Frederic Melton
Parmigiano Reggiano is a hard, dry Italian cheese made from skimmed or partially skimmed cow's milk. It is named after two of the areas which produce it, the Italian provinces of Parma and Reggio Emilia. To be called Parmigiano Reggiano, the cheese must be produced in the designated area by Reggiana and Friesian cows that eat grass from the area and be cured in the specific area too. It is also known as Parmesan, although this term is not protected outside of Europe, so you may find imitations from the United States, Australia or South America.
| Characteristics | Values |
|---|---|
| Type of Cheese | Hard, granular |
| Milk | Cow's milk (skimmed or partially skimmed) |
| Aging Process | Minimum of two years, occasionally more than four |
| Rennet | Natural enzyme found in cow's milk |
| Curds | Soft |
| Rind | Hard, pale-golden |
| Interior | Straw-coloured |
| Flavour | Rich, sharp |
| Texture | Extremely granular |
| Production Regions | Parma, Reggio Emilia, Bologna west of the River Reno, Modena, Mantua on the south bank of the River Po |
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What You'll Learn
- Parmigiano Reggiano is a hard, dry Italian cheese made from cow's milk
- It is named after the Italian provinces of Parma and Reggio Emilia, where it is produced
- It is also produced in Bologna, Modena and Mantua
- The cheese is aged for a minimum of two years, and sometimes more than four
- It is also known as Parmesan, although this term is not protected outside of Europe
Parmigiano Reggiano is a hard, dry Italian cheese made from cow's milk
Parmigiano Reggiano is a hard, dry Italian cheese made from cows' milk. It 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 and in Modena (all of which are located in the Emilia-Romagna region), as well as in the part of Mantua (Lombardy) on the south bank of the River Po.
Parmigiano Reggiano is made from skimmed or partially skimmed cow's milk. It has a hard, pale-golden rind and a straw-coloured interior with a rich, sharp flavour. The cheese is aged for a minimum of two years, and occasionally for more than four years. During the production process, rennet (a natural enzyme found in cow's milk) is added to develop soft curds. The curds are then cooked, cut, and added to wheel-shaped moulds where they age.
Parmigiano Reggiano is sometimes referred to as the 'King of Cheeses'. It is also known as Parmesan, although this term is not protected outside of Europe, so you may find cheeses labelled 'Parmesan' that are imitations from the United States, Australia or South America.
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It is named after the Italian provinces of Parma and Reggio Emilia, where it is produced
Parmigiano Reggiano is a hard, dry Italian cheese made from skimmed or partially skimmed cow's milk. It is named after the Italian provinces of Parma and Reggio Emilia, where it is produced. Parmigiano is the Italian adjective for the city and province of Parma, while Reggiano is the adjective for the province of Reggio Emilia. The cheese is also produced in the part of Bologna west of the River Reno and in Modena (all of the above being located in the Emilia-Romagna region), as well as in the part of Mantua (Lombardy) on the south bank of the River Po.
Parmigiano Reggiano has a lengthy ageing process of at least two years, and occasionally more than four. During the production process, rennet (a natural enzyme found in cow's milk) is added to develop soft curds. The curds are then cooked, cut, and added to wheel-shaped moulds where they age for a minimum of two years. Parmigiano Reggiano undergoes a rigorous production process that must adhere to Protected Designation of Origin (PDO) standards. Legally speaking, within the European Union, only true Parmigiano Reggiano that has met PDO standards and has come from the approved regions can also go by the name Parmesan.
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It is also produced in Bologna, Modena and Mantua
Parmigiano Reggiano is a hard Italian cheese made from skimmed or partially skimmed cow's milk. It is named after two of the areas which produce it, the Italian provinces of Parma and Reggio Emilia. It is also produced in Bologna, west of the River Reno, in Modena, and in the part of Mantua on the south bank of the River Po. All of these areas are located in the Emilia-Romagna region.
Parmigiano Reggiano is a granular cheese with a hard, pale-golden rind and a straw-coloured interior. It has a rich, sharp flavour. The cheese is aged for a minimum of two years, and occasionally for more than four years. During the production process, rennet (a natural enzyme found in cow's milk) is added to develop soft curds. The curds are then cooked, cut, and added to wheel-shaped moulds where they age.
The cheese must adhere to Protected Designation of Origin (PDO) standards. Legally, within the European Union, only Parmigiano Reggiano that has met PDO standards and has come from the approved regions can also be called Parmesan. The term is not protected outside of Europe, so you may find cheeses labelled 'Parmesan' that are imitations from the United States, Australia, or South America.
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The cheese is aged for a minimum of two years, and sometimes more than four
Parmigiano Reggiano is a hard, dry Italian cheese made from skimmed or partially skimmed cow's milk. It has a lengthy ageing process, which is a minimum of two years and can sometimes be more than four years. The cheese 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 and in Modena, as well as in the part of Mantua on the south bank of the River Po.
The ageing process is what gives Parmigiano Reggiano its complex flavour and extremely granular texture. The cheese is aged in wheel-shaped moulds, and during the production process, rennet (a natural enzyme found in cow's milk) is added to develop soft curds. The curds are then cooked, cut, and added to the moulds.
Parmigiano Reggiano is also known as 'the King of Cheeses' and is subject to strict regulations. It must adhere to Protected Designation of Origin (PDO) standards and can only be produced in designated areas by Reggiana and Friesian cows that eat grass from the area. The cheese is then cured in the specific area and undergoes quality checks. If it doesn't pass, the rind is brushed of all indications of being high quality and it's considered lower quality.
Outside of the European Union and Lisbon Agreement countries, a locally produced imitation of Parmigiano Reggiano is made. This imitation is often labelled as 'Parmesan' and is an aged cow's milk cheese made in a similar style. However, it doesn't carry the lineage of Parma and Reggio-Emilia and is typically only aged for ten months.
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It is also known as Parmesan, although this term is not protected outside of Europe
Parmigiano Reggiano is a hard, dry Italian cheese made from skimmed or partially skimmed cow's milk. It has a hard pale-golden rind and a straw-coloured interior with a rich, sharp flavour. It is also known as Parmesan, although this term is not protected outside of Europe. In the European Union, only true Parmigiano Reggiano that has met Protected Designation of Origin (PDO) standards and has come from the approved regions of Parma and Reggio-Emilia can also be called Parmesan.
Outside of Europe, you may find cheeses labelled 'Parmesan' that are imitations from the United States, Australia, or countries in South America. These may be aged cow's milk cheeses made in a similar style, but they don't carry the lineage of Parma and Reggio-Emilia. The main difference between Parmigiano Reggiano and Parmesan cheese outside of Italy is in consistency and complexity. While designated Parmigiano Reggiano cheese is aged a minimum of two years, you'll find Parmesan in the States aged only ten months.
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Frequently asked questions
Parmigiano Reggiano is a hard dry Italian cheese made from skimmed or partially skimmed cow's milk. It is named after two of the areas which produce it, the Italian provinces of Parma and Reggio Emilia.
Parmigiano Reggiano is aged for a minimum of two years, and occasionally for more than four years.
Parmigiano Reggiano is made in the designated areas of Parma and Reggio Emilia, whereas Parmesan is made outside of these regions, particularly in the United States.
