How Is Parmesan Cheese Produced?
Parmesan cheese, or Parmigiano-Reggiano, is produced through a meticulously controlled, centuries-old process. It involves using unpasteurized cow’s milk, careful heating and stirring, and extended aging (minimum 12 months) to develop its distinct flavor and texture.
A Historical Legacy: The Origins of Parmigiano-Reggiano
Parmesan cheese, known formally as Parmigiano-Reggiano, boasts a history as rich and complex as its flavor profile. Its origins can be traced back to the 12th century in the region encompassing Parma, Reggio Emilia, Modena, and parts of Bologna and Mantua in Italy. Benedictine and Cistercian monks were instrumental in developing the cheese-making techniques, seeking a way to preserve surplus milk from their expanding agricultural endeavors. The fertile Po Valley provided the ideal environment, and the cheese quickly became a staple, enjoyed by nobles and commoners alike. The Consorzio del Formaggio Parmigiano-Reggiano, established in 1934, enforces strict standards to protect the cheese’s authenticity and quality. Only cheese produced within the designated region, adhering to specific production methods, can bear the name Parmigiano-Reggiano.
The Unique Milk: Raw and Region-Specific
Parmigiano-Reggiano’s distinctive flavor begins with the milk itself. The milk must be from cows fed primarily on local forage and hay from the designated production region. Unpasteurized milk from two milkings – evening and morning – is used. The evening milk is left to rest overnight, allowing the cream to rise to the surface. This cream is skimmed off and used for butter production. The skimmed evening milk is then combined with the whole milk from the morning milking. This precise blend is crucial for achieving the desired fat content and flavor characteristics. The absence of pasteurization preserves the microbial diversity of the milk, contributing significantly to the cheese’s complexity.
The Step-by-Step Process: A Labor of Love
The production of Parmigiano-Reggiano is a highly skilled and labor-intensive process. Here are the key steps involved:
Curdling: The milk is placed in large copper-lined vats and heated. Natural whey starter culture, containing specific strains of lactic acid bacteria, is added. Calf rennet is then introduced, causing the milk to coagulate and form a curd.
Cutting: The curd is broken down into smaller pieces using a specialized tool called a spino. The size of the curd particles determines the final texture of the cheese. The spino cuts the curd into grains roughly the size of rice.
Cooking: The curd is then heated to around 55°C (131°F), with continuous stirring. This cooking process further hardens the curd and removes whey.
Gathering: The cooked curd settles to the bottom of the vat, forming a single mass. This mass is then carefully gathered, lifted out of the vat using a linen cloth, and divided into two.
Moulding and Brining: Each mass is placed in a mould, where it is left to drain and firm up. A plastic band with the Parmigiano-Reggiano mark is placed around the cheese, imprinting its unique identification code. After several days, the cheese is immersed in a brine solution for approximately 20 days. This process draws out moisture, inhibits undesirable bacteria, and contributes to the cheese’s flavor development.
Aging: The cheese wheels are then aged for a minimum of 12 months, and often much longer (up to 36 months or more). They are stored on wooden shelves in temperature-controlled warehouses. During this time, the cheese is regularly turned and inspected to ensure even aging.
The Role of Whey Starter Culture
The whey starter culture is a critical component of Parmigiano-Reggiano production. It’s a naturally fermented liquid containing a complex community of lactic acid bacteria. Each cheesemaker maintains their own unique culture, passed down through generations. These bacteria convert lactose (milk sugar) into lactic acid, lowering the pH of the milk and contributing to curd formation, flavor development, and preservation. The composition of the whey starter culture significantly impacts the final character of the cheese.
Quality Control and Grading
Every wheel of Parmigiano-Reggiano undergoes rigorous inspection and grading. After 12 months of aging, experts tap the cheese wheels with a hammer, listening for internal defects. Only wheels that meet the stringent quality standards receive the official fire-branded mark, guaranteeing their authenticity. Cheese that fails to meet these standards is downgraded and cannot be sold as Parmigiano-Reggiano.
Distinguishing Authentic Parmigiano-Reggiano
Consumers can identify authentic Parmigiano-Reggiano by looking for the following:
- The rind markings: The entire name “Parmigiano-Reggiano,” the production plant’s identification number, and the month and year of production are imprinted on the rind.
- The Consorzio’s seal: This seal guarantees that the cheese was produced according to the strict regulations of the Consorzio del Formaggio Parmigiano-Reggiano.
- The texture and flavor: Authentic Parmigiano-Reggiano has a granular texture and a complex flavor profile, characterized by nutty, savory, and slightly fruity notes.
Nutritional Benefits of Parmigiano-Reggiano
Parmigiano-Reggiano is not only delicious but also nutritionally beneficial.
- High in Protein: It is an excellent source of high-quality protein, essential for muscle building and repair.
- Rich in Calcium: Parmesan boasts high calcium content, crucial for strong bones and teeth.
- Easily Digestible: The long aging process breaks down proteins and lactose, making it easier to digest for some individuals.
- Vitamins and Minerals: It contains important vitamins such as A, B12, and K2, and minerals like phosphorus and zinc.
| Nutrient | Amount per 100g |
|---|---|
| Protein | 33g |
| Calcium | 1155mg |
| Fat | 28g |
| Sodium | 1600mg |
Frequently Asked Questions (FAQs)
What is the difference between Parmesan and Parmigiano-Reggiano?
Parmigiano-Reggiano is the protected designation of origin (PDO) cheese produced according to strict regulations in a specific region of Italy. “Parmesan” is a generic term that can be used for cheeses made outside this region, often with different production methods and ingredients, typically resulting in a lower quality and different flavor profile.
Can I eat the rind of Parmigiano-Reggiano?
Yes, the rind of Parmigiano-Reggiano is edible. While it might be too hard to eat on its own, it adds rich flavor to soups, stews, and broths. Just be sure to remove the rind after cooking. It’s best to check that the rind is clean and free of any wax coatings before using.
How long does Parmigiano-Reggiano last?
Properly stored, a whole wheel of Parmigiano-Reggiano can last for several months. A wedge, tightly wrapped in cheese paper or plastic wrap and stored in the refrigerator, should last for 2-3 weeks.
What is the ideal storage method for Parmigiano-Reggiano?
The best way to store Parmigiano-Reggiano is to wrap it in cheese paper or parchment paper and then place it in a plastic bag or container in the refrigerator. This helps to maintain its moisture and prevent it from drying out. Avoid storing it in airtight containers, as this can trap moisture and lead to mold growth.
What causes the white crystals in Parmigiano-Reggiano?
These crystals, often mistaken for salt, are actually tyrosine, an amino acid that forms during the long aging process. They are a sign of a well-aged and high-quality cheese.
Can Parmigiano-Reggiano be frozen?
Freezing is not ideal, as it can alter the cheese’s texture, making it more crumbly. However, if necessary, grated Parmesan can be frozen in an airtight container for up to 2 months.
What is the significance of the fire-branded mark?
The fire-branded mark is the official seal of approval from the Consorzio del Formaggio Parmigiano-Reggiano. It guarantees that the cheese has met all the strict quality standards and was produced according to the traditional methods in the designated region.
What are some ways to use Parmigiano-Reggiano?
Parmigiano-Reggiano is incredibly versatile. It can be grated over pasta, salads, and soups, shaved and enjoyed on its own, or used to add flavor to sauces and risottos. The rind can also be used to enhance the flavor of broths and stews.
Is Parmigiano-Reggiano vegetarian?
Traditionally, Parmigiano-Reggiano uses animal rennet, making it not suitable for vegetarians. However, some producers are now exploring the use of microbial rennet, which would make it vegetarian-friendly. It’s important to check the label carefully if you are looking for a vegetarian option.
What does “stravecchio” mean in relation to Parmigiano-Reggiano?
“Stravecchio” is an Italian term that refers to Parmigiano-Reggiano that has been aged for at least 24 months. It indicates a more intense flavor and drier texture compared to younger cheeses. There are also “stravecchione” varieties that age for 36 months or more.
Why is Parmigiano-Reggiano so expensive?
The high cost of Parmigiano-Reggiano reflects the labor-intensive production process, the strict regulations, the use of high-quality ingredients, and the extended aging period. Each wheel requires a significant investment of time, resources, and expertise.
What are some common mistakes people make when buying or using Parmigiano-Reggiano?
Common mistakes include buying pre-grated Parmesan (which loses flavor quickly), storing it improperly, and confusing it with cheaper “Parmesan-style” cheeses. Always buy a wedge of authentic Parmigiano-Reggiano and grate it fresh for the best flavor.