Andy Montoya
Parmesan cheese, or Parmigiano Reggiano, is a hard, dry Italian cheese made from cow's milk. Its hard texture is the result of a cheese-making process that involves cutting curds into smaller pieces to expel moisture, heating the curd, and pressing it into wheels or blocks. Parmesan is typically aged for at least 12 months, and often much longer, which further contributes to its hard and granular texture. The aging process also intensifies the cheese's flavour, making it sharper and more aromatic.
| Characteristics | Values |
|---|---|
| Texture | Firm, dry, granular, crumbly |
| Rind | Hard, pale-golden |
| Colour | Straw-coloured, pale yellow |
| Flavour | Savoury, nutty, salty, acidic, tropical fruit |
| Aroma | Aldehydes, butyrates, butyric acid, isovaleric acid |
| Ageing | Minimum 12 months, up to 2-36 months or more |
| Production | Cow's milk, cooked milk, skimmed or partially skimmed |
| Region | Bologna, Reggio Emilia, Mantua, Modena, Parma |
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What You'll Learn
Parmesan is aged for a long time
Parmesan cheese is aged for a long time, contributing to its distinctive hard texture and flavour. Parmesan, or Parmigiano-Reggiano, is a hard, dry cheese made from skimmed or partially skimmed cow's milk. The cheese is formed into wheels or blocks and then undergoes a lengthy ageing process, typically lasting from one to three years, or even longer in some cases.
The ageing process plays a crucial role in developing Parmesan's characteristic texture and flavour profile. During ageing, the cheese loses moisture, becoming drier and more crumbly. This transformation makes Parmesan ideal for grating, as a small amount can impart a powerful flavour to a dish. The ageing process also allows the development of natural salt crystals, enhancing the cheese's savoury taste and granular texture.
The minimum ageing duration for Parmesan varies depending on the specific variety and regulations. Within the European Union, Parmigiano-Reggiano must be aged for at least 12 months to be labelled as such. However, in the United States, the Code of Federal Regulations requires "Parmesan" to be cured for a minimum of 10 months.
The longer ageing process in Parmesan cheese, compared to softer varieties, is responsible for its harder texture and more intense flavour. The ageing duration influences the cheese's moisture content, with longer ageing resulting in a drier, more granular texture. This extended ageing period also allows for the development of complex flavours, earning Parmigiano-Reggiano the title of "King of Cheeses" in Italy.
The ageing process not only affects the cheese's texture and flavour but also its longevity. Parmesan is known for its durability in long-term storage, making it well-suited for home refrigerators. This quality is a direct result of the lengthy ageing process, which reduces moisture content and inhibits the growth of mould, ensuring that Parmesan maintains its quality and flavour over time.
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The curds are processed to expel moisture
Parmesan cheese, or Parmigiano-Reggiano, is a hard, dry cheese made from skimmed or partially skimmed cow's milk. It is produced by cutting the curds into smaller pieces, which causes the liquid whey to leak out. This process is essential to remove moisture from the cheese, which gives Parmesan its hard texture.
The curds are then heated, which makes the cheese contract and expel more whey. This heating process is done in a high-temperature vat, and the curds are cut into rice-sized grains. The cheese is then pressed under extreme pressure, which further removes moisture and creates its distinctive texture.
The pressing process involves forming the curds into wheels or blocks. This step is crucial to removing even more moisture from the cheese. The curds are pressed tightly together, which forces out any remaining liquid.
After pressing, the cheese is then salted. Salting can be done with salt crystals or by using a brine solution. This step not only adds flavour to the cheese but also helps to draw out any residual moisture.
The final step in the process is ageing. Parmesan cheese is typically aged for at least 12 months, and often for two years or more. During this ageing process, the cheese continues to lose moisture, becoming drier and more crumbly. The ageing process also contributes to the development of Parmesan's complex flavour and extremely granular texture.
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It's a hard, dry cheese
Parmesan, or Parmigiano Reggiano, is a hard, dry cheese. It is produced from skimmed or partially skimmed cow's milk and aged for at least 12 months, with some varieties being aged for up to four years or more. The longer the cheese is aged, the drier and more crumbly it becomes, making it ideal for grating. Parmesan is a hard cheese due to the way it is processed, with curds being cut into smaller pieces to expel moisture, heated to contract and expel whey, and pressed into wheels or blocks.
The production of Parmesan involves separating and draining most of the whey before pressing the curd, which is then either brined to create a hard rind or waxed. Parmesan is a type of grating cheese, or "grana", which refers to its granular texture. The aging process determines the intensity of the flavour, with a well-aged cheese being more flavourful, less creamy, and grainier in texture.
Parmesan has a hard, pale-golden rind and a straw-coloured interior with a rich, sharp flavour. The complex flavour and extremely granular texture are a result of the long aging process. The cheese is known for its savoury, nutty, and salty flavours, with notes of tropical fruits like pineapple also being common.
Parmesan is a popular cheese for grating, with a small sprinkle being enough to season an entire dish. The hard, dry nature of Parmesan makes it ideal for this purpose, as it can be easily grated and distributed throughout a dish.
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Parmesan is a grating cheese
The hardness of Parmesan is the result of a cheesemaking process that expels moisture. This involves cutting a large mass of curd into smaller pieces, causing liquid whey to leak out; heating the curd, which makes the cheese contract and expel its whey; and pressing the curd into wheels or blocks. The longer the cheese is aged, the drier and more crumbly it becomes, making it ideal for grating, as a small sprinkle is powerful enough to season an entire dish.
The texture of hard cheeses is granular and firm, often forming natural salt crystals as they age, and producing a crumbly body that is perfect for grating. The tough rinds that develop on these cheeses are too hard to eat on their own, but they add flavour and texture when mixed into soups, sauces, and stews.
Parmesan is often savoury, with a rich, sharp flavour. The longer the cheese is aged, the more intense the flavour will be, and the less creamy and grainier the texture will become. Parmesan is known for its strong umami taste, with dominant aromas of butyric acid and isovaleric acid.
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It's made from cow's milk
Parmesan cheese is made from cow's milk. More specifically, it is made from skimmed or partially skimmed cow's milk. The cheese is then aged for at least 12 months, with some varieties being aged for up to two, three, or even four years. The longer the cheese is aged, the drier and more crumbly it becomes, making it ideal for grating.
The process of making Parmesan involves separating and draining most of the whey before pressing the curd. The curd is then either brined to create a hard rind or waxed. This step is followed by ageing, which can last anywhere from 2 to 36 months or even longer. The ageing process is what gives the cheese its distinct flavour and texture. As the cheese ages, it develops a tough rind, which adds flavour to dishes such as soups, sauces, and stews.
The unique characteristics of Parmesan cheese, including its hardness, sharpness, aroma, saltiness, and savouriness, have remained consistent since the industrialization and standardization of its production in the 19th and 20th centuries. However, some claim that early Parmesan was softer and fattier, with a black rind.
Parmesan cheese made outside of the European Union is typically inspired by the original Italian cheese. These cheeses are usually pale yellow in colour and are commonly used grated on dishes such as pizza and Caesar salad. In the United States, regulations define "Parmesan" as cheese made from cow's milk, cured for at least 10 months, containing no more than 32% water, and having no less than 32% milk fat in its solids.
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Frequently asked questions
Parmesan cheese is hard because of the way it is processed. To expel moisture, the curds are cut into smaller pieces, heated, and pressed into wheels or blocks. Parmesan is also aged for a long time, which makes it drier and more crumbly.
Parmesan cheese is typically aged for at least 12 months, but some varieties are aged for two to four years.
Parmesan cheese is made from cow's milk.
