Bushra Griffith
Parmesan cheese, or Parmigiano-Reggiano, is a hard Italian cheese made with raw cow's milk, salt, and rennet. It is produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, Bologna, and Mantua. The cheese has a rich, granular texture and a complex, nutty, and slightly sharp taste. While Parmigiano-Reggiano is the specific cheese from Italy, the term Parmesan refers to similar hard cheeses made outside these designated regions. These alternatives, such as Grana Padano, may have a slightly different taste and texture but can still be delicious and addictive.
| Characteristics | Values |
|---|---|
| Full name | Parmigiano-Reggiano |
| Common name | Parmesan |
| Country of origin | Italy |
| Ingredients | Cow's milk, salt, and rennet |
| Texture | Hard, granular, crumbly |
| Flavor | Salty, nutty, fruity, savory, sharp, complex, layered |
| Similar cheeses | Grana Padano, pecorino Romano, Swiss cheese |
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What You'll Learn
Parmigiano-Reggiano
Due to its rich and intense flavour, Parmigiano-Reggiano is a healthy addition to any diet. It is nutrient-dense and packed with protein, calcium, phosphorus, and vitamins. It is also high in fat and sodium, so it is typically used sparingly.
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Grana Padano
The unique aspect of Grana Padano is the presence of "'cheese crystals', which develop during the ageing process. These crystals impart an intense umami flavour that can sometimes be mistaken for saltiness. The overall taste of Grana Padano is slightly sharp, with a fruity and nutty character. It has a strong savoury taste, making it a delicious addition to pasta dishes, salads, and other Italian and Mediterranean cuisine.
When purchasing Grana Padano, it is essential to look for the dots on the rind, which indicate authenticity. The cheese should be stored in the refrigerator, wrapped in parchment paper and secured with plastic wrap or foil to ensure breathability without excessive air exposure. A well-stored block of Grana Padano can last up to six months in the fridge.
In conclusion, Grana Padano is a delicious and affordable alternative to Parmigiano Reggiano, offering a similar flavour profile and texture. It is perfect for those who enjoy the savoury, nutty, and fruity notes of Parmesan but prefer a slightly less salty option.
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Pecorino Romano
Both Pecorino Romano and Parmesan are hard, dense cheeses with similar appearances. They can be stored in the same way and have a long shelf life compared to softer cheeses. However, Pecorino Romano, being made from sheep's milk, differs from Parmesan, which is made from cow's milk.
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Nutty and fruity
Parmigiano Reggiano, or Parmesan, is a hard Italian cheese made with raw cow's milk. It is one of the world's most popular cheeses and is known for its exceptional taste and texture.
The unique flavour of Parmesan is nutty and fruity, with a strong umami or savoury taste. It is slightly sharp, not unlike a mildly sharp cheddar, but also very complex and layered. The cheese contains tiny crunchy granules, which give it a rich, granular texture that varies depending on its aging. The longer a Parmesan cheese is aged, the more intense the umami flavour, which can sometimes be mistaken for saltiness.
The conditions in which Parmesan is produced greatly influence its final taste and character. It is made with only three ingredients: raw cow's milk, salt, and rennet. The milk used is of the highest quality and sourced from cows fed primarily on local grass. It is produced following specific traditional methods in designated regions of Italy, including Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River, and Mantua to the east of the Po River.
The nutty and fruity flavours of Parmesan make it a delicious addition to pasta dishes, salads, and other Italian and Mediterranean dishes. It is a key ingredient in dishes like spaghetti carbonara and risotto. However, it can also be enjoyed on its own as a snack or appetiser, served simply as chunks or nuggets with bread.
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Salty
Parmesan cheese, or Parmigiano-Reggiano, is a hard Italian cheese made with raw cow's milk, salt, and rennet. It is produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, Bologna, and Mantua. The cheese has a granular, crumbly structure and a rich, complex flavour that is slightly sharp, nutty, and fruity.
When it comes to the salty aspect of Parmesan cheese, there are a few factors to consider. Firstly, the salt content in Parmesan can vary depending on the type of cheese and the aging process. For example, Romano cheeses, which are aged for shorter periods (around 8 months), tend to be saltier with around 5% salt content. In contrast, Grana cheeses ("Parmesan") are skimmed milk cheeses with a lower salt content of about 2%. However, a long-aged authentic Grana cheese will likely develop "cheese crystals," which contribute to an intense umami flavour that may be perceived as salty.
The way Parmesan cheese is consumed can also impact its saltiness. Grated Parmesan, commonly used in pasta dishes, may taste saltier when mixed with other salty ingredients like pasta water or meat sauces. The size of the cheese gratings can also affect the perception of saltiness, as smaller shreds or shreds with a larger surface area can pack more flavour. Additionally, the serving temperature of Parmesan can play a role, as some suggest that heat can enhance the saltiness of the cheese.
When comparing Parmesan to similar cheeses, it is worth noting that Pecorino Romano, made from sheep's milk, is known for its salty and sharp flavour profile. When substituting Pecorino for Parmesan in recipes, it is recommended to use one-third less Pecorino due to its heightened saltiness and overall flavour intensity. This highlights that while Parmesan has a salty characteristic, other cheeses can be saltier in comparison.
In summary, the saltiness of Parmesan cheese can range from mild to moderately salty, depending on the specific type of Parmesan, aging, preparation, and the context in which it is consumed. However, it is important to note that Parmesan also offers other flavour notes beyond saltiness, such as nuttiness, fruitiness, and umami savouriness.
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Frequently asked questions
Parmesan cheese, or Parmigiano-Reggiano, is a hard Italian cheese made with raw cow's milk, salt, and rennet.
Parmesan has a strong umami or savoury taste. It is nutty, fruity, salty, and sharp.
Pecorino Romano is a good alternative to Parmesan. It is made from sheep's milk and has a stronger, saltier taste.
Parmesan is a key ingredient in dishes like spaghetti carbonara and risotto. It is often grated and sprinkled on pasta dishes, salads, and other Italian and Mediterranean dishes.
Private Selection parm, found at Kroger-owned grocery stores, is a good choice for a cheese board. Buitoni, a Nestlé company, also makes highly-rated Parmesan cheese.
