Patrick Oconnell
Parmesan cheese is an Italian hard, granular cheese produced from cow's milk and aged for at least 12 months. It is named after two of the areas which produce it, the Italian provinces of Parma and Reggio Emilia. However, it is also produced in the part of Bologna west of the River Reno and in Modena, as well as in the part of Mantua on the south bank of the River Po. Outside of the European Union, the name Parmesan is legally used for imitations, with only the full Italian name, Parmigiano Reggiano, referring to the original PDO Parmigiano Reggiano.
| Characteristics | Values |
|---|---|
| Country of origin | Italy |
| Area | Parma and Reggio Emilia |
| Milk | Cow's milk |
| Age | At least 12 months |
| Water content | No more than 32% |
| Milkfat | No less than 32% |
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What You'll Learn
Parmigiano Reggiano is the original Parmesan cheese
Parmigiano Reggiano is only produced in Italy, in one specific area of the country that spans three specific regions. Both its name and production are protected by the Italian consorzio. A cheese labelled as Parmigiano Reggiano is "the real thing". The word "parmesan" is actually French, and is used for imitations of the original Italian cheese. Parmigiano Reggiano will not be labelled or sold as "parmesan".
In the United States, the Code of Federal Regulations includes a Standard of Identity for "Parmesan and Reggiano cheese". This defines both aspects of the production process and of the final result. In particular, Parmesan must be made of cow's milk, cured for 10 months or more, contain no more than 32% water, and have no less than 32% milkfat in its solids. Similarly, the Canadian regulation only defines moisture and fat levels, with no restriction on aging time.
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Parmesan is made from cow's milk
Parmesan is a hard, granular cheese that is aged for at least 12 months. In the production of Parmigiano Reggiano, 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 cured for at least 10 months, with a final product that contains no more than 32% water and no less than 32% milkfat in its solids.
Outside of the European Union, the name Parmesan is legally used for imitations of the original Italian cheese. These imitations are also made from cow's milk and are inspired by the original Parmigiano Reggiano. In the United States, the Code of Federal Regulations includes a Standard of Identity for "Parmesan and Reggiano cheese", which defines both the production process and the final result.
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Parmesan is produced in Italy
Parmesan is an Italian hard, granular cheese produced from cow's milk and aged for at least 12 months. The name Parmigiano Reggiano is protected by Italian and European law, and outside the EU, the name Parmesan is legally used for imitations.
In the United States, the Code of Federal Regulations includes a Standard of Identity for "Parmesan and Reggiano cheese", which defines aspects of the production process and the final result. Parmesan must be made of cow's milk, cured for 10 months or more, contain no more than 32% water, and have no less than 32% milkfat in its solids. Many Wisconsin cheesemakers, some founded by Italian immigrants, produce Parmesan in whole wheels.
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Parmesan is a hard, granular cheese
Parmigiano Reggiano is the original name for Parmesan, and if it is labelled and sold as such, then it is the real thing. The names Parmigiano Reggiano and Parmesan are protected designations of origin (PDO) for cheeses produced in these provinces under Italian and European law. Outside the EU, the name Parmesan is legally used for imitations, with only the full Italian name unambiguously referring to PDO Parmigiano Reggiano.
In the United States, the Code of Federal Regulations includes a Standard of Identity for "Parmesan and Reggiano cheese", which defines both aspects of the production process and of the final result. Parmesan must be made of cow's milk, cured for 10 months or more, contain no more than 32% water, and have no less than 32% milkfat in its solids. Similarly, Canadian regulation only defines moisture and fat levels, with no restriction on aging time.
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Parmesan is aged for at least 12 months
Parmesan cheese is made in Italy, specifically in the Italian provinces of Parma and Reggio Emilia, as well as in the part of Bologna west of the River Reno and in Modena (all of which are located in the Emilia-Romagna region). It is also produced in the part of Mantua (Lombardy) on the south bank of the River Po. The name of the cheese, Parmigiano Reggiano, is derived from these two areas.
Parmesan is an Italian hard, granular cheese produced from cow's milk and aged for at least 12 months. The process of making Parmesan involves mixing the whole milk of the morning milking with the naturally skimmed milk of the previous evening's milking, resulting in a part-skim mixture. This mixture is then heated to 33-35°C and rennet is added to curdle the milk. The curds are then cut into small pieces and left to settle to the bottom of the vat, where they are heated to 55°C. The curds are then removed from the vat and placed in moulds to be pressed and drained. After this, the cheese is brined and then aged for at least 12 months.
Aging the cheese for at least 12 months is an important step in the production of Parmesan. During this time, the cheese develops its characteristic hard, granular texture and nutty, savoury flavour. The aging process also allows for the development of the cheese's complex aroma and flavour profile, which can include notes of butter, nuts, and salt.
The length of time that Parmesan is aged for can vary, with some cheeses being aged for up to 36 months or longer. The longer the cheese is aged, the more intense its flavour and the harder its texture will become. Cheeses that have been aged for longer periods of time are often considered to be of higher quality and are sought after by cheese connoisseurs.
In the United States, the Code of Federal Regulations includes a Standard of Identity for "Parmesan and Reggiano cheese", which defines the production process and the final result. According to this standard, Parmesan must be made from cow's milk, cured for at least 10 months, and have specific moisture and fat levels. However, the Canadian regulation only defines moisture and fat levels, with no restriction on aging time.
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Frequently asked questions
Real Parmesan cheese, or Parmigiano Reggiano, is made in Italy, specifically in the provinces of Parma and Reggio Emilia, as well as in the part of Bologna west of the River Reno, Modena, and the part of Mantua on the south bank of the River Po.
Parmigiano Reggiano is the original Italian cheese, while Parmesan is a family of hard-grating cheeses made from cow's milk and inspired by the original. Parmesan is made outside of the European Union and the name is legally used for imitations.
The easiest way to tell if Parmesan cheese is real is by checking the country of origin. Real Parmesan, or Parmigiano Reggiano, is only produced in Italy, in a specific area of the country that spans three regions.
Parmesan cheese is made from 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.
Parmesan cheese is typically aged for at least 12 months, although in the United States, Parmesan must be cured for a minimum of 10 months.
