Patrick Oconnell
Parmesan cheese, or Parmigiano Reggiano, is an Italian hard, granular cheese made from cow's milk and aged for at least 12 months. It is believed to have originated in the Italian region of Parma-Reggio during the Middle Ages, with the first record of Parmigiano-Reggiano dating back to 1254. The cheese was created by Benedictine monks who needed to extend the shelf life of the large quantity of milk they were producing. Parmigiano-Reggiano has since become a widely imitated cheese, with strict regulations in place to protect its designation of origin.
| Characteristics | Values |
|---|---|
| Origin | Italy |
| Region | "Reggiano" region, specifically the Parma-Reggio region of Italy |
| Date | First recorded in 1254 |
| Creator | Benedictine monks |
| Purpose | To extend the shelf life of large quantities of milk |
| Imitators | Parmesan has had more imitators than almost any other product |
| Protection | Protected Denomination of Origin (PDO) designation |
| Regulation | Consortium of Parmigiano Reggiano |
| Sale | Sold in southern Italy |
| Use | Used as a topping for spaghetti, pizza, and Caesar salad |
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What You'll Learn
Benedictine monks created Parmesan
Parmesan cheese, or Parmigiano Reggiano, has its origins in the Italian region of Parma-Reggio. Legend has it that Benedictine monks created Parmesan around 900 years ago in the Middle Ages. The monks needed to find a way to extend the shelf life of the large quantity of milk they were producing. Thus, they inadvertently created one of the world's most famous cheeses.
The first record of Parmigiano-Reggiano is from 1254. Historical documents show that by the 13th and 14th centuries, Parmigiano Reggiano was already very similar to the cheese we know today, suggesting its origins can be traced back even further. During this time, the Benedictine monks maintained a monopoly on the production of Parmesan, exporting it throughout Italy and to the Mediterranean ports.
The popularity of Parmesan cheese grew, and it soon spread to the rest of Europe. By the 16th century, it was being marketed throughout Europe, and its fame continued to grow. However, with its growing popularity came the issue of safeguarding its production. Counterfeit versions of Parmesan began to emerge, and it became necessary to protect the authenticity of this historical cheese.
To combat this, the Duke of Parma drew up a formal denomination of origin in 1612, establishing the places that could use the name "Parma" in their products. In 1901, the first consortium for verifying product origin was registered at the Chamber of Commerce of Reggio Emilia. Parmigiano Reggiano is now a protected product, carrying the Protected Denomination of Origin (PDO) designation. The Consortium for Parmesan from Reggiano brings together all its producers and maintains the traditions around this historical cheese.
Today, Parmigiano Reggiano is a certified name and is protected by law in the European Union. The term "Parmesan" may only refer to Parmigiano Reggiano when used within the EU and cannot be used for imitation cheeses.
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Parmesan's origins in Italy
Parmesan cheese, or Parmigiano Reggiano, has a rich history that dates back to the Middle Ages. According to legend, the cheese was first created by Benedictine monks in the Parma-Reggio region of Italy, around 900 years ago. The monks were looking for a way to extend the shelf life of the large quantity of milk they were producing, and thus Parmigiano Reggiano was born.
During the 1300s and 1400s, the Benedictine and Cistercian monks maintained a monopoly on the production and export of Parmigiano Reggiano throughout Italy and beyond. Historical documents from the 13th and 14th centuries show that the cheese was already very similar to the one produced today, suggesting its origins can be traced even further back. The earliest written record of Parmigiano Reggiano is from the year 1254, and it was praised by Boccaccio in his 1348 work, the Decameron, where he describes a "mountain, all of grated Parmesan cheese".
Parmigiano Reggiano is named after the Italian provinces of Parma and Reggio Emilia, where it is primarily produced. It is also made in the western part of Bologna, west of the River Reno, as well as in Modena and Mantua, all located within the Emilia-Romagna region. The unique taste and production methods of Parmigiano Reggiano have led to it becoming a widely imitated cheese around the world. However, true Parmesan cheese has its origins only in this specific region of Italy, and its name is now legally protected in the European Union.
In Italy, exclusive control over the production and sale of Parmigiano Reggiano is exercised by the Consortium of Parmigiano Reggiano, which was created by a governmental decree. The Consortium ensures that strict production rules are followed in the designated regions, and each wheel of cheese must meet strict criteria early in the aging process to merit the official seal. Parmigiano Reggiano has become an increasingly regulated product, with its name serving as a certified name rather than a brand name. This protection extends beyond Italy, as an EU court ruled in 2008 that the name "Parmesan" in Europe refers exclusively to Parmigiano Reggiano and cannot be used for imitation cheeses.
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Parmesan imitators
Parmigiano-Reggiano has a rich history that dates back to the Middle Ages. The cheese was first created by Benedictine monks in the Parma-Reggio region of Italy. As the story goes, the monks needed to extend the shelf life of the large amount of milk they were producing. Soon, they held a monopoly on Parmesan cheese and began exporting it to other regions of Italy and the rest of Europe.
As the cheese grew in popularity, imitators began popping up all over. In response, Italy issued a decree that placed exclusive control over the production and sale of Parmigiano-Reggiano in the hands of the Parmigiano-Reggiano cheese Conzorzio. In 1955, the official name of authentic Parmesan cheese became Parmigiano-Reggiano.
Despite these efforts, imitation remains a widespread issue. Outside of the European Union, the name Parmesan has become genericised and often denotes locally-produced imitations. These imitation cheeses are usually sold under names that evoke the original, such as Parmesan, Parmigiana, Parmesana, Parmabon, Real Parma, Parmezan, or Parmezano. In the United States, where the term Parmesan is not protected, consumers often encounter imitation cheeses labelled as Parmesan. These cheeses are often produced in the US or South America, particularly Argentina, and are far removed from the authentic Parmigiano-Reggiano.
To ensure authenticity, consumers should look for the official seal of the Parmigiano-Reggiano Consortium and purchase cheese that is manufactured in the designated areas of northern Italy. By taking these steps, buyers can be confident that they are purchasing the genuine Parmigiano-Reggiano and supporting the preservation of its rich history.
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Parmesan is a protected product
Parmesan cheese, or Parmigiano Reggiano, has a long history that dates back to the Middle Ages. According to legend, it was first created by Benedictine monks in the Parma-Reggio region of Italy, who were looking to extend the shelf life of the excess milk they produced. Over the centuries, Parmigiano Reggiano gained popularity and spread throughout Italy and the rest of Europe. However, its fame also led to the emergence of numerous imitators, and the need to protect its authenticity became crucial.
Today, Parmesan is a protected product with strict regulations surrounding its production and naming. The term "Parmesan" is legally protected in the European Union, and only Parmigiano Reggiano cheese manufactured in a limited area in northern Italy can bear this name. The Consortium of Parmigiano Reggiano, established by a governmental decree, exercises exclusive control over the cheese's production and sale within Italy. This consortium ensures that producers in the designated regions, including Parma, Reggio Emilia, Modena, Bologna, and Mantua, adhere to established production rules.
The protection of Parmesan as a product extends beyond Italy. Within the European Union, the term "Parmesan" is legally restricted to referring only to Parmigiano Reggiano. This restriction was further affirmed by an EU court ruling in 2008, which specified that the name "Parmesan" in Europe exclusively refers to Parmigiano Reggiano. This ruling helps prevent the use of the "Parmesan" name for imitation products within the European Union.
The strict criteria for Parmesan cheese production are not limited to geographical boundaries. Each wheel of cheese must meet specific standards early in the aging process to receive the official seal and be placed in storage for aging. These regulations ensure that only cheese that meets the required standards can be sold as Parmigiano Reggiano, further safeguarding the integrity of the product.
The protection of Parmesan as a product is a result of its long history and the need to preserve the traditions and quality associated with this iconic Italian cheese. By establishing official designations of origin, regulating production methods, and controlling the use of the "Parmesan" name, the relevant authorities aim to protect consumers and maintain the reputation of this renowned cheese.
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Parmesan's use in the Middle Ages
Parmesan cheese, or Parmigiano-Reggiano, is an Italian hard, granular cheese produced from cow's milk and aged for at least 12 months. Its origins date back to the Middle Ages, when Benedictine and Cistercian monks created it as a long-lasting cheese.
The first recorded reference to Parmesan was in 1254, when a noblewoman from Genoa traded her house for an annual supply of 53 pounds of cheese from Parma. Parmigiano-Reggiano was already known as a cheese of noble quality. During the 1300s and 1400s, these monks held a monopoly on Parmesan cheese and exported it to different regions of Italy. As the cheese became more popular, it spread to the rest of Europe.
Historical documents show that in the 13th and 14th centuries, Parmigiano Reggiano was already very similar to the cheese produced today, suggesting that its origins can be traced even further back in time. In the 14th century, Parmesan was praised in the writings of Boccaccio, who described a "mountain, all of grated Parmesan cheese", on which dwell folk that do nought else but make macaroni and ravioli, and boil them in capon's broth, and then throw them down to be scrambled for.
Parmigiano-Reggiano 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 located in the Emilia-Romagna region.
Today, Parmesan is one of the top cheeses for connoisseurs and is often referred to as the "king of cheeses". Its preparation method has been passed down through generations and remains authentic to its Italian roots.
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Frequently asked questions
Parmesan cheese, or Parmigiano Reggiano, originated in Italy.
Parmigiano Reggiano is a hard, granular cheese produced from cow's milk and aged for at least 12 months.
The first record of Parmigiano Reggiano is from 1254. According to legend, it was created by Benedictine monks in the Parma-Reggio region of Italy during the Middle Ages.
Parmigiano Reggiano is the legal term for Parmesan cheese in the European Union. Outside of the EU, the term Parmesan may refer to locally produced imitations.
Parmigiano Reggiano is a protected product with a Protected Denomination of Origin (PDO) designation. The Consortium of Parmigiano Reggiano, established in 1901, verifies that producers in the designated regions follow established production rules.
