Kamil Perry
Parmesan, or Parmigiano-Reggiano, is a popular Italian 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 to extend the shelf life of the excess milk they produced. Over the centuries, its production spread throughout Italy and the rest of Europe, and it became widely imitated. Today, Parmigiano-Reggiano is a protected designation of origin (PDO) under Italian and European law, ensuring that only cheese manufactured in specific provinces in northern Italy can bear the official name.
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What You'll Learn
Benedictine monks created parmesan
Parmesan cheese, or Parmigiano Reggiano, is one of the most popular Italian cheeses with a rich history that dates back to the Middle Ages. According to legend, Benedictine monks living in the Parma-Reggio region of Italy created Parmesan cheese around 900 years ago. These monks had excess milk and needed to find a way to extend its shelf life, so they created this hard, long-lasting cheese.
During the 1300s and 1400s, the monks held a monopoly on Parmesan cheese and exported it to different regions of Italy. The cheese became increasingly popular, spreading throughout Italy and eventually reaching the rest of Europe. This popularity led to the emergence of Parmigiano-Reggiano imitators, as aristocratic families and citizens began to imitate the method of making this cheese.
To protect the authenticity and production of Parmigiano-Reggiano, the Duke of Parma issued an order giving the Consorzio del Parmigiano Reggiano (the Consortium for Parmesan from Reggiano) authority over its production. This decree placed exclusive control over the production and sale of Parmesan cheese in the hands of the Consortium, ensuring that only cheese produced in the provinces of Parma and Reggio Emilia, as well as limited areas in surrounding provinces, could be labelled as "Parmesan".
Today, modern Parmigiano-Reggiano is primarily created in two regions of Italy: Bologna and Mantua. The production of this cheese is strictly regulated, with all producers belonging to the Consorzio del Formaggio Parmigiano Reggiano, which sets and enforces standards for the Protected Designation of Origin (PDO) status of Parmigiano-Reggiano. This regulation ensures that only cheeses created in specific provinces receive the official name of Parmigiano-Reggiano, which is then exported worldwide as Parmesan cheese.
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Parmesan's spread to Europe
The history of Parmesan cheese can be traced back to the Middle Ages in the region of Parma, Italy. According to historical records, the monks of the Benedictine and Cistercian orders are believed to have first started producing this cheese during this period. These monks were skilled cheese makers, and they refined the techniques for creating Parmesan, contributing to its unique characteristics.
During the 13th and 14th centuries, the knowledge and craft of Parmesan cheese spread across Italy and eventually made its way to France. This expansion was facilitated by traders and merchants who recognized the value of this durable and flavorful cheese. Parmesan's longevity and ability to be grated made it an ideal product for trade and travel, contributing to its growing popularity.
In the 1500s, Parmesan cheese gained even wider recognition and appreciation. It became a coveted ingredient in the kitchens of wealthy families and was often used in the courts of Renaissance Italy. The cheese was celebrated for its versatility, as it could be employed in a variety of dishes, enhancing their flavor. This period marked a significant step in the spread of Parmesan throughout Europe.
The 16th century also witnessed the beginning of Parmesan cheese production outside of Italy. French and Swiss cheesemakers started to emulate the techniques used by the Italians, adapting them to their local environments and available resources. This led to the development of similar cheeses, such as the French Gruyère, which shares some characteristics with Parmesan but also exhibits distinct differences.
As trade routes expanded and European exploration intensified, Parmesan cheese began to travel even farther. By the 17th and 18th centuries, it had reached regions like Northern Europe and was embraced by local populations. Parmesan was appreciated not only for its taste but also for its nutritional value, as it provided a good source of protein and calcium.
Today, Parmesan cheese is a staple in European cuisine and has gained worldwide recognition. While the heart of Parmesan production remains in its birthplace of Parma, Italy, its influence and popularity have spread far and wide. This beloved cheese has become an integral part of culinary traditions across the continent and continues to be a sought-after ingredient by chefs and food enthusiasts alike.
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Industrialization and standardization
Parmesan cheese, or Parmigiano-Reggiano, is a traditional Italian cheese with a rich history dating back to the Middle Ages. The industrialization and standardization of its production in the 19th and 20th centuries have played a significant role in shaping the modern version of this revered cheese.
During the industrialization of Parmesan cheese production, the process became more mechanized and efficient. The traditional methods of cheese-making, which had been passed down through generations since the Middle Ages, were adapted to large-scale manufacturing. This industrialization aimed to meet the growing demand for this popular cheese in Italy and beyond to the rest of Europe.
Standardization became a crucial aspect of Parmesan cheese production during this period. The key characteristics of the cheese, such as hardness, sharpness, aroma, saltiness, and savoriness, were maintained while reducing heterogeneity in its sensory profile. Strict standards were set for the production process, ensuring consistency in the final product. This standardization was essential to protect the integrity of Parmigiano-Reggiano as imitations began to emerge worldwide.
To combat the proliferation of imitations, the Italian government and the European Union played pivotal roles in regulating and standardizing Parmesan cheese production. In 1955, the official name of authentic Parmesan cheese was established as Parmigiano-Reggiano. This marked a significant step in standardization, differentiating the genuine Italian product from its imitators. Subsequently, the European Union further protected Parmigiano-Reggiano as a Protected Designation of Origin (PDO), ensuring that only cheese produced in specific provinces of Italy could bear the name "Parmesan." This regulation extended to Europe, where the EU court ruled that "Parmesan" exclusively refers to Parmigiano-Reggiano, rejecting its use for imitation cheeses.
The Consortium for Parmesan from Reggiano, or the Consorzio del Parmigiano Reggiano, was also established to enforce production standards and safeguard the authenticity of Parmigiano-Reggiano. This consortium, founded in 1928, consists of all producers of Parmigiano-Reggiano and plays a crucial role in setting and maintaining the stringent standards for PDO. Additionally, they sponsor marketing activities to promote the genuine Italian Parmesan cheese.
In conclusion, the industrialization and standardization of Parmesan cheese production in the 19th and 20th centuries transformed the traditional cheese-making process into a large-scale, regulated industry. This transformation ensured the protection of Parmigiano-Reggiano's unique characteristics and authenticity, distinguishing it from the growing number of imitations worldwide. The involvement of the Italian government and the European Union in regulating and standardizing Parmesan cheese production further solidified its status as one of the most popular and revered Italian cheeses.
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Legal protection of the name
Parmigiano Reggiano has been widely imitated, so it has become an increasingly regulated product. In 1955, the official name of authentic "parmesan" cheese became Parmigiano-Reggiano, and it became a certified name. In 2008, the European Court of Justice ruled that the name Parmesan in Europe only refers to Parmigiano Reggiano and cannot be used for imitation Parmesan. The name is legally protected in the European Union, and in Italy, exclusive control is exercised over the cheese's production and sale by The Consortium of Parmigiano Reggiano, which was created by a governmental decree.
Parmigiano Reggiano is a protected designation of origin (PDO) 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. The Consortium is responsible for protecting, monitoring, and safeguarding Parmigiano Reggiano PDO and for ensuring that no other product bears names or marks that could breach the PDO or cause it damage or mislead consumers.
The Consortium has also sought to obtain international legal protection for Parmigiano Reggiano, navigating a complex and highly fragmented legal landscape. While GIs play a key role in conveying to a consumer a product's value, they are not defined nor protected in the same way everywhere. Within Europe, the Consortium has had some success in this battle, dismissing the argument put forward by Germany that the term "Parmesan" had become a generic name.
In 2015, a survey carried out by the Consortium revealed that two-thirds of US consumers are deceived by the term "Parmesan": 66% of US consumers believe the term "Parmesan" is not generic but identifies a hard cheese with a precise geographical origin, which, for 90% of responders, is undoubtedly Italy.
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Imitations and popularity
Parmesan, or Parmigiano-Reggiano, is one of the most popular Italian cheeses, with a rich history that dates back to the Middle Ages. The first record of Parmigiano-Reggiano is from 1254, when a noblewoman from Genoa traded her house for an annual supply of 53 pounds of cheese from Parma. Legend has it that Benedictine monks, living in the Parma-Reggio region of Italy, created this cheese to extend the shelf life of the large quantity of milk they were producing.
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 neighbouring provinces of Parma, Reggio Emilia, and Modena, and eventually to the rest of Europe. This popularity led to the emergence of Parmigiano-Reggiano imitators, as wealthy aristocratic families and simple citizens began to imitate the method of making this cheese.
To protect the authenticity and production of Parmigiano-Reggiano, the Italian government and the European Union intervened. In 1955, the official name of authentic "Parmesan" cheese became Parmigiano-Reggiano, and it became a certified name. In 2008, an EU court ruled that the name "Parmesan" in Europe exclusively refers to Parmigiano-Reggiano and cannot be used for imitation cheeses. Parmigiano-Reggiano is now a protected designation of origin (PDO), with strict government oversight ensuring that only cheeses created in specific provinces receive the official name.
Outside of the EU, the name "Parmesan" is legally used for imitation cheeses, and only the full Italian name "Parmigiano-Reggiano" unambiguously refers to the PDO cheese. In the United States, for example, many cheeses labelled as "Parmesan" are domestic imitations that do not meet the standards of authentic Parmigiano-Reggiano. To identify authentic Parmigiano-Reggiano, look for special seals that indicate the product's authenticity, including the identification number of the dairy, production date, and codes identifying the individual wheel.
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Frequently asked questions
Parmesan cheese, or Parmigiano Reggiano, was invented by Benedictine monks in the Parma-Reggio region of Italy during the Middle Ages.
The monks wanted to create a cheese with a long shelf life to make use of the large quantity of milk they were producing.
The first recorded reference to Parmesan cheese was in 1254 when a noblewoman from Genoa traded her house for an annual supply of 53 pounds of cheese from Parma.
Parmigiano Reggiano is the official name of authentic Parmesan cheese. It is a protected designation of origin (PDO) in the European Union, meaning only cheese produced in specific provinces of Italy can be labelled as such.
Parmesan cheese is made from cow's milk and aged between 12 to 36 months, resulting in its distinct hard and granular texture.
