Bushra Griffith
Parmesan and Parmigiano-Reggiano are two types of cheese with distinct differences. Parmigiano-Reggiano, often called the 'King of Cheeses', is a hard, dry cheese made from cow's milk, produced in specific regions of Italy. It is aged for at least a year and up to four or more, resulting in a crumbly texture and a rich, nutty, sharp flavour. Parmesan, on the other hand, is a more general term for a hard, granular cheese that can be made anywhere and is not subject to the same strict regulations as Parmigiano-Reggiano. While the two cheeses share similarities, they are not the same, and the authentic Italian Parmigiano-Reggiano is considered superior in flavour and texture.
| Characteristics | Values |
|---|---|
| Regions of origin | Bologna, Reggio Emilia, Mantua, Modena, Parma |
| Ingredients | Milk, salt, rennet, and cheese cultures |
| Minimum aging time | Parmesan: 10 months; Parmigiano Reggiano: 12 months |
| Maximum aging time | Parmesan: NA; Parmigiano Reggiano: 36-40 months |
| Texture | Parmesan: smooth; Parmigiano Reggiano: crumbly |
| Taste | Parmesan: nutty, tangy, salty; Parmigiano Reggiano: nutty, complex, sharp |
| Protected designation of origin | Parmesan: No; Parmigiano Reggiano: Yes |
| Regulation | Parmesan: Not regulated; Parmigiano Reggiano: Regulated |
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What You'll Learn
Parmesan is an English translation of Parmigiano Reggiano
Parmesan and Parmigiano Reggiano are two different types of cheese with distinct characteristics. 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-coloured interior with a rich, sharp flavour. Parmigiano Reggiano is aged for at least a year and up to four or more years, resulting in a granular texture and a complex, nutty flavour.
The name Parmigiano originates from the Italian cities of Parma and Reggio Emilia in the Emilia-Romagna region, where the cheese was primarily produced. Parmigiano Reggiano has strict requirements for its production, which are protected by Italian and European laws. Under these laws, only cheese produced in specific provinces of Italy, including Parma, Reggio Emilia, Modena, Bologna, and Mantua, may be labelled as Parmigiano Reggiano.
On the other hand, Parmesan is the English translation of Parmigiano Reggiano. Outside of the European Union, particularly in the United States, the term "Parmesan" does not refer to the same cheese as Parmigiano Reggiano. Parmesan cheese is not subject to the same strict regulations as Parmigiano Reggiano, and it can be produced with different ingredients and ageing processes. While both cheeses share similarities, they are not interchangeable, and Parmigiano Reggiano is considered the superior product due to its complex flavour and texture.
In summary, while Parmesan is the English translation of Parmigiano Reggiano, they are distinct types of cheese with different production standards and characteristics. Parmigiano Reggiano is a traditional Italian cheese with protected designation of origin, while Parmesan is a more general term for a similar style of cheese that may be produced in various countries, including the United States, Argentina, and Australia.
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Parmigiano Reggiano is made from raw cow's milk
Parmigiano Reggiano, often referred to as the "'King of Cheeses', is a hard Italian cheese made from raw cow's milk. It is a DOP product, which stands for Denominazione di Origine Protetta or Protected Designation of Origin. The DOP laws determine exactly where Parmigiano-Reggiano is made and where its ingredients originate. It is made in specific regions of Italy, including Parma, Modena, Reggio Emilia, Bologna, and Mantua.
The process of making Parmigiano Reggiano involves combining skimmed milk and whole milk with a whey starter, a natural culture of lactic acid, and bacteria. The milk is heated to 36 degrees Celsius and mixed with calf rennet, a natural coagulant, which starts curdling the milk. After the curds are cooked and moulded, each wheel of cheese is imprinted with an identification number, production month, and year. The cheese wheels are then brined in a saltwater solution for about three weeks before being transferred to ageing rooms.
Parmigiano Reggiano is aged for a minimum of 12 months, with 24 to 36 months being the most common maturation length. The longer the cheese ages, the more intense its flavour becomes, resulting in a cheese with a crumbly texture and a nutty, savory flavour profile. The crystals present in Parmigiano Reggiano are a result of the long ageing process and are not usually found in other types of Parmesan cheese.
In the European Union, Parmesan is accepted as a translation of Parmigiano Reggiano. However, outside the EU, Parmesan does not refer to the same cheese. In the United States, for example, Parmesan cheese is a different product as it is not subject to the same DOP regulations. While Parmesan may be made with similar ingredients, it can be produced with additional ingredients and flavourings, and does not have to follow the same strict standards as Parmigiano Reggiano.
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Parmesan is not regulated and may be made anywhere
Parmesan is not a legally protected category, at least not in the United States. This means that it does not have to follow the same rigid standards that define Parmigiano Reggiano. Parmesan can be made anywhere, with any milk, and be aged for any amount of time. As a result, it often lacks the consistency and key attributes of Parmigiano Reggiano.
In the United States, the word "Parmesan" is not regulated. A cheese labelled as Parmesan in the US might be genuine Parmigiano Reggiano, but it is more likely to be an imitation. Most US versions are typically aged for a minimum of 10 months, which is significantly less than the minimum 12 months required for Parmigiano Reggiano.
In Italy, Parmigiano Reggiano is protected by DOC (Denominazione di Origine controllata) laws, which are meant to preserve the integrity of traditional Italian food products by ensuring their flavour and quality. Under Italian law, only cheese produced in certain provinces may be labelled "Parmigiano Reggiano". These provinces include Bologna, Reggio Emilia, Mantua, Modena, and Parma, from which the name of the cheese originates.
European law also classifies the name, as well as the translation "Parmesan", as a protected designation of origin. This means that within the European Union, Parmesan and Parmigiano Reggiano are the same cheese. However, outside of the European Union, Parmesan does not refer to the same cheese as Parmigiano Reggiano.
Parmigiano Reggiano is made from unpasteurized cow's milk, rennet, and salt. The production process is strictly regulated, and no additional ingredients can be added to the protected recipe. Parmesan, on the other hand, may have additional ingredients and flavourings, such as calcium chloride and artificial colouring.
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Parmesan can be aged for as little as 10 months
Parmesan and Parmigiano-Reggiano are two different types of cheese. Parmigiano-Reggiano is a hard Italian cheese made with a protected recipe. It is also known as the King of Cheeses. The cheese is made from unpasteurized cow's milk, rennet, and salt. It is aged for at least a year and up to three years. The longer the cheese is aged, the more complex and intense its flavor becomes.
Parmesan, on the other hand, is not regulated and may be aged for as little as 10 months. It is made from cows' milk, rennet, and salt, but may also have additional ingredients and flavorings. It is a hard and granular cheese that originated in Italy and is commonly used in Italian cuisine, grated over pasta dishes, risottos, and salads. It has a rich and nutty flavor profile that is both savory and slightly salty. Its dense texture offers a satisfying crunch when grated over dishes.
The word "Parmesan" is the English translation of "Parmigiano-Reggiano". In the European Union, the term "Parmesan" is accepted as a translation of Parmigiano-Reggiano, and any cheese labeled as Parmesan in shops in EU countries is the same as Parmigiano-Reggiano. However, outside the EU, Parmesan does not refer to the same cheese as Parmigiano-Reggiano. In the US, for example, Parmesan is a different product as it is not subject to DOP regulations. It is often considered an alternative or imitation of Parmigiano-Reggiano.
While Parmesan and Parmigiano-Reggiano share similarities, they are not the same thing. Parmigiano-Reggiano has stricter production standards and a longer aging process, resulting in a more complex and intense flavor. Parmesan, on the other hand, offers a more versatile and accessible option that can still enhance the flavor of various dishes.
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Parmigiano Reggiano is aged for at least 12 months
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-coloured interior with a rich, sharp flavour. The cheese is produced in Italy, specifically in the Emilia-Romagna region, including the provinces of Parma and Reggio Emilia, from which the cheese gets its name.
Parmigiano Reggiano is aged for a minimum of 12 months, with 24 to 36 months being the most common maturation length. The longer the cheese ages, the more complex and intense its flavour becomes, resulting in a cheese with a crumbly texture and a nutty, savoury flavour profile. The crystals in Parmigiano Reggiano are a result of the long ageing process and are typically absent in Parmesan cheese.
The minimum ageing period of 12 months for Parmigiano Reggiano is regulated by Italian law, which also stipulates that only cheese produced in specific provinces, including Parma and Reggio Emilia, may be labelled as "Parmigiano Reggiano". This law, known as Denominazione di Origine Controllata (DOC), aims to preserve the integrity of traditional Italian food products by ensuring consistent flavour and quality.
In contrast, Parmesan cheese, particularly in the United States, does not have the same stringent regulations regarding ageing time and production region. While Parmesan cheese is also made from cow's milk, it may include additional ingredients and flavourings not found in Parmigiano Reggiano. The lack of regulations allows for variations in the production process, resulting in a cheese that may not possess the same consistency and key attributes as Parmigiano Reggiano.
The distinction between Parmigiano Reggiano and Parmesan cheese lies in their ageing processes, ingredients, and regulatory standards. The ageing of Parmigiano Reggiano for at least 12 months contributes to its unique flavour and texture, setting it apart from Parmesan cheese and earning its reputation as the King of Cheeses.
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Frequently asked questions
Parmesan is a hard and granular cheese that originated in Italy. It is made from cows' milk, rennet, and salt, and may have additional ingredients and flavourings. It is commonly used in Italian cuisine, grated over pasta dishes, risottos, and salads.
Parmigiano Reggiano is a hard, dry Italian cheese made from skimmed or partially skimmed unpasteurized cow's milk, rennet, and salt. It has a hard, pale-golden rind and a straw-coloured interior with a rich, sharp flavour. It is aged for at least 12 months, with 24 to 36 months being the most common maturation length.
Parmesan and Parmigiano Reggiano are not the same. Parmigiano Reggiano is made with a protected recipe and can only be produced in specific regions of Italy. It is also aged for a longer period, resulting in a more complex flavour and granular texture. In the European Union, the term "Parmesan" is accepted as a translation of Parmigiano Reggiano, and the two cheeses are considered the same. However, outside the EU, particularly in the US, Parmesan does not refer to the same cheese as Parmigiano Reggiano and is often considered an imitation.
Parmigiano Reggiano is typically more expensive than Parmesan due to its protected designation of origin and strict production standards. It can only be produced in specific regions of Italy and must follow traditional ingredient sourcing and aging requirements. These regulations ensure the cheese's quality and flavour but also increase its cost.
