Randy Chandler
Parmesan cheese, also known as Parmigiano-Reggiano, is a hard, granular cheese with a rich, nutty flavor. It is made from cow's milk and aged for at least 12 months, and sometimes up to 36 months. Freshly grated Parmesan is considered superior in taste and texture to pre-grated Parmesan, which can become dry and grainy. Fresh Parmesan should be used within three days of opening, while unopened Parmesan can last from seven to nine months when stored in the right conditions.
| Characteristics | Values |
|---|---|
| Type of Cheese | Hard, granular, dry, dense, aged |
| Colour | Pale yellow |
| Flavour | Rich, nutty, salty, sweet |
| Texture | Crumbly |
| Origin | Italian region of Emilia-Romagna |
| Production | Strict regulations, raw cow's milk, brine bath, aged 12-36 months |
| Use | Sprinkle, shave, grate, garnish, cook |
| Storage | Refrigerate, wrap in wax paper, use cheese paper, avoid plastic |
| Shelf Life | Unopened: 7-9 months; Opened: 3 days-1 month; Freeze: 6-8 months |
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What You'll Learn
Freshly grated vs pre-grated
Parmesan cheese is traditionally made from cow's milk and is aged for at least 12 months. It is a hard, aged cheese, and the longer it is aged, the better.
When it comes to freshly grated vs pre-grated Parmesan cheese, there are several factors to consider. Firstly, the taste and texture differ significantly between the two. Freshly grated Parmesan is known for its sharp, distinct flavour, while pre-grated Parmesan is often criticised for its powdery texture and lack of taste. The dryness of pre-grated Parmesan can also make it challenging to use in recipes, as it may cause dishes to turn out grainy.
In terms of convenience, pre-grated Parmesan may seem like a timesaver, but some cooks argue that grating a block of Parmesan takes just as much time as getting out the pre-grated variety. Additionally, the larger surface area of grated cheese means it is more susceptible to spoilage, so it may not have a longer shelf life than a block of Parmesan, which can be refrigerated and used for weeks.
For those who enjoy the convenience of pre-grated Parmesan, it is recommended to look for a product from the grocer's dairy case rather than the canned or jarred varieties, as these are often considered inferior in taste and texture. Ultimately, for those who value flavour and authenticity, freshly grated Parmesan is the preferred option, while those on a budget or seeking convenience may opt for pre-grated Parmesan, being mindful of the potential trade-off in taste and texture.
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Authentic Parmesan
Parmesan cheese is a popular Italian classic, but it is regularly counterfeited. Authentic Parmesan, known as Parmigiano-Reggiano, is only produced in the small region of northern Italy, including the provinces of Parma and Reggio Emilia. It is also produced in some parts of Lombardy and Emilia-Romagna. To be called Parmigiano-Reggiano, the cheese must be aged for a minimum of 12 months, while some are aged for up to two years. This long aging process gives the cheese its signature deep, nutty flavour. Authentic Parmesan also has a bold, toasty, and fruity aroma, while mass-produced parmesan smells like generic salty cheese.
The easiest way to spot authentic Parmigiano-Reggiano is by looking at the rind. Every authentic wheel has pin-dot writing stamped into it, spelling out "Parmigiano-Reggiano" repeatedly across the surface. If you are buying pre-cut wedges, make sure they still have at least a small piece of the rind attached. Quality cheese shops and high-end grocery stores will always leave part of the rind on so you can verify its authenticity. Additionally, look for the red and yellow DOP label on any plastic or paper packaging, which certifies that it is real.
In the United States, any cheese can be sold as Parmesan as long as it has a firm, brittle, and grateable texture. However, the full name, Parmigiano-Reggiano DOP (protected denomination of origin), is protected. This means that in the US, you may be able to find authentic Parmesan in specialty shops or high-end grocery stores, but it is not as readily available as one might think. Many products labelled as Parmesan are loaded with fillers like cellulose and imposter cheeses. Therefore, if you want the authentic stuff, look for Parmigiano-Reggiano with the official stamp.
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Storage and shelf life
Parmesan cheese is a hard cheese with a lengthy aging process, which gives it a long shelf life. However, proper storage is essential to maintaining its flavour, texture, and shelf life.
Storing a block of Parmesan cheese
To store a block of Parmesan cheese, wrap the cheese in wax paper, parchment paper, or cheese paper. These materials allow the cheese to breathe while protecting it from drying out. Then, place the wrapped cheese in an airtight container or a plastic bag with the air squeezed out. This provides an extra layer of protection against moisture and odours. Finally, store the wrapped and contained cheese in the refrigerator, ideally in the vegetable crisper or a cheese drawer where the temperature is more stable and keep it below 40°F (4°C). An unopened block of Parmesan cheese can last seven to nine months in the refrigerator, while an opened block will last one to two months.
Storing grated Parmesan cheese
To store grated Parmesan cheese, place it in an airtight container or a resealable plastic bag to minimize exposure to air and moisture. Keep the cheese in the coldest part of your refrigerator, usually at the back, away from the door. Use a clean utensil each time you take some cheese out of the container to avoid introducing bacteria. Grated Parmesan cheese will last about one week in the refrigerator.
Freezing Parmesan cheese
You can also extend the shelf life of Parmesan cheese by freezing 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 in the freezer, while a wedge of Parmesan cheese will stay fresh 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. Place a wedge of frozen Parmesan cheese on a countertop for ten minutes at room temperature to defrost before using.
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Health benefits
Parmesan cheese is highly nutritious and offers multiple health benefits. Firstly, Parmesan is a rich source of protein and calcium, which are essential for bone health. The cheese is also a good source of phosphorus, which is crucial for bone development. The calcium content in Parmesan helps to maintain healthy blood pressure by aiding the contraction and relaxation of blood vessels.
Secondly, Parmesan cheese is a good source of omega-3 fatty acids, offering a reasonable 190 mg of omega-3 per 100 grams. These fatty acids have potential health benefits such as reducing inflammation, improving vascular function, and lowering blood pressure.
Thirdly, Parmesan may contain beneficial bacteria that could improve gut health. As a fermented food with a long aging process, Parmesan may contain various strains of probiotics, specifically Lactobacillus bacteria. Research suggests that the consumption of lactic acid bacteria from dairy foods is associated with improved gastrointestinal discomfort.
Lastly, Parmesan is virtually lactose-free, making it suitable for individuals with lactose intolerance. While milk contains about 5% lactose, the lactose is removed along with the whey during the cheese manufacturing process. However, it is important to note that Parmesan contains casein, a protein found in milk, which can cause an allergic reaction in some individuals.
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Parmesan production
Parmesan cheese, or Parmigiano Reggiano, is a hard, grainy, and sharp-tasting Italian cheese that has been produced since the Middle Ages. It is traditionally made from cow's milk and aged for at least 12 months, though some varieties are aged for 16 months or longer. The production process has been standardised over the past few centuries, though the key characteristics of hardness, sharpness, aroma, saltiness, and savouriness have been maintained.
The first step in making Parmesan cheese is combining whole milk and naturally skimmed milk in copper vats for heating. During the two-step heating process, additional ingredients like whey and rennet are added to form the curd. The curd is then likely to be pressed and moulded into shape before being left to age.
Parmesan cheese is a protected designation of origin (PDO) product in the European Union, meaning that the name Parmesan legally refers exclusively to Parmigiano Reggiano PDO cheese manufactured in a limited area in northern Italy. The Consortium of Parmigiano Reggiano, created by a governmental decree, exercises exclusive control over the cheese's production and sale. Each wheel of Parmigiano Reggiano must meet strict criteria early in the aging process to merit the official seal and be placed in storage for aging. These seals identify the product as authentic and include the identification number of the dairy, the production month and year, a code identifying the individual wheel, and stamps regarding the length of aging.
Due to its popularity and reputation as the king of cheeses, Parmesan has become a target for organised crime in Italy, particularly the Mafia or Camorra, which have been known to ambush delivery trucks and steal shipments. Despite this, Parmesan cheese remains a beloved and versatile ingredient in dishes worldwide, commonly used in pasta, salads, and snacks.
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Frequently asked questions
Fresh Parmesan cheese is a hard, granular cheese with a pale yellow colour and a rich, nutty flavour. It is highly regarded for its sharp, savoury taste and its high-quality production process.
Fresh Parmesan cheese can last from 7 to 9 months if stored in the right conditions. Once opened, it can last about a month in the refrigerator, but quality may start to degrade after the first few weeks.
Fresh Parmesan cheese should be stored in the refrigerator, wrapped in wax paper (not plastic) to allow the cheese to breathe and preserve its flavour.
Fresh Parmesan cheese is traditionally made from cow's milk and is aged for at least 12 months. Whole milk and naturally skimmed milk are combined and then distributed into copper vats for heating.
Fresh Parmesan cheese is a versatile ingredient that can be used in many dishes. It can be shaved or grated onto pasta, salads, hot popcorn, or steamed vegetables. It can also be added to a food processor with basil, garlic, and olive oil to make a quick pesto.
