Randy Chandler
Parmesan cheese, or Parmigiano-Reggiano, is a specialty hard cheese made from unpasteurized cow's milk, heavily salted and aged for at least 12 months to cultivate its unique flavor. The cheese is produced in a restricted geographic area, primarily in the Italian provinces of Parma and Reggio Emilia, as well as parts of Bologna, Modena, and Mantua. Parmesan is made with only three ingredients: raw milk, rennet, and salt. However, the process of obtaining rennet, an enzyme from the fourth stomach of an unweaned calf, has sparked controversy and ethical concerns among consumers.
| Characteristics | Values |
|---|---|
| Ingredients | Raw milk, rennet, salt, whey |
| Milk Type | Cow's milk |
| Aging | At least 12 months |
| Curing | 10 months or more |
| Water Content | No more than 32% |
| Milkfat Content | No less than 32% |
| Production Location | Parma, Reggio Emilia, Bologna, Modena, Mantua |
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What You'll Learn
Parmesan is made from cow's milk
Parmesan, or Parmigiano-Reggiano, is a specialty hard cheese made from unpasteurized cow's milk. It is a product of excellence, appreciated worldwide for its authentic taste and rich history. The name Parmigiano-Reggiano is derived from two of the areas that produce it, the Italian provinces of Parma and Reggio Emilia. The cheese is also produced in other parts of Italy, including Bologna, Modena, and Mantua.
Parmigiano-Reggiano is protected by law as a certified name and a Protected Designation of Origin (PDO) product. This means that the term Parmesan may only be used legally to refer to Parmigiano-Reggiano when it is made in a restricted geographic area using specific methods. Outside of the European Union and Lisbon Agreement countries, locally produced imitations may be sold as "Parmesan."
The process of making Parmesan involves heating milk and adding other ingredients such as whey and rennet to create a cheese mixture. The rennet used in Parmesan is a stomach enzyme derived from the fourth stomach of an unweaned calf. This enzyme, known as chymosin, is responsible for coagulating the milk and forming a block of cheese. The cheese is then heavily salted and aged for at least 12 months to develop its unique flavor.
Parmesan is known for its high nutritional value, including protein, vitamins, and minerals. It is also considered highly digestible due to its processing and slow curing processes, which make it easier for the body to absorb essential amino acids. Additionally, Parmesan has a lower lactose content than other cheeses.
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Rennet, an enzyme from a calf's stomach, is added
Parmesan cheese, or Parmigiano-Reggiano, is made from a few simple ingredients: raw milk, rennet, and salt. Rennet is an enzyme that plays a crucial role in the cheesemaking process. It is derived from the stomach of a calf, specifically the fourth stomach chamber, also known as the abomasum, of an unweaned calf. This calf is typically very young and has only consumed milk, which is why its stomach contains high levels of rennet, or chymosin, the natural enzyme for coagulating milk.
The process of obtaining rennet from a calf's stomach involves removing the stomach, drying it, and then cutting it into small pieces. These pieces are then added to the cheese mixture, where the rennet acts as a coagulant, causing the mixture to transform into a solid block of cheese. This traditional method of using animal rennet has been passed down for generations in the provinces of Parma, Reggio Emilia, Modena, and parts of Bologna and Mantua, where Parmigiano-Reggiano is produced.
The use of rennet in cheesemaking has recently come under scrutiny, with some people expressing dismay upon learning that their beloved Parmesan is not vegetarian-friendly. This has sparked conversations and driven demand for plant-based and cruelty-free alternatives to traditional cheeses. However, it is important to note that the inclusion of rennet is not unique to Parmesan; other cheeses, such as Manchego, Pecorino Romano, Ricotta, and various mozzarellas, also use it as an ingredient.
While there are now vegan alternatives to Parmesan, the traditional method of making this iconic Italian cheese has remained largely unchanged for over 900 years. Parmigiano-Reggiano is a product of excellence, renowned for its unique flavor and nutritional benefits, including high protein, calcium, and B vitamin content. Its production is deeply rooted in the culture and traditions of its place of origin, contributing to its status as a specialty cheese.
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It's produced in select Italian provinces
Parmesan cheese, or Parmigiano-Reggiano, is produced in select Italian provinces. The name Parmigiano-Reggiano is derived from two of the areas that produce it: the Italian provinces of Parma and Reggio Emilia. The cheese is also produced in parts of Bologna, Modena, and Mantua. All of these provinces are located in the Emilia-Romagna region of Italy.
Parmigiano-Reggiano is a protected designation of origin (PDO) product, which means that it can only be produced in specific geographical areas. This designation is designed to protect food and drinks with strong links to the place in which they are made, such as Champagne, Gorgonzola, and Camembert.
Within the European Union, the term Parmesan may only be used legally to refer to Parmigiano-Reggiano itself, which must be made in this restricted geographic area using strictly defined methods. In many areas outside of Europe, the name Parmesan has become genericized and may refer to any of several hard Italian-style grating cheeses. These imitation Parmesans are often produced in the US and Argentina and are commercialized under names that evoke the original, such as Parmesan, Parmigiana, Parmesana, and Parmabon.
The production of Parmigiano-Reggiano is deeply rooted in the culture and tradition of the select Italian provinces where it is made. In the city of Parma, for example, Parmigiano is not just a food but a real tradition that is passed down from generation to generation. School children in the Emilia-Romagna region often visit dairies as part of their educational field trips to learn about the cheese's production and cultural significance.
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It's heavily salted
Parmesan cheese, or Parmigiano-Reggiano, is a specialty hard cheese made from unpasteurized cow's milk, heavily salted, and aged for at least 12 months to cultivate its unique flavor. The process of making Parmesan cheese involves heating milk and adding other ingredients such as whey and rennet to the mix. The high salt content in Parmesan cheese serves multiple purposes and plays a crucial role in the cheese's distinctive taste and texture.
Firstly, salt acts as a preservative, helping to inhibit the growth of bacteria and mold, which is particularly important given the lengthy aging process of at least 10 to 12 months. This aging period is essential to develop the complex flavors and granular texture that Parmesan is renowned for. Salt also draws out moisture from the cheese, contributing to its hard and dry consistency. Additionally, salt enhances the flavor of the cheese, balancing the sharpness and tanginess of the aged cow's milk.
The salt used in the production of Parmesan cheese is typically coarse or flaked salt, which is mixed with the curds during the cheesemaking process. The amount of salt added can vary depending on the cheesemaker's recipe and preferences, but it is generally added in relatively large quantities to create the desired salty taste and texture.
While the salt content in Parmesan cheese is essential to its characteristic flavor and texture, it is worth noting that excessive salt intake can have health implications. As such, it is recommended to consume Parmesan cheese in moderation as part of a balanced diet.
In conclusion, the heavy salting of Parmesan cheese is a key aspect of its production process, contributing to its longevity, texture, and flavor. This traditional Italian cheese has been made with passion and care for centuries, and its unique characteristics continue to be appreciated by connoisseurs worldwide.
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It's aged for at least 10-12 months
Parmesan cheese, or Parmigiano-Reggiano, is a speciality hard cheese that is aged for at least 10 to 12 months. This lengthy ageing process is crucial to cultivating the cheese's unique flavour and granular texture. The minimum ageing period for Parmesan is regulated, with special seals on the cheese identifying the production month and year.
The ageing process for Parmesan cheese involves curing the cheese for at least 10 months, during which time the cheese wheels are regularly inspected and cared for to ensure optimal maturation. This slow curing process is essential to the development of Parmesan's distinctive flavour and texture.
The ageing and curing of Parmesan cheese is a carefully controlled process. In the European Union, Parmigiano-Reggiano is a protected designation of origin (PDO) product, which means that it can only be produced in specific provinces of northern Italy, such as Parma, Reggio Emilia, Modena, and Mantua. The unique microbiological characteristics of the raw milk from these provinces also contribute to the final product.
The ageing process not only enhances the flavour and texture of Parmesan but also has nutritional benefits. Research has shown that the microorganisms present in aged cheeses like Parmesan can positively modulate and enrich the human gut microbiota, promoting a healthy digestive system.
Overall, the ageing process of at least 10 to 12 months is a critical aspect of Parmesan cheese production, impacting its flavour, texture, and nutritional qualities. This extended ageing period, combined with the strict geographical and methodological regulations, contributes to the reputation of Parmesan as a premium cheese.
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Frequently asked questions
Parmesan cheese is made from raw or unpasteurized cow's milk, rennet, and salt. Rennet is an enzyme obtained from the fourth stomach of an unweaned calf.
Parmesan is a good source of protein, calcium, B vitamins, iron, and zinc. It is also highly digestible due to its low lactose content.
Parmesan, or Parmigiano-Reggiano, is named after two of the areas that produce it: the Italian provinces of Parma and Reggio Emilia. It is also produced in parts of Bologna, Modena, and Mantua.
