Andy Montoya
Parmesan cheese is a popular dairy product used in a variety of dishes, from pasta to salads. However, the term Parmesan can be misleading, as it is often used to refer to imitation products that do not meet the standards of traditional Parmigiano-Reggiano cheese from Italy. In the United States, the rules governing the production of Parmesan cheese are lenient, allowing for the addition of artificial ingredients and the use of milk from any source. As a result, domestic Parmesan cheese may not offer the same flavour, quality, and health benefits as its Italian counterpart. This has sparked concerns about food fraud and consumer confusion, with many Americans never having tasted authentic Parmigiano-Reggiano due to the prevalence of imitations in the market.
| Characteristics | Values |
|---|---|
| Name | Parmesan |
| Origin | The name "Parmesan" comes from the Italian Parmigiano-Reggiano which means "of or from Parma". |
| Ingredients | Milk, salt, and rennet. |
| Milk Source | Produced in the Parma/Reggio region and less than 20 hours from cow to cheese. |
| Additives | Calcium chloride and artificial coloring. |
| Milk Type | Whole, skim, reconstituted from dry, cream, etc. |
| Vitamin Content | Contains vitamin A. |
| Texture | Granular texture with a hard and brittle rind. |
| Color | Milk may be bleached. |
| Storage | Should be stored correctly to prevent dryness. Vacuum-sealed packages are preferable to plastic wrap. |
| Taste | Salty and nutty. |
| Authenticity | Most Parmesan cheese in the US is not authentic Parmigiano-Reggiano. |
| Recommended Brands | Sartori's Sarvecchio Parmesan, BelGioioso (for shredded Parmesan), Grana Padano, Costco (for Reggiano). |
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What You'll Learn
Kraft Parmesan cheese is legally banned in Europe
The European Union has proposed banning the use of certain European names for cheese made in the United States as part of free trade talks. This includes Kraft Parmesan cheese, which is produced by Kraft, an American company. The EU argues that American-made cheeses are inferior imitations that negatively impact the sales and identity of their European counterparts.
Kraft Parmesan cheese is a well-known example of an American-made cheese that has faced scrutiny in Europe. In 2012, Kraft was legally forced to stop selling its product labelled as "Parmesan" cheese in Europe. The issue stems from the fact that the term Parmesan is specifically associated with Parmigiano-Reggiano cheese, which has a protected designation of origin. This type of cheese can only be labelled as Parmigiano-Reggiano if it is made in the Parma/Reggio region of Italy using milk produced within this region.
The controversy surrounding Kraft Parmesan cheese in Europe centres around the argument that the American-made product is significantly different from traditional Parmigiano-Reggiano. Kraft's version is often in the form of dry powdered cheese in green cardboard tubes, which is distinct from the hard, granular texture of authentic Parmigiano-Reggiano. Additionally, the ingredients and production processes of Kraft Parmesan cheese do not align with the strict standards of its Italian counterpart.
The proposed ban on the use of the name "Parmesan" for American-made cheeses, including Kraft's product, aims to protect the integrity and reputation of European cheeses with protected designations of origin. It also seeks to prevent consumer confusion and ensure that purchasers know exactly what they are buying. However, some American companies, including Kraft, have expressed concerns about the potential costs and challenges of rebranding their products.
While Kraft Parmesan cheese may no longer be sold under that name in Europe due to legal restrictions, it is important to note that other forms of Kraft's macaroni and cheese products are still available for export to Europe. These products, such as Kraft Mac & Cheese, are marked "FOR EXPORT ONLY" and may have slight variations in their ingredients compared to the American version.
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Parmigiano-Reggiano is the gold standard of Parmesan
The name Parmigiano-Reggiano indicates that the cheese was produced in Italy in one of the following provinces: Bologna, Reggio Emilia, Mantua, Modena, or Parma. Under Italian law, only cheese produced in these provinces may be labelled "Parmigiano-Reggiano". European law also classifies the name, as well as the translation "Parmesan," as a protected designation of origin.
The production, processing, and maturation of Parmigiano-Reggiano all take place in the designated provinces, and the specific grass and hay fed to the cows can only be grown along the Reno and Po rivers. This gives the cheese its unique flavour and changes the complex protein structure of the milk and resulting cheese. Parmigiano-Reggiano is also made with raw milk, with no additives, and is matured for at least 12 months, with some varieties aged for much longer.
The high standards of production and the protected designation of origin make Parmigiano-Reggiano the gold standard of Parmesan cheese. While there are many delicious American Parmesan-style cheeses, they do not compare to the authenticity and quality of Parmigiano-Reggiano. When buying Parmesan cheese, it is important to look for the ""DOP" symbol or marking to ensure you are getting genuine Parmigiano-Reggiano.
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US Parmesan is made from milk of any quality, age, or provenance
Parmesan cheese is a popular dairy product in the United States, but the term "Parmesan" can be misleading to consumers. The name "Parmesan" specifically refers to Parmigiano-Reggiano cheese, which originates from the Parma region in Italy. However, in the United States, the term "Parmesan" has become generic, and the cheese sold under this label may not meet the standards of traditional Parmigiano-Reggiano.
The production of authentic Parmigiano-Reggiano cheese is highly regulated, and it can only contain three simple ingredients: milk produced in the Parma/Reggio region, salt, and rennet. The milk used is always ultra-fresh, and the diet of the cows is carefully controlled, ensuring no silage and a vegetation-based diet from the designated region. This results in a pure product with no antibiotics, steroids, or growth hormones.
In contrast, the "Parmesan" cheese produced and sold in the United States does not abide by these strict regulations. US Parmesan is made from milk of any quality, age, or provenance. There are no specific requirements for domestic Parmesan, and it is not defined as a particular type or style of cheese. The milk used in US Parmesan production may be whole, skim, reconstituted from dry, or cream, and it can even be bleached to improve its appearance. Additionally, additives such as calcium chloride and artificial coloring may be included, altering the natural composition of the cheese.
The distinction between authentic Parmigiano-Reggiano and domestic "Parmesan" is significant. While Parmigiano-Reggiano is renowned for its exceptional flavour, purity, and high levels of calcium and protein, domestic "Parmesan" can vary widely in quality and may contain additives that affect the taste and nutritional value. Consumers seeking the genuine Parmigiano-Reggiano experience may need to look beyond typical supermarkets and explore specialty cheese shops or mail-order options to find the real deal.
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US regulations allow additives like calcium chloride and artificial colouring
In the United States, the term "Parmesan" is often used to refer to any variety of grated Italian hard cheese, including the famous Parmigiano-Reggiano. However, the American version of this cheese is often considered "fake" due to its use of additives and artificial colouring.
US regulations allow the addition of additives like calcium chloride and artificial colouring in the production of cheese. Calcium chloride (CaCl2) is a salt solution added to milk during cheese-making to restore and balance its calcium content. This is particularly important when using store-bought, homogenized, and pasteurized milk, as the manufacturing processes can decrease the amount of calcium in the milk, affecting its clotting properties. By adding calcium chloride, cheese makers can improve the rennet coagulation process and ensure a firmer curd.
The use of calcium chloride is not limited to store-bought milk, however. Cheese makers using raw cow's milk or goat's milk may also add calcium chloride to improve the firmness of the curd. Different feeding conditions, such as winter feeding, and the health of the animals can impact the calcium levels in raw milk. Thus, calcium chloride is added to ensure consistent cheese production.
While calcium chloride is a common additive in cheese-making, artificial colouring is also allowed in the US. Natural Parmigiano-Reggiano cheese contains no artificial additives and has a protected purity, with high levels of calcium, protein, and other vitamins. It is considered a healthy option and is even chosen as the cheese of choice for astronauts in space. However, the American versions of Parmesan cheese may contain artificial ingredients, deviating from the traditional and pure nature of Parmigiano-Reggiano.
Despite the differences in regulations and ingredients, some consumers still appreciate the convenience and taste of American Parmesan cheese. While it may not offer the same health benefits or purity as its Italian counterpart, it has found its place in the market, especially for those seeking a more affordable or readily available option.
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The best Parmesan cheese is found at a local cheesemonger
In the United States, the word "Parmesan" is unregulated, and the product labelled as such is often an imitation of the traditional Italian cheese, Parmigiano-Reggiano. The real Parmigiano-Reggiano is made using only three ingredients, one of which is milk from cows raised in the region and fed only food grown in the region. It is also aged for at least a year, with most being aged for two to three years and sometimes up to 100 months or more.
The best way to ensure you are getting authentic Parmesan cheese is to buy it from a local cheesemonger. Cheesemongers are knowledgeable about the products they sell and can guide you in the right direction. They can tell you whether the Parmesan you're buying is the real deal or not.
While some grocery stores do sell authentic Parmesan cheese, it can be hard to tell the difference between the real thing and the many imitations. For example, Private Selection parm, which can be found at Kroger-owned grocery stores, is a good option for a cheese board as it has a cheddar-y sharpness and a good chew. However, it is still quite salty, which may not be to everyone's taste. Another option is Buitoni, a Nestlé company, which has highly accessible shredded Parmesan that packs a lot of salty, savory flavor.
If you're looking for shredded Parmesan, BelGioioso is a good option as it has a thin, dainty shred that will melt as soon as it touches your hot bowl of sauced rigatoni. However, if you're looking for grated Parmesan, you're better off buying a block of cheese and grating it yourself, as pre-grated Parmesan doesn't compare to freshly grated cheese.
So, if you're looking for the best Parmesan cheese, head to your local cheesemonger and ask for their advice. They'll be able to point you in the right direction and help you find the perfect cheese for your needs.
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Frequently asked questions
Parmesan cheese is a semi-hard cheese with a granular texture and a hard, brittle rind. It is salty and nutty and goes well with pasta, salads, and fries.
Parmigiano-Reggiano is the Italian name for Parmesan cheese. It is made from milk produced in the Parma/Reggio region and contains only three ingredients: milk, salt, and rennet. It is considered the gold standard of Parmesan cheese.
In the US, domestic rules allow for the addition of calcium chloride and artificial coloring to Parmesan cheese. The milk used can be bleached and be of any quality, age, or provenance. There are no aging requirements, and the term "Parmesan" is used to describe a variety of dairy products.
Some popular brands of Parmesan cheese in the US include Kraft, Sargento, BelGioioso, and Sartori. These brands offer shredded, grated, and wedge-shaped Parmesan cheese.
When buying high-quality Parmesan cheese, it is important to inspect the wedge for visible dryness, which is a sign of improper storage. High-volume cheese specialists in major cities are a good option, or you can mail-order wedges from reputable vendors like Zingerman's.
