Frederic Melton
Parmesan cheese, or Parmigiano-Reggiano, is one of the world's most popular cheeses. However, the term Parmesan is not regulated in the US, and many domestic Parmesan cheeses are not authentic Parmigiano-Reggiano. These imitation cheeses may be made with pasteurized cow's milk or a mixture of different types of milk, and can contain additives and chemicals. In this paragraph, we will explore the ingredients and production methods of cheap Parmesan cheese and discuss how it differs from its Italian counterpart.
| Characteristics | Values |
|---|---|
| Name | Parmesan Cheese, Parmigiano-Reggiano, Parmigiana, Parmesano |
| Place of Origin | Italy |
| Regions | Bologna, Reggio Emilia, Mantua, Modena, Parma |
| Ingredients | Cow's milk, cheese cultures, rennet, salt |
| Taste | Nutty, salty, savory |
| Texture | Dry, firm, crumbly, granular |
| Age | Minimum of 10-12 months |
| PDO Status | Protected Designation of Origin |
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What You'll Learn
Cheap Parmesan is often an imitation of Parmigiano-Reggiano
Parmesan cheese, or Parmigiano-Reggiano, is one of the world's most popular cheeses. It is a hard, dry cheese with a rich, sharp flavour and a granular texture. Parmigiano-Reggiano is made from raw or partially skimmed cow's milk and is typically aged for at least 12 months, with some varieties aged for up to four years. The cheese is produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, Bologna, and Mantua, and is protected by a PDO (Protected Designation of Origin) status. This means that only cheeses made according to traditional methods and within these designated regions can bear the Parmigiano-Reggiano name.
Cheap Parmesan, on the other hand, is often an imitation of Parmigiano-Reggiano. In the United States, the term "Parmesan" is not regulated, and while some cheeses labelled as Parmesan may be genuine Parmigiano-Reggiano, many are imitations. These imitation Parmesans are often made outside of Italy, in countries with comparatively lax regulations, and do not follow the same strict production and labelling standards as Parmigiano-Reggiano. They may use pasteurized cow's milk or a mixture of different types of milk, and often do not specify the age of the cheese or provide detailed information on how it is made.
The lack of regulation and variation in ingredients and production methods can result in cheap Parmesan having a significantly different texture and flavour compared to Parmigiano-Reggiano. While some domestic Parmesans can be tasty, they often fall short of replicating the unique characteristics of their Italian counterpart. Additionally, cheap Parmesan cheeses may contain various additives and chemicals, raising concerns about their health impact.
To ensure that you are purchasing genuine Parmigiano-Reggiano, look for the signature pin-prick patterns and the words "Parmigiano-Reggiano" embossed on the rind. The Consortium, a quality control organization, also plays a crucial role in maintaining the authenticity and quality of Parmigiano-Reggiano cheese. By choosing imported Parmigiano-Reggiano, consumers can be confident in the consistency, flavour, and quality of the product.
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It may contain additives and chemicals
While authentic Parmigiano-Reggiano is made from raw cow's milk, cheap Parmesan cheese may contain additives and chemicals. In the US, the phrase "Parmesan cheese" can be used as a generic label for any hard Italian-style grating cheese made from cow's milk. This means that many domestic Parmesans are made with pasteurized cow's milk or a mixture of different kinds of milk.
Parmesan cheeses in other countries have comparatively lax regulations. A cheese labeled as Parmesan in the US that is not genuine Parmigiano-Reggiano may still be a tasty cheese. However, it can be hard for American consumers to know what they are buying. Many domestic Parmesans have long lists of chemicals and additives, and even if they list only the same three ingredients as Parmigiano-Reggiano, there is no way of knowing what is in the milk used, where it came from, how old it is, or how the cheese is made.
For example, the ingredient lists of many domestic Parmesans do not specify whether the milk has been pasteurized or not, though they do list cheese cultures as an additional ingredient, which might indicate that the milk had been pasteurized and then the cultures added to re-inoculate the milk with flavor-boosting bacteria. Some domestic Parmesans also contain annatto or other food coloring to make them orange.
Despite the differences in ingredients and methods of production, some domestic Parmesans are still considered tasty cheeses in their own right. For example, Private Selection parm, which can be found at Kroger-owned grocery stores, has an almost cheddar-y sharpness and a good chew, making it a good pick to eat with crackers and hard salami. Buitoni parm is also highly accessible and has been described as having a salty, savory flavor that is almost impossible to believe comes from such small shreds.
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It may be made from pasteurised cow's milk
Parmesan cheese, or Parmigiano-Reggiano, is a hard, dry cheese with a granular texture and a rich, sharp flavour. It is traditionally made in Italy from raw cow's milk. However, cheaper versions of Parmesan-style cheese may be made from pasteurised cow's milk or a mixture of different types of milk. In the US, the phrase "Parmesan Cheese" can be used as a generic label for any hard Italian-style grating cheese made from cow's milk. These cheeses are often made outside of Italy and do not follow the same strict production and labelling regulations as their Italian counterpart.
The use of pasteurised cow's milk in the production of cheap Parmesan cheese is a result of the lower regulatory standards associated with these cheeses. Parmigiano-Reggiano is protected by a PDO (Protected Designation of Origin) status, which means it must be produced following specific traditional methods in designated regions of Italy. This includes the use of raw cow's milk, which is a traditional ingredient in the production of this cheese.
On the other hand, Parmesan-style cheeses, or domestic Parmesans, are not held to the same strict standards. While some domestic Parmesans may be made with pasteurised cow's milk, others may use a mixture of different types of milk, depending on the manufacturer. This results in a product that is less expensive and more accessible to consumers but may not have the same flavour and texture as traditional Parmigiano-Reggiano.
The use of pasteurised cow's milk in cheap Parmesan cheese can also be attributed to the different ageing requirements of these cheeses. Parmigiano-Reggiano must be aged for a minimum of 12 months, and its flavour and texture develop over this ageing process. Domestic Parmesans may have shorter ageing requirements or may not specify their ageing process at all, which can impact the final product's flavour and texture.
While the use of pasteurised cow's milk in cheap Parmesan cheese may result in a less complex flavour and texture when compared to traditional Parmigiano-Reggiano, it is important to note that these cheeses can still be tasty and enjoyable. Many artisanal cheesemakers are creating high-quality, domestic Parmesans that offer a similar flavour profile and texture to their Italian counterpart, providing a more accessible option for consumers who may not be able to obtain or afford the traditional cheese.
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It is often harder to grate than authentic Parmesan
Parmesan cheese, or Parmigiano-Reggiano, is a hard, dry cheese with a rich, sharp flavour and a granular texture. It is traditionally made from raw cow's milk in specific regions of Italy, including Parma, Reggio Emilia, Modena, Bologna, and Mantua. The cheese is aged for a minimum of 12 months, with some varieties aged for up to four years or more. This lengthy aging process contributes to its complex flavour and extremely granular texture.
Cheeses labelled as "Parmesan" outside of Italy, particularly in the US, are often imitations that do not meet the strict production and labelling regulations that authentic Parmigiano-Reggiano adheres to. These imitation cheeses may use pasteurized cow's milk or a mixture of different types of milk, resulting in a softer texture that is harder to grate.
The lack of regulation in the US allows for the use of various additives and chemicals in the production of imitation Parmesan cheeses. This not only affects the taste and texture but also raises health concerns, as the ingredients and production methods may not be adequately controlled or disclosed.
To ensure you are purchasing authentic Parmigiano-Reggiano, look for the signature pin-prick patterns and the words "Parmigiano-Reggiano" embossed on the rind. This cheese is produced following specific traditional methods and is protected by a PDO (Protected Designation of Origin) status, guaranteeing its authenticity and quality.
While domestic Parmesans may be more readily available and affordable, they often fall short in terms of texture and flavour compared to the authentic Italian variety. The next time you cook, consider investing in a block of genuine Parmigiano-Reggiano and grate it yourself to elevate your dishes to the next level.
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It may be made in countries with lax regulations
In the United States, the Code of Federal Regulations includes a Standard of Identity for "Parmesan and Reggiano cheese", which defines aspects of the production process and the final result. However, the regulations are less stringent than those in Europe, where the term "Parmesan" may only be used by law to refer to Parmigiano Reggiano, which must be made in a restricted geographic area using specific methods. This means that cheap Parmesan cheese sold in the United States may be made in countries with lax regulations, such as Argentina, which is a major producer of imitation Parmesan.
In Europe, Parmigiano Reggiano is a protected designation of origin (PDO) and is legally defined as the Parmigiano Reggiano PDO cheese manufactured in a limited area in northern Italy. This protected status guarantees the authenticity and quality of the cheese, as it ensures that only cheeses made according to specific traditional methods and within designated regions can bear the Parmigiano-Reggiano name.
In contrast, countries outside of Europe, such as the United States and Argentina, have commercialized imitation Parmesan cheeses under names such as Parmesan, Parmigiana, Parmesana, and Parmabon, which are intended to evoke the original product. These imitation cheeses are often made in countries with less strict food regulations, allowing them to cut corners and produce a cheaper product.
The lack of strict regulations in these countries means that there is little oversight regarding the ingredients used, the production methods employed, and the final quality of the cheese. This can result in imitation Parmesan cheeses that are inferior in taste, texture, and nutritional value compared to the traditional Parmigiano Reggiano made in Italy.
It is worth noting that even within the United States, there are discrepancies in the quality of domestic Parmesan cheeses. Some states, such as Wisconsin, have a long history of cheesemaking, with some dairies founded by Italian immigrants who brought their traditional methods. However, other manufacturers have been investigated for allegedly exceeding the allowed limits for anticaking agents, and in some cases, no Parmesan cheese was used in the production of grated cheese labeled as "Parmesan". These incidents highlight the potential risks of purchasing cheap Parmesan cheese made in countries or regions with lax regulations.
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Frequently asked questions
Parmesan cheese, or Parmigiano-Reggiano, is made from raw or pasteurized cow's milk.
Cheap Parmesan cheese is often made from pasteurized cow's milk or a mixture of different kinds of milk.
Parmigiano-Reggiano is a specific type of cheese from Italy, made in designated regions under PDO status. Parmesan refers to similar hard cheeses made outside of these regions, often without following PDO regulations.
Parmigiano-Reggiano is more expensive than Parmesan due to its protected designation of origin, which guarantees the authenticity and quality of the cheese. Parmesan cheeses made outside of Italy have comparatively lax regulations and are often cheaper imitations.
Parmigiano-Reggiano can be found at specialty cheese stores, Italian markets, and many supermarkets. It is often sold alongside other Italian cheeses such as Grana Padano.
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