Bushra Griffith
Parmesan cheese is a versatile and nutritious ingredient in cooking. It is often grated over pasta dishes, salads, and soups to add a savoury note and a punch of umami. Parmesan is traditionally made from cow's milk and aged for at least 12 months, contributing to its complex flavour profile. During the production process, additional ingredients such as salt, whey, and rennet are added. In recent times, there has been a focus on the inclusion of wood pulp and cellulose in grated Parmesan cheese, with some products containing significant percentages of these anti-clumping agents. Authentic Parmesan cheese, or Parmigiano-Reggiano, is protected by a designation of origin, ensuring that only cheese produced in specific regions of Italy can bear this name.
| Characteristics | Values |
|---|---|
| Ingredients | Cow's milk, salt, rennet |
| Regions | Parma, Reggio Emilia, Modena, Bologna, Mantua |
| Manufacturing Process | Rennet coagulation, curdling, heating, aging |
| Aging Period | Minimum of 12 months, up to 34 months |
| Flavor | Nutty, savory, sweet, salty, bitter |
| Texture | Crumbly, grainy, granular |
| Color | Light to dark yellow |
| Nutrition | High protein, calcium, phosphorus, vitamins, fat, sodium |
| Uses | Grated over pasta, salads, soups, sauces, roasted vegetables, pizza |
| Storage | Does not require refrigeration, lasts up to 6 weeks when refrigerated |
| Variations | Parmigiano Reggiano, domestically produced imitations |
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What You'll Learn
Parmesan's three ingredients: Cow's milk, salt, and rennet
Parmesan cheese, or Parmigiano-Reggiano, is made with only three ingredients: cow's milk, salt, and rennet. The milk used is raw and of the highest quality, sourced from cows fed primarily on local grass in specific Italian regions. The regions that produce Parmesan cheese include Parma, Reggio Emilia, Modena, Bologna, and Mantua. These regions have the ideal climate, soil, and farming practices to produce the highest quality milk for Parmesan.
The manufacturing process for Parmesan cheese dates back to the Middle Ages, when monks developed a dry-paste cheese assembled into large wheels weighing up to 39 pounds (18 kilograms) each. These wheels were suited for long-term preservation. Parmesan cheese is made through a process called rennet coagulation. Rennet is a group of animal enzymes that help to start the coagulation or solidifying process. Calf rennet is the most commonly used type of animal rennet.
To make Parmesan cheese, whole milk and naturally skimmed milk are combined and then distributed into copper vats for heating. During this two-step heating process, additional ingredients like whey and rennet are added to form the curd. The curd is then cut into small pieces, about the size of rice grains, to further promote the expulsion of whey and reduce the cheese's moisture content.
Parmesan cheese is a protected designation of origin (PDO) product, which means that only cheese made in the traditional production locations in northern Italy can be sold as Parmesan or Parmigiano-Reggiano. The name Parmigiano Reggiano is also protected under Italian and European law, and outside the EU, the name Parmesan can legally be used for imitations.
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The production process
The production of Parmigiano Reggiano, or Parmesan cheese, is steeped in centuries of tradition. The process is strictly regulated by the Parmigiano Reggiano Consortium and is limited to a specific geographical area in Italy, including the provinces of Parma, Reggio Emilia, Modena, and parts of the provinces of Mantua and Bologna.
The cheese-making process typically starts early in the morning, around 5:00 AM. The first step involves placing milk in shallow vats to stand overnight, allowing natural creaming to occur. The milk used can be raw, pasteurized, or clarified skim milk. For traditional Parmigiano-Reggiano, raw milk is used, while for common Parmesan, pasteurized and clarified skim milk is used. In the morning, the milk is partially skimmed, and fresh whole milk is added to adjust the fat content. The final fat percentage for the combined milk is approximately 2.5%.
The next step is the addition of bacterial cultures to initiate the fermentation process. For traditional Parmigiano-Reggiano, fermented whey incubated at room temperature from the previous day's production is used. This natural whey culture contains thermophilic lactic acid bacteria (LAB) such as Lactobacillus helveticus and Lactobacillus delbrueckii ssp. lactis and bulgaricus. For common Parmesan, LAB starter cultures like L. bulgaricus or Streptococcus thermophilus are used. The milk is then heated to a specific temperature range, known as the renneting temperature (30-35°C).
At this point, rennet is added to the milk blend. Rennet is a natural enzyme derived from the lining of a cow or calf's stomach. It plays a crucial role in coagulating the milk, causing it to separate into solid curds and liquid whey. The curds will eventually become the cheese, while the whey is left behind. The enzymes in the rennet continue to act during the aging process, breaking down proteins and fats, contributing to the development of complex flavors and the distinctive granular texture of Parmesan.
The curds are then formed into wheels, which are stored on wooden shelves in special aging cellars. The aging process is critical to developing the unique flavor, texture, and aroma of Parmesan. It can last from a minimum of 12 months to over 36 months, depending on the desired maturity. During this time, moisture evaporates from the cheese, causing it to harden and concentrate in flavor. Biochemical reactions occur, with enzymes breaking down proteins and fats into smaller molecules, resulting in a range of flavors and aromas.
The final product is a hard, gritty cheese with a fruity and nutty taste. It is often consumed grated or shaved over pasta, salads, or used in soups and risottos. The production process, combining traditional methods and natural ingredients, results in the distinctive characteristics that have made Parmesan a beloved and sought-after cheese worldwide.
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Health benefits
Parmesan cheese is highly nutritious and has multiple health benefits. Firstly, it is a good source of calcium, with each serving providing 26% of the daily value. Calcium is essential for bone health, and the casein content in Parmesan enhances the absorption of calcium, as well as other minerals like iron and zinc. This makes Parmesan particularly beneficial for athletes, as sufficient calcium helps to prevent fractures.
Secondly, Parmesan is rich in protein, with one ounce providing 10 grams of protein. It is also a source of vitamin K2 and contains beneficial bacteria that may improve gut health. The long aging process of Parmesan means it may contain various strains of probiotics, which can help balance the gut microbiome and improve gastrointestinal discomfort.
Thirdly, Parmesan is virtually lactose-free, making it a suitable option for those with lactose intolerance. While milk contains lactose, the whey, which contains the lactose, is removed during the cheese manufacturing process.
Finally, Parmesan is a good source of other vitamins and minerals, including phosphorus, sodium, potassium, magnesium, and vitamin A.
However, it is important to note that Parmesan is high in calories and should be consumed in reasonable amounts. It is also not suitable for those with a casein or cow's milk allergy.
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How to store it
Parmesan cheese is a hard cheese with a lengthy aging process of a minimum of two years and occasionally more than four. The quality and flavour of Parmesan cheese are best when it's fresh, but you can store it in the refrigerator or freezer to prolong its shelf life.
Wrap the Cheese
Moisture will cause spoilage, so Parmesan cheese needs to breathe to prevent condensation. You can wrap a wedge of Parmesan cheese in parchment paper, cheesecloth/cheese paper, or wax paper. You can also wrap it in a clean, damp kitchen towel, then in foil. This will allow the cheese to breathe, and it will store well for a long time without losing any of its texture or flavour. Remember to change the towel every time you use the cheese to prevent any possible cross-contamination. Alternatively, you can buy and melt wax specifically for cheese and paint it on the cheese.
Use an Airtight Container
Store the wrapped cheese in an airtight container or resealable plastic bag. This will help to keep out moisture and prevent the cheese from drying out. It will also protect the cheese from absorbing other smells present in the refrigerator.
Place in the Refrigerator
Place the airtight container in the refrigerator, preferably in the crisper drawer. A block of opened Parmesan cheese will last in the fridge for up to two months. A whole, unopened block of Parmesan cheese can keep for nine months. Parmigiano Reggiano can be stored in the refrigerator at a temperature ranging from 4 to 8°C.
Freeze the Cheese
If you want to store Parmesan cheese for even longer, you can freeze it. Place the cheese in an airtight container or freezer bag and store it in the freezer. Shredded Parmesan cheese can last for three to six months, while a wedge of Parmesan cheese will stay in the freezer for over a year. You can use shredded frozen cheese straight from the freezer—just give it a shake to break up any clumping before use.
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Its versatility in cooking
Parmesan cheese is a versatile ingredient in cooking. It is often used as a topping, added to dishes like pasta, salads, soups, and roasted vegetables for a savoury, umami flavour. It can also be used in sauces, such as the classic Italian Alfredo, or as a pizza topping, where it is sprinkled over tomato sauce before the addition of mozzarella and other toppings. Harder, more mature Parmesan can be grated over baked pasta dishes or even desserts, pairing well with fruits and honey.
Parmesan cheese is also used in the preparation of some dishes. Slivers and chunks of the harder parts of the crust can be simmered in soups, broths, and sauces to add flavour. They can also be broiled and eaten as a snack, infused in olive oil, or used in a steamer basket while steaming vegetables.
The versatility of Parmesan extends to its use in different forms. It is typically sold shredded, grated, or in wedges, and its flavour varies depending on the ripening time. Younger Parmesan, aged between 12 and 19 months, has a mild, delicate flavour with hints of fruit and yoghurt, and is added to lighter dishes like salads and paired with sparkling white wines. More mature Parmesan, aged for 20 to 26 months, has a balanced flavour and is used in sauces, desserts, and traditional Italian dishes like soup and pasta. The oldest Parmesan, aged for 27 to 34 months, has a strong, pronounced flavour and is well-suited to baked pasta dishes.
The versatility of Parmesan cheese is not limited to its use as an ingredient in cooking but also extends to its storage. Unlike softer cheeses, Parmesan does not require refrigeration, although it is recommended to prolong its longevity. If kept out of the fridge, it should be used within three to seven days, whereas refrigeration can extend its life to about six weeks.
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Frequently asked questions
Parmesan cheese is traditionally made from three ingredients: cow's milk, salt, and rennet. The milk used is raw and of the highest quality, sourced from cows fed primarily on local grass.
During the two-step heating process, additional ingredients like whey and rennet are added to form the curd. The whole milk and naturally skimmed milk are combined and then distributed into copper vats for heating.
Parmesan cheese is a versatile ingredient in cooking. It is often grated over pasta dishes, salads, and soups to add a savory note and a punch of umami. It is also used in sauces, such as the classic Italian Alfredo, or sprinkled on roasted vegetables.
