Andy Montoya
Parmesan cheese is a beloved staple in Italian cuisine, but why does it taste better at restaurants? Several factors could be at play, including the quality and freshness of the cheese, as well as the aging process and the presence of additives. Restaurant parmesan is often freshly grated, enhancing its flavour. Additionally, the drying process and the amount of cellulose added can affect the taste, with pre-shredded cheeses containing anti-caking agents that may dilute the flavour. The type of cheese used also plays a role, with some restaurants opting for the more affordable Grana Padano, which has a milder taste compared to Parmigiano Reggiano. Ultimately, the specific brand and supplier used by a restaurant can significantly impact the taste of their parmesan cheese.
| Characteristics | Values |
|---|---|
| Freshness | Freshly grated cheese tastes better than pre-grated cheese, which has added caking agents that affect the flavour. |
| Type of Cheese | Parmigiano Reggiano is considered the "King of Cheeses" and is protected by law in Europe. However, most North American restaurants use an industrial version of this, or Grana Padano, which is cheaper and can be produced all year round. |
| Ageing Process | The ageing process affects the flavour and texture of the cheese. Stravecchio (extra aged) has an intense and crystalline texture with a deep, nutty flavour. Vecchio (aged) has a robust flavour with a slightly grainy texture. Fresco (fresh) has a milder, creamier taste. |
| Salt Content | Romano cheeses are very salty, while Grana cheeses are less so. |
| Texture | Parmesan has a granular texture that melts in the mouth. |
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What You'll Learn
Freshness: pre-grated cheese has additives, reducing flavour
Freshness is a key factor in the superior taste of restaurant Parmesan cheese. When Parmesan cheese is pre-grated and packaged, it is often exposed to more air, causing it to deteriorate faster than a block of cheese. While stores may offer freshly grated cheese, pre-grated options may have been sitting on the shelf for a long time, losing their flavour.
Pre-grated Parmesan cheese often contains additives and preservatives that can affect flavour. These additives are used to prevent clumping and extend shelf life, but they can also dilute the natural taste of the cheese. Authentic Parmesan cheese, or Parmigiano Reggiano, should only contain raw cow's milk, cultures, rennet, and salt. Any additional ingredients are indicators of lower-quality cheese.
The drying process used for pre-grated Parmesan cheese can also impact its flavour. During drying, cellulose is added to reduce clumping, but this can result in a weaker flavour. The amount of cellulose added varies by manufacturer, so the taste of pre-grated cheese can be inconsistent.
To ensure the best flavour, it is recommended to purchase a block of Parmesan cheese and grate it at home. This allows control over the freshness and quality of the cheese, ensuring a more robust and authentic flavour. While it requires more effort, the difference in taste is worth it for those who appreciate bold, flavourful cuisine.
Additionally, the age of the cheese plays a significant role in its flavour. Parmesan cheese has different categories based on its aging process: Stravecchio (extra aged), Vecchio (aged), and Fresco (fresh). Stravecchio, aged for 36 months or more, has a deep, nutty flavour and a crystalline texture. Vecchio, aged for 24 to 36 months, offers a robust flavour with a slightly grainy texture. Fresco, aged for 18 months or less, has a milder, creamier taste, making it ideal for sauces or lighter dishes.
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Authenticity: restaurants may use Italian-made Parmigiano Reggiano
Parmigiano Reggiano is a variety of cheese that is protected by Italian law, which dictates that only cheese produced in the provinces of Parma, Reggio Emilia, Modena, Mantua, or Bologna may be labelled as such. This variety of cheese is also referred to as Parmesan, particularly in the United States, where the term is not regulated. As a result, Parmigiano Reggiano is considered to be more authentic and of higher quality than other varieties of Parmesan cheese.
Parmigiano Reggiano is made from skimmed or partially skimmed cow's milk and has a hard, pale-golden rind with a straw-coloured interior. The cows used for milk production are fed mainly locally grown forage, grass, and hay, and the cheese is produced using a centuries-old process. It is aged for at least two years, with some varieties aged for three or four years or more, resulting in a rich, sharp flavour and a granular texture. The longer ageing process contributes to the development of its complex flavour and granular texture.
The high standards and strict regulations associated with the production of Parmigiano Reggiano result in a cheese that is considered superior in terms of authenticity and quality. The cheese has a rich, sharp, and nutty flavour, with a strong savoury taste and a slightly gritty texture. Its aroma is fragrant and spicy, enhancing the flavour of other foods when used as an ingredient or paired with select wines. The simple and natural ingredients used in its production, such as milk, salt, and rennet, also contribute to its reputation as a practically perfect food, as described by chefs and nutritionists.
Restaurants that prioritise authenticity and quality may prefer to use Italian-made Parmigiano Reggiano due to its superior taste, texture, and nutritional profile. The longer ageing process and strict production standards of Parmigiano Reggiano result in a more complex flavour and granular texture compared to other varieties of Parmesan. Additionally, the natural ingredients used in its production, such as milk, salt, and rennet, ensure a high-quality cheese that meets the expectations of discerning customers.
Furthermore, the cultural significance of Parmigiano Reggiano as a symbol of Italy's rich heritage of artisanal traditions and superior quality cannot be overlooked. By using Italian-made Parmigiano Reggiano, restaurants can offer their customers an authentic culinary experience that showcases the best of Italian cheesemaking traditions. This can be especially appealing to customers who value authenticity and cultural heritage in their dining choices.
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Age: longer-aged Parmesan has a stronger flavour
Parmesan cheese offers a range of flavours and textures based on its age. The longer the ageing period, the richer and more developed the texture and flavour. Parmigiano Reggiano, often referred to as the "King of Cheeses", is aged for at least 12 months and sometimes even longer to meet the Parmigiano Reggiano Consortium's standards. During the ageing process, enzymes break down proteins and fats within the cheese, creating new textures and intensifying flavours.
Young Parmesan is firm yet pliable, allowing it to be easily grated or sliced. As the cheese ages, it transforms into a more granular and
The grading system for Parmesan cheese is based on the ageing process. Stravecchio (extra-aged) is aged for 36 months or more and has an intense and crystalline texture with a deep, nutty flavour. Vecchio (aged) is aged for 24 to 36 months and has a robust flavour with a slightly grainy texture. Fresco (fresh) is aged for 18 months or less and has a milder, creamier taste, making it ideal for melting into sauces or adding to lighter recipes.
The ageing process for Parmesan cheese varies, with some sources stating an ageing period of 10 to 24 months, while others claim it can be aged for 18 to 30 months or even longer. The difference in ageing duration can be attributed to the geographical origin, milk quality, and production guidelines. For example, Parmigiano Reggiano must be produced in specific regions of Italy using local milk under strict controls, whereas other varieties of Italian hard cheese, such as Grana Padano, are not regionally protected and can be produced all year round.
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Grating: grated cheese is harder to taste
Grated cheese is harder to taste due to the increased surface area that is exposed to air. This means that the cheese begins to deteriorate in a way that it wouldn't if it were left as a wedge. This deterioration affects the flavour of the cheese.
In addition, pre-shredded and grated cheeses often have added caking agents to stop them from sticking together. These caking agents can soak up a lot of the flavour, reducing the strength of the taste.
The type of cheese grated also affects the taste. Parmigiano Reggiano, for example, is a hard, dry cheese with a rich, sharp flavour. It is produced in specific regions of Italy under strict controls. The lengthy ageing process, usually at least two years, gives the cheese its granular texture and complex flavour. The drying process concentrates the flavours, and the amount of cellulose added by makers will also affect the strength of the taste.
In contrast, Grana Padano, an Italian cheese similar to Parmigiano Reggiano, is produced all year round and costs half as much. It is not protected by the same strict regulations, and the place of production and origin of the milk are not controlled. A long-aged Grana Padano has a similar taste to Parmigiano Reggiano, while a short-aged one is milder. Due to the price difference and mild flavour, it is likely that a lot of what is sold as Parmesan is actually Grana Padano.
Finally, personal preference plays a role in taste perception. Some people may prefer the flavour of grated cheese due to its convenience, versatility, and ability to enhance the taste of other foods.
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Price: expensive Parmesan may taste better
Parmigiano Reggiano, or Parmesan cheese, is produced under strict guidelines. It can only be made in a specific region of northern Italy, using milk sourced from that area, and specific methods. This protected cultural status means that only cheese made under these criteria can be labelled as Parmigiano Reggiano. This level of control means that consumers know what they are getting and can trust the quality of the product.
The process of making Parmesan is subject to rigorous quality control and food safety testing. This requires expensive specialty equipment, a large amount of record-keeping, and the use of specialty chemicals. All of these factors contribute to the higher price of Parmesan.
The taste of Parmesan varies depending on the aging process. Fresco Parmesan, aged for 18 months or less, has a milder, creamier taste, while Vecchio Parmesan, aged for 24-36 months, has a robust flavor and slightly grainy texture. Stravecchio Parmesan, aged for 36 months or more, has an intense, crystalline texture and a deep, nutty flavor. The longer aging process is likely to contribute to a higher price, and a more intense flavor.
In a blind taste test, tasters preferred the flavor of Parmigiano-Reggiano over domestic Parmesan. Tasters described the Parmigiano-Reggiano as having a "really kinda good flavor," and a "nutty and sweet" taste. The domestic Parmesan, on the other hand, was described as "pleasant-ish" and "salty," but lacking in flavor depth.
While the price of Parmesan may be higher, the unique production process, strict quality control, and longer aging, contribute to a more intense and complex flavor profile. This suggests that, in terms of taste, more expensive Parmesan may indeed be better.
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Frequently asked questions
Restaurant Parmesan cheese may taste better because it is freshly grated. Pre-shredded and grated cheeses have added caking agents to prevent clumping, which can affect flavour.
Parmigiano Reggiano is a protected designation of origin for cheese produced in specific regions of Italy. Parmesan is the English and American translation of Parmigiano Reggiano, and is not regulated in the US.
Parmigiano Reggiano is nuttier and fruitier, whereas Parmesan is milder and less salty.
To ensure you are getting genuine Parmigiano Reggiano, look for the Parmigiano Reggiano seal on the rind. The ingredient list should only include cow milk, salt, and rennet.
