Bushra Griffith
Parmesan cheese, or Parmigiano-Reggiano, is a hard, granular cheese with a rich, sharp flavour. It is traditionally made from raw cow's milk and aged for at least 12 months, though some varieties are aged for up to four years. Parmigiano-Reggiano is a protected designation of origin (PDO) product, meaning it must be produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, Bologna, and Mantua. Parmesan cheeses made outside of these regions may use different milk types and production methods, resulting in variations in flavour and texture. With its complex flavour and versatility, Parmesan is a beloved cheese enjoyed worldwide.
| Characteristics | Values |
|---|---|
| Names | Parmesan, Parmigiano-Reggiano |
| Origin | Italy |
| Regions | Parma, Reggio Emilia, Modena, Bologna, Mantua |
| Production | 3.6 million wheels per year |
| Milk | Cow's milk |
| Milk Type | Whole, skimmed, or partially skimmed |
| Aging | Minimum 12 months, up to 4 or more years |
| Texture | Hard, granular |
| Flavor | Sharp, nutty, savory |
| Lactose | Low |
| Halal | No (traditionally made) |
| Refrigeration | Not required if unopened |
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What You'll Learn
- Parmesan is made from cow's milk and aged for at least 12 months
- Parmigiano-Reggiano is a protected designation of origin (PDO) for cheeses produced in specific Italian provinces
- Parmesan is low in lactose and not halal due to its use of rennet
- Parmesan is a hard cheese and does not require refrigeration
- Parmesan is versatile and can be used in pasta, salads, and snacks
Parmesan is made from cow's milk and aged for at least 12 months
Parmesan cheese, or Parmigiano-Reggiano, is made from cow's milk and aged for at least 12 months. This process gives the cheese its distinctive flavour and texture. The name Parmesan comes from the Italian word Parmigiano, which refers to the Italian province of Parma, one of the regions where the cheese is produced. The name Parmigiano Reggiano is protected by law in the European Union, and its production and sale are controlled exclusively by The Consortium of Parmigiano Reggiano.
Parmesan cheese is traditionally made from a combination of whole milk and naturally skimmed milk, which comes from specific Italian regions, such as Parma, Reggio Emilia, Modena, Bologna, and Mantua. The milk is then heated in copper vats, and additional ingredients like whey and rennet are added to form the curd. The cheese is then aged in these copper vats for at least 12 months, contributing to its complex flavour profile. The longer the cheese is aged, the more intense its flavour becomes. Some Parmigiano Reggiano cheeses are aged for up to four years or more.
The production of Parmesan cheese is a labour-intensive process that requires time, skill, and precision. It is often referred to as a labour of love, with each step carefully executed to create a high-quality product. The cheese has a hard, dry texture and a sharp, nutty flavour that has made it one of the world's most popular and beloved cheeses. Its versatility makes it a perfect addition to various dishes, from pasta to salads, and it is especially well-known for its use as a grated topping.
The name Parmesan is widely used outside of Italy, particularly in the United States, where it is not regulated. While the term Parmesan may refer to genuine Parmigiano-Reggiano, it is more commonly used for imitation cheeses produced outside of Italy. These cheeses may vary in flavour and texture due to differences in production methods, aging times, and the type of milk used. However, they still fall under the broad category of Parmesan-style cheeses.
Parmesan cheese has a long history, with its origins dating back to the Middle Ages in the province of Reggio Emilia. Historical documents suggest that the cheese was already well-established by the 13th and 14th centuries, and it has been consistently produced with similar characteristics since the 15th century. Its fame and popularity have spanned centuries, with mentions in the writings of Boccaccio and Casanova, and even an appearance in the memoirs of Samuel Pepys during the Great Fire of London in 1666.
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Parmigiano-Reggiano is a protected designation of origin (PDO) for cheeses produced in specific Italian provinces
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 the part of Bologna west of the River Reno, Modena, and the part of Mantua (Lombardy) on the south bank of the River Po. The names Parmigiano Reggiano and Parmesan are protected designations of origin (PDO) for cheeses produced in these provinces under Italian and European law.
Outside the EU, the name Parmesan is legally used for imitations, with only the full Italian name, Parmigiano-Reggiano, referring unambiguously to the PDO cheese. Parmigiano-Reggiano has been called the \"King of Cheeses," and its granular texture and rich, sharp flavor set it apart. The cheese is traditionally made from raw cow's milk and aged for a minimum of 12 months, with the complex flavor and granular texture resulting from the lengthy aging process.
Parmigiano-Reggiano is produced in specific regions of Italy, while Parmesan refers to similar hard cheeses made outside these regions, often using similar methods but without following PDO regulations. Parmesan cheese is also made in Argentina and Australia, but these versions do not compare to Italy's Parmigiano-Reggiano in terms of quality and flavor.
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Parmesan is low in lactose and not halal due to its use of rennet
Parmesan cheese is a hard, salty, and sharp-flavoured Italian cheese, traditionally made from cow's milk. It is aged for at least 12 months, and its production involves combining whole milk and naturally skimmed milk, which is then distributed into copper vats for heating. During the two-step heating process, additional ingredients like whey and rennet are added to form the curd.
Parmesan is considered to be low in lactose, with a lactose level below one per cent, making it safe for most lactose-intolerant individuals. However, some people have reported experiencing symptoms of lactose intolerance after consuming Parmesan. This may be due to the presence of whey, a protein in dairy that can cause similar symptoms to lactose intolerance.
In terms of its halal status, Parmesan cheese is a subject of debate among Islamic scholars. Traditionally, Parmesan is made using rennet, a natural enzyme found in the stomach of young mammals. Rennet is a restricted, or haram, ingredient in a Muslim's diet, as Islamic dietary laws state that the consumption of certain animal-derived products is restricted to halal animals. Therefore, Parmesan made with animal-derived rennet is not considered halal by some scholars. However, it is important to note that not all Parmesan cheeses are made with animal rennet. Some companies, like Cello Cheese, use microbial rennet, also known as "vegetarian rennet," in their cheeses, making them suitable for those who require halal food.
The halal status of Parmesan cheese can be challenging to determine, as the labelling of cheese products may not always specify the type of rennet used. To address this, some halal certification authorities provide guidance on rennet types to help Muslim consumers make informed choices. Additionally, the name "Parmigiano Reggiano" is protected in the European Union, and outside of this region, the name "Parmesan" is often used for imitation cheeses. Therefore, when purchasing Parmesan, it is advisable to look for the full Italian name, Parmigiano Reggiano, to ensure the cheese meets the strict criteria for production and is from the designated region in Italy.
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Parmesan is a hard cheese and does not require refrigeration
Parmesan cheese, or Parmigiano-Reggiano, is one of the world's most popular and beloved cheeses. It is traditionally made from raw cow's milk and aged for at least 12 months, with some varieties aged for up to four years or more. This lengthy aging process contributes to its complex flavour profile and hard texture. 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.
Parmesan is a hard cheese, and as a result, it does not require refrigeration. However, it is always best to refrigerate or freeze your cheese after opening it to extend its longevity. If kept out of the fridge, Parmesan should be used within three to seven days. When refrigerated, it can last up to about six weeks, and even longer if the package is not opened. Reducing the oxygen in the storage bag or container will also help to prolong its life.
If your Parmesan does grow mould, it is safe to cut off the mouldy part and eat the rest of the cheese. This is because mould cannot penetrate very far into hard cheeses like Parmesan.
While Parmesan is delicious on its own, it is also a versatile cheese that can be grated or shaved and added to pasta dishes, salads, and other Italian and Mediterranean dishes. Its sharpness and saltiness make it a popular choice for sprinkling on top of salads and pasta, and it is a key ingredient in dishes like spaghetti carbonara and risotto.
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Parmesan is versatile and can be used in pasta, salads, and snacks
Parmesan cheese, or Parmigiano-Reggiano, is one of the world's most popular and beloved cheeses. It is traditionally made from raw cow's milk and aged for at least 12 months, with some varieties being aged for up to four years or more. The longer aging time contributes to its complex flavour profile and granular texture. Parmesan is known for its hardness, sharpness, aroma, saltiness, and savouriness.
Parmesan is incredibly versatile in the kitchen and can be used in a variety of dishes, including pasta, salads, and snacks. Its salty, savoury flavour and granular texture make it ideal for grating or shaving over pasta dishes. It can be sprinkled on top of spaghetti carbonara or risotto, or tossed into your favourite pasta dish to add a burst of flavour. Parmesan can also be used to make a rich and flavourful macaroni and cheese, elevating this classic comfort food.
In salads, shaved or grated Parmesan adds a sharp, salty contrast to the greens and other ingredients. It can be used as a topping or mixed into the salad for a more robust flavour. Parmesan also makes a great snack on its own, as its hardness allows it to be formed into small chisels that can be easily eaten out of hand. These Parmesan chisels can also be combined with nuts and chocolates, such as M&Ms, to create a savoury trail mix.
Outside of Italy, the name "Parmesan" is often used for imitation cheeses that are similar to Parmigiano-Reggiano in texture and flavour but do not meet the strict production requirements. However, even these imitation Parmesans can be of high quality and are widely used in cooking. When shopping for Parmesan, it is important to distinguish between the protected designation of Parmigiano-Reggiano and the more generic Parmesan, as the former guarantees a specific standard of quality and production methods.
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Frequently asked questions
Parmesan cheese, 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-colored interior with a rich, sharp flavor.
Parmesan cheese is traditionally made in the Italian provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua. However, it is also produced in Argentina and Australia.
Parmesan cheese is traditionally made from raw cow's milk. However, Parmesan-style cheeses may use pasteurized cow's milk or a mixture of different kinds of milk, resulting in variations in flavor and texture.
