Randy Chandler
Parmigiano Reggiano, also known as Parmesan, is a hard, dry, granular Italian cheese made from cow's milk. The milk is mixed with naturally skimmed milk from the previous evening's milking, resulting in a part-skim mixture. The cheese is then aged for at least two years, with some varieties aged for up to four years or more. Parmigiano Reggiano is considered the king of cheeses and has a rich, sharp flavour and a straw-coloured interior.
| Characteristics | Values |
|---|---|
| Milk type | Cow's milk |
| Skimmed or partially skimmed | Yes |
| Pasteurised | No |
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What You'll Learn
Parmigiano Reggiano is made from unpasteurised cow's milk
Parmigiano Reggiano is often called the "king of cheeses" and is considered a "practically perfect food". It is a hard, dry cheese with a hard pale-golden rind and a straw-coloured interior. Its complex flavour and extremely granular texture are a result of the long ageing process. Parmigiano Reggianos are aged at least two years, while stravecchiones are aged for four or more years.
The process of making Parmigiano Reggiano begins with the mixing of the morning's whole milk with the naturally skimmed milk from the previous evening. This mixture is then pumped into copper-lined vats, which heat evenly and contribute copper ions to the mix. Starter whey (containing a mixture of certain thermophilic lactic acid bacteria) is added, and the temperature is raised to 33–35 °C (91–95 °F). Calf rennet is added, and the mixture is left to curdle for 10–12 minutes.
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The milk is a mixture of whole milk and naturally skimmed milk
Parmigiano Reggiano is made from a mixture of whole milk and naturally skimmed milk. The whole milk is taken from the morning milking, and the skimmed milk is from the previous evening's milking. This mixture is then pumped into copper-lined vats, which heat evenly and contribute copper ions to the mix.
Parmigiano Reggiano is made from cow's milk, and the rules about the milk are very strict. Cows must be fed on locally grown forage, and silage, fermented feeds, and animal flour are banned. The milk is combined with salt and rennet to make the cheese.
Parmigiano Reggiano is a hard, dry cheese with a rich, sharp flavour. It is aged for at least two years, and sometimes up to four or more years. The long aging process gives the cheese its complex flavour and extremely granular texture.
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The cows must be fed on locally grown forage
Parmigiano Reggiano is made from unpasteurised cow's milk. The cows that produce this milk must be fed on locally grown forage. This is because the rules about the milk are very strict. The milk must be whole milk from the morning's milking, mixed with naturally skimmed milk from the previous evening's milking. This results in a part-skim mixture.
The cows that produce the milk for Parmigiano Reggiano are fed on a diet of locally grown forage. This ensures that the milk they produce is of the highest quality and meets the strict requirements for making this type of cheese. The cows are not allowed to be fed silage, fermented feeds, or animal flour. This is because these types of feed can affect the quality of the milk and the final product.
The milk from these cows is then mixed with naturally skimmed milk from the previous evening's milking. This mixture is pumped into copper-lined vats, which heat evenly and contribute copper ions to the mix. Starter whey, which is a mixture of certain thermophilic lactic acid bacteria, is added, and the temperature is raised to 33–35 °C (91–95 °F). Calf rennet is then added, and the mixture is left to curdle for 10–12 minutes.
The strict rules about the milk used to make Parmigiano Reggiano ensure that the final product is of the highest quality. The cows must be fed on locally grown forage to ensure that their milk meets the specific requirements for this type of cheese. This attention to detail and commitment to quality are what have earned Parmigiano Reggiano the title of "the king of cheeses".
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The milk is heated in copper-lined vats
Parmigiano Reggiano is made from unpasteurised cow's milk. The milk is heated in copper-lined vats, which heat evenly and contribute copper ions to the mix. The whole milk of the morning milking is mixed with the naturally skimmed milk of the previous evening's milking, resulting in a part-skim mixture. This mixture is then pumped into the copper-lined vats.
The milk is heated to 33-35°C (91-95°F). At this temperature, the milk is warm but not boiling. Heating the milk is an important step in the cheese-making process as it helps to kill any harmful bacteria that may be present in the milk. It also helps to change the structure of the milk proteins, making them more suitable for cheese-making.
Copper-lined vats are used because copper is an excellent conductor of heat. This means that the milk heats evenly and gently, reducing the risk of scorching or overheating. Copper also has natural antimicrobial properties, which can help to further reduce the risk of bacterial contamination.
In addition, copper ions are released into the milk as it heats. These ions play an important role in the cheese-making process as they help to promote the growth of beneficial bacteria and inhibit the growth of harmful bacteria. This helps to ensure that the cheese has a long shelf life and a pleasant flavour.
Overall, the use of copper-lined vats is an important part of the traditional Parmigiano Reggiano cheese-making process. It helps to ensure that the cheese is safe, flavourful, and has a long shelf life.
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The cheese is aged for at least two years
Parmigiano Reggiano, also known as Parmesan, is made from cow's milk. The milk is mixed with naturally skimmed milk from the previous evening's milking, resulting in a part-skim mixture. This mixture is then pumped into copper-lined vats, which heat evenly and contribute copper ions to the mix.
Parmigiano Reggiano is a hard, dry cheese with a rich, sharp flavour. The cheese is aged for at least two years, and sometimes even longer. Parmigiano Reggiano that has been aged for three years is labelled stravecchio, while stravecchiones are aged for four or more years. The complex flavour and extremely granular texture of the cheese are a result of this long ageing process.
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Frequently asked questions
Parmigiano Reggiano is made from unpasteurised cow's milk.
The whole milk of the morning milking is mixed with the naturally skimmed milk of the previous evening's milking, resulting in a part-skim mixture. This mixture is pumped into copper-lined vats, which heat evenly and contribute copper ions to the mix. Starter whey (containing a mixture of certain thermophilic lactic acid bacteria) is added, and the temperature is raised to 33–35 °C (91–95 °F). Calf rennet is added, and the mixture is left to curdle for 10–12 minutes.
The rules about the milk are very strict: cows must be fed on locally grown forage, and the list of bans is quite long. No silage, no fermented feeds, nor animal flour are allowed.
Parmigiano Reggiano is aged for a minimum of two years. Parmesan cheese labelled stravecchio has been aged three years, while stravecchiones are four or more years old.
