Kamil Perry
Parmesan, or Parmigiano Reggiano, is a hard, sharp, and grainy cow's milk cheese, used primarily in grated form. It is one of the world's most popular cheeses, with a rich history that goes back to the Middle Ages. Legend has it that the cheese was first produced by Benedictine monks in the Parma-Reggio region of Italy about a thousand years ago. The earliest written record of this cheese is from the year 1254, and it was praised as early as 1348 in the writings of Boccaccio. Today, Parmigiano Reggiano is a protected designation of origin (PDO) under Italian and European law, and only cheese produced in specific provinces of Italy can be labelled as such.
| Characteristics | Values |
|---|---|
| First produced | Around 1,000 years ago by Benedictine monks |
| Place of origin | The Parma-Reggio region of Italy |
| Original name | Parmigiano-Reggiano |
| Official name | Certified in 1955 |
| Production | 3.6 million wheels (approx. 137,000 metric tons) per year |
| Milk type | Raw cow's milk |
| Aging | Minimum 12 months, often much longer |
| Flavor | Nutty and savory |
| Texture | Hard and granular |
| Use | Grated and sprinkled on pasta dishes, salads, and other Italian and Mediterranean dishes |
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What You'll Learn
Benedictine monks created it
Parmesan cheese, or Parmigiano-Reggiano, is believed to have been first produced by Benedictine monks about a thousand years ago. The monks lived in the Parma-Reggio region of Italy and, according to legend, created the cheese when they needed to extend the shelf life of the large quantity of milk they were producing. The earliest written record of Parmigiano-Reggiano is from 1254, and historical documents show that the cheese was very similar to the one produced today.
During the 1300s and 1400s, the Benedictine monks held a monopoly on Parmesan cheese and exported it to different regions of Italy. As the cheese became more popular, it spread throughout the rest of Europe, and imitators began producing their own versions. The popularity of Parmesan cheese has continued to grow, and it is now a hugely popular choice for food lovers worldwide. However, its widespread fame has also resulted in it becoming one of the most imitated agricultural products globally.
To protect the authenticity and quality of Parmesan cheese, various measures have been implemented over the years. In 1934, dairy farmers joined forces to form the Consorzio del Formaggio Parmigiano-Reggiano (the Consortium) to promote consumer awareness of the uniqueness of Parmigiano-Reggiano. In 1955, Parmigiano-Reggiano became a certified name, and the European Union also stepped in to protect authentic Parmesan cheese. The EU court ruled that only cheese produced in specific provinces, including Parma and Reggio Emilia, could be legally called "Parmesan."
Today, Parmigiano-Reggiano is still produced in a strictly delineated region in Italy, including the towns of Parma, Modena, and Mantua. The method of producing this hard, grainy cheese has changed little over the centuries, with cheesemakers using the same natural ingredients and techniques as their predecessors. Parmesan cheese is often grated and sprinkled on pasta dishes, salads, and other Italian and Mediterranean dishes. It is known as the King of Cheeses and is considered one of the world's greatest cheeses.
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It's made from April to November
Parmesan, or Parmigiano Reggiano, is a hard, sharp cow's milk cheese that is typically used in grated form. It is one of the world's most popular cheeses, with a rich history that dates back to the Middle Ages. Legend has it that Benedictine monks from the Parma-Reggio region of Italy created Parmigiano Reggiano about 900 years ago. These monks held a monopoly on Parmesan cheese production and exportation throughout Italy during the 1300s and 1400s.
Parmesan cheese is typically made from April to November and must be aged for at least two years. During this period, the cheese develops a rich, savoury flavour that is well-suited for snacking, cooking, or enjoying as an after-meal treat. The process of making Parmesan involves a labour of love, with each step—from milk selection to ageing—requiring dedication and skill.
The official name of authentic Parmesan cheese, as recognised in 1955, is Parmigiano-Reggiano. This name is protected by law in Europe, and only cheese produced in specific provinces, including Parma and Reggio Emilia, can bear this label. The Consortium, formed in 1934, actively promotes consumer awareness of the uniqueness of Parmigiano Reggiano and safeguards its production methods and origin.
Parmesan cheese is a valuable commodity, with Italian banks accepting wheels of Parmigiano Reggiano as collateral. Its production involves a meticulous process that has changed little over the centuries, utilising the same natural ingredients: raw milk, rennet, and salt. The distinctiveness of Parmesan is closely linked to its place of origin and method of production, making it worthy of protection as a geographical indication (GI).
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It's cooked, not pressed
Parmesan, or Parmigiano Reggiano, is a hard, grainy cheese that is cooked and not pressed. The method of producing this cheese has changed little over the centuries. Today, cheese-makers use the same natural ingredients as their predecessors: raw milk, rennet, and salt.
The cheese is cooked slowly in large vats over a period of time. This cooking process is what gives Parmesan its distinctive grainy texture and complex flavour. The milk used is a mixture of full-fat and skimmed milk, which is why Parmesan is quickly digested and easily assimilated. It is also rich in proteins, lipids, calcium, and phosphorus, and low in fat and cholesterol compared to other cheeses.
Parmesan is made only from April to November and must be aged for at least two years. At this age, it has a rich, savoury flavour and is often consumed as a snack or after meals, as well as being used in cooking. Freshly grated Parmesan has considerably more flavour than ungrated.
The process of making Parmesan is a labour-intensive one that involves time, skill, and precision. It starts with high-quality cow's milk from specific Italian regions, such as Parma, Reggio Emilia, Modena, Bologna, and Mantua. The official name of the cheese, along with the year it was made, is stencilled on the rind of the approximately 75-pound (34-kilogram) cylinders.
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It's protected by a PDO status
Parmigiano Reggiano is protected by a PDO status, which stands for Protected Designation of Origin. This status is awarded to a food or beverage made in a specific way, within a particular area. In the case of Parmigiano Reggiano, the cheese must be produced in the provinces of Parma, Reggio Emilia, Modena, Mantua to the right of the Po River, and Bologna to the left of the Reno River. The milk used must come from cows fed only hay and grass.
The PDO system was created by the European Union in 1992 to offer wider protection for speciality foodstuffs throughout member countries. The name "Parmigiano Reggiano" is protected by law in Europe and Italy, and only cheese manufactured in a limited area in northern Italy can be given this name. Outside the EU, the name Parmesan is legally used for imitations, with only the full Italian name "Parmigiano Reggiano" referring to the PDO product.
The PDO status of Parmigiano Reggiano helps to ensure the quality and authenticity of the cheese. Traditional methods of making the cheese are preserved, and fake Parmesan is prevented from being sold as the real thing. Each wheel of Parmigiano Reggiano must meet strict criteria early in the aging process to merit the official seal and be placed in storage for aging. After aging for 12 months, the Consorzio Parmigiano Reggiano inspects every wheel, and those that pass the test are then heat-branded on the rind with the Consorzio's logo.
The PDO system also helps to safeguard the land where the cheese is produced. About 3.6 million wheels of Parmigiano Reggiano are produced annually, using about 18% of all the milk produced in Italy.
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It's one of the world's most popular cheeses
Parmesan, or Parmigiano Reggiano, is one of the world's most popular cheeses. Its distinctiveness and qualities are closely linked to its place of origin and method of production. Legend has it that the cheese was first produced by Benedictine and, according to one source, Cistercian monks about a thousand years ago in the Parma-Reggio region of Italy. The monks needed to extend the shelf life of the large quantity of milk they were producing, and through trial and error, they stumbled upon the recipe for Parmesan.
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, and soon, Parmigiano Reggiano imitators began popping up everywhere. 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 back even further. The earliest written record of this cheese is from the year 1254, and it was praised as early as 1348 in Boccaccio's Decameron.
Parmesan is made only from April to November and must be aged for at least two years. At this age, it has a rich, savoury flavour and is consumed as a snack or after meals, as well as in cooking. Freshly grated Parmesan has considerably more flavour than ungrated. The cheese is made from a mixture of full-fat and skimmed milk, and it is quickly digested and easily assimilated. Parmesan is rich in proteins, lipids, calcium and phosphorus and is lower in fat and cholesterol compared to other cheeses.
Because it is widely imitated, Parmigiano Reggiano has become an increasingly regulated product. In 1955, the official name of authentic "Parmesan" cheese became Parmigiano-Reggiano, and it was designated a protected designation of origin (PDO). This means that only cheese produced in the provinces of Parma and Reggio Emilia and very limited areas in surrounding provinces are legally allowed to be called "Parmesan". Special seals identify the product as authentic, with the identification number of the dairy, the production month and year, a code identifying the individual wheel, and stamps regarding the length of aging. In 2008, an EU court further ruled that the name "Parmesan" in Europe only refers to Parmigiano Reggiano and cannot be used for imitation Parmesan.
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Frequently asked questions
Parmesan cheese, or Parmigiano-Reggiano, was first produced by Benedictine and, according to some sources, Cistercian monks in the Parma-Reggio region of Italy about a thousand years ago.
Parmesan cheese is traditionally made from raw cow's milk.
Parmigiano-Reggiano is aged for a minimum of 12 months, but often for much longer, contributing to its complex flavor profile.
Parmigiano-Reggiano is a specific cheese from Italy, made in designated regions under PDO status. Parmesan refers to similar hard cheeses made outside these regions, often following similar methods but without following PDO regulations.
To buy real Parmesan cheese, or Parmigiano-Reggiano, look for the official name stenciled on the rind of the cheese wheel.
