Bushra Griffith
Parmigiano-Reggiano, or Parmesan, is widely regarded as the king of cheeses. This Italian hard, granular cheese is produced from cow's milk and aged for at least 12 months. It is widely imitated, but the genuine article is only produced in specific provinces in the Emilia-Romagna region of Italy. Parmigiano-Reggiano is subject to strict regulations and quality control, with each wheel tested by a panel of experts for smell, appearance, and sound. The cheese has been made the same way for eight centuries, and its production is controlled by The Consortium of Parmigiano Reggiano. The Consortium also sponsors marketing activities, helping to spread the word about this near-perfect food.
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What You'll Learn
Strict production standards
Parmigiano-Reggiano, or Parmesan, is often referred to as the "King of Cheeses". This is due to its strict production standards, unique manner of creation, and the equally unique manner in which it is regulated.
Parmigiano-Reggiano is a certified name, not a brand name. It has been awarded Protected Designation of Origin (PDO) status by the European Community. This means that the name Parmesan in Europe refers exclusively 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.
The cheese is made from only three ingredients: cow's milk, salt, and rennet. It is a completely natural process, with no preservatives or synthetic ingredients. The cows that produce the milk are exclusively grass-fed. The milk is unpasteurised, with the whole milk of the morning milking mixed with the naturally skimmed milk of the previous evening's milking.
The cheese is made in a specific part of the Po Valley, where the right environmental and historic conditions for making this unique cheese first arose in the Middle Ages. The cheese cannot be produced industrially, but only by the expert hands of a master cheesemaker, following the rules of an ancient ritual which has not changed in eight centuries.
Each wheel must meet strict criteria early in the aging process to merit the official seal and be placed in storage for aging. The cheese must be aged for a minimum of 12 months to receive the name Parmigiano-Reggiano, and there are just three age designations allowed for labels: 18, 22, and 30 months.
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Unique manufacturing process
Parmigiano-Reggiano, or Parmesan, is a masterpiece of cheesemaking, with a unique manufacturing process that has remained largely unchanged for eight centuries. The cheese is produced in a specific part of the Po Valley, where the environmental and historical conditions are ideal for its creation. The cows that produce the milk for Parmigiano-Reggiano are exclusively grass-fed, and the milk is unpasteurised. The whole milk from the morning's milking is mixed with the naturally skimmed milk from the previous evening, resulting in a part-skim mixture.
The cheese is made with only three ingredients: cow's milk, salt, and rennet. It is one of the few cheeses that use animal rennet, while most other cheeses, including imitations, use vegetable or microbial rennet. There are no preservatives or synthetic ingredients used in the production of Parmigiano-Reggiano. The process is entirely natural, and the cheese is aged for a minimum of 12 months. There are just three age designations allowed for labels: 18, 22, and 30 months.
The manufacturing process is highly regulated, with strict standards for the Protected Designation of Origin (PDO). Each wheel must meet strict criteria early in the aging process, and special seals identify the product as authentic, with the dairy identification number, production month and year, a code for the individual wheel, and stamps regarding the length of aging. The Consortium of Parmigiano-Reggiano, created by a governmental decree, exercises exclusive control over the cheese's production and sale.
Parmigiano-Reggiano is also unique in that it cannot be produced industrially. It must be made by hand, following ancient rituals. The cheese is then evaluated by a panel of experts for smell, appearance, and sound to ensure proper structure. Wheels that fail to meet the standards cannot be sold as Parmigiano-Reggiano. This stringent quality control is a key factor in the cheese's reputation as the "King of Cheeses".
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Rich in vitamins and minerals
Parmigiano-Reggiano, commonly known as Parmesan, is often referred to as the "King of Cheeses". This is due to its unique method of production, strict regulation, and exceptional quality. One aspect that contributes to its reputation is its rich nutritional profile, including an abundance of vitamins and minerals.
Parmigiano-Reggiano is produced using only three natural ingredients: cow's milk, salt, and rennet. It is a hard, granular cheese that undergoes a lengthy aging process, with a minimum of 12 months required to earn the name Parmigiano-Reggiano. The aging process plays a crucial role in the development of its distinct texture, flavour, and nutritional properties.
This cheese is an excellent source of vitamins, particularly those belonging to the B-complex group. These vitamins include thiamin (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), pyridoxine (B6), and cobalamin (B12). These vitamins contribute to various bodily functions such as energy metabolism, nervous system health, and red blood cell formation.
In addition to vitamins, Parmigiano-Reggiano also boasts a high mineral content. It is a rich source of calcium, which is essential for bone health and muscle function. The cheese also contains significant amounts of phosphorus, which plays a role in energy metabolism and supports bone health alongside calcium. Other minerals found in Parmigiano-Reggiano include zinc, which boosts immune function and supports wound healing, and selenium, a mineral with antioxidant properties that contribute to overall health and well-being.
The production of Parmigiano-Reggiano is highly regulated, ensuring that the cheese adheres to strict standards. This regulation extends to the diet of the cows, which are exclusively grass-fed, contributing to the high vitamin and mineral content of the milk used for cheese production. The absence of preservatives and synthetic ingredients further emphasises the natural goodness of this "king of cheeses".
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High levels of umami
Parmigiano-Reggiano, commonly known as Parmesan, is widely regarded as the "king of cheeses". One of the reasons for this moniker is its high levels of umami. Umami is a savoury taste that is found in certain foods, and Parmesan cheese is known for having exceptionally high levels of it.
The unique combination of ingredients and the natural production process of Parmigiano-Reggiano result in its distinctive umami flavour. The cheese is made using only three ingredients: cow's milk, salt, and rennet. The milk used is unpasteurised and comes from cows that are exclusively grass-fed, which contributes to the high quality and flavour of the cheese. The production process is entirely natural, with no preservatives or synthetic ingredients added. The transformation of Parmigiano-Reggiano cheese as it ages is due to bacteria from the soil, which is another factor in its savoury taste.
The strict regulations and quality control in the production of Parmigiano-Reggiano ensure that every wheel of cheese has the perfect taste, texture, smell, and appearance. The cheese has been made using the same traditional methods for eight centuries, with no flexibility in production except for aging. This consistency in the production process results in a consistent product, and consumers know exactly what to expect when purchasing Parmigiano-Reggiano.
The high levels of umami in Parmesan cheese make it a versatile ingredient in cooking. It can be used to enhance the flavour of dishes and is loved by people from all backgrounds, including historical figures such as Molière and Napoleon. The cheese has been widely imitated, but the genuine article, produced in a specific part of the Po Valley, is considered a masterpiece of cheesemaking.
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Centuries of history
Parmigiano-Reggiano, or Parmesan, has a long and rich history that dates back to the 13th century. The first historical record of this cheese's presence dates back to the second half of the 13th century, when it was made on farms run by abbeys. It was the Benedictine monks of San Giovanni in Parma who developed the technology required to make Parmigiano-Reggiano, preserving milk in a durable form.
The name "Parmigiano" means "of or from Parma", while "Reggiano" signifies the same for Reggio-Emilia. Originally, the cheese could only be made in the northern Italian provinces of Parma, Reggio-Emilia, and parts of Bologna, Modena, and Mantova. The hyphenated name "Parmigiano-Reggiano" represents the cheese made in all four provinces and is a protected designation of origin (PDO) food for Italy. The name Parmesan, a popular nickname for the cheese in Italy, was later adopted by the French and eventually spread globally.
The unique method of production and strict regulations surrounding Parmigiano-Reggiano have remained unchanged for eight centuries. It is made with only three ingredients: cow's milk, salt, and rennet. The cows that produce the milk are exclusively grass-fed, and the milk is unpasteurised, coming from the morning and previous evening's milking. The cheese is then aged for a minimum of 12 months, with three age designations allowed for labels: 18, 22, and 30 months.
The Consortium of Parmigiano-Reggiano, created by a governmental decree, exercises exclusive control over the cheese's production and sale in Italy. Each wheel must meet strict criteria early in the aging process to receive the official seal and be placed in storage for aging. The consortium also sponsors marketing activities for Parmigiano-Reggiano, contributing to its success and reputation as the "King of Cheeses".
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Frequently asked questions
Parmigiano-Reggiano, or Parmesan, is considered the king of cheese due to its strict production standards, unique manufacturing process, and exceptional quality. It is made with only three natural ingredients—cow milk, salt, and rennet—and has been produced almost exactly the same way for eight centuries.
Parmesan is known for its complex and strong taste, combining salty and spicy notes with deep, herbaceous tones. It is also rich in vitamins, minerals, and proteins, and has a high level of umami, making it a versatile ingredient in cooking.
Parmesan is regulated by strict standards and can only be produced in specific provinces in the Emilia-Romagna region of Italy. It is made with unpasteurized cow's milk from grass-fed cows and aged for a minimum of 12 months. The entire production process is geared towards achieving the perfect taste, texture, smell, and appearance.
There is no official body that bestows the title of "King of Cheese." However, it is widely recognised and accepted within the cheese industry and by cheese connoisseurs.
While Parmesan is widely regarded as the king of cheese, there is no established hierarchy or royalty among cheeses. However, some other cheeses that are considered premium or superior include Gruyère, Brie, and Gouda.
