Kamil Perry
Parmesan cheese, or Parmigiano-Reggiano, is a type of Italian extra-hard cheese made from raw cow's milk. The original Parmesan cheese is produced only in Italy, specifically in the provinces of Parma, Reggio Emilia, Modena, Mantua, and Bologna. Parmesan cheese is regulated differently in various jurisdictions. Within the European Union, the term Parmesan is legally protected and may only be used to refer to Parmigiano-Reggiano, which must be made in a restricted geographic area using specific methods. However, in the United States, the term Parmesan is not regulated, and while a cheese labeled as Parmesan in the US might be genuine Parmigiano-Reggiano, it is more likely to be an imitation.
| Characteristics | Values |
|---|---|
| Name | Parmesan, Parmigiano-Reggiano |
| Place of origin | Italy |
| Regions in Italy | Parma, Reggio Emilia, Modena, Mantua (partly), Bologna (partly) |
| Production | Strictly controlled |
| Texture | Hard, granular |
| Taste | Sharp |
| Moisture content | No more than 32% water |
| Milkfat content | No less than 32% milkfat in solids |
| Aging time | 10 months or more |
| Production and sale | Controlled by The Consortium of Parmigiano Reggiano |
| Certification | Protected designation of origin (PDO) |
| Annual production | 3.6 million wheels (approx. 137,000 metric tons) |
| Use | Grated over pasta, stirred into soups and risottos, eaten on its own or in slivers/chunks |
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What You'll Learn
Parmigiano-Reggiano is the original Parmesan
Parmigiano-Reggiano is a certified name and a protected designation of origin (PDO) under Italian and European law. This means that the way it is made and the region in Italy it comes from are strictly controlled. The name is legally protected in the European Union, and in Italy, exclusive control is exercised over the cheese's production and sale by The Consortium of Parmigiano Reggiano, which was created by a governmental decree. Each wheel must meet strict criteria early in the aging process to merit the official seal and be placed in storage for aging.
The name Parmigiano-Reggiano is derived from the Italian adjective for the city and province of Parma and the Italian adjective for the province of Reggio Emilia. The name Parmesan is the English and American translation of the Italian word Parmigiano-Reggiano. Outside of Europe, the name Parmesan has become genericized, and it may be used legally for imitations. However, 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.
Parmigiano-Reggiano is commonly grated over pasta dishes, stirred into soups and risottos, and eaten on its own. It is often shaved or grated over other dishes such as salads. It is also used in cooking, with slivers and chunks of the hardest parts of the crust sometimes being simmered in soups, broths, and sauces to add flavor.
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Parmesan is regulated differently worldwide
Parmesan, or Parmigiano-Reggiano, is a variety of cheese that originated in Italy. It is produced in the provinces of Parma, Reggio Emilia, Modena, Mantua, and Bologna. The name Parmigiano Reggiano is derived from these places of origin. The cheese is hard, sharp, and dry, and is typically grated over pasta dishes, stirred into soups and risottos, or eaten on its own.
Parmesan is regulated differently across the world. Within the European Union, the term 'Parmesan' may only be used to refer to Parmigiano-Reggiano, and it must be made in a restricted geographic area using specific methods. The Consortium of Parmigiano Reggiano, created by a governmental decree, exercises exclusive control over the cheese's production and sale in Italy. Parmigiano Reggiano is also a protected designation of origin (PDO) product, which means that the name refers exclusively to the Parmigiano Reggiano PDO cheese manufactured in northern Italy.
Outside of the European Union, the regulations differ. In the United States, the word "Parmesan" is not regulated, and while a cheese labeled as Parmesan may be genuine Parmigiano-Reggiano, it is more likely to be an imitation. The Code of Federal Regulations includes a Standard of Identity for "Parmesan and Reggiano cheese", which defines aspects of the production process and the final result, including the use of cow's milk, a curing period of at least 10 months, and restrictions on moisture and milkfat content. In Canada, regulations only define moisture and fat levels, with no restriction on aging time. In other parts of the world, the name "Parmesan" has become genericized, and is used to refer to a variety of hard Italian-style grating cheeses.
The varying regulations around Parmesan cheese have led to some disputes. Several non-European Parmesan producers have objected to the European Union's attempts to globally control the trademark of the Parmesan name, arguing that it is more about control of trade than quality. Despite these objections, Parmigiano-Reggiano remains a protected product, with strict criteria for its production and region of origin.
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Parmesan production and sale is controlled by The Consortium of Parmigiano Reggiano
Parmesan cheese, or Parmigiano-Reggiano, is a hard Italian cheese made of raw cow's milk. It is produced only in Italy, specifically in the provinces of Parma, Reggio Emilia, Modena, Mantua, and Bologna. Parmigiano-Reggiano is a protected designation of origin (PDO) cheese, which means its production and region of origin are strictly controlled.
The Consortium of Parmigiano Reggiano, or the Parmigiano Reggiano Cheese Consortium, was founded in 1928 and is responsible for controlling the production and sale of Parmigiano-Reggiano in Italy. The Consortium sets and enforces the standards for PDO, including specific areas of production, what the cattle eat, and aging requirements. All producers of Parmigiano-Reggiano cheese belong to the Consortium, which also sponsors marketing activities for the product.
The Consortium ensures that each wheel of Parmigiano-Reggiano meets strict criteria early in the aging process to merit the official seal and be placed in storage for aging. The official seal guarantees that the cheese has been produced according to the traditional methods and meets the quality standards set by the Consortium.
Outside of the European Union, the name "Parmesan" has become genericized, and is used for imitation cheeses produced in other regions. However, within the EU, the term "Parmesan" may only be used, by law, to refer to Parmigiano-Reggiano itself, produced in a restricted geographic area using defined methods. This regulation helps protect the integrity and quality of traditional Italian food products, ensuring that consumers are getting the authentic product.
The Consortium of Parmigiano Reggiano plays a crucial role in upholding the standards and reputation of Parmigiano-Reggiano cheese, ensuring that this traditional Italian cheese is produced and sold according to strict guidelines.
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Parmesan is defined by different criteria in the US and Canada
Parmesan cheese, or Parmigiano-Reggiano, is a hard Italian cheese made from raw cow's milk. It is a common ingredient in Italian cuisine, often grated over pasta dishes, stirred into soups and risottos, or eaten on its own. While Parmigiano-Reggiano is protected by law in the European Union, the name "Parmesan" has become genericized outside of Europe, with many cheeses sold as "Parmesan" bearing little resemblance to the original Italian product.
In the United States, the Code of Federal Regulations includes a Standard of Identity for "Parmesan and Reggiano cheese". This standard defines both the production process and the final result. Specifically, Parmesan must be made from cow's milk, cured for at least 10 months, contain no more than 32% water, and have a minimum of 32% milk fat in its solids.
On the other hand, Canadian regulations for Parmesan cheese only define moisture and fat levels, with no restriction on aging time. The maximum allowed moisture content is 32%, and the minimum milk fat content is 22%. Additionally, Canadian legislation prohibits the sale of cheese made from pasteurized raw milk if it contains more than 100 colony-forming units (CFU) of Escherichia coli per gram or more than 100 CFU of Staphylococcus aureus per gram.
The differences in criteria for Parmesan cheese between the US and Canada can be attributed to varying standards and priorities in food regulation. While the US emphasizes specific production methods and final product characteristics, Canada focuses primarily on moisture and fat content, with additional regulations on microbiological standards. These distinct standards reflect the unique regulatory frameworks and market demands in each country.
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Parmesan is grated, shaved, or eaten in slivers
Parmesan cheese, or Parmigiano-Reggiano, is a hard Italian cheese made from raw cow's milk. It is a staple of Italian national cuisine and is typically grated over pasta dishes, stirred into soups and risottos, or eaten on its own. The cheese is also often shaved or grated over salads, and slivers or chunks of the harder crust are sometimes simmered in soups, broths, and sauces for added flavour. The crust can also be broiled and eaten as a snack, infused in olive oil, or used in a steamer basket while steaming vegetables.
Parmesan is commonly eaten grated, and its versatility as a topping for many dishes is well-known. It is often sprinkled over pasta, gnocchi, and garlic bread, and is used in recipes such as garlic Parmesan roasted broccoli, creamy chicken penne pasta, and pepperoni pizza dip. Some people also enjoy eating chunks of Parmesan straight from the block, pairing it with a bottle of wine.
The term 'Parmesan' is protected by law within the European Union, and can only be used to refer to Parmigiano-Reggiano, which must be made in a restricted geographic area in northern Italy, using strictly defined methods. The Consortium of Parmigiano Reggiano in Italy controls the cheese's production and sale, and each wheel must meet strict criteria in the early stages of the aging process to merit the official seal. Parmigiano-Reggiano is also a protected designation of origin (PDO) under Italian and European law, which means that the way the cheese is made and the region in Italy that it comes from are strictly controlled.
Outside of the European Union, the name 'Parmesan' is legally used for imitation cheeses, and the term has become genericized. In the United States, the Code of Federal Regulations includes a Standard of Identity for 'Parmesan and Reggiano cheese', which defines the production process and the final result.
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Frequently asked questions
Parmesan cheese is an Italian extra-hard cheese made of raw cow's milk. It is usually grated over pasta dishes, stirred into soups and risottos, or eaten on its own.
Within the European Union, the term Parmesan may only be used, by law, to refer to Parmigiano-Reggiano, which must be made in a restricted geographic area, using strictly defined methods. Parmigiano-Reggiano is a protected designation of origin (PDO) and is considered Italy's "King of Cheeses".
Outside of Europe, the name Parmesan is legally used for imitations, with only the full Italian name "Parmigiano-Reggiano" referring to the PDO-protected cheese. In the United States, there are no regulations on the use of the term Parmesan, and while in Canada, the regulations only define moisture and fat levels with no restriction on aging time.
Parmigiano-Reggiano is regulated to preserve the integrity of traditional Italian food products by ensuring their flavor and quality. The Consortium of Parmigiano Reggiano in Italy exercises exclusive control over the cheese's production and sale, and each wheel must meet strict criteria to merit the official seal.
