Bushra Griffith
Grated parmesan cheese is a popular household cheese that has been around for hundreds of years. It is made from cow's milk and is aged for at least 12 months. The process of making parmesan cheese involves combining whole milk and naturally skimmed milk, heating it in copper vats, and adding additional ingredients like whey and rennet to form the curd. While traditional parmesan cheese is made in the Parma and Reggio Emilia regions of Italy, there are also similar cheeses like Grana Padano and Piave that are made in other regions. In recent years, there have been concerns about the quality and authenticity of grated parmesan cheese, with some reports suggesting that it may contain high levels of cellulose, an anti-clumping agent made from wood pulp, or even be made from cheaper cheeses and fillers.
| Characteristics | Values |
|---|---|
| Ingredients | Cow's milk, cheese culture, salt, enzymes, cellulose powder, potassium sorbate |
| Additives | Cellulose (anti-clumping agent made from wood pulp) |
| Allergens | Milk |
| Nutritional Information | High in protein, calcium, saturated fat, and sodium |
| Region | Parmesan is traditionally produced in Parma or Reggio Emilia, Italy |
| Texture | Hard |
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What You'll Learn
- Kraft grated parmesan cheese contains an anti-clumping agent made from wood pulp
- It is forbidden to sell Kraft parmesan in Europe as it is not produced in Parma or Reggio Emilia
- Parmesan is made from cow's milk and is aged for at least 12 months
- Rennet, an ingredient in parmesan, is forbidden in a Muslim's diet
- Grana Padano is a similar cheese to parmesan, but it is softer
Kraft grated parmesan cheese contains an anti-clumping agent made from wood pulp
Grated parmesan cheese is made from parmesan cheese, which, according to Italian law, can only be called 'Parmigiano' if it is produced in the Parma and Reggio area, with milk from cows raised in a certain way and fed specific foods. However, in the United States, grated parmesan cheese products, such as Kraft Grated Parmesan Cheese, have been found to contain an anti-clumping agent made from wood pulp, known as cellulose. While cellulose is a harmless and FDA-approved additive, its presence in these products has led to lawsuits against Kraft and other manufacturers for false advertising.
Kraft Grated Parmesan Cheese, marketed as "100% Grated Parmesan Cheese", has been found to contain 3.8% cellulose, according to independent laboratory tests. This is higher than the acceptable range of 2-4% as suggested by cheese experts. While cellulose is a natural fiber derived from plant walls, its use as a filler in grated parmesan cheese has raised concerns about false advertising and the quality of the product.
The addition of cellulose to grated parmesan cheese is done to prevent clumping and extend the shelf life of the product. However, it has been alleged that manufacturers may be tempted to use more cellulose than necessary due to its similarity in appearance to grated cheese and its ability to bulk up the product. This practice of adding fillers to grated parmesan cheese is particularly common in hard Italian cheeses, as the cheese is expensive and has a small yield due to the long curing process.
While the use of cellulose in small amounts is generally accepted, the presence of significant amounts of cellulose in Kraft Grated Parmesan Cheese and other similar products has led to legal action and consumer concerns. As a result, some consumers may prefer to buy whole parmesan cheese and grate it themselves to have greater control over the ingredients and quality of the grated cheese they consume.
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It is forbidden to sell Kraft parmesan in Europe as it is not produced in Parma or Reggio Emilia
Parmesan cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes. It also contains cellulose powder and potassium sorbate to protect its flavor. Cellulose, an anti-clumping agent made from wood pulp, is allowed in small amounts in grated Parmesan cheese. However, some brands have been found to contain much higher percentages of cellulose, with Essential Everyday 100% Grated Parmesan Cheese from Jewel-Osco containing 8.8%, and even Kraft, with 3.8%.
Kraft Parmesan, which is sold in the US, cannot be sold in Europe as it does not conform to the European Union's strict laws on food labeling. In the US, the word "`Parmesan`" is not regulated, and the term is used loosely to refer to "Parmesan-style" cheese. However, in Europe, the word "Parmesan" is defined by law as genuine Parmigiano-Reggiano, which must be made in Parma or Reggio Emilia according to Italian D.O.C. regulations. These regulations were enacted to protect the names, origins, production methods, and characteristics of Italian food and wine. As Kraft Parmesan is not produced in this specific region, it cannot be labeled and sold as "Parmesan" in Europe.
This restriction on the use of the name "Parmesan" is similar to how the term "Champagne" is protected and can only be used for sparkling wines produced in the Champagne region of France. Such laws aim to prevent unfair competition by ensuring that manufacturers do not use cheaper and non-traditional methods to produce similar products with region-specific names.
While imitation Parmesan cheese is not illegal in Europe, it must be sold under a different name. For example, after the European ruling, Kraft renamed its grated cheese product "Pamesello" in Europe.
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Parmesan is made from cow's milk and is aged for at least 12 months
Parmesan cheese is traditionally made from cow's milk and is typically aged for at least 12 months. The process begins with combining whole milk and naturally skimmed milk, which is then transferred into copper vats for heating. During this two-step heating process, additional ingredients such as whey and rennet are added to form the curd. The curd plays a crucial role in the cheese-making process, determining the texture and flavour of the final product.
The ageing process is an essential aspect of Parmesan cheese production. According to regulations, Parmesan cheese must be aged for a minimum of 12 months to allow the development of its distinct flavour and texture. Some varieties, like the Cello Copper Kettle, are aged for longer periods, up to 16 months, in copper vats. This extended ageing process imparts a uniquely sweet taste to the cheese through the natural fermentation of cow's milk.
The ageing duration and production techniques significantly influence the quality and characteristics of Parmesan cheese. For instance, the traditional Italian Parmigiano Reggiano, crafted in the Parma and Reggio Emilia regions, boasts a rich flavour and granular texture. This specific variety adheres to stringent regulations regarding the diet of cows and their rearing methods, ensuring a superior quality product.
It is worth noting that the term "Parmesan" is often loosely applied to similar cheeses produced outside of Italy. For example, Wisconsin Parmesans, though made in a comparable style, cannot be labelled as Parmigiano due to geographical restrictions. These cheeses may offer a different sensory experience, emphasising the impact of production methods and location on the final product's attributes.
While Parmesan cheese is traditionally crafted from cow's milk, it is essential to address allergens and dietary restrictions. The presence of milk-derived ingredients in Parmesan classifies it as a major food allergen according to the FDA. Additionally, traditional Parmesan employs rennet, a natural enzyme found in the stomach of young mammals, aiding in digesting their mother's milk. This ingredient renders Parmesan non-halal in the Muslim diet. However, some producers, like Cello Cheese, utilise microbial rennet, making their cheeses vegetarian and halal-compliant.
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Rennet, an ingredient in parmesan, is forbidden in a Muslim's diet
Grated parmesan cheese is made from a combination of parmesan cheese, cellulose powder, and potassium sorbate. Parmesan cheese, in turn, is made from pasteurized part-skim milk, cheese culture, salt, and enzymes. One of the enzymes used in the production of parmesan cheese is rennet, which is obtained from the stomachs of suckling kids or lambs. When added to milk, rennet causes it to curdle and turn into cheese.
According to Islamic law, or Sharia, rennet is forbidden in a Muslim's diet if it is derived from pigs. This is based on the interpretation of a verse from the Quran: "Forbidden to you for food) are: al-maytatah (dead animals - cattle-beasts not slaughtered)." However, if the rennet is derived from calves or other animals that are lawful for Muslims to eat, it is permissible to consume. Most well-informed people are adamant that rennet is not derived from pigs.
In addition, some Muslim scholars argue that rennet is permissible to consume because it is not a living thing and does not die. The concept of "impure containers don't cause the contents of the container to become impure by contact" applies here. However, other scholars disagree and state that rennet from dead animals is impure and should not be eaten.
It is worth noting that some sources suggest buying a block of parmesan cheese and grating it yourself to avoid any potential issues with pre-grated cheese, which may contain fillers or anti-clumping agents such as cellulose, which is made from wood pulp.
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Grana Padano is a similar cheese to parmesan, but it is softer
Grated Parmesan cheese is made from a mix of whole and skimmed milk. The whole milk is milked in the morning, while the skimmed milk is milked the evening before and skimmed overnight in spawning tanks. The milk is collected from cows that are grass-fed in pasture. Parmigiano-Reggiano, the traditional Italian Parmesan, is made from raw milk and aged for a minimum of 12 months. This ageing deepens its flavours and contributes to its crumbly, granular texture.
- 9-16 months: delicate flavour, softer texture, and pale yellow colour
- 16-20 months: grainier with notes of butter, hay, and dried fruit
- Over 20 months: rich buttery flavour and crystals are present
Grana Padano has a lower fat content than Parmesan, which influences the final result significantly. It also has a larger production area than Parmesan, covering several regions of Northern Italy, including Piedmont, Veneto, Lombardy, Emilia Romagna, and Trentino Alto-Adige. Grana Padano is Italy's most-produced cheese, with about 24% of the country's milk production used to make it. It is also the best-selling PDO (Protected Designation of Origin) cheese in the world, with over five million wheels produced yearly.
Both Grana Padano and Parmesan have a grainy, crystalline texture. The crystals in the cheese are tyrosine and indicate the level of ripeness. Both cheeses are made in large drum shapes that are cracked open with a specifically designed triangular knife.
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Frequently asked questions
Grated parmesan cheese is traditionally made from cow's milk and is aged at least 12 months. Additional ingredients like whey, rennet, salt, and enzymes are added to form the curd.
The best option is to buy a block of parmesan cheese and grate it yourself. This ensures that you are consuming 100% parmesan cheese and not a mixture of other cheeses and fillers.
Some popular brands of grated parmesan cheese include Kraft, Essential Everyday, Great Value, and Whole Foods. However, it is important to note that these brands may contain varying percentages of cellulose, an anti-clumping agent made from wood pulp.
Traditionally, grated parmesan cheese is made using rennet, a natural enzyme found in the stomach of young mammals, which is restricted in a Muslim's diet. However, some companies now use microbial rennet, also known as "vegetarian rennet," to make their cheeses halal.
