Randy Chandler
Parmigiano Reggiano is a hard, dry Italian cheese with a complex, nutty, and sharp flavour. It is made from skimmed or partially skimmed cow's milk and aged for a minimum of two years, though the process can take over four years. The lengthy ageing process results in a granular texture and rich taste that make it a popular grating cheese. It is often considered the King of Cheeses and is one of the most imitated cheeses in the world.
| Characteristics | Values |
|---|---|
| Taste | Rich, sharp, nutty, sweet |
| Texture | Hard, dry, firm, crystalline, crunchy |
| Colour | Pale-golden rind, straw-coloured interior |
| Ingredients | Skimmed or partially skimmed cow's milk, rennet, salt |
| Aging | Minimum of 2 years, occasionally more than 4 |
| Origin | Bologna, Reggio Emilia, Mantua, Modena, Parma, Emilia Romagna |
| Nutritional content | 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 cheese with a nutty, sweet flavour
The process of making Parmigiano Reggiano is highly regulated and must adhere to strict standards. The Protected Designation of Origin (PDO) standards specify that the cheese must be produced in specific provinces using only natural ingredients. The cows whose milk is used for Parmigiano Reggiano are fed locally grown forage, grass, and hay, and their milk is unpasteurized. The cheese is also salted and submerged in brine tanks for 20 days, and rennet, a natural enzyme, is added to develop soft curds.
The result is a hard, dry cheese with a rich, sharp, nutty, and sweet flavour. The granular texture of Parmigiano Reggiano melts in the mouth, adding a heavy dose of umami to soups, salads, and pasta dishes. It is considered a superior cheese to other hard cheeses, which can have a bitter taste and lack the complexity of Parmigiano Reggiano.
Parmigiano Reggiano is widely admired by food experts and cheese lovers worldwide and is considered a cultural symbol of Italy's rich heritage of artisanal traditions and superior quality. It has been called the "King of Cheeses", and its unique flavour and texture make it a sought-after ingredient for chefs and home cooks alike.
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It is 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. The cows used for the cheese's production are fed with the best fodder to produce what many Italians call the "King of Cheeses". The milk used for Parmigiano Reggiano can only come from cows that are mainly fed locally grown forage, grass, and hay. The cheese is then aged for a minimum of two years, and sometimes more than four. During the production process, rennet (a natural enzyme found in cow's milk) is added to develop soft curds. The curds are then cooked, cut, and added to wheel-shaped moulds where they age for a minimum of two years.
Parmigiano Reggiano undergoes a rigorous production process that must adhere to Protected Designation of Origin (PDO) standards. In order to meet PDO requirements, Parmigiano Reggiano must be produced in the provinces of Parma, Bologna, Mantua, Modena, or Emilia Romagna. A master cheese grader from Il Consorzio del Formaggio Parmigiano Reggiano inspects each wheel after twelve months.
The lengthy aging process gives the cheese its characteristic hard, pale-golden rind and straw-coloured interior. It also contributes to the cheese's rich, sharp, and nutty flavour, as well as its extremely granular texture. The complex flavour and texture are the result of the long aging process, which can vary depending on the producer and the desired level of maturity.
The strict regulations and traditional production methods ensure that Parmigiano Reggiano maintains its high quality and distinctive taste. The dedication to purity and passion for the Emilia region can be tasted in every bite, making it a beloved and highly sought-after cheese worldwide.
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The cheese is aged for a minimum of two years
Parmigiano Reggiano is aged for a minimum of two years, and sometimes for more than four. This lengthy ageing process is part of a rigorous production process that must adhere to Protected Designation of Origin (PDO) standards. The process has remained unchanged for centuries. It is one of the key factors that give Parmigiano Reggiano its distinctive texture and flavour.
The ageing process begins with the curds being added to wheel-shaped moulds. After 12 months, a master cheese grader from Il Consorzio del Formaggio Parmigiano Reggiano will inspect each wheel. The cheese is then aged for a minimum of another 12 months, resulting in a total ageing time of at least two years.
The ageing process gives Parmigiano Reggiano its granular texture and nutty flavour. The cheese's texture is described as crystalline, with small crystals of tyrosine and calcium lactate adding a distinctive, crunchy texture. The ageing process also contributes to the cheese's complex flavour, which has been described as rich, nutty, and sweet.
The length of the ageing process also contributes to the high price of Parmigiano Reggiano. The longer a cheese is aged, the more its flavour and texture develop, and the more expensive it becomes. Aged cheeses are also more rare, as there is a higher chance of something going wrong during production or storage over a longer period of time.
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It is produced in specific provinces of Italy
Parmigiano Reggiano is produced in specific provinces of Italy, and its name is protected by law. In Italy, Denominazione di Origine Controllata (DOC) laws preserve the integrity of traditional Italian food products by ensuring flavour and quality. Parmigiano Reggiano must be produced in the provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua or Emilia Romagna. The name Parmigiano originates from the province of Parma. The cheese is also called grana, which means "grain", in reference to its granular texture.
Parmigiano Reggiano is made in a carefully defined geographical area of Italy, in compliance with strict standards. These standards include specific areas of production, what the cattle eat, and lengthy ageing. The cows are fed on locally grown forage, grass, and hay. The milk is turned into cheese using a centuries-old process, developed by Benedictine and Cistercian monks in the Middle Ages. The monks were committed to finding a cheese that could last a long time, and their use of salt from the Salsomaggiore salt mines and milk from cows bred on the farms belonging to the monasteries resulted in a dry paste cheese in large wheels that could be preserved for a long time.
The process of making Parmigiano Reggiano has remained unchanged for centuries, and the cheese is considered a cultural symbol of Italy's rich heritage of artisanal traditions and superior quality. The dedication, purity, and passion for the region of Emilia can be tasted in the cheese, and it is considered the "King of Cheeses".
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It is considered a superior quality cheese
Parmigiano Reggiano is considered a superior quality cheese due to its rich history, rigorous production process, and complex flavour.
Firstly, the cheese is steeped in history, dating back to the Middle Ages when Benedictine and Cistercian monks first produced it. They aimed to create a cheese that could last a long time, and their legacy is evident in the cheese's modern-day reputation as a long-lasting, preservable food.
Secondly, Parmigiano Reggiano's superior quality stems from its meticulous production process. It is made with only three completely natural ingredients: milk, salt, and rennet. The milk used must come from cows fed with locally grown forage, grass, and hay, adhering to strict standards. The cheese is then aged for a minimum of two years, and sometimes more than four, in specific Italian provinces: Parma, Reggio Emilia, Modena, Bologna, and Mantua. This lengthy aging process contributes to the cheese's complex flavour and granular texture, resulting in a rich, sharp taste that adds a heavy dose of umami to dishes.
Finally, Parmigiano Reggiano's quality is evident in its flavour and texture. The cheese has a nutty sweetness and a firm, crystalline texture, making it ideal for grating over pasta dishes. Its granular texture melts in the mouth, and the little crystals present in the cheese add a distinctive, flavourful crunch. The complex flavour and texture of Parmigiano Reggiano are often lacking in other hard cheeses, which can have a bitter taste.
Parmigiano Reggiano's historical significance, strict production standards, and exceptional flavour and texture have earned it the reputation of being a superior quality cheese.
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Frequently asked questions
Parmigiano Reggiano is a hard, dry cheese with a nutty, rich, sharp flavour. It has a complex taste and is considered the "King of Cheeses".
Parmigiano Reggiano has a more complex and granular texture than regular Parmesan cheese due to its lengthy ageing process. It is also made with completely natural ingredients, and its production adheres to Protected Designation of Origin (PDO) standards.
To ensure you are buying real Parmigiano Reggiano, look for the PDO label (DOP in Italian). The name "Parmigiano Reggiano" stencilled on the rind also means that the cheese was produced in Italy in one of the following areas: Bologna, Reggio Emilia, Mantua, Modena, or Parma.
