Randy Chandler
Parmigiano Reggiano is a hard, dry Italian cheese made from unpasteurised cow's milk. It has a complex flavour and granular texture, and is often referred to as the King of Cheeses. The name Parmigiano Reggiano is protected by law, and only cheese produced in the Italian provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua may bear this name. Outside of Europe, the term 'Parmesan' is used for imitation Parmigiano Reggiano cheeses produced in the US, Australia and South America. So, is Parmigiano Reggiano the best cheese? Well, it did win the World Cheese Award in 2022.
| Characteristics | Values |
|---|---|
| Cheese Type | Hard, dry, granular |
| Milk Type | Skimmed or partially skimmed cow's milk |
| Additives | Salt |
| Aging | Minimum of 1 year, up to 3 years |
| Production Regions | Parma, Bologna, Mantua, Modena, Reggio Emilia |
| Cattle Diet | Grass-fed, 150 types of high-quality grasses, non-GMO |
| Texture | Crunchy, granular |
| Taste | Creamy, salty, nutty, savory |
| Awards | World Cheese Award 2022 |
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What You'll Learn
- Parmigiano Reggiano is the most counterfeited product in the world
- It's made with raw milk, no additives, and matured for at least 12 months
- It's been awarded the King of Cheeses
- It's a protected designation of origin (PDO) product
- It's made in the Italian provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua
Parmigiano Reggiano is the most counterfeited product in the world
Parmigiano Reggiano is a hard, granular Italian cheese made from skimmed or partially skimmed cow's milk and can only be produced in one of five regions of Italy. The name Parmigiano Reggiano is derived from two of the areas which produce it, the Italian provinces of Parma and Reggio Emilia. It is also produced in Bologna, Modena, and Mantua. The cheese is put into a stainless steel, round form and then released after a day or two. It is then put into a brine bath to absorb salt for 20–25 days. After brining, the wheels are then transferred to the aging rooms in the plant for 12 months. Each cheese is placed on wooden shelves and cleaned every seven days. The cheese is then inspected by a master grader from Il Consorzio del Formaggio Parmigiano Reggiano after 12 months.
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. The only additive allowed is salt, and the product ages for a minimum of one year and an average of two years. Parmigiano Reggiano is also called "The King of Cheeses". Under Italian law, only cheese produced in these provinces may be labelled "Parmigiano Reggiano", and European law classifies the name, as well as the translation "Parmesan", as a protected designation of origin.
However, the term "Parmesan" is not protected outside of Europe, and there are many imitation versions of the cheese that are labelled "Parmesan". These imitation cheeses are produced in places like Eastern Europe or South America and sold under similar-sounding names like "Pamesello" and "Reggianito". In the United States, there are no such regulations, so anything can be sold as "Parmesan", no matter where or how it's made, and even if it doesn't contain any Parmesan cheese at all. Many large cheese producers sell decent Parmesan, but the flavour is not as complex as genuine Parmigiano Reggiano. Pre-grated Parmesan is available but in no way compares with freshly grated cheese.
Parmigiano Reggiano is one of Italy's most renowned food products. In 2021, sales of the cheese reached an estimated $2.7 billion. However, the business of fake Parmesan is almost as big, with the copycat market estimated to be worth $2 billion. Parmigiano Reggiano is the most counterfeited product in the world, with 15 times more counterfeit than genuine Parmesan circulating outside of Europe. To tackle this issue, Italy's cheese consortium has announced it is taking steps to clamp down on the counterfeit market. Later in 2023, the consortium will begin adding tracking chips to the real Parmigiano Reggiano.
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It's made with raw milk, no additives, and matured for at least 12 months
Parmigiano Reggiano is a hard Italian cheese made from unpasteurised cow's milk. It is also known as Parmesan, although this term is used for imitation Parmigiano Reggiano produced outside of Europe. The cheese is made with raw milk, with no additives, and is matured for at least 12 months, although the average maturation time is two years.
Parmigiano Reggiano has strict production requirements. It can only be produced in five regions of Italy: Parma, Reggio Emilia, Modena, Bologna, and Mantua. The cows must be grass-fed with 150 different types of high-quality, non-GMO grasses, and no silage, fermented feed, preservatives, antibiotics, or hormones. The milk is mixed with sea salt and rennet (a natural enzyme found in cow's milk) to develop soft curds. The curds are then cooked, cut, and added to wheel-shaped moulds. After a day or two, the cheese is imprinted with the Parmigiano Reggiano name, the plant's number, and the month and year of production. The wheel is then put into a brine bath to absorb salt for 20–25 days. After brining, the wheels are transferred to ageing rooms in the plant for 12 months.
The strict production requirements and long maturation process give Parmigiano Reggiano its distinctive flavour and texture. The specific grass and hay fed to the cows add flavour and change the complex protein structure of the milk and resulting cheese. The lengthy ageing process also contributes to the cheese's complex flavour and granular texture.
Parmigiano Reggiano is widely regarded as one of the best cheeses in the world. It was awarded the World Cheese Award in 2022 and has been called the "King of Cheeses". Its superior quality and flavour make it a favourite among cheese connoisseurs and food enthusiasts alike.
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It's been awarded the King of Cheeses
Parmigiano Reggiano is often referred to as the "King of Cheeses". This moniker is not without merit, as the cheese has a rich history and complex flavour that has been developed over nearly a millennium.
The story of Parmigiano Reggiano began in the Middle Ages when Benedictine and Cistercian monks in the northern Italian cities of Parma and Reggio Emilia used salt from local salt mines and the milk of cows bred on their farms to produce a dry paste cheese in large wheels that could be preserved for long periods. The cheese's production became steady in 1300, and it began to be exported to Germany and France, where it was considered the finest cheese during the Renaissance.
Parmigiano Reggiano has a complex flavour and granular texture that is a result of its long aging process. The cheese is typically aged for a minimum of one year and an average of two years, with some wheels being aged for over four years. The lengthy aging process is part of a rigorous production process that must adhere to Protected Designation of Origin (PDO) standards. In order to meet PDO requirements, Parmigiano Reggiano must be produced in specific provinces of Italy, including Parma, Bologna, Mantua, Modena, and Emilia Romagna.
The farms and dairies that produce Parmigiano Reggiano must meet precise requirements, including the type of cows used and their diet. The cows must be grass-fed with 150 different types of high-quality grasses, such as alfalfa, and are not allowed to be fed silage, fermented feed, or meat and bone meal. As a result, the milk used for cheese production is of the highest quality and purity, contributing to the intense flavour of the cheese.
Parmigiano Reggiano's long and natural history, complex flavour, and strict production standards have earned it the title of "King of Cheeses". Its reputation and unique characteristics have made it one of the most counterfeited and imitated cheeses in the world, but its protected designation of origin and strict production specifications help to ensure that consumers can trust the authenticity of this award-winning cheese.
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It's a protected designation of origin (PDO) product
Parmigiano Reggiano is a protected designation of origin (PDO) product. This means that the name Parmigiano Reggiano is protected by law and can only be used for cheese that has been produced in a limited area in northern Italy. The specific regions are Parma, Bologna, Mantua, Modena, or Emilia Romagna.
The PDO is a type of geographical indication of the European Union. It was created in 1992 to preserve the designations of origin of food-related products. The designation ensures that products with special characteristics linked to their terroir are only labelled as such if they come from the designated region. This regulation applies to agricultural products and foods such as wines, cheeses, hams, sausages, olives, beers, fruits, vegetables, and breads.
The PDO is a way of protecting the names of products that originate from specific regions and have qualities or a reputation linked to the production territory. It is a type of intellectual property right that is legally protected against imitation and misuse within the EU and in non-EU countries where a specific protection agreement has been signed.
The Consorzio del Formaggio Parmigiano Reggiano, or Parmigiano Reggiano Cheese Consortium, sets and enforces the standards for the PDO. They also sponsor marketing activities. Producers of PDO food products must present a technical specification of their product, including a sensory description, to EU authorities.
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It's made in the Italian provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua
Parmigiano Reggiano is a hard, dry Italian cheese made from skimmed or partially skimmed cow's milk. It is named after two of the areas that produce it, the Italian provinces of Parma and Reggio Emilia. Parmigiano is the Italian adjective for the city and province of Parma, while Reggiano is the adjective for the province of Reggio Emilia. The name Parmigiano Reggiano is stencilled on the rind, indicating that the cheese was produced in Italy in one of the following areas: Bologna, Reggio Emilia, Mantua, Modena, or Parma.
Under Italian and European law, only cheese produced in these provinces may be labelled "Parmigiano Reggiano". European law classifies the name, as well as the translation "Parmesan," as a protected designation of origin. Italian DOC (Denominazione di Origine controllata) laws aim to preserve the integrity of traditional Italian food products by ensuring flavour and quality. Parmigiano Reggiano is also a protected designation of origin (PDO) cheese manufactured in a limited area in northern Italy.
Parmigiano Reggiano is made in the provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua. Modena and Parma are located in the Emilia-Romagna region, while Mantua is in the Lombardy region. Bologna is also located in the Emilia-Romagna region, but only the area west of the River Reno is included in the Parmigiano Reggiano production zone. Similarly, Mantua is included in the production area only up to the area on the right bank of the River Po.
The Consorzio del Formaggio Parmigiano Reggiano (Parmigiano Reggiano Cheese Consortium) was founded in 1928 and is responsible for setting and enforcing PDO standards, as well as sponsoring marketing activities. The Consortium also conducts inspections of each wheel of cheese after 12 months of ageing. The economic value of Parmigiano Reggiano is significant, with Italian banks using the product as security when granting loans to cheese producers.
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Frequently asked questions
Parmigiano Reggiano is a hard, dry, granular cheese made from skimmed or partially skimmed unpasteurized cow's milk and can only be produced in five regions of Italy. It is commonly grated over pasta dishes, stirred into soups and risottos, and eaten on its own.
Parmigiano Reggiano is often considered the "real" Parmesan. In the European Union, only Parmigiano Reggiano that has met Protected Designation of Origin (PDO) standards and comes from approved regions can be called Parmesan. Parmesan made outside Europe is typically an imitation of Parmigiano Reggiano.
Parmigiano Reggiano is made with a protected recipe and strict standards. The cows are grass-fed with 150 different types of high-quality, non-GMO grasses. The milk is mixed with sea salt and rennet, and the production, processing, and maturation all take place within the approved regions. The cheese is then aged for a minimum of one year and up to four years.
Parmigiano Reggiano has a complex flavor and granular texture due to its lengthy aging process. It is known for its creamy-salty taste and crunchy tyrosine crystals.
Parmigiano Reggiano is widely regarded as one of the best cheeses in the world. It was awarded the World Cheese Award in 2022. Its complex flavor, granular texture, and rich history make it a favorite among cheese connoisseurs. However, the best cheese for you may depend on your personal preferences, budget, and how you plan to use it in your dishes.
