Bushra Griffith
Parmesan cheese, or Parmigiano-Reggiano, is one of the world's most popular and beloved cheeses. However, the term Parmesan can refer to different types of cheese depending on the region. In Europe, Parmesan is a protected designation of origin (PDO) product, and the name Parmesan is legally synonymous with Parmigiano Reggiano. In contrast, in the United States, the term Parmesan operates in a regulatory grey zone, referring to any hard, grated cheese vaguely inspired by its Italian namesake. This difference in terminology has led to a divide in the perception and quality of Parmesan cheese worldwide.
| Characteristics | Values |
|---|---|
| Full Italian title | Parmigiano-Reggiano |
| Origin | The Italian provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua |
| Production | Strict rules: just milk, salt, and rennet, with every wheel aged for at least 12 months |
| Texture | Hard, dry, granular, and crumbly |
| Flavor | Rich, nutty, savory, salty, umami, and tangy |
| Fat content | 30% |
| Moisture content | 30-32% |
| Salt content | High |
| Enzymes | Rennet, lipases, and proteases |
| Bacteria | Lactic acid bacteria |
| Aging | Minimum of 12 months, often longer |
| PDO status | Yes |
| Regulatory status in the U.S. | Loose regulations and labeling guidelines |
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What You'll Learn
Parmigiano-Reggiano is made from unpasteurised cow's milk
Parmigiano-Reggiano, or Parmesan as it is often called outside of Europe, is a hard, granular cheese produced from cow's milk and aged for at least 12 months. It is named after two of the areas which produce it, the Italian provinces of Parma and Reggio Emilia. The name Parmigiano-Reggiano is protected by law in Europe, and only cheese produced in a restricted geographic area using strictly defined methods can be given this name.
The production of Parmigiano-Reggiano is highly regulated, and the cheese is inspected after 12 months of aging by one of the country's master graders, known as battitore. The cheese is tapped with a small hammer to identify undesirable cracks and voids, and it is then placed in one of three grading categories. Only the top-quality cheeses are heat-branded on the rind with the consortium's logo, while the second-tier cheeses have their rinds marked with lines or crosses to indicate that they are not of the highest quality.
The strict regulations and traditional methods used in the production of Parmigiano-Reggiano result in a cheese that is revered for its complexity and craftsmanship. The unique terroir of its region, the meticulous craftsmanship of its producers, and the lengthy aging process all contribute to a cheese that is widely considered to be one of the best in the world.
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In Europe, Parmesan is a nickname for Parmigiano-Reggiano
Parmesan cheese, or Parmigiano-Reggiano, is one of the world's most popular and beloved cheeses. It is produced in the Italian provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua. The name Parmigiano-Reggiano is derived from the Italian adjective for the city and province of Parma and the province of Reggio Emilia.
In Europe, Parmesan is simply a nickname for Parmigiano-Reggiano. This cheese has a rich history, with its origins dating back to the Middle Ages in the comune of Bibbiano in the province of Reggio Emilia. Its production techniques soon spread to the Parma and Modena areas. Historical documents indicate that Parmigiano-Reggiano was already very similar to its present-day form in the 13th and 14th centuries, suggesting that its origins may be even older.
Parmigiano-Reggiano is a hard, dry cheese made from skimmed or partially skimmed cow's milk. It boasts a hard, pale-golden rind and a straw-colored interior with a rich, sharp flavor. The aging process is a key aspect of its production, with the cheese being stored in controlled environments for a minimum of 12 months, and often for much longer. This extended aging contributes to the development of its complex flavor profile and granular texture.
The name Parmigiano-Reggiano is protected by law in Europe, ensuring that only cheese manufactured in specific northern Italian regions can bear this designation. This protection falls under the Protected Designation of Origin (PDO) status, which guarantees authenticity and craftsmanship. In contrast, the term "Parmesan" in the U.S. operates in a regulatory grey zone, with loose guidelines that allow for the use of additional ingredients, shorter aging times, and different production techniques.
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Parmesan is regulated differently in the US
Parmesan, or 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 named after two of the areas that produce it, the Italian provinces of Parma and Reggio Emilia. It is also produced in Modena, Bologna, and Mantua.
In Europe, the name Parmesan is protected by law and is used as a nickname for Parmigiano-Reggiano. However, in the US, the term refers to any hard, grated cheese vaguely inspired by its Italian counterpart. The use of the name Parmesan is not regulated in the US, and producers can label products as Parmesan regardless of origin or adherence to traditional methods. This means that a product labelled as Parmesan in the US might be genuine Parmigiano-Reggiano, but it is more likely to be an imitation.
Parmigiano-Reggiano is protected by a PDO (Protected Designation of Origin) status, meaning it must be produced following specific traditional methods in designated regions of Italy. In contrast, US-made Parmesan operates in a regulatory grey zone, with less stringent guidelines than Europe's PDO rules. Producers are allowed to use additional ingredients, shorter ageing times, and looser techniques.
The loose regulations around the term "Parmesan" in the US became a matter of concern in 2016 when an investigation revealed that some "100% Parmesan" products contained up to 8.8% cellulose, a wood pulp-derived anti-clumping agent. This scandal highlighted the need for stricter regulations and consumer awareness about the differences between Parmesan and Parmigiano-Reggiano.
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Grana Padano is often used as a substitute for Parmesan
Parmigiano Reggiano, or Parmesan, is a hard Italian cheese with a rich, nutty flavour and a salty, tangy profile. It is made from cow's milk, salt, and rennet, and each wheel is aged for at least 12 months, though the process can take up to 36 months. This lengthy aging process, along with the limited number of producers, contributes to the high price of Parmesan.
Both Grana Padano and Parmesan are PDO-protected Italian cheeses, which means they can only be produced in specific regions of Italy and must adhere to strict standards. However, outside the EU, the name Parmesan is legally used for imitations, and the regulations around its production are less stringent. This distinction has led to a notable difference in quality between European Parmesan, which is synonymous with Parmigiano Reggiano, and its American counterparts.
When choosing between Parmesan and its substitutes, it is essential to consider the specific recipe requirements, availability, and budget constraints. While Parmesan is renowned for its unique flavour and texture, Grana Padano offers a comparable experience at a more accessible price point.
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Parmigiano-Reggiano is made in Bologna, Modena, Parma, Reggio Emilia, and Mantua
Parmigiano-Reggiano is a famous Italian cheese of the Emilia-Romagna region, specifically produced in the provinces of Parma, Reggio Emilia, Modena, Mantua, and Bologna. The name Parmigiano-Reggiano is derived from the Italian provinces of Parma and Reggio Emilia, with "Parmigiano" and "Reggiano" being the Italian adjectives for the city and province of Parma and the province of Reggio Emilia, respectively.
The cheese is produced in the part of Bologna west of the River Reno, in the Modena area, and in the Lombardy region of Mantua on the south bank of the River Po. The provinces of Parma and Reggio Emilia are located within the Emilia-Romagna region, contributing to the naming of the cheese.
Parmigiano-Reggiano is steeped in centuries of tradition and is made from just milk, salt, and rennet, with each wheel aged for a minimum of 12 months. The strict production rules and unique terroir of each region contribute to the quality and craftsmanship of this renowned cheese.
The economic value of Parmigiano-Reggiano is significant, with Italian banks accepting it as collateral for loans to cheese producers. The product is also a symbol of Italian gastronomy, with various events and festivals celebrating it throughout the year in Emilia-Romagna and beyond.
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Frequently asked questions
In Europe, Parmesan and Parmigiano Reggiano are the same. However, in the US, Parmesan refers to any hard, grated cheese vaguely inspired by its Italian namesake. Parmigiano Reggiano is a specific cheese from Italy, made in designated regions under PDO status, while Parmesan refers to similar hard cheeses made outside specific regions, often following similar methods but without following PDO regulations.
Parmigiano Reggiano is named after two of the areas which produce it, the Italian provinces of Parma and Reggio Emilia. The names Parmigiano Reggiano and Parmesan are protected designations of origin (PDO) for cheeses produced in these provinces under Italian and European law. Parmigiano Reggiano was created in the course of 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.
Parmigiano Reggiano follows strict rules: just milk, salt, and rennet, with every wheel aged for at least 12 months. Parmesan-style cheeses may use pasteurized cow's milk or a mixture of different milk types, which results in variations in flavor and texture.
Rennet, an enzyme derived from the stomachs of young calves, is used to coagulate the milk proteins, forming the curd that is eventually pressed into Parmesan cheese. The curd is then broken up mechanically into small pieces. The temperature is then raised to 55 °C (131 °F) with careful control by the cheese-maker. The curd is left to settle for 45–60 minutes. The compacted curd is collected in a piece of muslin before being divided in two and placed in molds.
