Patrick Oconnell
Grated Parmesan cheese is a hard, dry cheese made from cow's milk and is usually sold in a solid block. It is typically grated using a fine grater and is often used to enhance the flavour of dishes such as pizza, lasagna, and soups. Parmesan cheese is commonly used in American and Italian cuisine and is known for its granular texture and rich, sharp flavour. Within the European Union, the term Parmesan is legally protected and refers specifically to Parmigiano Reggiano, which must be produced in specific regions of Italy using traditional methods. Outside of Europe, the term Parmesan has become genericised, with various countries producing their versions of this popular cheese.
| Characteristics | Values |
|---|---|
| Definition | Parmesan cheese is a hard-grating cheese made from cow's milk. |
| Place of origin | Parmesan cheese, or Parmigiano-Reggiano, was created in the comune of Bibbiano, in the province of Reggio Emilia, Italy. |
| Production areas | Bologna, Reggio Emilia, Mantua, Modena, and Parma. |
| Texture | Granular |
| Colour | Pale yellow or pale golden |
| Taste | Rich and sharp |
| Ageing | Parmigiano-Reggiano is aged for at least two years. Stravecchio is aged for three years, while Stravecchione is aged for four or more years. |
| Commercial names | Parmesan, Parmigiana, Parmesana, Parmabon, Real Parma, Parmezan, Parmezano, Pamesello, and more. |
| Serving size | Two teaspoons |
| Nutritional information | No trans fat, 1.5g of total fat, 0g of total carbohydrates, dietary fibre, and sugars. |
| Daily value | Provides 4% of the daily calcium value. |
| Ingredients | Pasteurized part-skim milk, cheese culture, salt, enzymes, cellulose powder, and potassium sorbate. |
| Preservation | Refrigeration is required. |
Explore related products
What You'll Learn
Kraft Grated Parmesan Cheese
However, it is important to note that despite being marketed as "100% Parmesan", Kraft's product differs from traditional Parmigiano-Reggiano cheese. In Europe, the term "Parmesan" is legally protected and can only refer to Parmigiano Reggiano, which must be produced in specific regions of Italy using traditional methods. Kraft's version is made with lower-quality milk and cheaper production methods, and it is forbidden to be sold as Parmesan in Europe due to these differences.
In the United States, the term "Parmesan" is not regulated, and many domestic and imported versions are available. While Kraft's product may not be authentic Parmigiano-Reggiano, it still falls under the broader category of Parmesan-style cheeses. These cheeses are inspired by the original Italian variety but are made with different processes and ingredients, resulting in a distinct flavour and texture.
Some customers have expressed concerns about the quality of Kraft's grated Parmesan, stating that it dries out and becomes too hard to grate. They suggest that buying a block of Parmigiano-Reggiano and grating it fresh is a better option for those seeking authentic Parmesan flavour. Nonetheless, Kraft Grated Parmesan Cheese remains a convenient and affordable option for those who enjoy its taste and versatility.
Parmesan Cheese: Easy to Digest Superfood?
You may want to see also
Grated vs shredded Parmesan
Grated and shredded Parmesan cheese differ in shape, texture, taste, and use. Grated Parmesan is much finer and similar to powder, while shredded Parmesan comes as thick shreds or strips that can be thinner or thicker depending on the manufacturing process.
Shredded Parmesan is typically coated with an anti-caking agent to prevent the strips from sticking together, and it may also contain preservatives to extend shelf life. These additives give shredded Parmesan a different texture and taste compared to freshly grated Parmesan. Shredded Parmesan is also slower to melt when cooked.
Grated Parmesan, on the other hand, is often sold in a shaker can and is labelled as "grated cheese". However, it is not always made from real Italian Parmesan and may contain more miscellaneous ingredients than actual cheese. For example, Kraft's grated Parmesan cheese is made from pasteurized part-skim milk, cheese culture, salt, enzymes, cellulose powder, and potassium sorbate.
In terms of use, shredded Parmesan is ideal when you want thicker layers of cheese on top of or incorporated throughout the dish. It is commonly used in sandwiches, quesadillas, pizzas, casseroles, and baked pasta. Grated Parmesan, with its powdery texture, is better suited for dishes where the cheese needs to meld into the dish for flavour, such as in creamy dishes like mac and cheese or cacio e pepe.
While many recipes will work with either shredded or grated Parmesan, there are instances when one variety is preferred over the other. For example, a recipe that calls for grated Parmesan may not yield the same results if shredded Parmesan is used instead.
Is Coles' Parmesan Cheese Halal?
You may want to see also
Parmesan and Reggiano cheese production
Parmigiano-Reggiano is a hard, dry cheese made from cow's milk. It has a hard, pale-golden rind and a straw-coloured interior with a rich, sharp flavour. Parmigiano-Reggiano cheese is aged for at least two years. Those labelled stravecchio are aged for three years, while stravecchione cheeses are aged for four or more years. The complex flavour and granular texture of Parmigiano-Reggiano are a result of this lengthy ageing process.
Parmigiano-Reggiano was created during the Middle Ages in the comune (municipality) of Bibbiano, in the province of Reggio Emilia. Its production soon spread to the Parma and Modena areas. Historical documents from the 13th and 14th centuries indicate that Parmigiano-Reggiano was already very similar to the cheese produced today, suggesting that its origins can be traced even further back in time.
The production process of Parmigiano-Reggiano involves adding starter whey (containing thermophilic lactic acid bacteria) to cow's milk and raising the temperature to 33–35 °C (91–95 °F). Calf rennet is then added, and the mixture is left to curdle for 10–12 minutes. The curd is broken up mechanically into small pieces, about the size of rice grains. The cheesemaker carefully controls the temperature as it is raised to 55 °C (131 °F). The curd is then left to settle for 45–60 minutes. The compacted curd is collected in muslin, divided in two, and placed in moulds. Each mould produces a wheel of cheese weighing around 45 kilograms (99 lb).
Parmigiano-Reggiano is a protected designation of origin (PDO) product under Italian and European law. Outside the EU, the name Parmesan can be legally used for imitation cheeses, while within the EU, the term Parmesan specifically refers to Parmigiano-Reggiano. The name Parmigiano-Reggiano is also legally protected in the EU, and its production and sale in Italy are controlled by The Consortium of Parmigiano-Reggiano. Each wheel must meet strict criteria during the early stages of the ageing process to merit the official seal and be placed in storage for ageing.
The Truth About MSG in Parmesan Cheese
You may want to see also
Explore related products
Parmigiano-Reggiano authenticity
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. It is considered to be the \"King of Cheeses\" and has a complex flavour and granular texture as a result of long ageing.
The history of Parmigiano-Reggiano dates back to the Middle Ages, with evidence suggesting its production in the 12th century. It is believed that monks in the Parma and Reggio Emilia regions perfected the cheese-making techniques that are still used today. These techniques have been passed down through generations, preserving the cheese's quality and authenticity.
To ensure the authenticity of Parmigiano-Reggiano, strict regulations have been put in place. Under Italian law, only cheese produced in specific provinces, including Bologna, Reggio Emilia, Mantua, Modena, and Parma, may be labelled "Parmigiano-Reggiano". European law also classifies the name and its translation, "Parmesan," as a protected designation of origin.
To identify authentic Parmigiano-Reggiano, look for the following markings and indicators:
- DOP or PDO certification: This is the Italian version of PDO (Protected Designation of Origin), guaranteeing that the cheese is made in a specific region according to traditional standards.
- Rind markings: The rind should feature the dotted words "Parmigiano Reggiano" repeated along the side. This is a mark of origin and guarantees authenticity.
- Packaging requirements: Parmigiano Reggiano must be packaged in its area of origin by authorised operators. The packaging must include specific statements, such as the CE Stamp, the country of origin, and the DOP or PDO logo.
It's important to note that the term "Parmesan" outside of Europe, particularly in the United States, often refers to imitation cheeses that resemble Parmigiano-Reggiano. These imitation cheeses have contributed to the confusion between authentic Parmigiano-Reggiano and imitation products. Therefore, when purchasing Parmigiano-Reggiano, it is crucial to look for the official markings and indicators mentioned above to ensure authenticity.
Parmesan Cheese: Wood or Dairy?
You may want to see also
Grana Padano
About 150 factories make Grana Padano in the Po Valley area, and an estimated 76,724 tons of this cheese are manufactured annually. A wheel of Grana Padano is cylindrical, with slightly convex or almost straight sides and flat faces. It weighs 24 to 40 kg (53 to 88 lbs) per wheel. The rind, which is thin, is pale yellow.
Parmesan Cheese: Healthy or Unhealthy?
You may want to see also
Frequently asked questions
Grated Parmesan cheese is a hard grating cheese made from cow's milk. It is usually pale yellow in colour and is often used on dishes such as pizza and Caesar salad.
Grated Parmesan cheese resembles powdered cheese due to its fine texture. Shredded Parmesan has a shorter shelf life than grated cheese as it contains no preservatives.
Kraft Grated Parmesan Cheese is one of the most popular and affordable brands. However, it is not considered to be authentic Parmesan cheese. Belgioioso finely shredded cheese is often considered to be one of the finest brands of shredded Parmesan.
Grated Parmesan cheese can be made from either Parmesan or Romano cheese. In the United States, a cheese labelled as Parmesan may be genuine Parmigiano-Reggiano, but it is more likely to be an imitation.
