Kamil Perry
Parmigiano Reggiano 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 cheese is produced exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua in Italy. It is aged for a minimum of two years and occasionally more than four, giving it a crumbly structure and a characteristic flaky texture.
| Characteristics | Values |
|---|---|
| Texture | Hard, dry, crumbly, flaky, gritty, granular |
| Colour | Pale-golden rind, straw-coloured interior |
| Taste | Sharp, complex, fruity, nutty, salty |
| Ingredients | Skimmed or partially skimmed cow's milk, rennet, salt |
| Production process | Rennet added to form soft curds, curds cooked and cut, added to wheel-shaped moulds to age |
| Ageing | Minimum of two years, occasionally more than four |
| Region | Parma, Reggio Emilia, Modena, Mantua, Bologna, Emilia Romagna |
| Cattle diet | Locally grown forage, no silage, fermented feeds or animal flour |
| Nutrients | Calcium, amino acids, protein, vitamins, magnesium, potassium, vitamin A, zinc, iron, copper, manganese, biotin, vitamin B6 |
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What You'll Learn
- Parmigiano Reggiano is a hard, dry, sharp-flavoured Italian cheese
- It's made from skimmed or partially skimmed cow's milk
- It's produced in specific Italian provinces, including Parma and Reggio Emilia
- It's aged for at least two years, and sometimes more than four
- It's an excellent source of nutrients, including protein, calcium, and vitamins
Parmigiano Reggiano is a hard, dry, sharp-flavoured Italian cheese
The cheese has a hard, pale-golden rind and a straw-coloured interior. Its granular texture and rich, sharp flavour are a result of the long ageing process. Parmigiano Reggiano is considered a superior quality cheese and has become a cultural symbol of Italy's rich heritage of artisanal traditions. It is also an excellent source of nutrients, including calcium, amino acids, protein, and vitamins.
The name 'Parmigiano Reggiano' refers to the provinces of Parma and Reggio Emilia, where the cheese is produced. The full name 'Parmigiano Reggiano' is used to distinguish it from other types of parmesan cheese, which are often imitations of varying quality. The word 'parmesan' is not regulated in the US, so a cheese labelled as parmesan may not be genuine Parmigiano Reggiano.
Parmigiano Reggiano is a versatile cheese and can be used in a variety of dishes. It can be grated over risotto, soup, or vegetables au gratin, or enjoyed as an appetizer with walnuts, jams, or honey. It is also an essential ingredient in recipes like lasagna and is used in sauces and meat mixtures for meatballs and meatloaf.
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It's made from skimmed or partially skimmed cow's milk
Parmigiano Reggiano is a hard, dry cheese made from skimmed or partially skimmed cow's milk. It is produced exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the Reno River, and Mantua to the right of the Po River. This is the area where the farms are located, and the cattle are fed on locally grown forage. The feeding of cattle follows strict norms that ban the use of silage, fermented feeds, and animal flour.
The milk used for Parmigiano Reggiano comes from cows that feed on grass with a unique bacteria that is indigenous to this specific region of Italy. This bacteria, along with the local terrain and fodder, contribute to the distinctive flavour of the cheese. The cows' milk is processed under constant monitoring to ensure quality and maintain the natural characteristics of the product.
Parmigiano Reggiano has a lengthy aging process of at least two years and sometimes more than four. During this time, the cheese develops its typical crumbly structure and flaky texture, becoming more brittle and soluble. The aging process, along with the natural ingredients, makes Parmigiano Reggiano an excellent source of nutrients, including protein, calcium, amino acids, vitamins, and minerals.
The production of Parmigiano Reggiano follows a centuries-old process, and the cheese has become a cultural symbol of Italy's rich heritage and superior quality artisanal traditions. It is considered a practically perfect food by chefs and nutritionists and is the most commonly used cheese in Italy and elsewhere.
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It's produced in specific Italian provinces, including Parma and Reggio Emilia
Parmigiano Reggiano is produced exclusively in specific Italian provinces, including Parma and Reggio Emilia, as well as Modena, Bologna, and Mantua. The name "Parmigiano" originates from the province of Parma. The cheese is protected by a DOP (Protected Designation of Origin), which means that only cheese produced under the Consortium's strict production rules can obtain the Parmigiano Reggiano trademark.
The production of Parmigiano Reggiano is governed by strict regulations and standards, including the diet of the cows from which the milk is sourced. The cattle are fed locally grown forage, and the use of silage, fermented feeds, and animal flour is prohibited. The unique bacteria found in the grass eaten by the cows is indigenous to this specific region of Italy, further contributing to the authenticity of the cheese.
The process of making Parmigiano Reggiano has been carefully preserved for centuries. In the Middle Ages, Benedictine and Cistercian monks first produced this cheese using salt from the Salsomaggiore salt mines and milk from cows bred on farms belonging to the monasteries. The result was a dry paste cheese in large wheels, ideal for long preservation.
The cheese is made from skimmed or partially skimmed cow's milk and undergoes a lengthy aging process of at least two years, sometimes extending beyond four years. During this aging period, the cheese develops its characteristic crumbly and flaky texture, becoming more brittle and soluble. The final product boasts a sharp, complex flavour with fruity and nutty notes, accompanied by a strong savoury taste and a slightly gritty texture.
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It's aged for at least two years, and sometimes more than four
Parmigiano Reggiano is aged for a minimum of two years, and sometimes more than four years. This lengthy ageing process is part of what gives the cheese its distinctive flavour and texture. The cheese is made from skimmed or partially skimmed cow's milk, and the milk is constantly monitored to control quality and ensure the absence of additives or preservatives.
The ageing process begins with the addition of rennet, a natural enzyme found in cow's milk, which helps to develop soft curds. The curds are then cooked, cut, and added to wheel-shaped moulds where they will age for a minimum of two years. After the first year, each wheel is inspected by a master cheese grader from Il Consorzio del Formaggio Parmigiano Reggiano.
The length of the ageing process depends on the desired classification of the cheese. Parmigiano Reggiano that has been aged for three years is labelled "stravecchio", while those aged for four years or more are called "stravecchiones". The longer the cheese is aged, the more complex its flavour and texture become.
The ageing process also affects the appearance of the cheese. Parmigiano Reggiano has a hard, pale-golden rind and a straw-coloured interior. The interior develops a granular texture and becomes more crumbly and flaky as the cheese ages, while the exterior becomes harder and drier.
The strict ageing requirements for Parmigiano Reggiano are part of the reason why it is considered a superior cheese. The lengthy ageing process allows the cheese to develop its complex, sharp flavour and unique texture, making it a favourite among chefs and cheese connoisseurs.
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It's an excellent source of nutrients, including protein, calcium, and vitamins
Parmigiano Reggiano is a hard, dry cheese with a rich, sharp flavour. It is made from skimmed or partially skimmed cow's milk and has a hard, pale-golden rind and a straw-coloured interior. It is aged for a minimum of two years, and its complex flavour and granular texture are a result of this lengthy ageing process.
Parmigiano Reggiano is an excellent source of nutrients. It is made from the milk of cows that feed on grass with a unique type of bacteria that is indigenous to the region of Italy where the cheese is produced. This good bacteria stays in the cows' milk, making it more nutritious. The cheese is also highly regulated, and its production adheres to strict standards, including a cattle diet and ageing requirements that other cheeses may not have.
Parmigiano Reggiano is an excellent source of protein, with 10 grams of protein per one-ounce (28-gram) serving. This is a significant amount, especially when compared to the volume of cheese in a serving. It is also a great source of calcium, providing at least a quarter of the daily value of calcium in a one-ounce serving. This makes it important for bone health, especially as people age and their diets may include less calcium.
In addition to its high protein and calcium content, Parmigiano Reggiano is also a good source of vitamins and minerals. It is naturally lactose-free, with a lactose content below 0.1g/100g, and it contains only three ingredients: cow's milk, salt, and rennet. The natural absence of lactose in Parmigiano Reggiano occurs during the first 48 hours of production, when lactose sugar is fermented by lactic acid bacteria. This process results in a cheese that is not only delicious but also nutritious and offers multiple health benefits.
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Frequently asked questions
Parmigiano Reggiano is a hard, dry cheese with a hard pale-golden rind and a straw-coloured interior.
Parmigiano Reggiano has a sharp, complex fruity/nutty taste with a strong savoury flavour and a slightly gritty texture.
Parmigiano Reggiano is produced exclusively in the Italian provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua.
Parmigiano Reggiano is made from skimmed or partially skimmed cow's milk.
