Randy Chandler
Grated parmesan cheese is a versatile and delicious ingredient used in a variety of dishes. It is typically sold in a solid block, shredded, or grated form, and the type of parmesan used can vary depending on the recipe and personal preference. While some opt for pre-grated parmesan cheese for convenience, others prefer freshly grated parmesan for its superior flavour and authenticity. The term parmesan itself has cultural and geographical implications, with European regulations restricting the use of the term to cheese produced in specific Italian provinces.
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What You'll Learn
Kraft vs authentic Parmesan
Grated Parmesan cheese is a hard, granular cheese that originates from Italy. The name "Parmesan" is often associated with Parmigiano-Reggiano, which is a designated cheese protected by the Denominazione di Origine Controllata (DOC) label. This means it must be produced in specific areas of Italy under strict regulations.
Now, let's compare Kraft Parmesan with authentic Parmesan:
Ingredients
Authentic Parmigiano-Reggiano uses raw milk, while Kraft Parmesan uses pasteurized milk. Cheese cultures are added to both kinds of cheese to develop flavor, but the methods differ. Salt is used in both cheeses for preservation and flavoring. However, Kraft Parmesan uses enzymes to facilitate the cheese-making process, while authentic Parmigiano-Reggiano uses naturally occurring enzymes. Cellulose is added to Kraft Parmesan to prevent clumping and maintain texture.
Production Process
Kraft Parmesan is produced through a highly industrialized process. Pasteurized cow's milk is collected from dairy farms and mixed with cheese cultures and enzymes to start the coagulation process, followed by heating and cutting the curds. The cheese is then pressed into molds, salted, and aged. However, Kraft Parmesan is aged for a significantly shorter period than authentic Parmigiano-Reggiano, typically only six months instead of the year or two required for true Parmesan. This shorter aging process is a business decision to cut down on production costs.
Flavor and Texture
Kraft Parmesan offers convenience and a mild cheese flavor suitable for various dishes. However, it lacks the depth and complexity of authentic Parmigiano-Reggiano, which has a rich, nutty flavor profile that can elevate dishes like pasta, risottos, and salads. Kraft Parmesan also has a powdery, sawdust-like consistency, while authentic Parmesan has a harder, granular texture.
Cost and Accessibility
Kraft Parmesan is typically less expensive than authentic Parmigiano-Reggiano, making it more accessible for cooks on a budget. It is also already grated, eliminating prep time in busy kitchens. However, some people prefer to buy small pieces of authentic Parmesan and use it sparingly to stretch their food budget.
Nutritional Factors
While Kraft Parmesan may be lower in fat than some traditional cheeses, it contains additives, sodium, and preservatives that some individuals may wish to avoid. Authentic Parmigiano-Reggiano, on the other hand, is made with natural ingredients and follows traditional cheese-making methods.
In conclusion, while Kraft Parmesan has its advantages in terms of convenience and cost, authentic Parmigiano-Reggiano offers superior flavor, texture, and quality. Ultimately, the choice between the two depends on individual preferences, budget constraints, and culinary applications.
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Freshly grated vs pre-grated
Grated Parmesan cheese is one of the most versatile and delicious cheeses. It is typically sold in a solid block, shredded, or grated form. Each of these types has its place, depending on what you're cooking. For example, freshly grated Parmesan is better for salads and soups, whereas pre-grated Parmesan is preferred for pasta toppings.
When a recipe calls for grated Parmesan cheese, it can be unclear whether to use Kraft Parmesan or freshly grated Parmesan. Kraft Parmesan, or pre-grated Parmesan, is made from pasteurized part-skim milk, cheese culture, salt, enzymes, cellulose powder, and potassium sorbate to protect flavour. It is a convenient option that saves time and effort in the kitchen. However, it does not taste as good as freshly grated Parmesan and is forbidden to be sold as Parmesan in Europe.
Freshly grated Parmesan, on the other hand, is made from authentic Parmigiano Reggiano or Grana Padano, which is a hard, dry cheese made from skimmed or partially skimmed cow's milk. It has a hard, pale-golden rind and a straw-coloured interior with a rich, sharp flavour. The complex flavour and extremely granular texture of freshly grated Parmesan are a result of the long aging process, which can be up to four or more years.
While freshly grated Parmesan is more expensive and requires more effort, it is worth it for the superior flavour and authenticity. However, pre-grated Parmesan can still be a tasty option, especially when used on cheap pizza and pasta. Ultimately, the choice between freshly grated and pre-grated Parmesan depends on personal preference and the specific dish being prepared.
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Parmigiano-Reggiano
The cheese is made from grass-fed milk, with only natural whey culture allowed as a starter, along with calf rennet. The only additive permitted is salt, which the cheese absorbs while being submerged in brine tanks for around 20 days. The product ages for a minimum of one year, and an average of two years. A typical Parmigiano-Reggiano wheel is around 18-24cm high, 40-45cm in diameter, and weighs 38kg.
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Grana Padano
Grated Parmesan cheese can refer to either authentic Parmigiano Reggiano or Grana Padano, which are generally more expensive than other varieties. Grana Padano is a hard, slow-ripened, semi-fat Italian cheese made from raw cow's milk. It has a rich, nutty flavour and is similar to Parmesan cheese.
The cheese gets its name from its grainy texture and origin: the Italian word "grana" refers to its grainy texture, while "padano" means "from Val Padana" (the Po Valley). It is made with unpasteurised cows' milk that is semi-skimmed. The cows are milked twice a day, and the milk produced in the evening is skimmed to remove the surface layer of cream and mixed with fresh milk produced in the morning. The partly skimmed milk is then transferred to copper kettles and coagulated. The resulting curd is cut to produce granules the size of rice grains, which gives the cheese its characteristic texture, and then warmed to 53–56 °C (127–133 °F).
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Romano cheese
Grated Parmesan cheese can refer to either freshly grated Parmesan cheese or commercially available grated Parmesan cheese, such as Kraft Parmesan. While the former is considered superior in taste and quality, some people may prefer the convenience of pre-grated cheese.
Now, Romano cheese, which takes its name from Pecorino Romano, is a hard, salty cheese primarily used for grating. It is an Italian cheese that has been enjoyed since the 1st century BCE. There are several types of Romano cheese, including:
- Pecorino Romano: The traditional variety, made from sheep's milk from the Lazio region of Italy. It has a tangy flavour and a grainy texture.
- Caprino Romano: Made from goat's milk, this variety has a sharper taste.
- Vaccino Romano or Vacchino Romano: Produced with cow's milk, this type is milder in flavour compared to the other variants.
The curing process for Romano cheese takes at least five months, and the longer it is aged, the more complex and tangy its flavour becomes. During production, the milk is curdled using rennet, which causes the proteins to coagulate and form curds. These curds are then cut, drained, and pressed to remove excess whey. After brining, the cheese is rubbed with salt and washed before being dry-cured.
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Frequently asked questions
Grated Parmesan cheese is a type of Parmesan cheese that has been grated. It is often sold in shaker bottles and can be purchased pre-grated, or grated at home.
Parmesan cheese, or Parmigiano Reggiano in Italian, is a hard, dry cheese made from skimmed or partially skimmed cow's milk. It has a hard, pale-golden rind and a straw-coloured interior with a rich, sharp flavour.
Pre-grated Parmesan is often made from lower-quality cheese and is less flavourful than freshly grated Parmesan. Freshly grated Parmesan is also preferred for dishes like salads and soups, whereas pre-grated Parmesan is better suited as a pasta topping.
Kraft Parmesan cheese is a pre-grated variety of Parmesan cheese. It is made from pasteurised part-skim milk, cheese culture, salt, enzymes, cellulose powder, and potassium sorbate. While it is convenient, it does not taste as good as authentic Parmesan cheese.
