Randy Chandler
Parmesan cheese, or Parmigiano-Reggiano, is a highly esteemed cheese with a unique taste and a rich history that dates back to the Middle Ages. It is crafted using cow's milk and matured for 12 to 36 months, resulting in a hard, granular texture. But was it originally made in Parma?
| Characteristics | Values |
|---|---|
| Original Place of Production | The municipality of Bibbiano, in the province of Reggio Emilia |
| Other Places of Production | Bologna, Modena, Mantua, and Lodi |
| Name Origin | Parmigiano is the Italian adjective for the city and province of Parma, and Reggiano is the adjective for the province of Reggio Emilia |
| First Recorded Reference | 1254 |
| First Consortium for Verifying Product Origin | Registered at the Chamber of Commerce of Reggio Emilia in 1901 |
| Current Status | Protected Denomination of Origin (PDO) designation |
| Outside the EU | The name Parmesan is legally used for imitations |
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What You'll Learn
Parmesan's origins in the Middle Ages
Parmesan cheese, or Parmigiano Reggiano, is a highly esteemed cheese with a rich history that dates back to the Middle Ages. According to legend, Parmigiano Reggiano was first created during this period in the comune (municipality) of Bibbiano, in the province of Reggio Emilia, Italy. Its production soon spread to the Parma and Modena areas.
The Cistercian and Benedictine monasteries, which were located between Parma and Reggio Emilia, favoured the development of farms for raising cows suitable for milk production. The combination of these farms with salt from Salsomaggiore, and the need for a long-lasting product, resulted in the creation of Parmigiano Reggiano. The first written record of Parmigiano dates back to the 13th century, with a 1254 notary deed from Genoa mentioning "caseus parmensis". Historical documents from the 13th and 14th centuries indicate that Parmigiano Reggiano was already very similar to the cheese produced today, suggesting its origins can be traced even further back in time.
During the 14th century, the Benedictine and Cistercian abbeys maintained a monopoly on the production of Parmigiano Reggiano, exporting it throughout Italy and to Mediterranean ports. The cheese began to gain recognition, with Giovanni Boccaccio writing about "parmigiano grattugiato" (grated parmesan) over "maccheroni e raviuoli" (macaroni and ravioli) in his 1344 work, the Decameron. This hints at how aged Parmesan cheese may have been used during this time.
By the 16th century, Parmigiano Reggiano was being marketed throughout Europe, with cheese moulds reaching Germany, France, and Flanders, where it was praised by the best chefs of the time. In 1612, the Duke of Parma established a formal denomination of origin, specifying the places that could use the name "Parma" in their product's name. This was an early example of the efforts to safeguard the production and authenticity of Parmigiano Reggiano, which has since become an increasingly regulated product due to its widespread imitation.
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The role of Cistercian and Benedictine monasteries in Parmesan's creation
Parmesan cheese has a rich history that goes back to the Middle Ages. While there is no definitive answer as to the exact role played by Cistercian and Benedictine monasteries in the creation of Parmesan, it is known that these religious orders had a significant presence in the regions where Parmesan cheese originated.
The Cistercians are a Catholic religious order of enclosed monks and nuns that was formed in 1098 in Cîteaux, near Dijon in eastern France. The order originated from a group of Benedictine monks from the monastery of Molesme who sought to return to a literal observance of the Benedictine Rule, emphasising manual labour and agricultural work. The Cistercians established monasteries throughout Europe during the Middle Ages, including several in the regions of Italy associated with the origin of Parmesan cheese, such as the Abbey of Port-Royal and Rein Abbey.
The Benedictines, on the other hand, were the standard form of monastic life in Western Europe by the ninth century. They were organised as a collection of autonomous monasteries and convents, some known as abbeys, rather than a single hierarchy. The Benedictine way of life emphasised stability and loyalty to a particular foundation in a particular location. While their dominance began to decline in the twelfth century with the rise of mendicant orders, they continued to have a significant presence in France and Italy, where Cistercian monasteries also operated.
Both the Cistercians and Benedictines are known to have contributed to culture and technology during the Middle Ages. Specifically, the Cistercians are recognised for their architectural achievements, while the Benedictines emphasised sacred scripture and monastic scriptoria. It is possible that the knowledge and practices of these monasteries influenced the development of Parmesan cheese, given their presence in the regions where it originated.
In conclusion, while there may not be a direct link between Cistercian and Benedictine monasteries and the creation of Parmesan cheese, their presence and cultural contributions in the regions where Parmesan originated could have played a role in its development and spread. The monasteries' emphasis on manual labour and agriculture, as well as sacred scripture, may have influenced the techniques and practices used in the production of this famous cheese.
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Parmesan's unique taste and granular texture
Parmigiano Reggiano, or Parmesan cheese, has a unique taste and texture that sets it apart from other cheeses. Its granular texture and rich, nutty flavour are the result of a meticulous production process and a long history that dates back to the Middle Ages.
The first written record of Parmigiano, or Parmesan, cheese dates back to the year 1200. However, it is believed that the Cistercian and Benedictine monasteries in the plains between Parma and Reggio Emilia were instrumental in its creation. These monasteries established farms for raising cows and producing milk, which, combined with salt from Salsomaggiore, resulted in a unique cheese that could be preserved for long periods.
The distinct flavour and texture of Parmesan are a result of its specific ingredients and production methods. Parmesan is traditionally made from raw cow's milk, salt, and rennet, with milk quality being of utmost importance. The cows that produce the milk are fed primarily on local grass and hay, and their diet greatly influences the final taste of the cheese. The production process is labour-intensive and involves time-honoured techniques that have been passed down through the centuries.
Parmesan cheese has a hard, gritty, and granular texture that becomes more pronounced as the cheese ages. The maturation process gives rise to different aromas and scents, making Parmesan versatile and suitable for various dishes. When tasting Parmigiano Reggiano, it is ideal to have the cheese at a temperature between 16° and 17°C. The cheese is not sliced but broken into pieces using a traditional almond-shaped knife.
The unique flavour of Parmesan is complex, with nutty, salty, and savoury notes. It is often described as fruity and slightly sweet, with a rich and intense character. The ageing process, which can last a minimum of 12 months or much longer, contributes to the development of these flavours. The longer the cheese is aged, the more granular its texture becomes, and the more intense its flavour.
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The protection of Parmesan's production
Parmigiano Reggiano, or Parmesan cheese, is a product with a rich history that dates back to the Middle Ages in Italy’s Emilia-Romagna and Lombardy regions. It is a symbol of Italy's cultural heritage and has a unique blend of history, artistry, and meticulous craftsmanship. The cheese is made from raw cow's milk and has a distinct taste that is now appreciated worldwide.
Protecting the production of Parmesan cheese is essential due to its long history, unique production process, and reputation as a high-quality product. Over the centuries, the need to safeguard its production and authenticity has become increasingly important, especially as its fame and consumption spread beyond Italy. Here are some key aspects of the protection of Parmesan cheese production:
- Protected Designation of Origin (PDO): Parmigiano Reggiano has been awarded the Protected Designation of Origin (PDO) status by the European Union. The PDO recognises the strong connection between the product and its region of origin, encompassing quality, production methods, and raw materials. This designation ensures that only cheeses produced in specific regions and adhering to strict standards can bear the Parmigiano Reggiano label.
- Consortium for Protection: The Consorzio del Formaggio Parmigiano-Reggiano, established in 1934, is tasked with promoting the cheese, protecting its PDO status, and conducting rigorous quality checks. This consortium ensures that the traditional production methods are respected, including the use of traditional copper vats for curdling and natural ageing processes.
- Regulation and Standardisation: Specific regulations and standards have been implemented to maintain the integrity of Parmigiano Reggiano. These regulations cover various aspects, such as the requirement for partially skimmed raw cow's milk from two daily milkings, the prohibition of additives and preservatives, and the use of natural ingredients and processes.
- Legal Protection: The protection of Parmesan cheese production is also defended by law. The first consortium for verifying product origin was registered in 1901, and the voluntary Consortium for the defence of Grana Reggiano and Parmigiano Reggiano was established in 1928. These organisations work to combat counterfeiting and protect the brand.
- Consumer Awareness and Education: There is an increasing focus on educating consumers about the authenticity of Parmigiano Reggiano. The Consortium promotes traceability and guarantees that consumers receive the genuine product they expect. This includes clear labelling practices and ensuring that the term "Parmesan" is not misused to describe non-compliant cheeses.
By implementing these protective measures, the production of Parmesan cheese can be safeguarded, ensuring the preservation of its unique characteristics, quality, and economic value for generations to come.
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Parmesan outside of Europe
Parmesan cheese, or Parmigiano Reggiano, has been widely imitated outside of Europe, particularly in the United States and Argentina. In these countries, the name "Parmesan" has become genericised, and often denotes a hard Italian-style grating cheese made from cow's milk. These non-European versions are usually pale yellow in colour and are used grated on dishes like pasta, Caesar salad, and pizza.
The European Union has pushed back on the use of the name "Parmesan" for these non-European cheeses, arguing that they are inferior imitations that cut into the sales and identity of the original European variety. As a result, the term "Parmesan" can no longer be used to refer to these cheeses within the European Union. This has caused some controversy, with non-European producers claiming that the EU is more interested in controlling trade than maintaining quality.
In the United States, the Code of Federal Regulations includes a Standard of Identity for "Parmesan and Reggiano cheese", which defines both the production process and the final result. According to this standard, 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.
Despite these standards, some American manufacturers have been found to be cutting corners. In one notable case, a Pennsylvania manufacturer was found guilty of selling a mixture of other cheeses and cellulose as "Parmesan", with no actual Parmesan cheese used in the production process.
The unique taste of true Parmesan cheese, made in the Reggiano region of Italy, is now appreciated worldwide. However, the protection of its name and origin continues to be a point of contention between European and non-European producers.
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Frequently asked questions
Parmesan, or Parmigiano-Reggiano, is a highly esteemed, distinct-flavoured cheese crafted using cow's milk and matured for 12 to 36 months.
Parmesan cheese originates from the Parma-Reggio region of Italy. It is named after two of the areas which produce it, the Italian provinces of Parma and Reggio Emilia.
Parmesan cheese has a rich history dating back to the Middle Ages when monks produced it as a long-lasting cheese. The first written record of Parmigiano dates back to the year 1200.
No, while the name Parmesan exclusively refers to the Parmigiano Reggiano PDO cheese manufactured in a limited area in northern Italy, it is also produced in Bologna, Modena, and Mantua.
