Bushra Griffith
Parmesan cheese, or Parmigiano-Reggiano, is a hard, dry cheese made from skimmed or partially skimmed cow's milk. It is named after the Italian provinces of Parma and Reggio Emilia, where it is produced. Parmigiano-Reggiano is a protected designation of origin (PDO) product, meaning it can only be legally made in certain places under specific rules with strict labelling requirements. However, the term Parmesan has become genericised outside of Europe, and is often used to refer to imitation Parmigiano-Reggiano cheeses. In the United States, for example, Parmesan cheese can be made from milk of any quality, age, or provenance, and there are no aging requirements. As a result, it can be difficult for consumers to know whether they are buying true Parmigiano-Reggiano or an imitation product.
| Characteristics | Values |
|---|---|
| Name | Parmigiano-Reggiano |
| Origin | Italian provinces of Parma, Reggio Emilia, Bologna, Mantua, and Modena |
| Ingredients | Milk, salt, and rennet |
| Texture | Semi-hard |
| Rind | Hard, pale golden with a straw-colored interior |
| Flavor | Rich, sharp, salty, buttery, grassy, nutty, acidic, fruity, and piquant |
| Aging | Minimum of 12 months, stravecchio is aged for at least 2 years, and stravecchione for 4 or more years |
| Certification | Parmigiano Reggiano with PDO marking and "Parmigiano Reggiano" written on the rind |
| Imitations | Outside the EU, the name Parmesan is legally used for imitations |
| Similar cheeses | Grana Padano, Pieve |
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What You'll Learn
Parmigiano-Reggiano is the only cheese that can legally be called Parmesan
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 name is derived from two of the areas that produce it, the Italian provinces of Parma and Reggio Emilia. It is also produced in the part of Bologna west of the River Reno, in Modena, and in Mantua (Lombardy) on the south bank of the River Po.
Parmigiano-Reggiano is a long-aged cheese, averaging 20 months. To be labelled as Parmigiano-Reggiano, it must mature for a minimum of 12 months. Vecchio (old) is aged for at least 18 months, while stravecchio is aged for at least two years, and stravecchione for four years or more. The longer ageing time contributes to the cheese's granular texture and complex flavour.
Outside the EU, the name Parmesan is legally used for imitations, with only the full Italian name unambiguously referring to PDO Parmigiano-Reggiano. In the United States, the word "Parmesan" is not regulated, and while a cheese labelled as Parmesan in the US might be genuine Parmigiano-Reggiano, it is more likely to be an imitation. US trademark law only protects the Italian name, Parmigiano-Reggiano, despite the fact that the name "Parmesan" dates back over 250 years in what is now Italy.
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Parmesan is a semi-hard cheese
Parmesan, or Parmigiano-Reggiano, is a semi-hard cheese. While it is often categorized as a hard grating cheese, its texture is only slightly firmer than that of aged cheddar. The body of the cheese is rich and creamy, with crunchy granules of calcium lactate that give it a unique, almost effervescent texture. Parmigiano-Reggiano is also a long-aged cheese, averaging 20 months. To be labelled simply "Parmigiano Reggiano", it must mature for a minimum of 12 months. A one-year-old Parmesan will have a smooth texture and mild flavour, best suited for grating or incorporating into cooked dishes. Vecchio (old) is aged for at least 18 months, for a grassy, floral aroma and acidic sweetness.
Parmigiano-Reggiano is named after two of the areas which produce it, the Italian provinces of Parma and Reggio Emilia. It is also produced in the part of Bologna west of the River Reno, in Modena, and in Mantua on the south bank of the River Po. Parmigiano-Reggiano is a protected designation of origin (PDO) cheese, which means it can only be manufactured in a limited area in northern Italy. It is widely imitated, and outside the EU, the name Parmesan is legally used for imitations, with only the full Italian name unambiguously referring to PDO Parmigiano-Reggiano.
Parmigiano-Reggiano is 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. Parmigiano-Reggiano cheeses are typically aged for at least two years, though those labelled stravecchio have been aged for three years, while stravecchione cheeses are aged for four or more years. Their complex flavour and extremely granular texture are a result of the long ageing process.
While the name Parmesan may be widely known, it is a bit more fraught. In the US, the word "Parmesan" is not regulated, and a cheese labelled as Parmesan in the US is more likely to be an imitation. Parmesan cheese in the United States and Argentina, another major knockoff producer, must abide by no rules. It can be made from milk of any quality, age, or provenance. There is no ageing requirement, or any requirements at all—domestic Parmesan is not even vaguely defined as a particular type or style of cheese. Parmesan can be used to describe almost anything in the dairy case.
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Parmesan is made from cow's milk
Parmesan cheese, or Parmigiano-Reggiano, is made from cow's milk. The name is derived from the Italian adjective for the city and province of Parma and the province of Reggio Emilia, where the cheese is produced. It is also produced in Bologna, Modena, and Mantua, all located in the Emilia-Romagna region.
Parmigiano-Reggiano is a hard, dry cheese with a straw-colored interior and a hard, pale-golden rind. It is made from skimmed or partially skimmed cow's milk, salt, and rennet, a natural enzyme from calf intestine. The cheese is aged for at least two years, with some varieties aged for three or four years or more. The lengthy aging process gives the cheese its granular texture and complex, sharp flavor.
Outside of the European Union, the name "Parmesan" is used for imitations, with only the full Italian name, Parmigiano-Reggiano, referring to the authentic product. In the United States, for example, the term "Parmesan" has become genericized, and various hard Italian-style grating cheeses may be sold under names such as Parmesan, Parmigiana, Parmesana, and Real Parma. These imitation cheeses can be made from milk of any quality, age, or provenance, and there are no aging requirements or strict definitions of what constitutes Parmesan cheese.
To ensure you are purchasing authentic Parmigiano-Reggiano, look for the signature pin-prick patterns and the words Parmigiano-Reggiano embossed repeatedly on the rind. Each wheel of authentic Parmigiano-Reggiano will also have a Protected Designation of Origin (PDO) marking and will be a part of the Consorzio del Formaggio Parmigiano Reggiano (Parmigiano Reggiano Cheese Consortium).
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Parmesan is aged for at least 12 months
Parmigiano Reggiano, or "The King of Cheeses", is a semi-hard cheese with a unique, slightly effervescent texture. It is made from three simple ingredients: milk, salt, and rennet (a natural enzyme from calf intestine). The cheese is named after two of the areas that produce it: the Italian provinces of Parma and Reggio Emilia. It is also produced in the part of Bologna west of the River Reno, Modena, and the part of Mantua on the south bank of the River Po.
Parmigiano Reggiano is a long-aged cheese, averaging 20 months. To be labelled as Parmigiano Reggiano, it must mature for a minimum of 12 months. A one-year-old Parmesan will have a smooth texture and a mild flavour, making it ideal for grating or incorporating into cooked dishes. Vecchio (old) Parmesan is aged for at least 18 months, resulting in a grassy, floral aroma and acidic sweetness. However, the real prize is stravecchio, which has been aged for at least two years. Older Parmesans feature crunchy crystals and a deeply savoury flavour, accompanied by a nutty, fruity aroma.
The name Parmigiano Reggiano is protected by law in the European Union and the United States, and can only be used to refer to the cheese produced in the above-mentioned provinces. Outside the EU, the name Parmesan is legally used for imitations, with only the full Italian name unambiguously referring to PDO Parmigiano Reggiano. Within the EU, the term Parmesan may only be used by law to refer to Parmigiano Reggiano itself. In many areas outside Europe, the name Parmesan has become genericised and may refer to any hard Italian-style grating cheese.
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Parmesan is Italy's King of Cheeses
Parmigiano-Reggiano, or Parmesan as it is known in English, 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. It is often used for grating and in Italy, these types of cheeses are termed "grana", meaning "grain", referring to their granular texture.
Parmigiano-Reggiano is named after two of the areas which produce it, the Italian provinces of Parma and Reggio Emilia. It is also produced in Bologna, Modena, and Mantua. The name Parmigiano is used in parts of Italy for grana cheeses that don't meet the protected designation of origin (PDO) requirements for Parmigiano-Reggiano, such as specific areas of production, what the cattle eat, and lengthy ageing. Parmigiano-Reggiano is a PDO-protected product, meaning it can only be produced in a limited area in northern Italy.
The name Parmesan is legally protected in the European Union, and in Italy, exclusive control is exercised over the cheese's production and sale by The Consortium of Parmigiano Reggiano. Each wheel must meet strict criteria early in the ageing process to merit the official seal and be placed in storage for ageing. Parmigiano-Reggiano must be aged for at least 12 months to be labelled as such, with Vecchio (old) aged for at least 18 months, and Stravecchio aged for at least two years. The longer ageing times result in a wealth of crunchy crystals and a deeply savoury flavour, accompanied by a nutty, fruity aroma.
Parmigiano-Reggiano is considered Italy's "King of Cheeses". It has been produced for over 800 years and is very natural, healthy, and delicious. It is wonderful by itself in chunks, shaved, or grated into foods, cooked or uncooked. Its versatility and longevity have earned it this nickname in the dairy industry.
Outside of the European Union, the name Parmesan is legally used for imitations, with only the full Italian name, Parmigiano-Reggiano, referring to the PDO-protected cheese. In the United States, the word "Parmesan" is not regulated, and while a cheese labelled as Parmesan in the US might be genuine Parmigiano-Reggiano, it is more likely to be an imitation.
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Frequently asked questions
Parmesan cheese is a semi-hard, granular cheese with a slightly firmer texture than aged cheddar. It is made from cow's milk and has a rich, sharp flavor that can range from salty, buttery, and nutty to fruity or piquant.
Parmigiano-Reggiano is the full Italian name for Parmesan cheese. It is a hard, dry cheese made from skimmed or partially skimmed cow's milk and aged for at least two years. It is produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, and Bologna.
Parmigiano-Reggiano is considered the "King of Cheeses" due to its complex flavor, granular texture, and long history. Historical documents suggest that Parmigiano-Reggiano has been produced in a similar manner for over 700 years.
Real Parmigiano-Reggiano will have the words "Parmigiano-Reggiano" stenciled on the rind and will be produced in Italy. It is also protected by a certified name and PDO (Protected Designation of Origin) status, ensuring strict production standards and geographic origin.
