Bushra Griffith
Parmesan is a versatile and popular cheese that has been around for hundreds of years. It is made from cow's milk, traditionally from a specific region in Italy, and is aged for at least 12 months. However, it is often confused with Pecorino Romano, a sheep's milk cheese that is harder, nuttier, saltier, and stronger in flavour. While Parmesan is made from cow's milk, Pecorino Romano, as the name 'pecorino' suggests, is made from sheep's milk, which contains nearly twice the fat and protein of cow's milk. This gives Pecorino Romano a distinct taste and texture that sets it apart from Parmesan.
| Characteristics | Values |
|---|---|
| Main ingredient | Cow's milk |
| Alternative names | Parmigiano-Reggiano, Grana Padano |
| Origin | Parma region, north of Tuscany, Italy |
| Age | Minimum 12 months, up to 2 years |
| Taste | Salty, sharpens with age |
| Texture | Hard |
| Colour | Whitish |
| Shape | 80-pound wheels |
| Similar cheese | Romano, Pecorino, Piave, Cheddar |
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What You'll Learn
- Parmesan is traditionally made from cow's milk
- Sheep's milk has nearly twice the fat content of cow's milk
- Sheep's milk cheeses include Pecorino Romano, Grana Padano, Manchego Viejo, and Brebisrousse
- Parmesan is aged for at least 12 months
- Parmesan is a versatile cheese, used in pasta, salads, and snacks
Parmesan is traditionally made from cow's milk
Parmesan is typically aged for at least 12 months, with the minimum being 10 months, and the average being two years. The longer the cheese is aged, the sweeter it tastes. The aging process involves keeping the cheese submerged for 20 days in brine tanks saturated to near-total salinity with Mediterranean sea salt. The product is then aged for a minimum of one year, with an expert conducting a sound test with a hammer to determine if a wheel has finished maturing.
Parmesan is made from the same milk as other cheeses like Grana Padano, which is produced mainly in Lombardy, and Reggianito, an Argentine cheese. However, Parmesan is cooked at a higher temperature than Romano cheese, which is made from sheep's milk and has a lower lactone concentration. Parmesan is also distinct from Pecorino, which is made from sheep's milk and is often used as a substitute for those who are intolerant of cow's milk.
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Sheep's milk has nearly twice the fat content of cow's milk
Parmesan cheese is traditionally made from cow's milk, although there are variations made from sheep's milk, such as Pecorino Romano. While sheep's milk is not as widely consumed as cow's milk, it is a viable option for those looking for a dairy alternative. One of the key differences between sheep's milk and cow's milk is their fat content.
Sheep's milk has a higher total fat content than cow's milk, with approximately 7% fat compared to around 4% for cow's milk. This higher fat content gives sheep's milk a richer and creamier mouthfeel. It also contains more healthy fats, such as medium-chain triacylglycerols, polyunsaturated fatty acids, and phospholipids, which can help prevent various diseases. These include conjugated linoleic acid (CLA), a type of omega-6 that may have cancer-fighting and immune-boosting properties. Additionally, sheep's milk has a higher proportion of medium-chain fatty acids, such as caproic, caprylic, and capric acids, which are important for a healthy diet and contribute to its characteristic flavor.
In contrast, cow's milk contains mostly long-chain fatty acids and has higher amounts of saturated fat. It also has a higher cholesterol concentration, with 20.58 mg/dL compared to 17.07 mg/dL in sheep's milk. This means that sheep's milk could be a better option for those concerned about their cholesterol levels or with certain health conditions.
The difference in fat content and composition between sheep's and cow's milk is due to various factors, including the diet and feeding patterns of the animals. These differences can be more pronounced in countries where the animals are not predominantly grass-fed.
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Sheep's milk cheeses include Pecorino Romano, Grana Padano, Manchego Viejo, and Brebisrousse
Sheep's milk cheese is predominantly used in cheese and yogurt-making. Some of the most popular sheep milk cheeses include Pecorino Romano, Grana Padano, Manchego Viejo, and Brebisrousse.
Pecorino Romano
Pecorino Romano is a hard, nutty, and salty Italian sheep's milk cheese. It is often used as a substitute for Parmesan, as it is very similar in taste and texture. The main difference between the two cheeses is the type of milk used—Pecorino is made from sheep's milk, while Parmesan is made from cow's milk.
Grana Padano
Grana Padano is another Italian sheep's milk cheese that is often mentioned in comparison to Parmesan. It has a larger production area than Parmigiano-Reggiano, encompassing five regions in Northern Italy. Grana Padano is typically aged for a minimum of 9 months, resulting in a slightly sweeter and less concentrated flavor profile.
Manchego Viejo
Manchego Viejo is an older variant of Manchego, a sheep's milk cheese from Spain. Manchego is named after the Manchega breed of sheep, whose milk is used to produce this cheese in the La Mancha region. Manchego is a well-known and accessible sheep's milk cheese, often used as a substitute for those who prefer non-cow's milk cheeses.
Brebisrousse
Brebisrousse, or Brebirousse d'Argental, is a French sheep's milk cheese. The word "brebis" in French indicates that the cheese is made from sheep's milk. Brebisrousse is known for its creamy texture and delicate flavor, making it a popular choice for those who enjoy milder cheeses.
These sheep's milk cheeses offer a range of flavors and textures, from the hard and salty Pecorino Romano to the creamy and mild Brebisrousse. Each of these cheeses has its unique characteristics, making them popular choices for cheese enthusiasts and those with dietary preferences or restrictions.
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Parmesan is aged for at least 12 months
Parmesan cheese is traditionally made from cow's milk and is aged for at least 12 months. The process of ageing Parmesan cheese is key to its taste and texture. After 12 months, the cheese is inspected by the Parmigiano Reggiano Consortium, and if approved, it officially earns its seal of approval. However, the cheese is usually aged further, often for years, and its characteristics will continue to change.
At 12 months, Parmesan is considered young and is defined as "new" by experts. The cheese still has a tender texture, and the aromas are less pronounced. The flavour of the cheese at this stage is often described as having notes of milk, yoghurt, butter, boiled vegetables, flowers, or fresh fruit.
As the cheese continues to age, its flavour becomes more complex. Between 12 and 18 months, Parmigiano-Reggiano still exhibits some of its youthfulness, with similar flavour notes to younger cheeses. During this stage, tasters may also detect notes of pineapple. The youngest Parmigiano-Reggiano that consumers typically find in the United States is at least 18 months old.
When Parmesan cheese is aged for 24 months, it reaches the optimum degree of ripeness for tasting. The texture becomes crumbly and grainy, with a perfect balance of sweet and salty flavours. This cheese can be grated onto first courses or enjoyed on its own.
Aged Parmesan can also be enjoyed at older ages, with some wheels being aged for 36 months or more. At this stage, the cheese becomes very dry, crumbly, and grainy, with an intense aroma and flavour. Notes of spices and dried fruit become prominent. This aged cheese is perfect for grating and can also be enjoyed with honey or balsamic vinegar.
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Parmesan is a versatile cheese, used in pasta, salads, and snacks
Parmesan cheese is incredibly versatile and delicious. It is a popular household cheese that has been around for hundreds of years. It is made from cow's milk and is typically aged for at least 12 months, although some varieties are aged for up to 36 months or more. The longer the ageing process, the more intense the flavour and crystalline the texture.
The distinctive flavour and crumbly texture of Parmesan make it a perfect addition to many dishes. It is often sold shredded, grated, or in wedges and can be sprinkled on top of salads, pasta dishes, or even macaroni and cheese. Its sharpness levels up the indulgence of these dishes.
The versatility of Parmesan extends beyond salads and pasta. It can be used in sauces, adding a creamy texture and mild, delicate flavour to lighter recipes. When aged for 24 to 36 months, Parmesan is excellent for grating over risotto, enhancing the flavour of this Italian dish.
For those with a sweet tooth, Parmesan can also be enjoyed in desserts, pairing well with fruits and honey. Its unique flavour profile, which can be sweet, salty, and bitter at the same time, makes it a versatile ingredient that can elevate a variety of dishes.
In addition to its culinary uses, Parmesan is a highly nutritious cheese. It is an excellent source of protein and calcium and is easily digestible. Its low lactose levels make it a suitable option for those with lactose intolerances.
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Frequently asked questions
No, Parmesan is traditionally made from cow's milk.
Sheep's cheese is commonly known as Pecorino, derived from the Italian word for sheep, 'pecora'.
The main difference is the type of milk used. Pecorino is made from sheep's milk, which contains more fat. Parmesan is made from cow's milk.
Pecorino Romano is a great substitute for Parmesan if you want a sheep's cheese. It is a hard grating cheese with a strong, salty flavour.
Grana Padano is a cheaper Italian alternative to Parmesan, with a slightly sweeter flavour. Reggianito is an Argentinian cheese, originally made by Italian immigrants, that is also a good, cheaper substitute.
