Andy Montoya
Parmesan cheese is a hard, granular, straw-coloured cheese made from cow's milk. It is typically aged for 12 months or longer and is known for its rich, nutty, and sometimes fruity flavour. While Parmesan cheese is commonly used as a topping for pasta, pizza, or soup, it can also be melted to create a creamy texture. However, some varieties of Parmesan cheese may not melt as well as others, resulting in clumps or a stringy texture. The melting properties of Parmesan cheese can be influenced by factors such as moisture content, age, and production methods.
| Characteristics | Values |
|---|---|
| Type of Parmesan Cheese | - Italian-made Parmigiano Reggiano |
| - Domestic Parmesan (American-made) | |
| Melting Properties | - Wetter cheese melts better |
| - Dryer cheese toasts better | |
| - Italian-made Parmigiano Reggiano has different melting properties than American-made Parmesan | |
| - Italian-made Parmigiano Reggiano is generally stringier and less easy to melt | |
| Tips to Improve Melting | - Add pasta cooking water to improve texture and mouthfeel |
| - Use starchy pasta water to finish the dish | |
| - Add a stabiliser like mustard to improve texture | |
| - Add milk | |
| - Use an emulsifying agent like sodium citrate to prevent oil from separating from fat | |
| - Spread grated cheese across the area and stir aggressively to prevent clumping | |
| - Add parmesan slowly, bit by bit off the heat and on low heat |
Explore related products
What You'll Learn
Wetter parmesan melts better
Parmesan cheese is a hard, granular, straw-coloured cheese, typically aged for 12 months or longer. It is made from cow's milk and is known for its rich, nutty, and sometimes fruity flavour. While it is commonly used as a topping for pasta, pizza, or soup, it can also be enjoyed in other ways, such as snacking on thin slices or pinches of shredded cheese.
When it comes to melting Parmesan cheese, moisture plays a crucial role. Wetter Parmesan cheese tends to melt better due to its higher moisture content. This is in contrast to dryer cheese, which toasts better. The age of the cheese also affects its melting properties, as older cheese tends to absorb more moisture from the air, altering its melting behaviour.
To enhance the melting of Parmesan cheese, it is recommended to add starch from pasta cooking water. The starch helps to create a creamy texture and improve the overall mouthfeel of the dish. Additionally, adding a small amount of mustard can act as a stabiliser and enhance the flavour without becoming overwhelming.
When using Parmesan cheese in sauces, it is important to add it gradually and stir aggressively to prevent clumping. Fresh, high-quality cheese is essential, and it should be added at the end of the cooking process on low heat. Heating the cheese for too long or at too high a temperature can cause it to clump.
While American-made Parmesan cheese is readily available, some argue that it does not compare to Italian-made Parmigiano Reggiano, which has different melting properties due to its longer ageing process. However, brands like Buitoni have been praised for their shredded Parmesan cheese, offering convenience and flavour that rivals that of other grocery store brands.
Cheese Conundrum: Melting Solids or Liquid Gold?
You may want to see also
The age of parmesan affects its melting properties
Parmesan cheese is a hard, granular, straw-coloured cheese made from cow's milk and typically aged for 12 months or longer. The age of Parmesan cheese affects its melting properties. The more natural, fresh, or young the cheese is, the better it will melt. Fresh Parmesan cheese will melt into a smooth and creamy texture. On the other hand, the more processed or aged the cheese is, the more clumpy it will become. Aged Parmesan cheese tends to crumble, brown, or burn when heated, making it ideal as a topping or garnish.
Parmesan cheese that is purchased grated, packaged, or in tubs is often processed and may not be authentic. The processing can affect the reliability of the cheese, including its ability to melt. Ground Parmesan, for example, is unlikely to melt as it has been processed and may contain preservatives. Freshly purchased Parmesan cheese that adheres to strict Italian certifications and guidelines will be authentic and is more likely to melt.
When selecting Parmesan cheese for its melting properties, it is important to consider the age and processing of the cheese. Fresh and young Parmesan cheese will melt more easily and smoothly, while aged and processed cheese may be more challenging to melt and become clumpy. The ideal type of Parmesan cheese for melting depends on the desired outcome and the specific characteristics of the cheese.
Additionally, the temperature and form of the cheese can impact its melting properties. Grated Parmesan cheese tends to melt faster than whole cheese, and heating it gently without browning can improve its melting ability. The lower moisture content of Parmesan cheese prevents it from melting into a gooey mass, contributing to its tendency to crisp up and brown when heated directly.
In summary, the age of Parmesan cheese plays a significant role in its melting properties. Fresh and young Parmesan cheese melts more easily and smoothly, while aged and processed cheese may become clumpy and challenging to melt. The processing and temperature also influence the melting characteristics of Parmesan cheese. Understanding these factors can help in selecting the appropriate type of Parmesan cheese for the desired culinary application.
Cheese Choices for the Perfect Patty Melt
You may want to see also
Authentic parmesan is harder to find in the US
Parmesan cheese, known for its rich, nutty, and sometimes fruity flavour, originated in northern Italy as early as the 12th century. The term "Parmesan" is used generically in the US and is the domestic translation for Parmigiano Reggiano. However, in 2008, European courts decided that Parmigiano Reggiano is the only cheese that can legally be called Parmesan. This means that any Parmesan cheese that is not imported from Italy and made according to Italian specifications is technically imitation Parmesan.
While some American-made Parmesan cheeses can be very good and come from quality producers, they are not the same as authentic Parmigiano Reggiano. Authentic Parmigiano Reggiano is made using only three ingredients: milk from cows raised in the region and fed only food grown in the region, rennet, and salt. It is also aged for at least a year, with most being aged for two to three years or even longer, up to 100 months or more. In contrast, Parmesan made in the US has no such aging requirements.
The stringent Italian cheese laws for Parmigiano Reggiano and other DOP (Protected Designation of Origin) foods were put in place to protect the integrity of these sacred products as they grew in popularity and began to be exported. To ensure you are purchasing authentic Parmigiano Reggiano, look for the Denominazione di Origine Protetta (DOP) mark on a wheel or wedge of cheese, as well as the pin-dot lettering spelling out "Parmigiano Reggiano" on the rind. Distributors may sell the cheese in smaller chunks, so the ID number on the wheel may be on a sticker or label instead.
Because of these strict regulations and the specific ingredients and methods required to make Parmigiano Reggiano, authentic Parmesan cheese is harder to find in the US. American-made Parmesan cheeses are more widely available and may be more convenient and affordable for consumers. However, for those seeking the "king of cheese," the search for authentic Parmigiano Reggiano may be worth the effort and expense.
Cheese Melting in the Sun: What's the Science?
You may want to see also
Explore related products
Grated parmesan is the most popular option
Grated Parmesan may be the most convenient and popular way to consume this sharp cheese. While it is indeed "pretty grate", it may not always be the right Parmesan for your culinary needs. For instance, grated Parmesan is not suitable for cooking in a heated sauce, but it works well when added at the end.
If you are looking for the best melting Parmesan, the age of the cheese is a factor to consider. Parmesan eventually goes mouldy because it absorbs moisture from the air, and moisture changes how cheese interacts with heat. Wetter cheese melts better, while drier cheese toasts better.
To achieve a creamy texture, you can add starch from pasta cooking water to your dish. You can also add pasta water and butter to give the Parmesan a medium to melt into.
When making a sauce, it is important to spread out the grated cheese and stir aggressively. If all the grated cheese is allowed to melt together, it will form clumps. Stirring quickly will keep it separated by the hot liquids that will also dissolve the cheese.
Parmigiano Reggiano, the Italian translation of "Parmesan", achieved Protected Designation of Origin (PDO) status in 1992, meaning it is only produced in specific regions of Italy using three ingredients: milk, rennet, and salt. In 2008, European courts decided that Parmigiano Reggiano is the only cheese that can legally be called Parmesan.
Toscano Cheese Melting: A Guide to Melting Techniques
You may want to see also
Buitoni parmesan is highly accessible and flavourful
Buitoni Parmesan cheese is highly accessible and flavourful. It is a versatile cheese that can be used in a variety of dishes, from pasta to salads, and is known for its rich, savoury flavour. Buitoni Parmesan is made with simple, high-quality ingredients, including cultured milk, salt, enzymes, and natamycin to protect its flavour. This combination of ingredients gives Buitoni Parmesan a salty, savoury taste that has been described as "so packed with flavour". The cheese is shredded, which some people prefer as it has a fresher and more flavourful taste compared to powdered or non-refrigerated Parmesan cheese.
Buitoni Parmesan is widely available at grocery stores, making it a convenient option for those looking for an easily accessible, tasty Parmesan cheese. It has been praised by reviewers, who have noted its freshness and how it enhances the flavour of their dishes. Some reviewers specifically mention that Buitoni Parmesan is of higher quality than other brands of Parmesan cheese they have tried, and that it makes their dishes taste restaurant-quality.
The accessibility of Buitoni Parmesan is a significant advantage, as it can be found at most grocery stores. This means that those looking for a tasty Parmesan cheese do not have to go to a specialty cheese store or a local Italian restaurant to purchase it. Buitoni Parmesan is also available in a 5 oz tub with a reclosable lid, making it convenient to store and ensuring that the cheese stays fresh.
The flavour of Buitoni Parmesan is another standout feature. It has a salty, savoury taste that is described as rich and nutty, with a slight waxiness. This combination of flavours makes it a perfect complement to a variety of dishes, especially Italian-inspired ones. Buitoni Parmesan can be used as a finishing touch on pasta, sauces, salads, and soups, or melted into dishes like apple sausage pasta. Its versatility and flavour make it a popular choice for those looking to add a savoury, salty kick to their meals.
Overall, Buitoni Parmesan is a highly accessible and flavourful option for those seeking a tasty, versatile cheese. Its simple, high-quality ingredients, convenient packaging, and rich flavour make it a popular choice for those looking to elevate their Italian-inspired dishes or add a savoury touch to their meals. With its freshness, saltiness, and versatility, Buitoni Parmesan is a great choice for anyone looking for an easily accessible, delicious Parmesan cheese.
Velveeta Cheese: Melting and Hardening Mystery Explained
You may want to see also
Frequently asked questions
The best Parmesan cheese for melting is the Italian-made Parmigiano Reggiano, which is produced in specific regions of Italy and follows strict criteria for production. However, some people prefer the taste of domestic Parmesan, which is more affordable and accessible.
The melting properties of Parmesan cheese are influenced by its moisture content and age. Wetter cheeses tend to melt better, while dryer cheeses toast better.
To prevent clumping, it is recommended to add Parmesan cheese slowly and spread out, stirring aggressively. Adding pasta cooking water or stock can also help improve the texture and mouthfeel.
When melting Parmesan cheese, it is important to stir quickly and ensure that there is enough liquid for the cheese to dissolve. It is also recommended to add the cheese to the sauce off the heat or on low heat, as high heat can cause the cheese to clump.
While personal preferences may vary, some people have expressed a preference for Sartori's SarVecchio over imported Parmigiano Reggiano. Buitoni Parm is also mentioned as a highly accessible and flavourful option for melting.
