Randy Chandler
Parmesan cheese is a popular Italian ingredient that is often consumed grated over pasta, used in soups and risottos, or even eaten on its own as a snack. In Europe, the word Parmesan can only be used in reference to Parmigiano-Reggiano, which is produced from cows grazing on fresh grass and hay and contains only three ingredients: unpasteurized milk, natural rennet, and salt. However, in other parts of the world, such as America, the restrictions on the use of the name Parmesan are more lenient, leading to many imitation products. To extend the shelf life of Parmesan cheese, it can be dehydrated or freeze-dried, although the fats in the cheese may still cause it to become rancid over time.
| Characteristics | Values |
|---|---|
| Texture | Hard, gritty |
| Taste | Salty, umami, fruity, nutty |
| Colour | Darker yellow than Emmental |
| Ingredients | Milk, salt, rennet |
| Storage | No refrigeration required |
| Consumption | Eaten on its own or grated over pastas, soups, and risottos |
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What You'll Learn
Freeze-dried Parmesan cheese has a 25+ year shelf life
Parmesan cheese is a familiar Italian ingredient, often added to dishes to achieve an authentic Italian flavor. It is known for its salty, umami nature, which adds appeal to bland, sweet foods such as pasta and rice, and depth to sour dishes. The cheese is produced from cows grazing on fresh grass and hay, resulting in a hard, gritty texture and a fruity and nutty taste.
Freeze-dried Parmesan cheese is a unique form of this beloved cheese, offering an exceptionally long shelf life of 25 years or more. This extended shelf life is made possible by the freeze-drying process, which removes moisture from the cheese, inhibiting microbial growth and slowing down the natural degradation processes that occur over time.
The freeze-dried variety is an ideal option for those who prioritize emergency preparedness or simply desire a convenient, long-lasting cheese product. It can be stored long-term without refrigeration, making it a reliable food source in various situations. This characteristic sets it apart from traditional Parmesan cheese, which requires proper storage conditions, such as refrigeration and airtight containers, to maintain its quality and extend its shelf life.
When it comes to using freeze-dried Parmesan cheese, it can be eaten straight out of the can as a snack or easily rehydrated by soaking it in water for about 10 minutes. This versatility allows it to be used in a variety of dishes, including casseroles, pizzas, soups, and salads. The rehydration process is particularly important if melting the cheese is required.
In conclusion, freeze-dried Parmesan cheese with its impressive 25+ year shelf life offers consumers a convenient and reliable source of this popular Italian cheese. Its long-lasting nature, ease of storage, and versatility in usage make it a unique and valuable product for those seeking a durable cheese option without sacrificing the distinctive flavor and characteristics of traditional Parmesan cheese.
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Authentic Parmesan is called Parmigiano-Reggiano
Parmesan cheese, one of the most familiar Italian ingredients, is often added to dishes to achieve an authentic Italian flavour. However, the mass-produced, processed cheese sold in containers and labelled as "100% Grated Parmesan Cheese" is far from the real thing. Authentic Parmesan cheese, also known as Parmigiano-Reggiano, is a time-honoured artisanal product with a complex aroma and a hard, gritty texture. It is produced in specific regions of Italy, including the provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua.
The name Parmigiano-Reggiano is derived from the Italian provinces of Parma and Reggio Emilia, where the cheese is produced. The term Parmigiano refers to the Italian adjective for the city and province of Parma, while "Reggiano" is the adjective for the province of Reggio Emilia. The cheese has a long history, with historical documents indicating that Parmigiano-Reggiano was already similar to the cheese produced today as early as the 13th and 14th centuries. The earliest written record of this cheese dates back to the year 1254, and it was praised in the writings of Boccaccio in 1348.
Parmigiano-Reggiano is made from unpasteurised cow's milk, specifically using a mixture of whole milk from the morning milking and naturally skimmed milk from the previous evening's milking. It is then salted in brine for eight days and cured for three to ten months, resulting in a hard, dense and compact cheese that is darker yellow in colour than Emmental. The cows that produce the milk for Parmigiano-Reggiano graze on specific grass and hay that can only be found along the River Reno and the River Po, adding flavour and changing the complex protein structure of the milk and resulting cheese.
The production, processing, and maturation of Parmigiano-Reggiano are strictly regulated by the Consorzio del Formaggio Parmigiano Reggiano (Parmigiano Reggiano Cheese Consortium), which was founded in 1928. The Consortium sets and enforces standards for the Protected Designation of Origin (PDO) and exercises exclusive control over the cheese's production and sale in Italy. To be called Parmesan, the cheese must meet these PDO requirements, which include specific areas of production, the diet of the cattle, and lengthy aging. Parmigiano-Reggiano is often aged for 12 months or more, resulting in a creamy, nutty, salty flavour and the formation of tyrosine protein crystals that give it a crispy-crunchy texture.
While "Parmesan" is a general term used for any cheese made outside the designated regions that mimics the Parmigiano-Reggiano style, true Parmigiano-Reggiano is worth seeking out for its superior flavour and texture. It is a cheese that truly represents the region it comes from, and its unique flavour and quality have earned it the title of the "King of Cheeses".
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Parmesan is made from cows grazing on fresh grass and hay
Parmesan cheese is one of the most familiar Italian ingredients, often used to add an authentic Italian flavour to dishes. However, the dry, desiccated, flavourless, sawdust-like substance sold as "100% Grated Parmesan Cheese" is a far cry from the real thing. Authentic Parmesan cheese, or Parmigiano-Reggiano, is a time-honoured artisanal product.
The name "Parmigiano-Reggiano" roughly translates to "cheese of Parma" from the Latin "caseus Parmensis". By law, its production is restricted to certain provinces in Italy, and it is afforded Protected Designation of Origin (PDO) status. For a cheese to be called Parmesan, it must be produced from cows grazing on fresh grass and hay. This is specified by the PDO designation.
The cows that produce milk for Parmesan are fed a diet based on hay and fresh grass from permanent mixed flower meadows or alfalfa meadows. However, it is worth noting that most cows in Italy are subject to 'zero-grazing', meaning they are kept permanently indoors. In the case of Parmesan, the percentage of cows grazing freely in fields during the summer months is very low. This is due to a lack of available land for agriculture in the country.
The milk from these cows is collected in the evening and left to rest overnight in metal trays, allowing the cream to rise to the surface. In the morning, the cream is skimmed, and whole milk from the morning milking is added. The process of making Parmesan cheese involves the use of unpasteurized milk, natural rennet, and salt, with no additives, preservatives, or any other chemical or artificial substances. The total processing time can last up to 2-4 years.
Parmesan cheese has a distinctive hard, gritty texture and a fruity and nutty flavour. It is often consumed grated over pasta, soups, or risottos, but can also be enjoyed on its own as a snack. Its salty, umami nature enhances the sweetness in bland, sweet foods and adds depth to sour dishes. The aroma profile of Parmesan cheese is quite complex, with no single aroma compound responsible for its characteristic scent.
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It has a salty, umami nature
Parmesan cheese, known as the "King of Cheeses", is a staple in Italian cuisine. It is produced from cows grazing on fresh grass and hay, resulting in a hard, gritty texture and a fruity and nutty flavour. The cheese undergoes a meticulous process of coagulation, cutting the curds, moulding, and pressing. It is then salted in brine for eight days and cured for three to ten months, contributing to its distinctive salty taste.
The salty, umami nature of Parmesan enhances various dishes. It adds appeal to bland, sweet foods such as pasta and rice, elevating their flavour. A sprinkle of Parmesan brings depth to sour dishes like bolognese sauce and reduces bitterness in dishes by accentuating any sweetness. Its savoury, pungent character transforms ordinary macaroni and cheese into a more palatable experience.
When purchasing Parmesan, it is essential to distinguish between authentic Parmesan, or Parmigiano-Reggiano, and its imitations. According to Italian law, Parmigiano-Reggiano can only contain three ingredients: milk from the Parma/Reggio region (obtained less than 20 hours from cow to cheese), salt, and rennet (a natural enzyme from calf intestine). This traditional cheese is an artisanal product, reflecting its time-honoured craftsmanship.
However, many commercially available Parmesan cheeses are mass-produced and may contain illegal additives such as cellulose powder, potassium sorbate, and cheese cultures. These additives are not found in authentic Parmigiano-Reggiano, and their presence diminishes the true nature of Parmesan. To experience the genuine salty, umami characteristics of Parmesan, consumers should be discerning in their choices and opt for the traditional Parmigiano-Reggiano.
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Parmesan is often fake in America
Parmesan cheese is one of the most familiar Italian ingredients, often added to dishes to achieve an authentic Italian flavour. However, despite its popularity, much of the Parmesan sold and consumed in America is not genuine.
Parmesan, or Parmigiano-Reggiano, is a PDO (Protected Designation of Origin) product. This means that only cheeses that comply with a strict set of rules can be sold as "Parmigiano-Reggiano PDO" or "Parmesan". To qualify, it must be produced within a specific geographic area, including the provinces of Parma, Reggio-Emilia, Modena, Mantua, and Bologna. It also needs to be made following a specific process, using genuine raw ingredients sourced from the designated area of origin. Outside of Europe, there are no such regulations, and fake Parmesan cheeses are produced in places like Eastern Europe or South America, sold under similar-sounding names.
In the United States, there are no regulations governing the use of the name "Parmesan", allowing producers to sell cheese under this label, regardless of its ingredients or place of origin. This has led to widespread consumer confusion and the proliferation of counterfeit Parmesan. For example, in 2012, the FDA investigated a cheese factory in Pennsylvania and found that its "100% grated Parmesan" product contained fillers like wood pulp and 0% real Parmesan cheese. Similar practices are still common, with many producers using cheaper varieties of cheese and various additives.
The lack of regulation in the US means that consumers may unknowingly purchase and consume fake Parmesan, which may contain undisclosed chemicals and additives. This is in stark contrast to Parmigiano-Reggiano, which is known for its natural, healthy, and consistent qualities. The production of Parmigiano-Reggiano is strictly regulated, allowing consumers to know exactly what they are putting into their bodies.
To ensure they are getting authentic Parmesan, consumers should look for the name Parmigiano-Reggiano embossed on the rind or purchase from reputable sources that guarantee the authenticity of their products.
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Frequently asked questions
Dehydrated Parmesan cheese is a form of the traditional Italian cheese that has been dried to remove moisture and increase its shelf life. It is often sold in cans or containers and can be stored long-term without refrigeration. Dehydrated Parmesan cheese has a hard, gritty texture and is fruity and nutty in taste.
The process of making dehydrated Parmesan cheese involves removing moisture from the cheese through various methods such as freeze-drying or dehydration. This results in a dry, flavourless, and sawdust-like substance that can be packaged and stored for long periods.
Dehydrated Parmesan cheese is primarily used as a condiment or seasoning. It can be sprinkled over pasta, rice, soups, or risottos to add a salty, umami flavour and enhance the overall taste of the dish. It is also commonly mixed with basil in pesto sauce or used on its own as a snack.
