Bushra Griffith
Parmesan cheese is a beloved staple in kitchens around the world, but its price can vary greatly. The most expensive variety is Parmigiano-Reggiano, which is produced in a specific region of northern Italy using milk sourced locally. This cheese is protected by cultural status, requiring its makers to meet strict criteria to label it as such. It also has a lengthy aging process, requiring a minimum of one year and up to two years for most cheeses, which contributes to its higher cost. The aging process gives the cheese an earthy, nutty, and sharp flavor, along with a crumbly texture. On the other hand, less expensive varieties of Parmesan, including the U.S.-made version, have shorter aging periods, milder flavors, and waxier textures. The price of Parmesan cheese is also influenced by factors such as equipment costs, labor, quality control, food safety testing, and the weight of the final product relative to the original milk weight. Interestingly, there have been rumors and lawsuits regarding the presence of wood pulp or sawdust in Parmesan cheese. However, these claims are misleading, as the controversy revolves around the use of cellulose, a dietary fiber found in all plant material, as an anti-caking agent in grated Parmesan products.
| Characteristics | Values |
|---|---|
| Parmesan Cheese Expense | Relatively expensive due to the cost of equipment, labour, quality control, food safety testing, speciality chemicals, and PPE |
| Parmesan Cheese Production | Requires high-quality milk and long ageing periods, typically in Northern Italy |
| Parmesan Cheese Texture | Crumbly and crunchy, with crystallized milk fat |
| Sawdust in Parmesan Cheese | Contains cellulose, a plant compound also found in sawdust, added as an anti-caking agent |
| Sawdust Lawsuits | Several cheese companies were involved in a lawsuit over their 100% grated Parmesan cheese, which was found to contain cellulose |
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$2.92
What You'll Learn
Parmesan is expensive due to its sharp, salty flavour
Parmesan cheese is well-known for its sharp, salty flavour. This distinct taste is a result of using high-quality milk and long periods of ageing, which also contribute to its expense. Parmigiano-Reggiano, the Italian version of Parmesan, is required to meet strict criteria, including specific production methods and sourcing milk from a particular region in Northern Italy. This cheese is aged for a minimum of one year, with most varieties being aged for about two years. The ageing process not only enhances the flavour but also affects the texture, giving it a crumbly and almost crunchy consistency due to the crystallization of milk fat over time.
The sharp and salty flavour of Parmesan is attributed to the high-quality milk used in its production. Parmigiano-Reggiano, in particular, is made with cow's milk from a designated area in Northern Italy, ensuring a consistent quality. This attention to milk sourcing contributes to the higher cost of Parmesan cheese. The ageing process further intensifies the flavour, resulting in an earthier and nuttier taste compared to other cheeses. The longer ageing period also means higher production costs, which are reflected in the final price of the cheese.
While the sharp and salty flavour of Parmesan is a defining characteristic, it is also a matter of personal preference. Some people believe that a little Parmesan goes a long way, enhancing dishes with just a small amount. Others prefer to use Parmesan more generously, enjoying its bold flavour in larger quantities. This versatility in usage also contributes to its expense, as a single purchase can be used in various ways, from grating over pasta to adding flavour to salads or bread crumbs.
The sharp and salty flavour of Parmesan also comes into play when considering the different varieties available. The most expensive type is the Parmigiano-Reggiano, which has a protected cultural status and adheres to strict regulations. This variety is typically found in the specialty cheese section of stores. Less expensive options, such as the green canister or pre-grated Parmesan, offer a milder flavour and a waxier texture. These more affordable options are perfect for baking or when using large quantities, as their milder flavour won't overwhelm other ingredients.
In summary, the sharp and salty flavour of Parmesan is a result of high-quality milk and extended ageing, both of which contribute to its expense. The distinct taste and versatility of Parmesan make it a valuable ingredient in various dishes, from pasta to salads. The different varieties available, ranging from the pricey Parmigiano-Reggiano to more affordable options, cater to diverse budgets and usage preferences. However, even the less expensive versions retain the signature salty and sharp notes that characterise Parmesan cheese.
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It's costly to make and age Parmesan
Parmesan cheese is costly to make and requires long ageing periods before being sold. The bare minimum equipment needed to make cheese is expensive, and the labour over the lifetime of cheese wheels adds up. There is rigorous quality control and food safety testing, which requires costly specialty equipment and the necessity of keeping a large number of records. Various types of PPE are also required, such as plastic aprons, armguards, hairnets, gloves, and respirators, which are not cheap. Additionally, there are many specialty chemicals used in the cheesemaking process, such as sanitiser spray, which is expensive.
Parmesan cheese, or Parmigiano-Reggiano, has a protected cultural status, which means that its makers have to meet a lot of criteria in order to give their cheese that name. This cheese can only be made in a certain region of northern Italy with cow's milk from that area and with specific methods. It also has to be aged for a minimum of about one year (most are aged for about two years). Because it takes a long time to age and can only come from Italy, the cost of this cheese is higher, about $14 to $24 per pound.
The high-quality milk and years of ageing give Parmigiano-Reggiano an earthier, nuttier, and sharper flavour than other Parmesan. It also has a crumbly, almost crunchy texture, as the milk fat in the cheese crystallizes over time. Less-expensive Parmesan has a duller flavour and waxier texture.
The space required to ripen cheese is another cost factor. Land is money. There's a reason cheap yogurt is full of gums and thickeners; real yogurt needs space to ferment without being moved for a few hours before it's ready.
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Parmigiano-Reggiano has a protected cultural status
Parmigiano-Reggiano, often considered the "king of cheeses", has a rich history dating back to the Middle Ages in Italy's Emilia-Romagna and Lombardy regions. It is deeply rooted in Italian culture and tradition, with many small, family-owned dairy farms producing the milk used in its creation. The cheesemaking process is often a community effort, bringing families and neighbours together and fostering a sense of unity. This cheese is a symbol of Italian heritage and tradition, celebrated during various events and festivals, including the annual Festa del Parmigiano-Reggiano, which showcases its quality and craftsmanship.
Parmigiano-Reggiano's cultural significance is recognised by its Protected Designation of Origin (PDO) status awarded by the European Union. The PDO status acknowledges the strong connection between the product and its region of origin in terms of quality, production methods, and raw materials. It ensures that only cheeses produced in designated regions using traditional methods and complying with strict standards can bear the prestigious Parmigiano Reggiano label. This designation helps maintain the authenticity and quality of the cheese, guaranteeing consumers that they are purchasing an authentic, natural, and high-quality product.
The regulations and standards governing Parmigiano-Reggiano go beyond preserving the cheese itself; they are crucial for upholding its rich history and cultural heritage. These standards include specific production methods, such as the use of traditional copper vats for curdling and natural ageing of cheese wheels on wooden shelves. To ensure compliance, the Consorzio del Formaggio Parmigiano-Reggiano was established in 1934 to promote the cheese, protect its PDO status, and conduct rigorous quality checks. Each wheel of cheese must pass strict inspections after a 12-month maturation period to receive the official Parmigiano Reggiano fire brand.
The preservation of traditional techniques in the production of Parmigiano-Reggiano showcases the importance of respecting cultural heritage and maintaining authenticity. These age-old methods, passed down through generations, contribute to the cheese's exceptional quality and unique flavour. The dedication to tradition and quality has elevated Parmigiano-Reggiano to a global culinary icon, sought after by chefs and food enthusiasts worldwide. Its PDO status has played a significant role in this recognition, highlighting its authenticity and ties to the specific region of Parma, Italy.
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The cheese is subject to rigorous quality control
Parmesan cheese, or Parmigiano-Reggiano, is subject to rigorous quality control. This Italian cheese has a protected cultural status, which means that its makers must meet a lot of criteria to give their product that name. It can only be made in a certain region of northern Italy with milk from that area and using specific methods. It also has to be aged for a minimum of about one year (most are aged for about two years). The high-quality milk and years of aging give Parmigiano-Reggiano an earthier, nuttier, and sharper flavour than other Parmesan. It also has a crumbly, almost crunchy texture, as the milk fat in the cheese crystallizes over time.
Parmigiano-Reggiano will have an official seal stamped on the cheese. It is more expensive than other types of Parmesan, so it is recommended to use it where it will really make a dish stand out, such as grated over pasta or popcorn. You can also add a chunk of it to a cheeseboard. If you want a bolder cheese for grating but don't want to spend as much, you can try Grana or Grana Padano cheese, which is made with a similar process and has a similar flavour.
The rigorous quality control and food safety testing involved in making Parmesan cheese contribute to its expense. This requires costly specialist equipment and the keeping of a large number of records. Various types of PPE are also necessary, such as plastic aprons, armguards, hairnets, gloves, and respirators, which are not cheap. In addition, specialty chemicals are used, such as sanitizer spray, which is around $15 a bottle.
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Parmesan is an integral part of Italian food tradition
Parmesan, or Parmigiano-Reggiano, is a type of cheese with a protected cultural status. This means that it can only be made in a certain region of northern Italy, using milk from that area, and specific methods. This specificity of production is a key reason why Parmesan is so expensive. The process of making Parmesan is intricate and time-consuming, requiring years of aging, which drives up the cost. The aging process gives the cheese its distinctive earthy, nutty, and sharp flavour, as well as a crumbly, crunchy texture.
The cheese's position in Italian food tradition is significant, with Parmesan being an integral part of many classic Italian dishes. It is often used in recipes, grated over pasta, or added to a cheeseboard. Its unique flavour and texture elevate the dishes it is used in, making it a popular ingredient in Italian cuisine. The high cost of Parmesan is also due to the rigorous quality control and food safety testing required for its production. The specialised equipment and extensive record-keeping involved in meeting these standards contribute to the overall expense.
Additionally, the space required to ripen the cheese is another factor in its cost. Land is a valuable resource, and the time it takes for cheese to ripen and age means that the production process is lengthy and requires significant space. The traditional methods and specific region of production are integral to the cheese's Italian heritage and contribute to its cultural significance. Parmesan's protected status and traditional production methods ensure the preservation of this heritage, maintaining its integral role in Italian food culture.
While Parmesan is primarily associated with Italian cuisine, its popularity has spread globally. However, outside of Italy, the perception of Italian culinary culture may be less defined, leading to a reduced emphasis on the specific type of Parmesan used. This has resulted in a marketing challenge for the Parmesan industry, as consumers outside Italy may be less discerning about the differences between Parmigiano-Reggiano and other types of Parmesan.
In summary, Parmesan's integral role in Italian food tradition stems from its distinctive flavour and texture, traditional production methods, and cultural significance. Its high cost is a result of the specialised and time-consuming production process, quality control measures, and the space required for ripening and aging. While Parmesan has gained global popularity, its position in Italian cuisine remains central to its reputation and appeal.
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Frequently asked questions
Parmesan cheese is expensive because it requires a long aging period, sometimes up to two years, and can only be made in a certain region of northern Italy with milk sourced locally. The process of making the cheese is also costly, as the equipment, labour, quality control, and food safety testing add up.
No, while some companies have been involved in a lawsuit over their 100% grated Parmesan cheese, the issue is with the inclusion of cellulose, a plant-based anti-caking agent, and not actual sawdust or wood pulp.
Cellulose is added as a flow agent to prevent the cheese crumbles from sticking together. It is also a source of dietary fiber with positive health effects.
