Andy Montoya
Parmesan cheese, or Parmigiano-Reggiano, is a revered cheese with a rich history that dates back to the Middle Ages. The first record of Parmigiano-Reggiano is from 1254, when, according to legend, Benedictine monks in the Parma-Reggio region of Italy created this cheese to extend the shelf life of the large quantity of milk they were producing. Over the centuries, Parmigiano-Reggiano has become a protected product, with strict regulations surrounding its production and sale. Its unique taste and texture have made it a favourite among cheese connoisseurs worldwide, but true Parmigiano-Reggiano originates only from the provinces of Parma and Reggio Emilia in northern Italy.
| Characteristics | Values |
|---|---|
| Legend | Benedictine monks created it in the comune of Bibbiano, in the province of Reggio Emilia |
| First record | 1254 |
| Earliest written record | 1254 |
| Earliest praise | 1348 in the writings of Boccaccio |
| Production | Parma, Reggio Emilia, Modena, Bologna, Mantua, Lodi, Lombardy |
| Imitations | Parmesan |
| Authentic name | Parmigiano-Reggiano |
| Protected designation of origin (PDO) | Parmigiano Reggiano |
| Producers | Consorzio del Formaggio Parmigiano Reggiano |
| Annual production | 3.6 million wheels |
| Milk used | Unpasteurised cow's milk |
| Texture | Dry, hard, granular |
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What You'll Learn
Benedictine monks created it in the Middle Ages
Parmesan cheese, or Parmigiano Reggiano, has a rich history that dates back to the Middle Ages. According to legend, Benedictine monks created this iconic cheese around 900 years ago in the Parma-Reggio region of Italy. These monks had an abundance of milk and needed to find a way to extend its shelf life, leading to the creation of Parmesan.
During the 14th century, Benedictine and Cistercian abbeys maintained a monopoly on Parmesan production, exporting it throughout Italy and the Mediterranean ports. The cheese's fame and popularity grew, and it soon spread to the rest of Europe. By the 16th century, it was being marketed throughout Europe, with Germany, France, and Flanders citing it by the best chefs of the day.
The monks' agricultural and commercial endeavours expanded the reach of Parmesan, bringing it to Modena and beyond. However, with its growing fame, there was also a need to safeguard its production and authenticity. Counterfeit versions of Parmesan began to emerge, and protective measures became necessary. The Duke of Parma took steps to address this issue, drawing up formal denominations of origin and restricting the use of the ""Parma" name for products from specific regions.
The Consortium for Parmesan from Reggiano, or the Consorzio del Parmigiano Reggiano, was established to uphold the traditions and standards of this historic cheese. They ensure that producers in the designated regions follow strict production rules, maintaining the integrity of Parmigiano Reggiano's unique taste and quality. Today, Parmigiano Reggiano is a protected designation of origin (PDO) product, with its name legally protected in the European Union.
The legacy of Benedictine monks in the Middle Ages continues to influence cuisine and culture worldwide, as Parmesan cheese has become a beloved and revered ingredient, often referred to as the "king of cheeses."
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It was first mentioned in 1348 by Boccaccio
Parmesan cheese, or Parmigiano Reggiano, is believed to have originated in the Italian comune (municipality) of Bibbiano, in the province of Reggio Emilia. The first recorded reference to Parmesan dates back to 1254, when a Genoese noblewoman traded her house for an annual supply of 53 pounds of cheese from Parma. However, it was first mentioned in 1348 by the writer Giovanni Boccaccio in his work, the Decameron. Boccaccio describes 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".
Boccaccio's description provides a glimpse into how aged Parmesan cheese may have been consumed during the 14th century. By this time, Parmesan was already a renowned and widely exported cheese, with Benedictine and Cistercian monks holding a monopoly on its production. The monks had been crafting the cheese for centuries, aiming to create a nutritious, long-lasting product. Their efforts resulted in Parmesan's distinctive hard, granular texture and unique flavour, which contributed to its spread throughout Italy and the Mediterranean ports.
The popularity of Parmesan led to the emergence of imitations, prompting the need for safeguarding its production. The Duke of Parma took steps to protect the cheese's origin, issuing a formal denomination in 1612 that restricted the use of the name "Parma" to specific regions. This was followed by the establishment of the voluntary Consortium for the defence of Parmigiano Reggiano in 1928, which brought together producers to protect the brand and ensure adherence to official production rules.
Today, Parmigiano Reggiano is a protected designation of origin (PDO) product under Italian and European law. The name is legally protected, and the Consortium of Parmigiano Reggiano exercises exclusive control over the cheese's production and sale. Each wheel of Parmigiano Reggiano is carefully evaluated and marked with special seals to identify its authenticity, including the dairy's identification number, production date, and codes indicating the wheel's individual characteristics. These measures ensure that only cheese produced according to traditional methods in the designated regions can bear the prestigious name of Parmigiano Reggiano.
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It's made with cow's milk
Parmesan cheese, a beloved and popular cheese variety, has its roots in the Emilia-Romagna region of Italy, specifically in the provinces of Parma, Reggio Emilia, and Modena. Its history dates back centuries, and its production techniques have been refined over generations. At the heart of Parmesan cheese production is a key ingredient: cow's milk.
Yes, Parmesan cheese is made with cow's milk, and the specific type of cow and the way the milk is processed are essential to the final product's characteristic flavor and texture. Local dairy farms supply fresh, high-quality milk, which is carefully selected to ensure it meets the stringent standards required for Parmesan cheese production. The cows themselves are typically of the Holstein Friesian breed, known for their ability to produce large quantities of milk with the ideal fat and protein content for cheese-making.
The milk undergoes a gentle pasteurization process to eliminate any harmful bacteria while preserving the milk's natural goodness. This step is crucial to ensuring the safety and quality of the final product. After pasteurization, the milk is allowed to rest at a specific temperature to facilitate the formation of curds, a critical step in the cheese-making process. The milk is then placed in copper-lined vats, where a natural whey culture is added, promoting the development of lactic acid, which gives Parmesan cheese its characteristic tangy flavor.
The milk's transformation into cheese occurs through the addition of calf rennet, which causes the milk to curdle and separate into curds and whey. The curds are then cut and gently cooked, a process that further develops the cheese's unique flavor and texture. Finally, the curds are placed in round molds and left to rest for a few days, allowing the cheese to take on its distinctive shape and form. During this time, the cheese is carefully monitored to ensure it meets the strict quality standards of authentic Parmesan cheese.
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It's been protected by Italian and European law since 1955
Parmesan, or Parmigiano-Reggiano, is a popular cheese with a rich history that dates back to the Middle Ages. According to legend, Benedictine monks in the Parma-Reggio region of Italy first created this cheese around 900 years ago. These monks needed to extend the shelf life of the large quantity of milk they produced, and thus Parmigiano-Reggiano was born.
Over the centuries, Parmigiano-Reggiano became widely imitated, and as early as the 17th century, there was a need to protect its production. The Duke of Parma issued an order, specifying the places that could use "Parma" in their product's name. In 1928, the voluntary Consortium for the defence of Parmigiano Reggiano was established to bring together all the producers and protect the brand.
Parmigiano Reggiano has been a certified name since 1955, and the European Union has since stepped in to protect this authentic cheese. An EU court ruled that only cheese produced in the provinces of Parma, Reggio Emilia, and limited areas in surrounding provinces could be legally called "Parmesan". This ruling also ensures that all Parmesan sold in the EU is manufactured in the Parma-Reggio area using traditional methods.
The Consortium for Parmigiano Reggiano, created by a governmental decree, now exercises exclusive control over the cheese's production and sale in Italy. Each wheel must meet strict criteria early in the aging process to merit the official seal and be placed in storage for aging. Special seals identify authentic Parmigiano-Reggiano, with detailed information about the dairy, production date, and individual wheel code.
Outside of the EU, the name Parmesan is legally used for imitation cheeses, and only the full Italian name, Parmigiano Reggiano, refers to the authentic PDO product.
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It's been widely imitated, especially in the US
Parmesan cheese has a long and prestigious history, with its origins dating back to the Middle Ages in the Parma and Reggio Emilia regions of Italy. The name 'Parmesan' is derived from the Italian word 'parmigiano' meaning 'of Parma'. This cheese has become an iconic symbol of Italian cuisine and culture, renowned for its complex flavour and delicate texture. However, its fame and distinct characteristics have also made it a prime target for imitation, especially in the United States.
The imitation game began in the early 1900s when Italian immigrants brought their cheese-making traditions to the US. They crafted Parmesan-style cheeses, adapting the traditional methods to suit local dairy conditions. While these early attempts at replication were somewhat true to the original, they also marked the beginning of a shift away from authenticity. Over time, large-scale commercial producers entered the scene, and the focus shifted from tradition and quality to efficiency and profit. This led to the development of mass-produced imitations that often cut corners and failed to capture the true essence of Parmigiano-Reggiano.
The primary driver of this imitation boom was the demand for a less expensive alternative to the traditional Italian product. American consumers, unfamiliar with the nuances of authentic Parmesan, were often satisfied with these cheaper imitations, which were readily available in supermarkets. The imitation cheeses were typically made with lower-quality milk, aged for shorter periods, and produced on a much larger scale, resulting in a vastly different product from the traditional, artisanally crafted Italian original.
To add to the confusion, the term 'Parmesan' itself is often used loosely in the US to describe a broad category of grated, hard cheeses. This generic use of the name further distances the American versions from the protected and regulated Italian original, Parmigiano-Reggiano. The imitation cheeses may use different ingredients, such as cellulose to prevent clumping, and are often grated and packaged to resemble the real thing.
Despite the widespread imitation, there are also dedicated American cheesemakers who strive for authenticity. They follow traditional methods, source high-quality milk, and age their cheeses for the required minimum of 12 months. These artisans aim to bridge the gap between the two worlds, bringing a taste of true Parmigiano-Reggiano to American tables.
In conclusion, while Parmesan cheese has been widely imitated, especially in the US, it is important to distinguish between the true, traditional product and its imitations. The unique characteristics and reputation of Parmigiano-Reggiano have fueled the demand for similar cheeses, but only those crafted with care and adherence to tradition can truly capture the essence of this iconic Italian cheese.
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Frequently asked questions
Parmesan cheese, or Parmigiano Reggiano, was invented in the Parma-Reggio region of Italy.
Parmesan cheese was invented in the Middle Ages, around 900 years ago. 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.
Parmesan cheese was invented by Benedictine monks living in the Parma-Reggio region of Italy. The monks created this cheese to extend the shelf life of the large quantity of milk they were producing.
Parmesan cheese is made from cow's milk and is aged between 12 and 36 months, resulting in a hard, granular texture.
