Bushra Griffith
Parmesan cheese is a hard, granular cheese made from cow's milk and aged for at least 12 months. Outside the European Union and Lisbon Agreement countries, it is a locally produced imitation. Parmigiano Reggiano, the Italian term for Parmesan, is named after two of the areas that produce it: the provinces of Parma and Reggio Emilia. The cheese is also produced in other parts of Italy, such as Bologna, Modena, and Mantua. Parmigiano Reggiano is protected by law in Italy and Europe, and only cheeses produced in these provinces can be labelled as such.
What is Parmesan Cheese made from?
| Characteristics | Values |
|---|---|
| Ingredients | Milk, salt, and rennet |
| Milk Source | Cow's milk |
| Aging | Minimum of 12 months, average of two years |
| Place of Origin | Italian provinces of Parma and Reggio Emilia |
| Texture | Hard and granular |
| Colour | Pale yellow |
| Use | Grated on dishes like pasta, Caesar salad, and pizza |
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What You'll Learn
Parmesan vs Parmigiano-Reggiano
Parmesan, or Parmigiano-Reggiano, is a hard, granular cheese made from cow's milk. It is typically straw-coloured, with a hard, pale-gold rind. The cheese is aged for a minimum of 12 months, with an average of two years.
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. By law, Parmigiano-Reggiano must be produced in these designated areas, using milk from Reggiana and Friesian cows that graze on grass from the region. The cheese is then cured in the region before undergoing quality checks.
Within the European Union, the term Parmesan may only be used, by law, to refer to Parmigiano-Reggiano itself. The names Parmigiano-Reggiano and Parmesan are protected designations of origin (PDO) for cheeses produced in these provinces under Italian and European law. In Italy, DOC (Denominazione di Origine Controllata) laws are meant to preserve the integrity of traditional Italian food products by ensuring flavour and quality.
Outside of the European Union, the term "Parmesan" is not regulated. In the United States, the term "Parmesan" refers to any hard, grated cheese vaguely inspired by its Italian namesake. These U.S.-made Parmesan products are often mass-produced imitations, lacking the rich, nutty, and crumbly texture of authentic Parmigiano-Reggiano. The regulations around the term "Parmesan" in the U.S. are loose, leaving consumers unsure of what they are buying.
To ensure you are buying genuine Parmigiano-Reggiano, look for the PDO label (DOP in Italian) or the signature pin-prick patterns and words Parmigiano-Reggiano embossed on the rind.
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Ingredients
Parmesan cheese, or Parmigiano-Reggiano, is a hard, granular Italian cheese. It is made from three ingredients: raw cow's milk, salt, and rennet (a natural coagulant). The milk is a combination of skimmed, whole, and separated whey from the previous day's process.
To make Parmesan, a combination of skimmed milk and whole milk is 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, which causes the milk to curdle. The curd is then cut and separated from the whey. The mixture is then 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.
Parmesan cheese is typically aged for a minimum of 12 months, and an average of two years. An expert from the Consorzio (the Parmigiano Reggiano Cheese Consortium) uses a hammer to conduct a sound test to determine if a wheel has finished maturing. A typical Parmigiano Reggiano wheel is about 18-24 cm high, 40-45 cm in diameter, and weighs 38 kg.
Within the European Union, the term "Parmesan" can only be used, by law, to refer to Parmigiano Reggiano, which must be made in a restricted geographic area using specific methods. However, outside of the EU, the term "Parmesan" is used more generically to refer to any hard Italian-style grating cheese made from cow's milk. These imitation Parmesan cheeses may have additional additives and chemicals, and the milk used may be of uncertain origin and quality.
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Manufacturing process
Parmesan cheese, or Parmigiano-Reggiano, is a specialty hard cheese made from unpasteurized cow's milk. The milk is placed in shallow vats to stand overnight, allowing natural creaming to occur. In the morning, the milk is partially skimmed, and a limited amount of acidity develops. This milk is then combined with fresh whole milk obtained in the morning. The fat content of the morning milk is adjusted by using a clarifying separator before being mixed with the previous evening's milk. The final fat percentage for the combined milk is approximately 2.5%. This mixture is then pumped into copper-lined vats, which heat evenly and contribute copper ions to the mix.
The natural enzyme rennet is then added to the mixture, allowing the milk to curdle. The curdled milk is broken down into small granules using a large balloon whisk called a 'spino'. This is followed by a cooking process, where the heat is carefully controlled to expel water from the granules. After cooking, light pressure is applied to the moulds to encourage whey expulsion, a process that takes 12-24 hours. The pressed curd mass is then salted by immersion in brine at room temperature for 20–23 days and placed in a cool, ventilated room to mature. During ripening, the cheeses are turned at regular intervals, and the rinds are cleaned often. The minimum length of ripening for Parmesan manufactured in the United States is 10 months, while traditional Parmigiano-Reggiano is often aged for at least 12 months, or even two years or more.
Parmesan cheese is strictly regulated, and to be sold as Parmesan, it must be manufactured in select provinces of northern Italy, including Parma, Reggio Emilia, Bologna, Modena, and Mantua, using traditional cheesemaking methods. This is known as Protected Designation of Origin (PDO), designed to protect food and drinks with strong links to their place of origin.
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Taste and consistency
Parmesan cheese, or Parmigiano-Reggiano, is a hard, granular cheese produced from unadulterated cow's milk and aged for at least 12 months. Outside the European Union and Lisbon Agreement countries, it is often an industrially produced imitation.
Parmigiano-Reggiano is named after two of the areas which 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 process of making Parmigiano-Reggiano 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°C and mixed with calf rennet, a natural coagulant, which starts curdling the milk. The curd is then cut and separated from the whey, and the whole mixture is cooked at a higher temperature (55°C). This causes the curds to expel any remaining whey liquid and sink to the bottom as cooked cheese curds.
The product ages for a minimum of one year and an average of two years. An expert from the Consorzio typically conducts a sound test with a hammer to determine if a wheel has finished maturing. A typical Parmigiano Reggiano wheel is about 18–24 cm (7–9 in) high, 40–45 cm (16–18 in) in diameter, and weighs 38 kg (84 lb).
The taste and consistency of Parmigiano-Reggiano are distinct. Its flavour is concentrated, and it has a granular texture. The cheese is hard and can be grated. The aging process contributes to its sharp, nutty flavour and crystalline texture.
Grana Padano, a similar Italian cheese, has a slightly sweeter flavour and a less concentrated taste due to its shorter minimum aging period of 9 months. It is made from sheep's milk, not cow's milk, and is aged between 5 and 8 months.
In the United States, the phrase "Parmesan Cheese" can be used as a generic label for any hard Italian-style grating cheese made from cow's milk. These imitation cheeses often contain additives and chemicals, and the milk used may be of uncertain origin and quality. The taste and consistency of these imitation cheeses differ from those of authentic Parmigiano-Reggiano.
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PDO and regulations
Parmigiano Reggiano is a protected designation of origin (PDO) product, which means it can only be made in specific provinces in Italy under strict rules and labelling requirements. The name Parmigiano Reggiano is protected by Italian and European law, and the cheese must be made in a restricted geographic area using defined methods.
The PDO status of Parmigiano Reggiano means that the term 'Parmesan' can only be used within the European Union to refer to Parmigiano Reggiano itself. This has been a source of contention for non-European Parmesan producers, who argue that the European Union's attempts to control the trademark are more about trade than quality control. Despite this, the term 'Parmesan' is a translation or extension of Parmigiano Reggiano PDO, and the two terms are considered the same within the European Union.
The Consorzio del Formaggio Parmigiano Reggiano (Parmigiano Reggiano Cheese Consortium) was founded in 1928 and is responsible for setting and enforcing the standards for the PDO, as well as sponsoring marketing activities. All producers of Parmigiano Reggiano cheese belong to the Consorzio, which also plays a role in quality control.
The regulations for Parmigiano Reggiano are stringent and include requirements such as the defined location of the cows' origin, the size of the wheel, and the minimum ageing period. The cheese is made from a combination of skimmed milk and whole milk, mixed with a whey starter, a natural culture of lactic acid and bacteria, and heated to 36 degrees Celsius. Calf rennet, a natural coagulant, is then added to start curdling the milk. The curd is 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.
These specific methods and requirements ensure that Parmigiano Reggiano meets the standards for PDO and help to differentiate it from similar cheeses, such as Grana Padano, Pecorino-Romano, and Parmesan-style cheeses produced outside of the European Union.
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Frequently asked questions
Parmesan cheese, or Parmigiano Reggiano, is made from raw cow's milk, salt, and cheese cultures.
The process of making Parmesan cheese involves heating a combination of skimmed milk and whole milk to 36 degrees Celsius and mixing it with a whey starter, a natural culture of lactic acid, and bacteria. Calf rennet is then added to the mixture, causing it to curdle. The curds are then separated from the whey, cooked at a higher temperature, and sunk to the bottom as cooked cheese curds.
Parmesan cheese is typically aged for a minimum of 12 months, with an average aging time of two years.
Parmigiano Reggiano is the Italian name 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.
Similar alternatives to Parmesan cheese include Grana Padano, Pecorino Romano, and Parmigiana.
