Bushra Griffith
Parmesan cheese is traditionally made from cow's milk and is typically aged for at least 12 months. However, the process of making Parmesan cheese has come under scrutiny in recent times, particularly regarding the use of animal-derived rennet, an enzyme produced in the stomachs of young ruminant mammals, including calves. While some Parmesan cheeses may be produced with vegetarian rennet, traditional Parmigiano-Reggiano relies on animal-derived rennet, leading to concerns about animal cruelty and suitability for vegetarians.
Explore related products
What You'll Learn
Parmesan is traditionally made from cow's milk
Parmesan cheese is traditionally made from cow's milk. In fact, the name "Parmesan" is protected by law within the European Union, and it may only be used to refer to Parmigiano Reggiano, which must be made in a restricted geographic area using specific methods. This variety is produced in the Italian provinces of Parma and Reggio Emilia, as well as in the part of Bologna west of the River Reno and in Modena. All of these locations are in the Emilia-Romagna region. Additionally, it is produced in the part of Mantua (Lombardy) on the south bank of the River Po.
Parmesan cheese made outside of the European Union is a family of hard-grating cheeses inspired by the original Italian cheese. These are generally pale yellow in color and are commonly grated over dishes like pasta, Caesar salad, and pizza. Some American versions of Parmesan are sold pre-grated and have been aged for less than 12 months. In the United States, the Code of Federal Regulations includes a Standard of Identity for "Parmesan and Reggiano cheese," which defines aspects of 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, and have specific moisture and milkfat content.
The traditional production of Parmesan involves the use of rennet, a natural enzyme found in the stomachs of young mammals, including calves. Rennet is used to clot milk, forming curds that are then separated from whey. While microbial or "vegetarian" rennet is increasingly common, traditional Parmigiano-Reggiano relies on animal-derived rennet. This variety is produced by drying and grinding the inner lining of calves' fourth stomachs, which are then soaked in an enzyme extraction solution. This process is particularly controversial because it involves calves from the veal industry, where the majority of calves are slaughtered between 16 and 18 weeks of age.
The use of animal-derived rennet in Parmesan has sparked debate among vegetarians and those following a halal diet. While some cheesemakers are rethinking their processes to accommodate these dietary restrictions, it is important to note that the inclusion of rennet in Parmesan means it is not suitable for vegetarians or those adhering to halal dietary guidelines.
The Mystery Behind Processed Cheese Ingredients
You may want to see also
Rennet, an animal enzyme, is used in traditional Parmesan
Parmesan cheese, or Parmigiano-Reggiano, is a traditional hard cheese that originated in the Italian region of Emilia-Romagna. Its production is strictly regulated and must follow specific methods to be labelled as Parmigiano-Reggiano. One of the key ingredients in the production of traditional Parmesan cheese is rennet, which is an animal enzyme.
Rennet is a complex mixture of enzymes that are found in the stomachs of ruminant animals, such as cows, sheep, and goats. These enzymes play a crucial role in the traditional cheese-making process, as they are responsible for curdling the milk, causing it to separate into solid curds and liquid whey. The curds are then drained, pressed, and aged to create the final Parmesan cheese product.
The use of animal rennet in cheese-making is a long-standing tradition, dating back centuries. In the case of Parmesan, the use of rennet is specified in the production regulations, ensuring that the cheese adheres to its traditional recipe. While there are now vegetarian alternatives to rennet available, traditional Parmesan cheese relies on animal-derived rennet to achieve the desired flavour and texture.
The process of extracting rennet from animals is done as harmlessly as possible, often sourced as a by-product of veal production. The animals are not harmed or killed specifically for their rennet, and modern methods ensure ethical and safe practices are followed. The rennet itself is also carefully purified and processed to ensure it meets food safety standards.
The inclusion of rennet, an animal enzyme, is a critical step in the production of traditional Parmesan cheese. It not only contributes to the cheese's unique characteristics but also represents a long-standing tradition in the art of cheese-making.
The Magic of Milk: Making Hard Cheeses
You may want to see also
Vegetarian and vegan Parmesan is available
Parmesan cheese is traditionally made from cow's milk and animal rennet, a natural enzyme found in the stomachs of young mammals. This means that traditional Parmesan cheese is not suitable for vegetarians or vegans. However, vegetarian and vegan Parmesan is available, and there are several methods for producing these cheeses.
Some companies, such as Cello Cheese, use microbial rennet, also known as "vegetarian rennet," in their cheeses. This type of rennet is not derived from animals, making the cheese suitable for vegetarians and those who require halal products. In addition, some cheesemakers are moving towards using non-animal sources of rennet, such as fermentation-produced chymosin, which is genetically identical to the enzyme found in calf stomach linings but is more economical. This trend is likely driven by the increasing demand for plant-based foods and the fact that non-animal rennet is typically cheaper for cheesemakers.
There are also recipes available for making vegan Parmesan at home, using plant-based ingredients. These recipes typically involve blending a few simple ingredients in a food processor to create a vegan cheese that can be used in the same way as traditional Parmesan. Some people also choose to buy vegan Parmesan cheese from companies that specialise in dairy-free and vegan products, such as Violife, which offers a "Just Like Parmesan Wedge" that is dairy-free, gluten-free, and vegan-certified.
Overall, while traditional Parmesan cheese is not suitable for vegetarians or vegans due to the use of animal rennet, there are now several vegetarian and vegan options available, both commercially and through homemade recipes. These alternatives allow those with dietary restrictions or preferences to enjoy the flavour and texture of Parmesan without compromising their values or dietary needs.
King Island Cheese: A Local Tasmanian Delicacy
You may want to see also
Explore related products
Parmesan is aged for at least 12 months
Parmesan cheese is made from cow's milk and is typically aged for at least 12 months. This lengthy aging process is a key factor in defining Parmesan and distinguishing it from similar cheeses. For example, Piave is a softer and slightly sweeter alternative to Parmesan that does not require as much aging time.
The aging process is an important aspect of cheese-making, as it contributes to the development of the cheese's flavour, texture, and overall quality. During aging, the cheese is stored in controlled environments, such as temperature- and humidity-controlled rooms, to facilitate the desired maturation process.
In the case of Parmesan, the aging process is particularly significant. Authentic Parmesan, also known as Parmigiano-Reggiano, is produced in specific regions of Italy, including the provinces of Parma, Reggio Emilia, Modena, and Mantua. According to Italian and European laws, the names "Parmigiano-Reggiano" and "Parmesan" are protected designations of origin (PDO) for cheeses made in these provinces. This means that for a cheese to be labelled as Parmesan, it must adhere to strict production methods and geographical origins.
The aging process for Parmesan begins with the formation of curds from cow's milk. These curds are then broken up into small pieces, and the temperature is carefully controlled by the cheese-maker. The curds are then settled, compacted, and placed in moulds to continue aging. The aging environment is carefully monitored to ensure optimal temperature and humidity levels, fostering the development of Parmesan's characteristic flavour and texture.
While Parmesan is traditionally aged for at least 12 months, it is worth noting that different regulations and variations exist worldwide. For example, within the European Union, the term "Parmesan" is legally restricted to refer to Parmigiano-Reggiano, which must adhere to stringent production methods and geographical origins. In contrast, American generic Parmesan may be aged for less than 12 months, and the ageing duration is not restricted in Canada.
The History of Philly Cheesesteak: Who Invented This Iconic Dish?
You may want to see also
Parmesan is a hard, granular Italian cheese
Parmesan cheese, or Parmigiano Reggiano, is a hard, granular Italian cheese. It is traditionally made from cow's milk and aged for at least 12 months, though some sources state a minimum of 10 months. The name Parmigiano Reggiano is protected by law and refers to the Italian provinces where the cheese is produced: Parma, Reggio Emilia, Modena, Bologna, and Mantua.
The process of making Parmesan cheese involves combining whole milk and naturally skimmed milk, which is then distributed into copper vats for heating. Starter whey is added, and the temperature is raised to 33-35°C (91-95°F). Calf rennet, a natural enzyme found in the stomachs of young mammals, is then added, and the mixture is left to curdle. The curd is broken up into small pieces, and the temperature is raised again to 55°C (131°F). The curd is left to settle, then collected and placed in molds.
The inclusion of rennet in Parmesan means that it is not suitable for vegetarians, as rennet is derived from the inner lining of the fourth stomachs of calves. However, some producers are now using microbial rennet, or "vegetarian rennet," to make Parmesan that is suitable for vegetarians and those who require their food to be halal.
Outside of the European Union, the term Parmesan is used more generically to refer to hard Italian-style grating cheeses. These cheeses are produced in various countries, including the US and Argentina, and are often sold already grated. While similar in style to the original Italian Parmesan, these cheeses may have different production processes and ingredients.
The Making of La Morenita Cheese: A Mexican Legacy
You may want to see also
Frequently asked questions
Parmesan cheese is traditionally made from cow's milk. However, the process of making parmesan involves rennet, an enzyme produced in the stomachs of ruminant mammals, typically calves.
Rennet is a natural enzyme that helps young mammals digest their mother's milk. It is used in the production of many cheeses, including Parmesan.
Whether parmesan cheese contains animal products depends on its exact type and source. While traditional parmesan uses animal-derived rennet, some producers now use microbial rennet, also known as "vegetarian rennet," which is suitable for vegetarians and those requiring halal products.
Vegetarian rennet is derived from plants and fungi. It is a cheaper alternative to animal rennet and is becoming more common due to a cultural shift toward plant-based eating.
