Parmesan Cheese: Exploring The Different Varieties And Their Uniqueness

Parmesan is a category of cheese, not a single variety, and there are several different kinds of Parmesan cheese. The three main types of Parmesan cheese are Parmigiano Reggiano, Pecorino Romano, and Grana Padano. Each of these cheeses has a unique profile, flavour, and texture. For example, Parmigiano Reggiano is made from unpasteurized cow's milk and has a rich, fruity taste with a hint of hazelnut, while Pecorino Romano is made from sheep's milk and has a salty, sharp, and crumbly texture. Grana Padano, on the other hand, is made from unpasteurized cow's milk and has a mild, milky, and tangy flavour.

Parmigiano Reggiano

After a couple of days, the buckle is released, and a plastic belt imprinted with the Parmigiano Reggiano name, the plant's number, and the month and year of production is put around the cheese. The wheel is then put into a brine bath to absorb salt for 20-25 days. After this, the wheels are transferred to ageing rooms in the plant for a minimum of 12 months, during which time they are regularly cleaned and turned.

At 12 months, the Consorzio del Formaggio Parmigiano Reggiano inspects every wheel. Those that pass the test are heat-branded with the Consorzio's logo, while those that do not pass have their rinds stripped of all markings. The average ageing time is two years, and an expert from the Consorzio uses a hammer to determine if a wheel has finished maturing.

Grana Padano

• Grana Padano (9 to 16 months): texture still creamy, only slightly grainy
• Grana Padano oltre 16 mesi (over 16 months): crumblier texture, more pronounced taste
• Grana Padano Riserva (over 20 months): grainy, crumbly, and full-flavoured

Pecorino Romano

• Milk selection: High-quality, pasture-raised sheep's milk is sourced from Sardinia, Lazio, or the Tuscan Province of Grosseto. The milk is usually skimmed to ensure a specific fat content.
• Coagulation: The milk is heated (pasteurised) to a specific temperature, and rennet is added to form curds.
• Curd cutting and draining: The curds are cut into small pieces to release the whey (liquid portion of the milk), then drained to separate them from the whey.
• Molding and pressing: The curds are placed into moulds, which give the cheese its distinctive shape. The moulds are then pressed to remove any remaining whey and to compact the curds.
• Salting: The cheese is removed from the moulds and salted, either by rubbing salt on the surface or by immersion in a saltwater brine.
• Aging: Pecorino Romano is aged for a minimum of five months, sometimes up to 12 months, in temperature and humidity-controlled environments. During this time, the cheese develops its characteristic hard texture and sharp, tangy flavour.

Parmesan aged 12 months

Parmigiano Reggiano is a variety of Italian Parmesan cheese made from unpasteurized cow's milk in the Parma, Reggio Emilia, Modena, Bologna, and Mantova regions of Italy. It is produced under strict guidelines and is the only variety that can be called "Parmigiano Reggiano". All other types of Parmesan are imitations.

Parmigiano Reggiano is typically aged for at least 12 months, during which time it develops a grainy and flaky texture and a rich, fruity taste with hints of hazelnut. At 12 months, the cheese is considered young and "new" by experts. The cheese has a tender texture and subtle aromas, with an accentuated lactic base giving it a milky, yogurty, or buttery taste. Vegetal notes such as grass, boiled vegetables, flowers, or fruit may also be perceptible.

A 12-month-old Parmigiano Reggiano is an excellent table cheese and can be enjoyed on its own, cut into cubes, or paired with a dry white wine or fresh fruit. It is also suitable for those who are lactose intolerant.

The minimum age requirement for Parmigiano Reggiano ensures that the cheese develops the desired organoleptic characteristics, which have made it one of the most consumed cheeses in the world. The governing body behind the Protected Designation of Origin (PDO) requirements, the Parmigiano Reggiano Consortium, inspects every wheel of cheese at the 12-month mark, approving those that meet the standards.

Parmesan aged 24 months

Parmigiano Reggiano is a variety of Italian Parmesan cheese made from unpasteurized cow's milk in the Parma, Reggio Emilia, Modena, Bologna, and Mantova regions of Italy. It is often referred to as the "King of Parmesan".

Parmigiano Reggiano is typically aged for a minimum of 12 months, with some varieties aged for 24 months or more. The 24-month ageing process allows the cheese to develop a unique flavour and texture. At this age, the cheese is at its optimum degree of ripeness, with a crumbly and grainy texture and a perfect balance of sweet and salty flavours. The friability of the cheese is more pronounced, and it develops a characteristic grain.

The 24-month aged Parmigiano Reggiano is a versatile cheese that can be used in all gastronomic preparations, including being grated on first courses. It pairs well with medium-bodied wines and is excellent when accompanied by a pepper and balsamic vinegar cream. This variety of cheese is also lactose-free, making it suitable for everyone, including those with intolerances, children, the elderly, and pregnant and breastfeeding women.

The price of 24-month aged Parmigiano Reggiano is typically around €18.90 per kg, although prices may vary depending on the retailer.

Frequently asked questions