Parmesan Cheese: Its Unique Flavor And Origins

Parmesan is a hard, granular cheese produced from cow's milk and aged for at least 12 months. It has a hard, pale-golden rind and a straw-coloured interior with a rich, sharp flavour. Parmesan is a category of cheese, with Parmigiano Reggiano, Pecorino Romano, and Grana Padano being some of the most well-known varieties. Parmigiano Reggiano is often considered the King of Cheeses and is produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, Bologna, and Mantua. It is made from unpasteurised cow's milk and aged for at least 12 months, with longer aging times resulting in a more complex flavour and granular texture. Grana Padano, another popular variety, is produced in the Po River Valley region of Italy and is known for its mild, milky flavour and grainy texture.

Parmesan vs Parmigiano-Reggiano

Parmesan and Parmigiano-Reggiano are both hard, dry cheeses with a granular texture. However, there are some key differences between the two.

Parmigiano-Reggiano is made from skimmed or partially skimmed cow's milk in a specific region of Italy, including the provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua. It has a hard, pale-golden rind and a straw-coloured interior with a rich, sharp flavour. The name "Parmigiano-Reggiano" is protected by European law, and only cheese produced in these provinces may be labelled as such. It is typically aged for at least two years, with some varieties aged for three or four years or more.

On the other hand, Parmesan cheese is a more generic term for Parmigiano-Reggiano-style cheeses made outside of the designated region in Italy. In the United States, the term "Parmesan" is not regulated, so a cheese labelled as Parmesan may be genuine Parmigiano-Reggiano or an imitation. Most U.S. versions of Parmesan are aged for a minimum of 10 months.

In terms of taste and texture, Parmigiano-Reggiano is known for its complex flavour and extremely granular texture, which are a result of the long ageing process. It has been called the "King of Cheeses" and is considered one of the oldest cheeses in the world. The strict production regulations and specific environmental conditions in the designated region of Italy give Parmigiano-Reggiano its unique flavour and texture.

While both types of cheese can be used for grating or cooking, Parmigiano-Reggiano is often considered superior for its richer and nuttier flavour. It is also more expensive than Parmesan due to the stricter requirements for its production, including the specific diet of the cows, the ageing process, and the designated region of production.

Grana Padano

• Between 9 and 16 months: Softer, pale yellow, milky, and delicate flavour.
• Over 16 months: Crumbly, with a crystalline structure. Creamer flavour with notes of hay.
• Riserva (over 20 months): Grainy, with a flaky structure. Aromas of butter, nuts, and dried fruit.

History of Parmesan

Parmesan cheese, or Parmigiano Reggiano, has a rich history that dates back to the Middle Ages. The first record of Parmigiano Reggiano is from a 1254 notary deed, which references "caseus parmensis," or the cheese from Parma. However, legend has it that around 900 years ago, Benedictine monks living in the Parma-Reggio region of Italy first created this cheese. These monks had a monopoly on Parmesan cheese during the 1300s and 1400s and would export it to different regions of Italy.

As the cheese became more popular, it spread throughout the rest of Europe, and imitators began to emerge. In response, Italy issued a decree placing exclusive control over the production and sale of Parmigiano-Reggiano cheese in the hands of the Parmigiano-Reggiano cheese Conzorzio. To protect its authenticity, the official name of authentic "Parmesan" cheese became Parmigiano-Reggiano in 1955.

The European Union has also played a role in safeguarding the integrity of Parmigiano-Reggiano. It has been designated a Protected Designation of Origin (PDO) cheese, meaning it has strict rules regarding its production methods and origin. Under these regulations, only cheese produced in specific provinces, including Parma and Reggio Emilia, can be labelled as Parmigiano-Reggiano or Parmesan.

Within the European Union, the term Parmesan is legally protected and refers exclusively to Parmigiano-Reggiano. However, outside the EU, the name Parmesan is used for similar cheeses, and regulations may vary. For example, in the United States, the term "Parmesan" is not regulated, and domestic imitations are commonly sold as Parmesan.

How Parmesan is made

Parmesan, or Parmigiano-Reggiano, is a hard, dry cheese made from skimmed or partially skimmed cow's milk. To make Parmesan, you need to add rennet to milk, which helps break the solid particles in milk away from the water content, allowing curds to form.

The process of making Parmesan starts with sourcing the rennet, which is an enzyme that comes from the fourth lining of the stomach of animals, typically calves, goats, and lambs. The animal is usually killed during this process. The rennet is then dried and becomes solid. When it's time to make the cheese, the rennet is rehydrated in water, and this liquid is added to milk, which is then churned to make cheese.

The curd (the solidified fat and protein from the milk) is then cut into pieces no larger than wheat kernels and milled down to the size of a grain of rice. This step releases all the moisture, resulting in the hard, dry texture characteristic of Parmesan. The curd is then likely pressed and salted before being left to age.

Parmesan is typically aged for a minimum of 10 months, though some varieties are aged for much longer. Parmesan labelled stravecchio has been aged for three years, while stravecchiones are aged for four or more years. The long aging process contributes to the complex flavour and extremely granular texture of the cheese.

Parmesan recipes

Parmesan, or Parmigiano-Reggiano, is a hard, dry cheese with a hard, pale-golden rind and a straw-coloured interior. It has a rich, sharp flavour and a granular texture.

Parmesan Risotto

This creamy Italian rice dish involves briefly sauteing the rice and then slowly cooking it in wine and seasonings.

Garlic Parmesan Wings

These perfectly seasoned chicken wings have skin flavoured with garlic powder, parmesan cheese, and parsley. Dip them in garlic parmesan or sriracha mayo sauce, or stick to the classics like bleu cheese and ranch.

Parmesan Chicken Couscous

This innovative dish makes clever use of leftover chicken. It is served with a side of fresh fruit.

Parmesan-Coated Brie

This wonderful appetiser involves a golden exterior giving way to warm, melty cheese, making this perfect for sliced French bread or crackers.

The Best Eggplant Parmesan

This recipe's cheeses and seasonings make the dish unforgettable.

Parmesan Baked Potatoes

This simple recipe makes potatoes taste amazing. They are a good alternative to ordinary baked potatoes for special occasions.

Parmesan Pork Medallions

This tender pork dish has a rich coating of shredded parmesan cheese.

Parmesan Fish Sticks

A healthier approach to fish sticks, this recipe involves baking tilapia with a slightly peppery bite.

Parmesan Yogurt Dip

This is a healthier alternative to ranch dressing for a veggie dip.

Parmesan Snap Pea Pasta

This simple dish is always a hit, especially during spring when sugar snap peas are at their sweetest.

Frequently asked questions