salads, cold dishes, and sparkling white wines. On the other hand, Parmesan aged for 27-34 months has a more aromatic and pronounced flavour, making it a good match for baked pasta dishes or desserts featuring fruits and honey.
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The cheese is often grated and used in Italian dishes
Parmesan cheese, also known as Parmigiano-Reggiano, is a hard Italian cheese made from raw cow's milk. It is a versatile ingredient in cooking and is often grated over pasta dishes, salads, and soups to add a savoury note and a punch of umami. It is a key ingredient in Italian dishes like spaghetti carbonara, risotto, and the classic Italian Alfredo sauce. Some chefs also add it to their pizzas, sprinkling grated Parmesan over the tomato sauce before adding other toppings.
Parmesan cheese is typically pale yellow in colour and is widely used in Italian and Mediterranean cuisine. It is produced in specific regions of Italy under PDO status, with strict regulations governing its production and sale. The Consortium of Parmigiano Reggiano, created by a governmental decree, exercises exclusive control over the cheese's production and sale. Each wheel must meet strict criteria early in the aging process to merit the official seal and subsequent aging.
The cheese is characterised by its complex flavour profile, which develops through the aging process. Parmigiano-Reggiano is aged for a minimum of 12 months, while Parmesan-style cheeses may have varying aging times. The longer aging contributes to the cheese's distinctive flavour and texture.
Outside of Europe, the name "Parmesan" is often used to refer to similar hard Italian-style grating cheeses. These cheeses, primarily from the US and Argentina, are commercialised under names resembling the original, such as Parmesan, Parmigiana, Parmesana, and Parmabon. However, these imitation cheeses may not always contain Parmesan cheese at all, as evidenced by a case in Pennsylvania where a manufacturer was found guilty of using a mixture of other cheeses and cellulose.
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Frequently asked questions
No, Parmesan cheese is not a TCS food. TCS foods are those that require time and temperature control for safety, and Parmesan cheese does not fall into this category.
TCS foods are typically those that are more susceptible to pathogen growth and require refrigeration for safety reasons. Parmesan is a hard cheese that does not require refrigeration for safety, although it is recommended to prolong its freshness.
Examples of TCS foods include meats, fish, dairy products like soft cheeses, cooked rice, and beans. These foods require proper handling, storage, and cooking to ensure they are safe to consume.
No, the "Best if used by" date is not an indication of whether a food is a TCS food or not. This date is typically related to food quality and not safety. However, it can be confusing for consumers as some foods that are not TCS, such as mustard, pickles, and mayo, have these dates on their packaging.
While Parmesan cheese is not a TCS food, it is still important to handle and store it properly to maintain its quality. It is recommended to refrigerate or freeze Parmesan cheese after opening to extend its freshness.
