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Parmesan, or Parmigiano Reggiano, is a hard, granular Italian cheese made from unadulterated cow's milk and aged for at least 12 months. Outside the European Union and Lisbon Agreement countries, it is often an imitation of the original, made from a variety of other cheeses and additives. The name Parmigiano Reggiano is protected by law, and true Parmesan cheese can only be made in specific Italian provinces, including Parma and Reggio Emilia, from which it derives its name.
| Characteristics | Values |
|---|---|
| Ingredients | Milk, salt, and rennet |
| Milk Source | Cow |
| Place of Origin | The Italian provinces of Parma and Reggio Emilia |
| Minimum Ageing Period | 9-12 months |
| Colour | Pale yellow |
| Texture | Hard, granular |
| Use | Grated on dishes such as pasta, Caesar salad, and pizza |
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What You'll Learn
Parmesan is made from cow's milk
Parmesan cheese, or Parmigiano-Reggiano, is made from cow's milk. It is a hard, granular cheese that is typically aged for at least 12 months, though some varieties are aged for up to two years. The process of making Parmesan cheese from cow's milk involves a combination of skimmed milk and whole milk, mixed with a whey starter, a natural culture of lactic acid, and bacteria. The milk is heated to 36°C and mixed with calf rennet, a natural coagulant, which starts to curdle the milk. The curd is then cut and separated from the whey, and the mixture is cooked at a higher temperature (55°C), causing the curds to expel any remaining whey liquid and sink to the bottom as cooked cheese curds. This mixture is then typically shaped into wheels that are about 18-24 cm high and 40-45 cm in diameter.
Parmesan cheese is named after the Italian provinces of Parma and Reggio Emilia, where it is primarily produced. The names "Parmigiano" and "Reggiano" are Italian adjectives for the cities and provinces of Parma and Reggio Emilia, respectively. The cheese is also produced in other parts of Italy, such as Bologna, Modena, and Lombardy.
Outside of the European Union, the term "Parmesan" may be used more generically to refer to any hard Italian-style grating cheese made from cow's milk. These cheeses, often produced in the US and Argentina, may have different ingredients, additives, and processes from traditional Parmigiano-Reggiano.
In the European Union, the term "Parmesan" is protected by law and can only be used to refer to Parmigiano Reggiano, which must be made in a restricted geographic area using specific methods. This protection ensures that consumers know exactly what they are consuming when purchasing Parmigiano-Reggiano, as the ingredients, production methods, and quality are strictly regulated.
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It is a hard, granular cheese
Parmesan cheese, or Parmigiano Reggiano, is a hard, granular cheese. It is produced from cow's milk and aged for at least 12 months, though the minimum ageing period is not always adhered to. The cheese gets its name from two cities in the Emilia-Romagna region of Italy: 'Parma' and 'Reggio Emilia'. The name Parmigiano Reggiano is protected by law, and only cheeses produced in these provinces can be labelled as such.
The process of making Parmesan cheese starts with a combination of skimmed milk and whole milk, which is mixed with a whey starter, a natural culture of lactic acid, and bacteria. The milk is heated to 36 degrees Celsius and mixed with calf rennet, a natural coagulant, which starts to curdle the milk. The curd is then cut and separated from the whey, and the mixture is cooked at a higher temperature (55 degrees Celsius). This causes the curds to expel any remaining whey liquid and sink to the bottom as cooked cheese curds.
The final product is a hard, granular cheese that is typically grated and used on dishes such as pasta, Caesar salad, and pizza. A typical Parmigiano Reggiano wheel is about 18-24 cm high, 40-45 cm in diameter, and weighs 38 kg. The cheese is produced by a consortium of dairy farmers in the Emilia-Romagna region, and about 3.6 million wheels are produced every year, using about 18% of all the milk produced in Italy.
Outside of the European Union and Lisbon Agreement countries, locally produced imitations of Parmesan cheese are common. These cheeses are often sold under names that evoke the original, such as "Parmesan", "Parmigiana", "Parmesano", and "Parmabon". While these cheeses may be made with similar ingredients and processes, they do not have the same protected designation of origin as Parmigiano Reggiano.
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It is aged for at least 12 months
Parmesan cheese, or Parmigiano Reggiano, is aged for a minimum of 12 months. This is a requirement for the cheese to be considered authentic Parmigiano Reggiano. The process of ageing the cheese gives it its distinct hard and granular texture.
The ageing process for Parmesan cheese typically lasts between one and two years. After this period, an expert from the Consorzio del Formaggio Parmigiano Reggiano, or the Parmigiano Reggiano Cheese Consortium, will conduct a sound test with a hammer to determine if the cheese has finished maturing. This test is crucial in ensuring the cheese has reached the desired level of maturity and quality.
The ageing period is essential for the development of Parmesan cheese's unique flavour and texture. During this time, the cheese undergoes a transformation, with its moisture content decreasing and its flavour becoming more concentrated. This ageing process also contributes to the formation of Parmesan cheese's granular texture, which is ideal for grating.
The length of ageing can vary depending on the specific type of Parmesan cheese and the region in which it is produced. For example, Grana Padano, a similar Italian cheese, has a minimum ageing requirement of nine months. This shorter ageing period results in a slightly different flavour profile, often described as "less concentrated" and slightly sweeter when compared to Parmigiano Reggiano.
The ageing process is a critical step in the production of Parmesan cheese, and it plays a significant role in determining the final quality and characteristics of this renowned Italian cheese.
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It is named after the Italian provinces of Parma and Reggio Emilia
Parmesan cheese, or Parmigiano Reggiano in Italian, is named after the Italian provinces of Parma and Reggio Emilia. Parmigiano is the Italian adjective for the city and province of Parma, while Reggiano is the adjective for the province of Reggio Emilia. The cheese is produced in these two areas, as well as in the part of Bologna west of the River Reno, in Modena, and in the part of Mantua (Lombardy) on the south bank of the River Po. All of these areas are located in the Emilia-Romagna region of Italy.
The name Parmigiano Reggiano is a protected designation of origin (PDO) for cheeses produced in these provinces under Italian and European law. Within the European Union, the term Parmesan may only be used, by law, to refer to Parmigiano Reggiano itself, which must be made in this restricted geographic area using specific methods. The Consorzio del Formaggio Parmigiano Reggiano (Parmigiano Reggiano Cheese Consortium) was founded in 1928 to set and enforce the standards for PDO and to sponsor marketing activities.
Outside of the European Union and Lisbon Agreement countries, the term "Parmesan" is often used as a generic label for any hard Italian-style grating cheese made from cow's milk. These cheeses, mainly produced in the US and Argentina, are commercialized under names that evoke the original, such as Parmesan, Parmigiana, Parmesana, Parmabon, Real Parma, Parmezan, or Parmezano. However, these cheeses often contain additives and chemicals, and there is little transparency regarding the ingredients, milk sources, and production methods used.
In conclusion, the name Parmesan is derived from the Italian provinces of Parma and Reggio Emilia, where the authentic Parmigiano Reggiano cheese is produced. The protection of this designation of origin ensures that consumers can trust the quality and authenticity of the cheese bearing this name within the European Union.
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It is also known as Parmigiano-Reggiano
Parmesan cheese, or Parmigiano-Reggiano, is a hard, granular Italian cheese produced from unadulterated cow's milk and aged for at least 12 months. The name Parmigiano-Reggiano is derived from two Italian cities, Parma and Reggio Emilia, in the Emilia-Romagna region, where the cheese is produced. The terms Parmigiano and Reggiano refer to the Italian adjectives for the city and province of Parma and the province of Reggio Emilia, respectively.
Parmigiano-Reggiano is a protected designation of origin (PDO) cheese, which means that it can only be legally produced in specific provinces under Italian and European law. The production of Parmigiano-Reggiano is governed by stringent regulations, including the defined location of the cows' origin, the size of the wheel, and the minimum ageing period.
The process of making Parmigiano-Reggiano involves combining skimmed milk and whole milk with a whey starter, a natural culture of lactic acid, and bacteria. The mixture is heated to 36°C and mixed with calf rennet, a natural coagulant, which initiates the curdling process. The curds are then separated from the whey, cooked at a higher temperature of 55°C, and formed into wheels.
Parmigiano-Reggiano is often regarded as the "authentic Parmesan" or the "king of cheeses," known for its distinct taste and quality. It is widely used as a grating cheese, adding flavour to dishes such as pasta, salads, and pizza.
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Frequently asked questions
Parmesan cheese, or Parmigiano-Reggiano, is made from raw cow's milk, salt, and rennet (a natural coagulant).
Parmesan cheese is believed to have originated in the Italian region of Emilia Romagna, in the comune of Lodi, in Lombardy. It gets its name from two cities in this region: Parma and Reggio Emilia.
Parmesan cheese is typically aged for a minimum of 12 months, with an average aging period of two years.
Parmigiano-Reggiano is the Italian term for Parmesan cheese. In the European Union, the term "Parmesan" can only be used to refer to Parmigiano Reggiano, which must be made in a restricted geographic area using specific methods. Outside of the EU, the term "Parmesan" is often used as a generic label for any hard Italian-style grating cheese made from cow's milk.
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