Kamil Perry
Parmesan cheese is a popular variety of cheese that is often consumed grated, shredded, or shaved and used as a topping for pasta, soups, and salads. It is characterized by its hard and gritty texture and nutty flavor. Parmesan cheese is typically made with pasteurized and clarified skim milk, which involves heating the milk to kill harmful bacteria such as Listeria and E. coli. However, some traditional varieties of Parmesan, such as Parmigiano-Reggiano, are made with unpasteurized (raw) milk, which is allowed to be sold in the US as long as it has been aged for at least 60 days. The use of raw or pasteurized milk in cheese production is a topic of debate among cheesemakers and consumers, with some arguing for the superior flavor and health benefits of raw-milk cheeses, while others prioritize the safety and bacteria-killing properties of pasteurization.
| Characteristics | Values |
|---|---|
| Pasteurization | Pasteurized milk is heated to 72°C for 15 seconds or to 63°C for 30 minutes or more to kill harmful bacteria |
| Parmesan Cheese Pasteurization | Parmesan-type cheese is typically made with pasteurized milk, but some varieties use raw milk, such as Parmigiano-Reggiano |
| Flavor | Pasteurization may affect flavor by killing bacteria responsible for infusing cheese with natural flavors |
| Safety | Unpasteurized cheese can be sold in the US if aged for at least 60 days, but pasteurization is meant to protect consumers from harmful bacteria |
| Texture | Pasteurized cheeses tend to have a softer texture compared to their unpasteurized counterparts |
| Shelf Life | Pasteurization does not affect shelf life; instead, the shelf life of cheese is determined by moisture content |
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What You'll Learn
- Parmesan can be made with pasteurized milk
- Pasteurization kills harmful bacteria
- Unpasteurized cheeses are allowed to be sold in the US if they've been aged for 60 days
- Parmesan is a hard cheese with low moisture content, making it safe to consume unpasteurized
- Parmigiano Reggiano must be made from raw milk
Parmesan can be made with pasteurized milk
Parmesan cheese is a hard, gritty cheese with a fruity and nutty flavour. It is often grated over pasta dishes or used in soups and risottos. Parmesan can be made with pasteurized milk, but it can also be made with raw milk. The use of raw or pasteurized milk and the cooking temperature employed determine the texture of the final product.
Parmesan-type cheeses, which are often smaller than traditional Italian Grana-type varieties, are made from pasteurized milk and cooked at a lower temperature. They are more heavily salted and ripened for shorter periods. The use of exogenous lipases gives them a strong lipolysed flavour. On the other hand, Italian Grana-type cheeses, such as Parmigiano-Reggiano and Grana Padano, are made with raw semi-skimmed milk and cooked at a high temperature. During their long ripening period, moisture evaporates, resulting in a hard, grainy texture.
The traditional Italian cheeses with controlled designations of origin are protected by the PDO designation, which states that Parmigiano-Reggiano must be made with raw milk. However, Parmesan-type cheeses are made worldwide, and those made with pasteurized milk are allowed to be sold in the United States. According to the Food and Drug Administration, raw-milk cheeses cannot be sold in the US unless they have been aged for at least 60 days at a temperature of at least 35°F to protect consumers from harmful bacteria.
The process of pasteurization involves heating milk to a temperature of 161°F for 15 seconds or to 145°F for 30 minutes or longer. This process kills harmful pathogens such as Listeria, E. coli, Staphylococcus aureus, and Salmonella, which may be present in raw milk. However, some cheesemakers argue that pasteurization also kills beneficial bacteria responsible for infusing cheese with natural flavours. They believe that raw milk creates more flavourful and healthful cheeses, and that there is no reason to wait 60 days to consume the cheese made from it.
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Pasteurization kills harmful bacteria
Parmesan cheese is made from pasteurized and clarified skim milk. Pasteurization is a process of food preservation in which packaged foods are treated with mild heat to eliminate pathogens and extend shelf life. The process was first developed by French microbiologist Louis Pasteur in 1864. Pasteurization kills harmful organisms responsible for diseases such as listeriosis, typhoid fever, tuberculosis, diphtheria, scarlet fever, and Q-fever. It also kills harmful bacteria like Salmonella, Listeria, Yersinia, Campylobacter, Staphylococcus aureus, and Escherichia coli O157:H7, among others.
The process of pasteurization involves heating milk to a temperature of 161°F for 15 seconds or to 145°F for 30 minutes or more. These temperatures are high enough to destroy harmful bacteria but low enough to preserve the nutritional value of the milk. In fact, pasteurization has been shown to have no impact on the nutritional value of milk. It is an effective way to ensure that milk is safe for consumption without altering its nutritional composition.
While pasteurization is a widely accepted and effective method of food preservation, some people argue that it harms milk and that raw milk is a healthier alternative. Raw-milk cheeses are made with milk that has not been pasteurized and can come in various textures, from firm to oozy to crumbly. They can also take on different shapes, such as wheels or blocks. Many European cheeses, such as Brie and Camembert, are traditionally made with raw milk.
However, raw milk can harbor dangerous microorganisms that pose serious health risks. The U.S. Food and Drug Administration (FDA) warns that raw milk can contain harmful bacteria that are not safe to ingest. In the United States, raw-milk cheeses cannot be sold unless they have been aged for at least 60 days at a temperature of no less than 35°F. This regulation is in place to protect consumers from potentially harmful bacteria in unpasteurized milk.
In summary, pasteurization is an important process that kills harmful bacteria and makes milk safe for consumption. While some people prefer raw milk and cheeses made from it, the potential health risks associated with unpasteurized milk are significant. Pasteurization helps to ensure that milk and milk products are safe, nutrient-rich, and free from harmful bacteria.
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Unpasteurized cheeses are allowed to be sold in the US if they've been aged for 60 days
In the United States, unpasteurized cheeses are only allowed to be sold if they have been aged for at least 60 days. This regulation has been in place since 1949 and is enforced by the Food and Drug Administration (FDA). The purpose of this rule is to protect consumers from potentially harmful bacteria, such as Listeria, Salmonella, and E. coli, that can be present in raw milk.
The process of pasteurization involves heating milk to a temperature of 161 °F for 15 seconds or to 145 °F for 30 minutes or more. This process kills harmful pathogens and makes the milk safe for consumption. However, some cheesemakers argue that pasteurization also kills beneficial bacteria that contribute to the flavor and texture of cheese.
Unpasteurized cheeses, also known as raw-milk cheeses, are commonly found in Europe and are considered a traditional part of the culinary culture. These cheeses can have a stronger flavor and a softer texture compared to their pasteurized counterparts. However, due to the risk of foodborne illnesses, the sale of unpasteurized cheeses is highly regulated in the United States.
While unpasteurized cheeses are allowed for sale in the US if they have been aged for at least 60 days, it is important to note that this rule may vary by state. Additionally, some traditional European cheeses, such as Brie and Camembert, do not survive the legally required aging period and, therefore, cannot be sold in their authentic, unpasteurized form in the US.
In summary, while unpasteurized cheeses are permitted for sale in the United States under specific conditions, the regulations and health concerns surrounding their consumption have led to a preference for pasteurized cheeses in large-scale production.
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Parmesan is a hard cheese with low moisture content, making it safe to consume unpasteurized
Parmesan cheese is known for its hard, gritty texture and fruity and nutty flavour. It is made from pasteurized and clarified skim milk. The cooking process involves heating the curds slowly to a temperature of 52–55°C, ensuring that the curds are continuously stirred. This step is crucial because if the cooking is too fast, excessive dehydration occurs, leading to case hardening and a high moisture content in the final product.
Parmesan is considered a hard cheese due to its low moisture content, which is achieved through a long ripening period, often two years or more. During this time, moisture evaporates from the cheese, contributing to its hard texture. This extended ripening period, coupled with the low moisture content, makes Parmesan safe to consume even when made with unpasteurized milk.
In the United States, the Food and Drug Administration (FDA) regulates the sale of cheese made with unpasteurized milk due to potential harmful bacteria. These regulations require that unpasteurized cheese must be aged for at least 60 days at a temperature no less than 35°F before it can be sold. After 60 days, the acids and salts in the cheese naturally prevent harmful bacteria such as Listeria, Salmonella, and E. coli from surviving.
The low moisture content in Parmesan cheese further inhibits the growth of bacteria, making it safe to consume even when made with unpasteurized milk. The hard texture and low moisture content create an environment that is unfavourable for bacterial growth, reducing the risk of foodborne illnesses associated with raw milk.
While pasteurization is a common practice to ensure the safety of cheese, the unique characteristics of Parmesan, including its low moisture content and extended ripening period, make it possible to enjoy the authentic flavours and textures of this cheese even when made with unpasteurized milk in certain regulated circumstances.
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Parmigiano Reggiano must be made from raw milk
Parmigiano Reggiano, or Parmesan, is a hard, grainy cheese made from raw milk, rennet, and salt. It is named after the areas in which it is produced: the provinces of Parma, Reggio Emilia, the part of Bologna west of the River Reno, and Modena; and the part of Mantua south of the River Po.
Under EU law, Parmigiano Reggiano must be made from raw milk produced from cows in this defined geographical area, with at least 75% of the fodder also produced in the same area. This is a requirement for the cheese to be recognised under its Protected Designation of Origin (PDO). Outside the EU, the name "Parmesan" can legally be used for similar cheeses, with only the full Italian name "Parmigiano Reggiano" referring to the PDO cheese.
The process of making Parmigiano Reggiano begins with milk from two milkings: one in the evening and one the following morning. The evening milk is left overnight, allowing the cream to rise to the surface. In the morning, half of the cream is removed, leaving a low-fat milk which is mixed in copper vats with whole milk from the morning milking. The cheesemaker then heats the vat to around 36-37°C, similar to a cow's body temperature. The temperature is kept below the pasteurisation temperature of 60°C to ensure that the lactic acid bacteria remain alive and active. After around 6-7 minutes, the curd transforms into cheese. The cheesemaking process is relatively quick, taking about 20-25 minutes to transform the milk into curd and then into cheese. However, once moulded, the cheese requires between two and seven years to be ready for consumption.
The use of raw milk in cheesemaking is a traditional practice, with many European cheeses, such as Camembert and Brie, requiring the use of raw milk in their production. Cheesemakers believe that using raw milk creates more flavorful and healthful cheeses. However, the consumption of raw-milk cheeses has been a subject of debate, with the Food and Drug Administration (FDA) arguing that raw milk can contain harmful bacteria. Due to this concern, raw-milk cheeses sold in the US must be aged for at least 60 days to naturally prevent harmful bacteria such as listeria and salmonella.
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Frequently asked questions
Pasteurization is the process of heating milk to kill pathogenic and unwanted bacteria that may taint the flavor or harm the consumer.
It depends on the brand. Some Parmesan cheese is made with pasteurized milk, while other brands use unpasteurized milk.
Yes, according to official NHS advice, even unpasteurized hard cheeses like Parmesan are safe to consume because their low moisture content means harmful bacteria cannot survive.
