Patrick Oconnell
Parmigiano Reggiano is a hard, dry Italian cheese with a rich, sharp flavour and a granular texture. It is made from three natural ingredients: cow's milk, salt and rennet. The cheese is produced in a limited area in northern Italy, including the provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua. The cows that produce the milk are fed locally grown forage, grass and hay, and the cheese is aged for a minimum of 12 months, with some varieties aged for up to four years. The long ageing process, strict regulations and specific ingredients give Parmigiano Reggiano its distinctive flavour and texture, and it is considered a superior cheese by chefs and food experts worldwide.
| Characteristics | Values |
|---|---|
| Ingredients | Milk, salt, rennet |
| Milk type | Cow's milk |
| Milk source | Cows fed on locally grown forage, grass, and hay |
| Milk treatment | Skimmed or partially skimmed |
| Additives | Salt |
| Production location | Parma, Reggio Emilia, Modena, Bologna, Mantua |
| Production method | Centuries-old process |
| Aging | Minimum of 12 months, average of 2 years |
| Texture | Hard, granular |
| Colour | Pale yellow, straw-coloured interior, golden rind |
| Taste | Rich, sharp, complex, fruity/nutty, strong savoury |
| Aroma | Fragrant, spicy |
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What You'll Learn
- Parmigiano Reggiano is made from raw cow's milk, rennet and salt
- It is produced in five Italian provinces: Parma, Reggio Emilia, Modena, Bologna and Mantua
- The cows are fed locally grown forage, grass and hay
- It is aged for a minimum of 12 months, up to 4 years
- It has a hard, pale-golden rind and a straw-coloured interior
Parmigiano Reggiano is made from raw cow's milk, rennet and salt
Parmigiano Reggiano is a hard, dry, granular cheese with a rich, sharp flavour. It is made from just three simple, natural ingredients: raw cow's milk, rennet and salt.
The process of making Parmigiano Reggiano is centuries old and has been taking place in the same five Italian provinces for almost 1,000 years: Parma, Reggio Emilia, Modena, Bologna (west of the River Reno), and Mantua (on the south bank of the River Po). The milk used for Parmigiano Reggiano can only come from cows that are fed locally grown forage, grass, and hay. The cows' diet is what makes Parmigiano Reggiano so special and gives the cheese its distinct flavour and texture.
The milk is heated and a starter and rennet are added to allow the milk to slowly and naturally coagulate and form curds. These curds are then broken into tiny granules and cooked so that they form a single mass. This mass is then formed into two wheels, which are immersed in a saltwater brine. The cheese absorbs the salt while it is submerged for around 20 days in brine tanks saturated to near-total salinity with Mediterranean sea salt. The cheese is then removed and left to age for a minimum of 12 months, though the average is 24 months. An expert will then conduct a sound test with a hammer to determine if the cheese has finished maturing.
Parmigiano Reggiano is a Protected Designation of Origin (PDO) cheese. This means that, before it can be given the name, it must undergo strict monitoring and pass rigorous testing. It also means that the land on which Parmigiano Reggiano is made is as much a part of the equation as the ingredients and traditional methods used to make it.
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It is produced in five Italian provinces: Parma, Reggio Emilia, Modena, Bologna and Mantua
Parmigiano Reggiano is produced in five Italian provinces: Parma, Reggio Emilia, Modena, Bologna and Mantua. The name Parmigiano Reggiano is protected by law and refers exclusively to the cheese manufactured in this limited area in northern Italy. The name itself comes from two of the areas which produce it, Parma and Reggio Emilia. The cheese is also produced in Bologna west of the River Reno, Modena, and Mantua on the south bank of the River Po.
Parmigiano Reggiano is made in a carefully defined geographical area, and its production is strictly monitored. The cheese has been made in this area for almost 1,000 years, and its unique flavour and texture are attributed to the land itself. The cattle feed is locally grown, and the feeding of cattle complies with strict specifications that ban the use of silage, fermented feeds, and animal flour.
The full wheel of Parmigiano Reggiano is engraved with markings on its rind, including the date of production, which dairy it was made in, and the PDO seal. The dotted wording 'Parmigiano Reggiano' is engraved around the wheel and is the easiest marking to see.
Parmigiano Reggiano is made with only three natural ingredients: milk, salt, and rennet. The milk used is from cows that are fed locally grown forage, grass, and hay. The milk is heated, and the starter and rennet are added to allow the milk to coagulate and form curds. The curds are then broken into tiny granules, cooked, and formed into two wheels. The wheels are then immersed in a saltwater brine, removed, and left to age for a minimum of 12 months.
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The cows are fed locally grown forage, grass and hay
Parmigiano Reggiano is a hard, dry, granular cheese with a rich, sharp flavour. It is made from skimmed or partially skimmed cow's milk, along with salt and rennet. The cows that produce the milk are fed locally grown forage, grass and hay. This is in contrast to American hard cheeses, which, according to FDA rules, don't have to be made from fresh whole milk. Indeed, reconstituted dry milk, skim milk, and/or cream can be used, and the milk can even be bleached.
Parmigiano Reggiano is produced in a carefully defined geographical area of Italy. The provinces of Parma, Reggio Emilia, Modena, Mantua (on the right bank of the Po River) and Bologna (on the left bank of the Reno River) are the only places where it can be made. The cows that produce the milk for Parmigiano Reggiano are fed on locally grown forage, grass and hay. This is in contrast to cows that produce milk for Grana Padano, a similar Italian cheese, which may be fed silage as well as grass.
The milk used for Parmigiano Reggiano is heated and a starter and rennet are added to allow the milk to coagulate and form curds. These curds are then broken into tiny granules and cooked so they become one single mass. This mass is then formed into two wheels, which are immersed in a saltwater brine. The cheese is then removed and left to age for a minimum of 12 months, though it is often aged for two years or more.
Parmigiano Reggiano is a Protected Designation of Origin (PDO) cheese, which means that it must undergo strict monitoring and pass rigorous testing before it can be given this name. The land on which it is made is as much a part of the equation as the ingredients and traditional methods used to make it.
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It is aged for a minimum of 12 months, up to 4 years
Parmigiano Reggiano is aged for a minimum of 12 months, up to 4 years. This is a key factor in the cheese's unique flavour and texture, and it is one of the reasons why it is so admired by food experts and cheese lovers worldwide. The longer ageing process is also what gives the cheese its granular texture.
The ageing process for Parmigiano Reggiano is much longer than that of ordinary cheeses. During this process, the cheese is monitored and tested rigorously. An expert from the Consorzio typically conducts a sound test with a hammer to determine if a wheel has finished maturing. If the wheel passes the test, it is then heat-branded on the rind with the Consorzio's logo.
The ageing process for Parmigiano Reggiano was first discovered by Benedictine and Cistercian monks in the Middle Ages. The monks were committed to finding a cheese that could last a long time, and they used the salt from the Salsomaggiore salt mines and the milk of cows bred on the farms belonging to the monasteries to obtain a dry paste cheese in large wheels suitable for long preservation.
Today, the ageing process for Parmigiano Reggiano is carefully monitored and regulated. In the European Union, Parmigiano Reggiano is a protected designation of origin (PDO) product, which means that it must be made in a specific geographical area using strictly defined methods. The ageing process is a key part of this designation, and it is what sets Parmigiano Reggiano apart from other types of Parmesan cheese.
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It has a hard, pale-golden rind and a straw-coloured interior
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. The cheese is made using a centuries-old process with just three simple, natural ingredients: milk, salt, and rennet. The milk is heated, and the starter and rennet are added to allow the milk to slowly and naturally coagulate and form curds. These curds are then broken into tiny granules and cooked so that they form a single mass. This mass is then formed into two wheels, which are then immersed in a saltwater brine. The cheese is then removed and left to age for a minimum of 12 months, though the average is 24 months.
The longer ageing process is one of the reasons for the rich, sharp flavour and granular texture of Parmigiano Reggiano. The complex flavour and texture are the result of the long ageing process. The cheese has a fragrant aroma that is spicy but not piquant. This enhances the flavour of other foods when used as an ingredient, or it can be enjoyed on its own with select wines or other foods.
Parmigiano Reggiano is produced in a carefully defined geographical area of Italy. It is made in the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the Reno river, and Mantua to the right of the Po river. The milk used for the cheese can only come from cows that are fed locally grown forage, grass, and hay. The feeding of cattle complies with strict specifications that ban the use of silage, fermented feeds, and animal flour.
The full wheel of Parmigiano Reggiano is engraved with a number of markings on its rind, including the date of production, the dairy it was made in, and the PDO seal. The easiest marking to see is the dotted wording of 'Parmigiano Reggiano' around the wheel.
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Frequently asked questions
Parmigiano cheese, or Parmigiano Reggiano, is made from three natural ingredients: milk, salt, and rennet. The milk is heated and the starter and rennet are added to allow the milk to slowly and naturally coagulate and form curds.
The milk used for Parmigiano Reggiano comes from cows that are fed locally grown forage, grass, and hay.
Parmigiano Reggiano is produced in the Italian provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua.
Parmigiano Reggiano is aged for a minimum of 12 months, and up to several years. The longer aging contributes to its rich flavor and granular texture.
In the US, the word "Parmesan" is not regulated, and it is often used to refer to an imitation of Parmigiano Reggiano. Parmesan cheese can be made in other countries, including Argentina, Australia, and the US, and does not have to follow the same strict standards as Parmigiano Reggiano.
