Kamil Perry
Parmesan cheese, or Parmigiano Reggiano, is a hard, granular cheese produced from cow's milk and aged for at least 12 months. It originates from Italy, specifically the Italian provinces of Parma and Reggio Emilia, and has been a staple in Italian cuisine for centuries. Outside of Italy, Parmesan cheese is imported from various countries, including the United States, Argentina, and New Jersey, where it is produced by companies like Kraft Foods and BelGioioso. However, it is important to note that the term Parmesan can refer to imitation cheeses produced outside of the European Union, which may have different qualities and flavors compared to the traditional Italian Parmigiano Reggiano.
| Characteristics | Values |
|---|---|
| Place of origin | Parmesan, or Parmigiano Reggiano, originates from Italy, specifically the city of Parma. |
| Production areas | Parmigiano Reggiano is produced in the Italian provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua. |
| History | Parmesan cheese has a long history, with historical records dating its production in the Parma region to between 800 and 1000 years ago. It is believed to have originated in the Middle Ages in the comune of Bibbiano. |
| International production | Parmesan-style cheeses are produced in various countries, including the US, Argentina, and possibly others. |
| Naming and trademark | The term "Parmesan" is used as a translation of "Parmigiano Reggiano" in English-speaking countries like the US. However, the EU and Italy protect the term "Parmigiano Reggiano" as a trademark, and it can only refer to the Italian cheese produced in specific geographic areas. |
| Imitations and quality | Many imitations and inferior quality "Parmesan" cheeses are sold globally, particularly in the US. These may contain additives or be made from other types of cheese. |
| Flavor and texture | The flavor and texture of Parmesan cheese vary based on its production location and age. Older Parmesans have a deeper flavor and crunchy crystals. |
| Grated Parmesan | Grated Parmesan products are often of lower quality and may contain additives or non-cheese ingredients. |
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What You'll Learn
Parmesan is often imported from Italy
Parmesan cheese, or Parmigiano Reggiano, is a hard, granular cheese produced from cow's milk and aged for at least 12 months. It is a type of grana cheese, specifically named after the Italian provinces of Parma and Reggio Emilia, where it is produced. Parmigiano Reggiano is also produced in Bologna, Modena, and Mantua, all located in the Emilia-Romagna region.
The term "Parmesan" refers to Parmigiano Reggiano when used within the European Union and Lisbon Agreement countries. Outside of these regions, "Parmesan" can refer to locally produced imitations. In the United States, for example, "Parmesan" can be used to refer to a variety of hard Italian-style grating cheeses, often commercialised under names resembling the original, such as Parmesan, Parmigiana, Parmesana, and Parmezan. These imitation Parmesans are primarily produced in the US and Argentina.
Within the US, there are also high-quality, imported options available at most supermarkets. Companies like BelGioioso, Sartori, and Grande were started by Italian immigrants who brought their cheesemaking traditions to the US. While American Parmesan may be more accessible and affordable, many argue that the imported Italian Parmigiano Reggiano is superior in taste and quality.
In conclusion, Parmesan is often imported from Italy, specifically from the regions of Parma and Reggio Emilia, where it is traditionally produced. The term "Parmesan" has been generalised outside of Europe, leading to a variety of imitation cheeses, but the traditional Parmigiano Reggiano remains a highly regarded and sought-after product worldwide.
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In the US, Parmesan is usually an imitation
Parmigiano-Reggiano is a variety of hard, granular cheese produced from cow's milk and aged for at least 10 to 12 months. It is named after the Italian provinces of Parma and Reggio Emilia, where it is produced. The term Parmesan may refer to either Parmigiano Reggiano or, when outside the European Union and Lisbon Agreement countries, a locally produced imitation.
Within the European Union, the term Parmesan may only be used, by law, to refer to Parmigiano Reggiano itself, which must be made in a restricted geographic area, using stringently defined methods. In many areas outside Europe, the name Parmesan has become genericised and may denote any of several hard Italian-style grating types of cheese. These cheeses, chiefly from the US and Argentina, are often commercialised under names intended to evoke the original, such as Parmesan, Parmigiana, Parmesana, Parmabon, Real Parma, Parmezan, or Parmezano.
Some American manufacturers have been investigated for allegedly going beyond the 4% cellulose limit allowed as an anticaking agent for grated cheese. In one case, FDA findings found "no Parmesan cheese was used to manufacture" a Pennsylvania manufacturer's grated cheese labelled "Parmesan", which was apparently made from a mixture of other cheeses and cellulose. The manufacturer pleaded guilty and received a sentence of three years' probation, a $5,000 fine, and 200 hours of community service.
Despite the imitation, some have argued that American Parmesan is not "fake". Paul Casella, a recipe tester and cookbook editor, notes that more expensive imports might not be accessible to all cooks, and in recipes with a lot of flavours, the distinction between the two might not be obvious.
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The name Parmesan is protected by law in the EU
Parmesan cheese, or Parmigiano Reggiano, is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months. It is a grana-type cheese, along with Grana Padano, the historic Granone Lodigiano, and others. 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, with all of the above being located in the Emilia-Romagna region.
Outside of the European Union and Lisbon Agreement countries, the term Parmesan is used to denote locally produced imitations. In many areas outside of Europe, the name Parmesan has become genericized and may denote any of several hard Italian-style grating types of cheese. These cheeses, chiefly from the US and Argentina, are often commercialized under names intended to evoke the original, such as Parmesan, Parmigiana, Parmesana, Parmabon, Real Parma, Parmezan, or Parmezano. Kraft Foods is a major North American producer of grated "Parmesan" and has been selling it since 1945. Some non-European "Parmesan" producers have taken strong exception to the attempts of the European Union to globally control the trademark of the Parmesan name.
Parmigiano Reggiano has been the target of organized crime in Italy, particularly the Mafia or Camorra, which ambush delivery trucks on the Autostrada A1, in northern Italy, between Milan and Bologna, hijacking shipments. The cheese is ultimately sold in southern Italy. Between November 2013 and January 2015, an organized crime gang stole 2039 wheels of Parmigiano Reggiano from warehouses in northern and central Italy.
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Parmesan is also imported from Argentina
Parmesan cheese, or Parmigiano Reggiano, is a hard, granular cheese produced from cow's milk and aged for at least 12 months. It is a renowned Italian cheese with a long history, often referred to as the "king of cheeses". However, Parmesan-style cheeses are also produced outside of Italy, including in Argentina.
Argentina has a strong Italian influence in its cuisine, and it offers its own version of Parmesan cheese, known as Reggianito. This Argentinean cheese is a smaller yet flavourful variety, slightly sweeter and saltier than its Italian counterpart. It is generally more affordable than Parmigiano Reggiano due to lower production costs and shorter aging times.
In Argentina, Reggianito is produced using similar techniques to those used in the traditional Italian cheese-making process. However, it is important to note that the term "Parmesan" is legally protected within the European Union and the Lisbon Agreement countries, and can only be used to refer to Parmigiano Reggiano itself. Therefore, cheeses produced outside of these regions, including in Argentina, are not legally allowed to be labelled as "Parmesan".
Despite this, Argentinean Reggianito is still considered a high-quality cheese and is often sought after by those looking for a more affordable alternative to Italian Parmigiano Reggiano. It has a unique flavour and texture that makes it a delightful addition to various dishes, including pasta, salads, roasted vegetables, and casseroles.
In summary, while Parmesan cheese is primarily associated with Italy and the renowned Parmigiano Reggiano, it is also imported from Argentina, where it is known as Reggianito and offers a delicious and more economical alternative for cheese enthusiasts around the world.
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Parmesan is the best-known of the grana-type cheeses
Parmesan, or Parmigiano Reggiano, is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months. It is a type of grana cheese, along with Grana Padano, Grana Trentino, and the historic Granone Lodigiano. 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, in Modena, and in Mantua (all located in the Emilia-Romagna region).
Grana Padano is similar to Parmesan but with less strict regulations governing its production. It is a semi-fat hard cheese, cooked and ripened slowly for at least nine months. It is produced in the Po Valley in northern Italy and has been enjoyed for centuries. It is named after the Padano region where it originated and its grainy texture. Grana Padano is often compared to Parmigiano Reggiano, and the two can be used interchangeably. However, Grana Padano is younger, less crumbly, milder, and less complex in flavour than Parmesan.
Parmesan is made outside of the European Union and is a family of hard grating cheeses made from cow's milk. The term Parmesan may refer to either Parmigiano Reggiano or, when outside the EU and Lisbon Agreement countries, a locally produced imitation. Within the EU, the term Parmesan may only be used, by law, to refer to Parmigiano Reggiano itself, which must be made in a restricted geographic area, using stringently defined methods. In many areas outside Europe, the name Parmesan has become genericised and may denote any of several hard Italian-style grating types of cheese.
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Frequently asked questions
Parmesan cheese, or Parmigiano Reggiano, is imported from Italy.
Parmesan cheese made outside of the EU refers to a family of hard-grating cheeses inspired by the original Italian cheese. These are generally made from cow's milk and are pale yellow in colour.
The difference between Italian and American Parmesan lies in their flavour and texture, which is influenced by how they are made, which is in turn determined by geography.
The best Parmesan cheese to buy is the imported Italian Parmigiano Reggiano. It is priced similarly to the domestic American versions and is of higher quality.
Parmesan cheese, or Parmigiano Reggiano, has been produced in Italy for 800-1,000 years. It is named after the Italian province of Parma, where it was first produced.
