Frederic Melton
Parmesan cheese is made from cow's milk and is typically aged for at least 12 months. However, the type of rennet used in the production of Parmesan has sparked controversy, as it is derived from the inner lining of calves' stomachs, usually sourced from calves slaughtered for the veal industry. This animal-derived ingredient has led to discussions about whether Parmesan cheese is suitable for vegetarians. While Parmesan tends to be the entry point for learning about rennet, it is used in most cheeses, including cheddar, feta, and Swiss cheese.
| Characteristics | Values |
|---|---|
| Type of animal | Cow |
| Animal product used | Milk |
| Rennet | Calf |
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What You'll Learn
Parmesan is made from cow's milk
Parmesan cheese, or Parmigiano-Reggiano, is made from cow's milk. The whole milk from the morning's milking is mixed with the naturally skimmed milk from the previous evening's milking, resulting in a part-skim mixture. This mixture is then distributed into copper vats for heating. Calf rennet is added, and the mixture is left to curdle for 10 to 12 minutes. The curd is then mechanically broken up into small pieces, about the size of rice grains. The temperature is carefully raised to 55°C (131°F) by the cheese-maker. The curd is then left to settle for 45 to 60 minutes.
Parmigiano-Reggiano is a certified name for this variety of cheese, protected by Italian and European law. It is produced in a limited area in northern Italy, and each wheel must meet strict criteria to merit the official seal and be placed in storage for ageing. The cheese is aged for at least 12 months.
The name Parmigiano-Reggiano has become increasingly regulated due to widespread imitation. In 2008, an EU court ruled that the name "Parmesan" in Europe exclusively refers to Parmigiano-Reggiano and cannot be used for imitation cheeses.
Parmigiano-Reggiano is sometimes referred to as the "king of cheeses". Its origins can be traced back to the Middle Ages in the province of Reggio Emilia, Italy. Historical documents from the 13th and 14th centuries indicate that the cheese was already very similar to the one produced today.
It is important to note that Parmigiano-Reggiano contains animal rennet, derived from the inner lining of the fourth stomachs of calves. This means that the cheese is not suitable for vegetarians. However, other varieties of Parmesan may not contain animal products, depending on their exact type and source.
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Calf rennet is used in the production process
Parmesan cheese, or Parmigiano-Reggiano, is traditionally made from cow's milk. However, the production process also involves the use of calf rennet, which is derived from the inner lining of the fourth stomach of calves. This is a key step in the process of making Parmesan cheese.
Calf rennet is a type of protease called chymosin or rennin, which is a complex combination of enzymes produced by the stomachs of young ruminant mammals, primarily calves. In newborn calves, chymosin is essential for curdling the milk they drink, aiding in the absorption of nutrients. Similarly, in cheese-making, chymosin is added to milk to induce curdling and form curds, which are then separated from the whey.
The process of making Parmesan cheese with calf rennet involves several specific steps. Firstly, starter whey, containing thermophilic lactic acid bacteria, is added to heated milk, and the temperature is raised to around 33-35°C. Then, calf rennet is added to the mixture, causing it to curdle for about 10-12 minutes. The curd is then mechanically broken down into small pieces, approximately the size of rice grains.
Cheesemakers carefully control the temperature as they raise it to 55°C. The curd is then left to settle for 45-60 minutes. Finally, the compacted curd is collected in muslin cloth and divided in two before being placed in molds. Each mold contains around 45 kilograms of curd, which eventually becomes a wheel of Parmesan cheese.
The use of calf rennet in the production of Parmesan cheese is a traditional method that has been passed down through generations. However, it is important to note that this practice has sparked controversy among vegetarians and vegans due to the presence of animal-derived ingredients.
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It is not vegetarian-friendly
Parmesan cheese is not always vegetarian-friendly. While Parmesan is traditionally made from cow's milk, the cheese-making process involves using animal rennet, a complex combination of enzymes produced by the stomachs of young ruminant mammals, typically calves. Rennet is used as a coagulant to form curds and separate them from whey. The type of rennet used in Parmigiano-Reggiano, the traditional variety of Parmesan, is derived from the inner lining of the fourth stomachs of calves, usually slaughtered for veal. This animal-derived ingredient makes Parmigiano-Reggiano unsuitable for vegetarians.
The use of animal rennet in cheese-making is not limited to Parmesan; it is also commonly used in other cheeses such as cheddar, feta, Manchego, and Swiss. However, it is important to note that not all Parmesan cheeses contain animal products. The presence of animal-derived ingredients depends on the exact type and source of the cheese. Some varieties of Parmesan may be suitable for vegetarians, but consumers should carefully check the ingredients and sources to make an informed decision.
The discovery that Parmesan may contain animal products can be unsettling for vegetarians who have been consuming it unknowingly. The distinction between vegetarian and non-vegetarian Parmesan lies primarily in the type of rennet used. While animal-derived rennet is traditional, there are alternative sources of rennet that can be used to make cheese. Chymosin, the active ingredient in rennet, can also be sourced from plants and fungi, making it suitable for vegetarians. However, the traditional production methods of Parmesan often dictate the use of animal-derived ingredients.
The inclusion of animal-derived rennet in Parmesan cheese highlights the complexities of vegetarianism and the challenges faced by those adhering to a vegetarian diet. It underscores the importance of ingredient awareness and the need for thorough research when making food choices. While some vegetarians may choose to avoid Parmesan altogether due to the potential presence of animal products, others may opt for vegetarian-friendly alternatives or sources that do not use animal-derived rennet. Ultimately, the decision rests with individual vegetarians regarding their comfort level and adherence to their dietary restrictions.
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It is called Parmigiano-Reggiano in Italy and the EU
Parmesan cheese, which is traditionally made from cow's milk, is called Parmigiano-Reggiano in Italy and the EU. The name Parmigiano-Reggiano is a protected designation of origin (PDO) for cheeses produced in specific Italian provinces under Italian and European law. The name is legally protected in the European Union, and in Italy, the Consortium of Parmigiano-Reggiano controls the cheese's production and sale.
Parmigiano-Reggiano is made from unpasteurized cow's milk. The whole milk from the morning's milking is mixed with the naturally skimmed milk from the previous evening's milking, resulting in a part-skim mixture. The name Parmigiano-Reggiano is regulated and protected, as it is widely imitated. In 1955, it became a certified name, and in 2008, an EU court determined that the name Parmesan in Europe refers exclusively to Parmigiano-Reggiano.
Parmigiano-Reggiano is produced in a limited area in northern Italy, specifically in the provinces of Reggio Emilia, Parma, and Modena. The earliest written record of this cheese is from 1254, and it was praised as early as 1348 in the writings of Boccaccio. The Consortium of Parmigiano-Reggiano, created by a governmental decree, exercises exclusive control over the cheese's production and sale in Italy. Each wheel must meet strict criteria early in the aging process to merit the official seal and be placed in storage for aging.
The Consortium del Formaggio Parmigiano-Reggiano, or the Parmigiano-Reggiano Cheese Consortium, was founded in 1928. The Consortium sets and enforces the standards for the PDO and sponsors marketing activities. As of 2017, approximately 3.6 million wheels (about 137,000 metric tons) of Parmigiano-Reggiano are produced annually, using about 18% of all the milk produced in Italy.
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It is a hard cheese that does not require refrigeration
Parmesan cheese, or Parmigiano-Reggiano, is a hard cheese that does not require refrigeration. In fact, harder cheeses, like Parmesan, can be kept out of the fridge and will be good to consume within three to seven days. However, refrigerating the cheese can extend its longevity by several weeks.
Parmesan cheese is traditionally made from cow's milk. Whole milk and naturally skimmed milk are combined and then distributed into copper vats for heating. The mixture is then left to curdle for 10 to 12 minutes. The curd is then broken up mechanically into small pieces. The cheese is aged for at least 12 months. Parmesan cheese has been produced for hundreds of years and is known for its versatility and distinct flavour.
The name Parmigiano-Reggiano is protected by law in Italy and the European Union, and its production and sale are controlled by the Consortium of Parmigiano Reggiano. The cheese has strict criteria to meet during the early stages of the ageing process to merit the official seal of approval for ageing.
Parmigiano-Reggiano is sometimes not considered vegetarian because it contains animal rennet, derived from the inner lining of calves' stomachs. However, other types of Parmesan cheeses may not contain animal rennet, so it is important to check the source and type of Parmesan when considering this aspect.
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Frequently asked questions
Parmesan cheese is traditionally made from cow's milk.
Parmesan cheese, or Parmigiano-Reggiano, is a certified name for cheeses produced in specific provinces in Italy. It is made from unpasteurised cow's milk and is aged for at least 12 months.
Traditional Parmigiano-Reggiano contains animal rennet, which is derived from the inner lining of the fourth stomach of calves. Therefore, it is not suitable for vegetarians. However, other types of Parmesan may not contain animal products.
