Randy Chandler
Parmesan cheese is a hard, granular cheese with a sharp flavour. It is usually shredded or grated and used as a garnish. The cheese is produced in and around the Parma region of Italy and is traditionally made using unpasteurized cow's milk. The long ageing period of at least 10 months, and often 12, gives Parmesan its distinctive flavour. Parmigiano Reggiano is the only hard cheese that can be legally called Parmesan. It is often used in cooking, such as in Chicken Parmesan, where it is added to breadcrumbs to create a crunchy texture and extra flavour.
| Characteristics | Values |
|---|---|
| Cheese type | Hard, granular |
| Place of origin | Parma, Italy |
| Milk type | Raw, unpasteurized cow's milk |
| Aging time | At least 8 months, preferably 10-12 months |
| Flavor | Sharp |
| Uses | Grated or shredded as a garnish or accent |
| Recipe | Curd mass pressed into a mold, soaked in brine, and aged at a specific temperature and humidity |
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What You'll Learn
Parmesan is a hard, granular cheese
The cheese is made using unpasteurized cow's milk, with cows grazing on fresh grass and hay. Parmesan is a hard cheese with less moisture, which makes it incapable of supporting bacterial growth. This results in a longer aging period and more flavour. The aging period can be anywhere from 8 to 12 months, with connoisseurs recommending the latter for the best flavour.
The process of making Parmesan involves heating milk to a certain temperature, adding thermophilic culture and lipase, and stirring well. After allowing it to ferment, the mixture is homogenized, and diluted rennet is incorporated. The cheese is then set until the whey separates from the curd. The curd is then transferred to a press lined with cheesecloth and pressed at different intervals of time and pressure. The cheese is then soaked in brine and aged, being coated daily with olive or coconut oil.
Parmesan is a versatile cheese used in a variety of dishes. It is often shredded or grated and used as a garnish or accent, adding a layer of flavour. It is commonly used in recipes such as chicken Parmesan, pasta, garlic bread, and salads.
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It's made from unpasteurised cow's milk
Parmesan cheese, or Parmigiano Reggiano, is a hard, granular cheese produced in the province of Parma in Italy. It is one of the most ancient and unique cheeses, with a history dating back to at least the past eight centuries. The earliest mention of Parmesan cheese was in 1254 when an Italian noble lady from Genoa traded her house for a guaranteed annual supply of 53 pounds of the cheese.
Parmesan cheese is traditionally made using unpasteurized cow's milk. The cows that produce the milk are allowed to graze on fresh grass and hay. While unpasteurized milk is traditionally used, it is possible to make Parmesan cheese with pasteurized, store-bought milk. Pasteurized milk is safer for consumption as the pasteurization process kills harmful bacteria. However, some people prefer the taste of cheese made with unpasteurized milk as it is believed to have a more desirable flavor and aroma during the aging process.
The process of making Parmesan cheese involves heating the milk to a specific temperature, adding cultures and lipase, and then stirring and fermenting the mixture. After this, the curds and whey are separated, and the curds are pressed into a mold. The cheese is then soaked in a brine solution and aged for several months. The long aging period, high scald temperatures, and degree of cooking result in less moisture content, allowing the cheese to be aged for longer and develop a stronger flavor.
The final yield of Parmesan cheese is about 2.5 lbs from 3 gallons of milk. This lower yield is due to the high temperatures and degree of cooking, which reduce moisture content. Proper storage is essential to keeping Parmesan cheese fresh, and it should be wrapped in plastic and refrigerated.
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It's named after the Parma-Reggio region of Italy
Parmesan, or Parmigiano Reggiano, is named after the Parma-Reggio region of Italy, where it has been produced for at least the past eight centuries. The naming of cheeses after their place of origin dates back to the Roman Empire. The European courts have acknowledged this historical fact and ruled that the hard cheese can legally be called Parmesan if it conforms to the Protected Designation of Origin standards for Parmigiano Reggiano.
Parmesan is one of the most ancient and unique cheeses of all time. It is a hard, granular cheese made using unpasteurized cow's milk. The cows are allowed to graze on fresh grass and hay. The milk is heated to 87°F, and thermophilic culture and lipase are added and stirred well. The mixture is covered and allowed to ferment for 45 minutes, maintaining a temperature of no more than 90°F. The mixture is stirred to homogenize the milk, and diluted rennet is slowly incorporated. The cheese is then allowed to set for 30 to 45 minutes at 90°F, or until the whey begins to separate from the curd.
The consolidated curd mass is then transferred to a prepared mold, forming a smooth surface. It is pressed firmly by hand, and the initial pressure is maintained to allow a thin trickle of whey to run from the curd mass. As the whey runoff slows, the weight is increased. The curd is removed from the press, turned, and smoothed out at 10-15 minute intervals for the first hour. As the curd mass cools, bacteria produce the final acid development. The curds are then placed in a press lined with cheesecloth and pressed at different weights and intervals. Finally, the cheese is soaked in brine and aged for at least 8-12 months.
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It has a long ageing period of 8-12 months
Parmesan cheese is a hard, granular cheese that has been produced in and around the Parma region of Italy for at least eight centuries. It is one of the most ancient and unique cheeses of all time. Parmigiano Reggiano is legally the only hard cheese that can be called Parmesan.
The process of making Parmesan cheese involves a long ageing period of 8-12 months. This lengthy ageing process is responsible for the development of its distinct flavour. The cheese is capable of longer ageing and more flavour due to the high scald temperatures and degree of cooking, which result in less moisture content. This low moisture content also makes it difficult for bacteria to grow, allowing the cheese to be preserved for longer.
To prepare the cheese for ageing, it is first soaked in a brine solution for 24 hours. The brine is prepared by mixing two pounds of sea salt with one gallon of cold water. After soaking, the cheese is aged at a temperature of 55° to 60°F for at least eight months. During this ageing period, it is important to maintain proper storage conditions to prevent spoilage. The cheese should be coated daily with olive or coconut oil, and any mould formation should be wiped off with a clean cloth dipped in saltwater or vinegar.
The long ageing period of Parmesan cheese, ranging from eight to twelve months, is a crucial aspect of its preparation. This time allows for the development of its unique flavour and texture, making it a highly valued and ancient cheese.
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It's used in cooking, grated, shredded, sliced or shaved
Parmesan is a hard, granular cheese that has been produced in and around the province of Parma in Italy for at least eight centuries. It is made using unpasteurized cow's milk. Parmigiano Reggiano is the only hard cheese that can be called Parmesan.
Parmesan is a versatile cheese that can be used in many ways in cooking. It can be grated, shredded, sliced, or shaved. Here are some ways to use Parmesan in cooking:
- Grated Parmesan can be used as a garnish or accent to add a sharp, cheesy flavour to dishes. For example, it can be sprinkled over pasta, garlic bread, or avocado toast.
- Shredded Parmesan can be used in recipes such as chicken Parmesan, or mixed with breadcrumbs and herbs to create a crispy coating for chicken breasts.
- Sliced or shaved Parmesan can be used in salads or sandwiches. For example, it can be shaved over a Caprese-style sandwich or a zucchini loaf.
Parmesan is a popular ingredient in Italian cuisine and is often used in dishes such as pasta, chicken, and broccoli. It can also be used to make garlic bread, scalloped potatoes, or chicken wings extra cheesy and delicious.
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Frequently asked questions
Parmesan is a hard, granular cheese that has been produced in and around the province of Parma in Italy for at least the past eight centuries.
Prepared Parmesan cheese is Parmesan cheese that has been grated or shredded and is ready to be used as a garnish or accent.
Parmesan cheese should be aged for at least 8 months, but cheese connoisseurs recommend aging it for 12 months to enhance its flavour.
To make Parmesan cheese, you need to start by heating milk to 87°F and adding thermophilic culture and lipase. Then, you need to stir the mixture and slowly incorporate diluted rennet. After the cheese has set, the curds are pressed and then soaked in a brine solution before being aged.
Parmesan cheese is commonly used as a garnish or accent in various dishes, such as pasta, chicken Parmesan, and garlic bread. It can also be melted and used in sauces or stuffed mushrooms.
