Patrick Oconnell
Parmesan cheese is a beloved staple in many kitchens, but what is it made of? Parmesan (Italian: Parmigiano Reggiano) is a hard, granular cheese produced from cow's milk and aged for at least 12 months. The process of making Parmesan involves a combination of skimmed and whole milk, mixed with a whey starter, a natural culture of lactic acid, and bacteria. The milk is heated and mixed with calf rennet, a natural coagulant, which starts the curdling process. The curds are then cut and separated from the whey, cooked at a higher temperature, and pressed into a mold to form the iconic hard cheese we know and love.
What is Parmesan Cheese Made Of?
| Characteristics | Values |
|---|---|
| Main Ingredient | Cow's Milk |
| Other Ingredients | Salt, Cheese Cultures, Rennet, Whey |
| Minimum Aging Period | 12 Months |
| Texture | Hard, Granular |
| Colour | Pale Yellow |
| Taste | Nutty |
| Region | Parma, Reggio Emilia, Bologna, Modena, Mantua |
| Type of Cheese | Grating Cheese |
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What You'll Learn
Parmesan is made from cow's milk
Parmesan cheese is made from cow's milk. It is a hard, granular cheese that is typically aged for at least 12 months, although some varieties are aged for longer, such as the Copper Kettle variety, which is aged for 16 months. 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 then heated to 36 degrees Celsius and mixed with calf rennet, a natural coagulant that starts the curdling process. The curd is then cut and separated from the whey, and the mixture is cooked at a higher temperature (55 degrees Celsius), causing the curds to expel any remaining whey liquid and sink to the bottom as cooked cheese curds.
The whey is then strained off, and the cheese curds are pressed into a mold and salted in a brine to draw out moisture and form a rind. The cheese is then aged dry for at least 12 months, although the exact aging time can vary depending on the specific type of Parmesan cheese being made. For example, Grana Padano, a type of Italian cheese similar to Parmigiano Reggiano, is required by law to be made in a specific region of Italy, but it only needs to be aged for a minimum of 9 months.
The name "Parmesan" is derived from the Italian "Parmigiano Reggiano", which refers to the areas where the cheese is produced, the Italian provinces of Parma and Reggio Emilia. Parmigiano Reggiano is a protected designation of origin (PDO) cheese, which means that the name "Parmesan" can only be used for cheeses produced in these specific provinces under Italian and European law. In the United States, the Code of Federal Regulations includes a Standard of Identity for "Parmesan and Reggiano cheese", which defines both the production process and the final result. This includes the requirement that Parmesan must be made from cow's milk.
While the term "Parmesan" is protected in the European Union, it has become genericized in many areas outside of Europe, and may refer to any of several hard Italian-style grating cheeses. These imitation Parmesan cheeses are often produced in the US and Argentina and are commercialized under names that evoke the original, such as Parmesan, Parmigiana, Parmesana, and Parmabon. However, these imitation cheeses are not made to the same standards as traditional Parmesan and may not have the same distinct flavor and texture.
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It's aged for at least 12 months
Parmesan cheese is aged for a minimum of 12 months. This is a key part of the process that gives Parmesan its distinctive hard, granular texture and flavour. The ageing process also contributes to the formation of the rind, which is an important protective barrier that helps to preserve the cheese.
The ageing process for Parmesan cheese typically takes place in temperature- and humidity-controlled environments, such as ageing rooms or caves. During this time, the cheese is carefully monitored and turned regularly to ensure even ageing and to prevent the formation of mould or other contaminants.
At 12 months, the Consorzio Parmigiano-Reggiano inspects every wheel of Parmesan cheese. A master grader taps each wheel to identify undesirable cracks and voids within the wheel. Those that pass the test are then heat-branded with the Consorzio's logo on the rind. Wheels that do not pass the test are marked with lines or crosses to indicate that they are not top-quality Parmigiano-Reggiano.
The ageing process also has a significant impact on the flavour and texture of the cheese. As the cheese ages, it loses moisture, becoming harder and more granular. This makes it ideal for grating, which is the most common use for Parmesan cheese. The ageing process also allows the flavours to develop and intensify, giving Parmesan its characteristic nutty, savoury taste.
In addition to the minimum ageing requirement, some producers age their Parmesan cheese for longer periods, such as 16 months, to create a sweeter flavour profile and a more distinctive texture. This longer ageing process can also increase the price of the cheese, as it requires more time, care, and specialised conditions to produce.
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It's a protected designation of origin (PDO) product
Parmesan cheese, or Parmigiano Reggiano in Italian, is a protected designation of origin (PDO) product. This means that the term "Parmesan" can only be used to refer to Parmigiano Reggiano cheese made in a restricted geographic area, using specific methods. The protection is in place under both Italian and European law. The name "Parmesan" is an evocation of the Parmigiano Reggiano PDO, and as such, it can only be used for the true Parmigiano Reggiano, produced in compliance with its specifications.
The PDO status of Parmesan cheese means that it must be made in specific provinces in Italy, including Parma, Reggio Emilia, Bologna (west of the River Reno), Modena, and the part of Mantua on the south bank of the River Po. These areas are all located in the Emilia-Romagna region of Italy. The name Parmigiano Reggiano itself comes from the Italian provinces of Parma and Reggio Emilia, with "Parmigiano" and "Reggiano" being adjectives for each respective province.
The protection of the Parmesan name is due to its widespread imitation, with the EU court ruling in 2008 that the term Parmesan in Europe exclusively refers to Parmigiano Reggiano. This ruling means that imitation Parmesan produced outside of the EU cannot use the Parmesan name. However, outside of Europe, the term Parmesan has become genericised and may refer to various hard Italian-style grating cheeses, such as those produced in the US and Argentina.
The PDO status of Parmesan cheese ensures that consumers can trust the authenticity and quality of the product they are purchasing. Special seals identify authentic Parmigiano Reggiano, with identification numbers, production details, and codes for each wheel of cheese. Additionally, the strict regulations governing the production methods and geographical origin of Parmesan cheese help to maintain the high standards and unique characteristics of this beloved Italian cheese.
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It's been around for 1000 years
Parmesan cheese, or Parmigiano Reggiano, has been around for over 1000 years. It is a hard, granular cheese produced from cow's milk and aged for at least 12 months. The name Parmigiano Reggiano is derived from the Italian provinces of Parma and Reggio Emilia, two of the areas that produce the cheese. It is also produced in parts of Bologna, Modena, and Mantua, all located in the Emilia-Romagna region of Italy.
The history of Parmesan cheese dates back to the Middle Ages, when monks in the Emilia-Romagna region began experimenting with cheese-making. Over time, they perfected the art of cheese-making and developed the unique process of creating Parmesan. The production of Parmesan became a specialized craft, with master cheesemakers passing down their knowledge and techniques from generation to generation.
For centuries, Parmesan cheese has been an integral part of Italian cuisine and culture. It is widely used in cooking, grated over pasta, salads, and pizza. Its distinctive flavour and granular texture have made it a favourite among chefs and food enthusiasts worldwide. The cheese is also valued for its nutritional content, containing high levels of protein, calcium, and other essential nutrients.
The longevity of Parmesan cheese can be attributed to its versatility and adaptability. As its popularity spread beyond Italy, variations of Parmesan cheese emerged in different parts of the world. While the traditional Parmigiano Reggiano remains the gold standard, other countries have developed their own versions, such as Reggianito in Argentina and similar cheeses produced in the United States and Australia.
Today, Parmesan cheese continues to be a beloved ingredient in kitchens around the globe. Its complex flavour and texture enhance a variety of dishes, from classic Italian recipes to modern culinary creations. The enduring popularity of Parmesan cheese is a testament to its rich history, cultural significance, and exceptional taste.
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It's 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. The name Parmigiano Reggiano is derived from the Italian adjectives for these two cities and provinces. The cheese originated in the Emilia Romagna region of Italy, which includes the cities and provinces of Parma and Reggio Emilia, as well as Bologna, Modena, and Mantua (Lombardy).
Parmigiano Reggiano has a long history, dating back to the Middle Ages, and the same three ingredients have been used for over 1000 years: milk, salt, and rennet. The process of making Parmesan cheese is highly regulated, and the name "Parmesan" is protected by law in the European Union. Outside of Europe, the term "Parmesan" has become genericised and may refer to several hard Italian-style grating cheeses.
In the European Union, the term "Parmesan" is legally protected and can only refer to Parmigiano Reggiano, which must be produced in a restricted geographic area using specific methods. This protection is known as a Protected Designation of Origin (PDO) and ensures that only cheeses produced in the provinces of Parma, Reggio Emilia, Bologna, Modena, and Mantua can be labelled as Parmigiano Reggiano or Parmesan.
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. Calf rennet, a natural coagulant, is added, and the mixture is heated to 36 degrees Celsius, starting the curdling process. The curd is then cut and separated from the whey, and the mixture is cooked at a higher temperature (55 degrees Celsius), causing the curds to expel any remaining whey and sink to the bottom.
The whey is then strained off, and the cheese curds are pressed into a mould, salted in a brine solution, and aged for at least 12 months. This ageing process is what gives Parmesan cheese its distinctive granular texture and flavour.
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Frequently asked questions
Parmesan cheese is traditionally made from cow's milk and is aged for at least 12 months. Other ingredients include salt, rennet, and cheese cultures.
Parmigiano Reggiano is the Italian name for Parmesan. In the European Union, the term Parmesan may only be used to refer to Parmigiano Reggiano, which must be made in a restricted geographic area using specific methods.
No, Parmesan cheese is defined differently in various jurisdictions outside of Europe. For example, in the United States, Parmesan must be made of cow's milk, cured for 10 months or more, contain no more than 32% water, and have at least 32% milk fat solids.
Some similar cheeses to Parmesan include Grana Padano, Pecorino Romano, and Pieve. These cheeses share similar flavour profiles and textures to Parmesan.
