Kamil Perry
Parmesan cheese, or Parmigiano Reggiano, is a hard, granular cheese produced from cow's milk and aged for at least 12 months, although some are aged for up to four years. The name Parmesan is a broad term, referring specifically to Parmigiano Reggiano, which, by European Union law, can only be produced in the Italian provinces of Parma and Reggio Emilia, as well as some very limited surrounding areas. This is to preserve the integrity of traditional Italian food products by ensuring their flavour and quality. However, outside of the EU, the name 'Parmesan' is not regulated, and imitation Parmesan cheeses are produced in the US, South America, and other countries.
| Characteristics | Values |
|---|---|
| Name | Parmesan, Parmigiano Reggiano |
| Origin | Parma, Italy |
| Production | Bologna, Reggio Emilia, Mantua, Modena, or Parma |
| Ingredients | Milk, salt, rennet |
| Aging | Minimum 12 months, Stravecchio (3 years), Stravecchione (4+ years) |
| Texture | Dry, hard, granular |
| Taste | Sharp, nutty |
| Authenticity | Protected Designation of Origin by the EU |
| Imitations | Common in the US, Argentina, and South America |
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What You'll Learn
Parmigiano-Reggiano is synonymous with Parmesan
Parmigiano-Reggiano is a hard, dry cheese made from skimmed or partially skimmed cow's milk. It has a hard, pale-golden rind and a straw-coloured interior with a rich, sharp flavour. It is a grana-type cheese, along with Grana Padano, the historic Granone Lodigiano, and others. The name Parmigiano-Reggiano is used to refer to the cheese produced in the Italian provinces of Parma and Reggio Emilia, as well as in Bologna, Mantua, and Modena. The term Parmigiano refers to the Italian adjective for the city and province of Parma, while Reggiano is the adjective for the province of Reggio Emilia.
The earliest written record of Parmigiano-Reggiano cheese is from the year 1254, and it was praised as early as 1348 in the writings of Boccaccio. In the 17th to 19th centuries, Parmigiano-Reggiano was called Parmesan in Italy and France. The French were the first foreigners to be enamoured by the cheese, and they shortened the name to "Parmesan", which was then adopted by the English. This interchangeability of the names has persisted for 500 years. However, in 2008, European courts ruled that Parmigiano-Reggiano is the only cheese that can legally be called Parmesan, leading cheese producers worldwide to rename their products. Despite this, the United States continues to use the term Parmesan for various cheese products, including domestic imitations and imported Parmigiano-Reggiano.
Parmigiano-Reggiano is produced using traditional methods and is subject to strict regulations. It is made with only three ingredients: cow's milk, rennet, and salt, with no preservatives or additives. The cheese is aged for a minimum of 12 months, with 24 to 36 months being the most common maturation length. The longer maturation time results in a crumblier and richer texture and a higher price. The crystals and crumbly texture of Parmigiano-Reggiano are typically not found in domestic Parmesan, which often features a smooth texture. Additionally, additives like calcium chloride and artificial colouring are allowed in Parmesan production, resulting in a product that may lack the consistency and key attributes of Parmigiano-Reggiano.
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The EU protects the term 'Parmesan' as a 'protected designation of origin'
Parmesan cheese, or Parmigiano Reggiano, is a hard, granular cheese produced from cow's milk and aged at least 12 months. The name Parmesan is derived from the Italian word Parmigiano-Reggiano, which is named after two of the areas that produce it: the Italian provinces of Parma and Reggio Emilia. The term Parmesan broadly refers to Parmigiano Reggiano, but US trademark law only protects the Italian name.
Parmigiano Reggiano is a protected designation of origin, meaning that only cheese produced in specific provinces of Italy may be labelled as such. In 2008, European courts ruled that Parmigiano Reggiano is the only cheese that can legally be called Parmesan. This policy shift forced cheese producers worldwide to rename their products, except in the US. The EU's protected designation ensures that all Parmesan sold in the European Union is made using traditional methods and is manufactured in the Parma-Reggio area.
Italian law and European law classify the name Parmesan as a protected designation of origin. In Italy, DOC (Denominazione di Origine controllata) laws preserve the integrity of traditional Italian food products by ensuring their flavour and quality. Within the European Union, per DOC regulations, Parmesan and Parmigiano-Reggiano are the same cheese.
The protected designation of origin for Parmesan cheese is similar to that of other products such as Grana Padano, Champagne, Burgundy, and Prosciutto di Parma. These products can only be legally made in certain places under specific rules and labelling requirements.
Despite the EU's protected designation, the US has chosen not to abide by this legal determination. As a result, many imitation Parmesan cheeses are sold in the US under various names, such as Parmesan, Parmigiana, Parmesana, and Parmezan. These cheeses are typically produced in the US or South America, especially Argentina, and do not meet the strict requirements for Parmigiano-Reggiano.
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Parmesan is often imitated, especially in the US
In 2008, European courts ruled that Parmigiano Reggiano is the only cheese that can legally be called Parmesan. This ruling forced cheese producers around the world to rename their products. However, the US did not abide by this ruling, and as a result, many imitation Parmesan cheeses are sold in the US under names such as Parmesan, Parmigiana, Parmesana, Parmabon, Real Parma, Parmezan, Parmezano, and Permesansan. These imitation cheeses are produced in the US, South America (especially Argentina), and other countries.
Under Italian law, only cheese produced in specific provinces, including Parma, may be labelled "Parmigiano-Reggiano". This is also classified as a protected designation of origin under European law, along with the translation "Parmesan". This means that Parmesan and Parmigiano-Reggiano are considered the same cheese within the European Union.
To ensure that they are buying genuine Parmigiano-Reggiano, American consumers can look for signature pin-prick patterns and the words "Parmigiano-Reggiano" embossed on the rind.
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Parmesan is made from cow's milk and aged for at least 12 months
Parmigiano Reggiano, or Parmesan, is a hard, granular cheese produced from cow's milk and aged for at least 12 months. It is a grana-type cheese, along with Grana Padano, Granone Lodigiano, and others. The term Parmesan may refer to either Parmigiano Reggiano or, when outside the European Union and Lisbon Agreement countries, a locally produced imitation.
Parmigiano Reggiano is named after two of the areas that produce it: the Italian provinces of Parma and Reggio Emilia. It is also produced in the part of Bologna west of the River Reno and in Modena, all located in the Emilia-Romagna region. The cheese is made from unpasteurized cow's milk. The whole milk of the morning milking is mixed with the naturally skimmed milk of the previous evening's milking, resulting in a part-skim mixture. This mixture is pumped into copper-lined vats, which heat evenly and contribute copper ions to the mix.
Starter whey (containing a mixture of certain thermophilic lactic acid bacteria) is added, and the temperature is raised to 33–35 °C (91–95 °F). Calf rennet is added, and the mixture is left to curdle for 10–12 minutes. The curd is then broken up mechanically into small pieces (around the size of rice grains). The temperature is then raised to 55 °C (131 °F) with careful control by the cheese-maker. The curd is left to settle for 45–60 minutes. The compacted curd is collected in a piece of muslin before being divided in two and placed in molds.
After this, the cheesemaker uses a wooden paddle to bring the soft cheese to the surface, before slicing it in two. Each piece is then put into a cylindrical mold and dried for a few days, before being dunked in a saltwater brine. After a month under water, the cheese is taken to an ageing room, where it sits on a shelf next to thousands of other wheels for a minimum of 12 months. At 12 months, experts inspect the quality of the wheels by tapping them and checking for holes, before branding them with the official Parmigiano Reggiano seal of approval.
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Parmesan is known as the King of Cheeses
Parmesan, or Parmigiano Reggiano, is known as the "King of Cheeses". It is a hard, dry, sharp, nutty, and granular cheese produced from cow's milk and aged for at least 12 months. The name "Parmesan" is derived from the Italian word "Parmigiano Reggiano", which refers to the Italian provinces of Parma and Reggio Emilia where the cheese was originally produced.
Parmigiano Reggiano has a rich history that dates back to the Middle Ages. It is believed to have been first created by Benedictine and Cistercian monks and has since become a globally renowned cheese. Its production expanded dramatically in the early 1900s, and it now enjoys widespread popularity among food lovers worldwide.
The unique quality of Parmigiano Reggiano is influenced by various factors, including the soil used to produce the fodder for the cows and the cheese-making process itself. It is made in small traditional factories in the Po valley region of Italy, using a traditional method that has changed little over the centuries. The cheese is cooked, not pressed, and the natural ingredients of raw milk, rennet, and salt are carefully combined with skilled craftsmanship.
Parmigiano Reggiano is known for its complex and strong taste, with notes of saltiness and spiciness, and a buttery texture. It has a hard, pale-golden rind and a straw-colored interior. The lengthy aging process, which can range from two to four years or more, contributes to its granular texture and rich, sharp flavor.
The designation "King of Cheeses" is not just a marketing slogan but a recognition of the cheese's exceptional qualities. It is highly regarded by cheese aficionados and has gained legal recognition as the "one and only" Parmesan. The protection of its geographical indication (GI) ensures that only cheese produced in specific provinces of Italy can be labeled as Parmigiano Reggiano or Parmesan, preserving the integrity and uniqueness of this iconic Italian food.
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Frequently asked questions
Parmesan cheese, or Parmigiano Reggiano, is produced in the Italian provinces of Parma and Reggio Emilia, as well as Bologna, Mantua, and Modena. The name Parmigiano is derived from the Italian adjective for Parma. Under Italian and European law, only cheese produced in these provinces may be labelled Parmigiano-Reggiano or Parmesan.
Parmesan cheese has a rich history dating back to the Middle Ages. The first record of Parmigiano-Reggiano is from 1254. Legend has it that Benedictine monks in the Parma-Reggio region of Italy created this cheese to extend the shelf life of the excess milk they produced. During the 1300s and 1400s, these monks held a monopoly on Parmesan cheese and exported it throughout Italy and the rest of Europe.
Parmesan is a hard, granular cheese produced from cow's milk and aged for at least 12 months, although some varieties are aged for up to four years. It has a hard, pale-golden rind and a straw-coloured interior with a rich, sharp flavour. The key characteristics include hardness, sharpness, aroma, saltiness, and savouriness.
Real Parmesan cheese, or Parmigiano-Reggiano, can be identified by the signature pin-prick patterns and the words Parmigiano-Reggiano embossed on the rind. It is important to look for these marks, especially when purchasing cheese in the United States, as American versions of Parmesan often do not meet the protected designation of origin requirements for Parmigiano-Reggiano.
