Randy Chandler
Parmesan cheese is one of the most famous cheeses in the world, but what you sprinkle on your pasta is likely not the real thing. Fake Parmesan is a bigger problem than you might think, and it's a serious issue for the Parmigiano Reggiano Cheese Consortium, the governing body for authentic Parmesan cheesemakers. So, what is fake Parmesan made of, and how can you spot it?
| Characteristics | Values |
|---|---|
| Ingredients | Whole milk, cream, skim milk, reconstituted nonfat dry milk, additives such as benzoyl peroxide |
| Place of origin | Outside the European Union, including the US, Eastern Europe, and South America |
| Names | Parmesan, Pamesello, Reggianito |
| Authentic names | Parmigiano Reggiano, Parmigiano-Reggiano PDO |
| Authentic place of origin | Specific provinces in Italy, including Parma, Reggio-Emilia, Modena, Mantua, and Bologna |
| Authentic ingredients | Fresh whole milk from cows raised and fed in the region |
| Aging | At least 10 months, but most are aged for 2-3 years, or even up to 100 months |
| Packaging | Fake packaging may look Italian, but will only be labelled "Parmesan" and not bear the PDO stamp |
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What You'll Learn
- Fake Parmesan is a multi-billion dollar industry
- Authentic Parmigiano Reggiano is made with only three ingredients
- Parmesan made in the US has no aging requirements
- Parmesan can be made from whole milk, cream, skim milk or reconstituted nonfat dry milk
- Authentic Parmigiano Reggiano must be made in five specific provinces in Italy
Fake Parmesan is a multi-billion dollar industry
Fake Parmesan: A Multi-Billion Dollar Industry
Parmesan cheese, or Parmigiano Reggiano as it is officially known in Italy, is a much-loved and highly regulated product in its home country. However, outside of Italy, and particularly in the US, the standards for what can be sold as Parmesan are much less clear, leading to a thriving industry of fake Parmesan.
In Italy, Parmigiano Reggiano is a protected product with strict regulations governing its production. It can only be made in five specific provinces using milk from cows raised and fed in the region. The cheese must be aged for at least a year, and the entire process is carefully monitored to ensure authenticity. However, in the US, there are no such regulations for Parmesan cheese, and anything can be sold under this name, regardless of its ingredients or place of production.
This discrepancy has led to a booming industry of fake Parmesan, with producers taking advantage of the lack of regulation to sell inferior products as Parmesan. The problem has become so widespread that the Parmigiano Reggiano Cheese Consortium, the governing body for authentic Parmesan cheesemakers, estimates that the fake Parmesan market is worth around $2 billion annually, almost as much as the real market, which stands at about $2.35 billion.
The issue of fake Parmesan is not just a matter of misleading marketing; it also has financial implications for the authentic Parmesan industry and poses a risk to consumers. In 2012, the FDA exposed a cheese factory in Pennsylvania for selling "100% grated Parmesan" that contained no real Parmesan cheese and was cut with fillers like wood pulp. Such practices are not only deceptive but also dangerous to consumers, who may unknowingly ingest harmful substances.
To combat the proliferation of fake Parmesan, the Parmigiano Reggiano Cheese Consortium has partnered with technology companies to develop digital labels with microchips that buyers can use to verify the authenticity of their purchase. However, despite these efforts, the lack of universal regulations for the name "Parmesan" continues to pose a challenge, allowing the multi-billion dollar industry of fake Parmesan to persist.
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Authentic Parmigiano Reggiano is made with only three ingredients
Parmigiano Reggiano, commonly known in English as Parmesan, is a millennia-old agricultural product from Italy. Authentic Parmigiano Reggiano is made with only three ingredients, whereas fake Parmesan, or Parmesan made in the US and other places, may include additives such as benzoyl peroxide to affect the colour of the cheese.
The three ingredients used to make Parmigiano Reggiano are fresh whole milk, rennet, and salt. The cows whose milk is used for Parmigiano Reggiano must be located in a defined geographical area, and their feed must come mostly from that area. This is because the grass in these regions contains certain types of lactic acid bacteria that end up in the cheese, giving it its unique flavour profile.
The process of making Parmigiano Reggiano is a meticulous, hands-on method that is centuries old. It involves hand-shaping the fresh cheese mass into a wheel. Parmigiano Reggiano must be aged for at least a year, but most are aged for two to three years, and sometimes even longer, up to 100 months or more.
On the other hand, Parmesan cheese made in the US and other places has no such aging requirements. In the US, there are no regulations on what can be sold as "Parmesan", so anything can be sold as such, no matter where or how it's made, and even if it doesn't contain any Parmesan cheese at all. This has led to the rise of fake Parmesan cheeses, produced in places like Eastern Europe or South America, and sold under similar-sounding names like "Pamesello" and "Reggianito".
To ensure you're buying authentic Parmigiano Reggiano, check that the label says "Parmigiano Reggiano" and "Made in Italy", and look for the PDO (Protected Designation of Origin) stamp.
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Parmesan made in the US has no aging requirements
Parmesan, or Parmigiano-Reggiano, is a hard, dry, granular cheese produced from cow's milk and aged for at least 12 months. The cheese originates from Italy, specifically the provinces of Parma and Reggio Emilia, and its name is a protected designation of origin (PDO) under Italian and European law.
In the United States, the term "Parmesan" is not regulated, and there are no specific aging requirements for this variety of cheese. This means that Parmesan cheese made in the US can be aged for less than 12 months, or even sold as a pre-grated product. While the Food and Drug Administration (FDA) allows for the use of whole milk, cream, skim milk, or reconstituted nonfat dry milk in the production of Parmesan, the use of additives such as benzoyl peroxide to alter the colour of the cheese is also permitted.
The lack of aging requirements for Parmesan cheese in the US is in stark contrast to the stringent standards for Parmigiano-Reggiano, which must be aged for a minimum of 12 months to meet the PDO requirements. The aging process is crucial to developing the right consistency, flavour, and texture of Parmesan cheese. While Parmesan cheese aged for 12 to 19 months will have a simple flavour with notes of milk and butter, a longer aging period of 20 to 24 months will result in a more intense and savoury flavour profile.
The absence of aging requirements for US-made Parmesan cheese highlights the significant differences in regulations and standards between the American adaptation and the traditional Italian product. This discrepancy has led to a thriving market for fake Parmesan cheese, with consumers often unable to distinguish between the two varieties. To ensure authenticity, experts recommend purchasing only products labelled as "Parmigiano-Reggiano" and checking for the PDO stamp or unique alphanumeric tracking code.
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Parmesan can be made from whole milk, cream, skim milk or reconstituted nonfat dry milk
Parmesan cheese is a topic that has sparked many debates and discussions, especially when it comes to authenticity and its original place of production. While Parmigiano Reggiano is the authentic, Italian variety of the cheese, Parmesan is an Italian-American adaptation that can be made from different types of milk.
The U.S. Food and Drug Administration has outlined the flexibility in milk sources for Parmesan cheese, stating that it can be crafted from whole milk, cream, skim milk, or even reconstituted nonfat dry milk. This versatility in milk options is a notable difference from the stringent standards of Parmigiano Reggiano, which mandates the use of fresh whole milk without any additives.
The adaptability of Parmesan cheese to various milk types has likely contributed to its widespread production and popularity. It allows cheesemakers to experiment with different milk varieties, each imparting unique characteristics to the final product. This flexibility also enables cheesemakers to manage costs and cater to diverse consumer preferences, further expanding the market for Parmesan cheese.
It is worth noting that while Parmesan cheese can be made from these different types of milk, the quality and taste can vary significantly. The use of additives, such as benzoyl peroxide to alter the colour, is also permitted in Parmesan cheese production. These factors contribute to the distinction between Parmesan and Parmigiano Reggiano, with the latter adhering to traditional methods and ingredients.
Ultimately, the choice between Parmesan and Parmigiano Reggiano cheeses depends on individual preferences, budgets, and access to authentic products. For those seeking the traditional Italian experience, Parmigiano Reggiano, crafted from fresh whole milk and aged for the required duration, offers a unique flavour profile that is deeply rooted in Italian culinary heritage.
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Authentic Parmigiano Reggiano must be made in five specific provinces in Italy
Parmesan cheese is a very popular ingredient, but what is sold as "Parmesan" in many places is not the same as Authentic Parmigiano Reggiano. The Italian cheese laws for Parmigiano Reggiano and other DOP (Protected Designation of Origin) foods are strict and were put in place to protect the integrity of these products.
Authentic Parmigiano Reggiano can only be made in five specific provinces in Italy: Parma, Reggio Emilia, Modena, Bologna (to the left of the Reno River), and Mantua (to the right of the Po River). The farms that rear the cows whose milk is used for Parmigiano Reggiano must be located in this defined geographical area, and the majority of their feed must come from there too. This is because there are certain types of lactic acid bacteria that grow naturally in the grass in these regions, and this bacteria ends up in the cheese, giving it its unique flavour profile.
Parmigiano Reggiano is made using only three ingredients: milk, salt, and rennet. The milk comes from cows raised in the region and fed only food grown in the region. There is also a sizable list of foods the cattle cannot be fed, such as fermented grain. On the other hand, Parmesan cheese made in the US and other places can be made from whole milk, cream, skim milk, or reconstituted nonfat dry milk, and can include additives such as benzoyl peroxide to affect the colour of the cheese.
To ensure you are buying authentic Parmigiano Reggiano, look for the name stamped into the rind of the wheel of cheese, as well as a unique alphanumeric tracking code. Portioned and packaged Parmigiano Reggiano may not have the rind, but it should have at least one of the selection marks and the required legal statements, including the CE Stamp indicating the production and/or packaging factory, the country of origin and region, and the authorisation number issued by the Parmigiano Reggiano Consortium.
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Frequently asked questions
Fake Parmesan cheese is made from a variety of ingredients, including whole milk, cream, skim milk, reconstituted nonfat dry milk, and additives such as benzoyl peroxide to affect the color of the cheese. Some manufacturers have even been found to cut their Parmesan with fillers like wood pulp and cheaper varieties of cheese.
Real Parmesan cheese, or Parmigiano Reggiano, is made using only three ingredients, one of which is milk from cows raised in the region and fed only food grown in that region.
Fake Parmesan cheese is often sold under similar-sounding names like "Pamesello" and "Reggianito". To spot it, look for the official Parmigiano Reggiano logo and the PDO (Protected Designation of Origin) stamp, which indicates that the cheese was made in the designated regions of Italy.
Fake Parmesan cheese is a problem because it is often passed off as the real thing, deceiving consumers and damaging the reputation of authentic Parmesan cheese. The market for fake Parmesan cheese is worth around $2 billion a year, which is almost as much as the market for real Parmesan cheese.
