Patrick Oconnell
Parmesan cheese, or Parmigiano-Reggiano, is a hard, granular cheese made from cow's milk and aged for at least 12 months. Outside of the European Union, the term 'Parmesan' can refer to any number of Italian-style grating cheeses, which may have different production processes and ingredients. In the United States, for example, Parmesan must be made from cow's milk, cured for 10 months or more, contain no more than 32% water, and have at least 32% milk fat. In Italy, Parmigiano-Reggiano is protected by DOC laws, which ensure the flavour and quality of traditional Italian food products.
| Characteristics | Values |
|---|---|
| Main Ingredient | Cow's milk |
| Texture | Hard, granular |
| Colour | Pale yellow |
| Rind | Pale golden |
| Interior | Straw-coloured |
| Taste | Rich, sharp |
| Aging | Minimum 9-12 months, up to 4 years |
| Place of Origin | Parma, Reggio Emilia, Mantua, Modena, Bologna, Italy |
| Other Places of Production | Argentina, Australia, North America, Wisconsin |
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What You'll Learn
Parmesan is made from cow's milk
Parmesan cheese, or Parmigiano Reggiano in Italian, is made from cow's milk. It is a hard, granular cheese that is typically straw-coloured or pale yellow. The name "Parmigiano Reggiano" comes 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 the Emilia-Romagna region, including Bologna, Modena, and Mantua.
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. In the United States, the Code of Federal Regulations includes a Standard of Identity for "Parmesan and Reggiano cheese", which defines aspects of both the production process and the final result. According to this standard, Parmesan must be made from cow's milk, cured for at least 10 months, and have a milkfat content of at least 32%.
Outside of the European Union and countries that follow the Lisbon Agreement, Parmesan is a locally produced imitation of Parmigiano Reggiano, typically made from cow's milk but with no protected designation of origin. In many areas outside of Europe, the name "Parmesan" has become genericised and can refer to several hard Italian-style grating cheeses, such as Parmesan, Parmigiana, Parmesana, Parmabon, Real Parma, Parmezan, or Parmezano. These cheeses are often produced in the US and Argentina and are commercialised under names that evoke the original Parmigiano Reggiano.
While there are strict regulations within the European Union and Italy to preserve the integrity and quality of Parmigiano Reggiano, there are more lenient regulations in other countries, such as the United States and Canada. For example, in the US, some manufacturers have been investigated for allegedly exceeding the allowed limits for cellulose, an anti-caking agent in grated cheese. In one case, a Pennsylvania manufacturer pleaded guilty to producing a product labelled as "Parmesan" that contained no actual Parmesan cheese.
Despite the varying regulations and names, Parmesan cheese, whether it is the traditional Parmigiano Reggiano or an imitation, is typically made from cow's milk. The use of cow's milk gives the cheese its characteristic granular texture and straw-like colour, contributing to its popularity as a grating cheese for dishes such as pasta, Caesar salad, and pizza.
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It's cured for at least 10 months
Parmesan cheese, or Parmigiano-Reggiano, is a hard, granular cheese produced from cow's milk and aged for at least 12 months. However, the regulations for the curing process differ depending on the region of production. In the United States, the Code of Federal Regulations stipulates that Parmesan must be cured for at least 10 months. This regulation ensures that the cheese develops its characteristic flavour and texture.
The curing process for Parmesan involves placing the cheese wheels in temperature- and humidity-controlled environments, such as aging rooms or caves. During this time, the cheese undergoes a series of chemical and physical changes that contribute to its final characteristics. The curing process is crucial in developing Parmesan's distinct sharp and nutty flavour, as well as its hard and granular texture.
In the traditional Italian production of Parmigiano-Reggiano, the curing process is even longer. The cheese is typically aged for at least two years, and sometimes even longer. The extended curing period allows the cheese to develop a more complex flavour and an extremely granular texture. The specific conditions and duration of the curing process can vary among producers, each contributing to the unique characteristics of their Parmesan cheese.
The 10-month curing period is a minimum requirement for Parmesan cheese, and some producers may choose to age their cheese for a longer period. This extended curing can enhance the cheese's flavour and texture further. However, it's important to note that the regulations for Parmesan cheese vary outside of Europe, and some producers may have different standards for the curing duration.
The curing process is an essential step in the production of Parmesan cheese. It transforms the cheese from a soft, fresh product into a hard, flavourful, and granular final product. The minimum curing duration of 10 months ensures that the cheese develops the desired characteristics, making it one of the most renowned and versatile cheeses globally.
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It's produced in Italy
Parmesan cheese, or Parmigiano-Reggiano, is a hard, granular cheese produced from cow's milk and aged for at least 12 months. 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 areas of Italy, including Bologna, Modena, and Mantua.
In Italy, Denominazione di Origine Controllata (DOC) laws aim to preserve the integrity of traditional Italian food products by ensuring their flavour and quality. Parmigiano-Reggiano is protected by these laws, which specify strict requirements for its production. These requirements include the specific areas of production, what cattle eat, and lengthy ageing processes.
Parmigiano-Reggiano is produced in Italy according to stringent methods and standards. The cheese is made from skimmed or partially skimmed cow's milk, which is then cured for 10 months or more. It is defined by a hard, pale-golden rind and a straw-coloured interior, with a rich, sharp flavour. The complex flavour and granular texture of Parmigiano-Reggiano are a result of the long ageing process, with some varieties aged for up to four years.
The production of Parmigiano-Reggiano is protected by Italian and European laws, ensuring that the name Parmigiano-Reggiano can only be used for cheeses produced in designated provinces of Italy. This protection safeguards the integrity and quality of the cheese, ensuring that consumers can trust the authenticity and origin of Parmigiano-Reggiano when purchasing it.
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It's also made in Argentina and Australia
Parmesan cheese, or Parmigiano Reggiano, is a hard, granular cheese produced from cow's milk and aged for at least 12 months. It is named after the Italian provinces of Parma and Reggio Emilia, where it is primarily produced. However, Parmesan cheese is also made in other countries, including Argentina and Australia.
Argentina has a rich history of European migration, with Italian immigrants bringing their knowledge and customs to the country, including cheesemaking. One of the most popular cheeses in Argentina is Reggianito, a Grana-type cheese made from cow's milk and produced mainly in the provinces of La Pampa, Buenos Aires, Santa Fe, Córdoba, and San Luis. Reggianito is an adaptation of Italian hard cheeses like Parmigiano Reggiano and Grana Padano, introduced by Italian immigrants. It is made in smaller wheels and aged for a shorter time, resulting in a unique Argentine flavour. Reggianito is considered the most important hard cheese in Argentina and is the most exported and consumed variety in the country.
Argentine cheesemakers have also developed other varieties inspired by Italian cheeses, such as Provoleta, the local variant of Provolone, and Sardo, an interpretation of Pecorino. The country has a highly developed dairy industry and is among the top 10 cheese-producing countries globally, making it the second-largest producer in Latin America. Argentina's cheese production is centred in the Pampas region, with the provinces of Córdoba, Santa Fe, and Buenos Aires being the most important.
In Australia, Parmesan cheese is also widely produced and consumed. Australian cheesemakers have continued to make and sell their versions of Parmesan, even after a European court ruling that only crumbly cheese made near the Italian city of Parma could use the name "Parmesan". Australian cheese producers, such as Millel and Donnybrook, have contributed to the buoyant cheese market, and most consumers can distinguish between Australian and imported products.
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It's a family of hard-grating cheeses
Parmesan cheese is a family of hard-grating cheeses. The original Parmesan, or Parmigiano-Reggiano, is an Italian hard, granular cheese produced from cow's milk and aged for at least 12 months. The name Parmigiano-Reggiano is protected by law and refers to cheese produced in the Italian provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua. This cheese is known for its rich, sharp flavor and straw-colored interior.
Outside of the European Union and Lisbon Agreement countries, locally produced imitations of Parmigiano-Reggiano are made and sold as "Parmesan." These cheeses are also typically made from cow's milk but may be cured for less time—as little as 9 to 10 months. They are generally pale yellow in color and are often used grated on dishes such as pasta, Caesar salad, and pizza. In the United States, for example, "Parmesan" may refer to any number of hard Italian-style grating cheeses, such as Parmesan, Parmigiana, Parmesana, Parmabon, and Real Parma. These cheeses are often produced under slightly different regulations, which may allow for the use of silage in cow feed and milk from multiple days to be mixed and used.
While the term "Parmesan" has become genericized in many areas outside of Europe, the European Union has attempted to control the trademark of the name to ensure the integrity of the traditional Italian product. This has caused some controversy, with non-European Parmesan producers arguing that the push for trademark control is more about restricting trade than maintaining quality.
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Frequently asked questions
Parmesan cheese, or Parmigiano-Reggiano, is made from cow's milk.
Parmesan cheese is made in Italy, specifically in the provinces of Parma and Reggio Emilia. It is also produced in the part of Bologna west of the River Reno, in Modena, and in Mantua (Lombardy) on the south bank of the River Po.
Within the European Union, Parmesan and Parmigiano-Reggiano are the same cheese. However, in other countries, the term Parmesan may be used to refer to a family of hard grating cheeses inspired by the original Italian Parmigiano-Reggiano.
Parmesan cheese is typically aged for at least 12 months, although some varieties are aged for up to four years.
