How Is Parmesan Cheese Made?

How Is Parmesan Cheese Made? A Deep Dive into the King of Cheeses

Parmesan cheese, officially Parmigiano-Reggiano, is made through a time-honored process that involves partially skimmed cow’s milk, natural whey starter, rennet, and aging for a minimum of 12 months, resulting in a hard, granular cheese with a rich, savory flavor. The result is a testament to Italian craftsmanship.

The Legacy of Parmigiano-Reggiano: A Brief History

Parmigiano-Reggiano isn’t just cheese; it’s a piece of Italian history. Originating in the Emilia-Romagna region of Italy, its roots can be traced back to the medieval period, roughly the 12th century. Monks in the area are credited with perfecting the techniques necessary to produce this hard, long-lasting cheese. Its creation was motivated by a desire to preserve milk for longer periods, ensuring a supply throughout the year. Over the centuries, the recipe and methods have remained remarkably consistent, protecting the cheese’s unique characteristics and cultural significance. Only cheese produced in the designated area, adhering to the strict PDO regulations (Protected Designation of Origin), can legally be called Parmigiano-Reggiano.

The Milk Matters: From Cow to Vat

The journey of Parmigiano-Reggiano begins with exceptionally high-quality milk. The cows, exclusively from the designated area, must be fed a specific diet of locally grown grasses and hay. No silage or fermented feed is allowed, which contributes to the unique flavor profile of the milk. The milk used in Parmigiano-Reggiano production comes from two milkings:

• Evening Milk: Partially skimmed to remove some of the cream.
• Morning Milk: Whole milk, added to the evening milk in large copper vats.

This combination of partially skimmed and whole milk is crucial for achieving the desired fat content and texture of the final cheese.

The Production Process: Step-by-Step

The creation of Parmigiano-Reggiano is a meticulous process, demanding skill and precision.

1. Coagulation: The milk is heated in the copper vats and combined with a naturally fermented whey starter (derived from the previous day’s cheesemaking) and calf rennet. This causes the milk to coagulate, forming a curd.
2. Cutting the Curd: The cheesemaker uses a large, whisk-like tool called a spino to break the curd into tiny granules, about the size of rice grains.
3. Cooking: The curd is then cooked at a specific temperature to further expel whey and harden the granules.
4. Gathering and Shaping: The cooked curd settles at the bottom of the vat and is gathered into a single mass. This mass is then lifted out and placed into a linen cloth.
5. Molding: The cloth-wrapped curd is placed into a stainless steel mold or fascera, which gives the cheese its characteristic wheel shape.
6. Salting: The molded cheese is submerged in a brine solution for approximately 20 days. This process draws out moisture and imparts flavor.
7. Aging: The cheese wheels are aged for a minimum of 12 months, and often much longer (up to 36 months or more), on wooden shelves in temperature-controlled warehouses.

Aging and Flavor Development: Patience is Key

The aging process is paramount to the development of Parmigiano-Reggiano’s complex flavors and textures. As the cheese ages, enzymes break down the proteins and fats, creating a diverse range of flavors, from nutty and fruity to savory and umami. The longer the aging period, the more intense and complex the flavor becomes. The texture also changes, becoming drier and more granular, with the characteristic crystalline formations known as tyrosine crystals.

The Consorzio del Formaggio Parmigiano-Reggiano carefully inspects each wheel after 12 months. If the wheel meets the stringent quality standards, it is branded with the official mark, guaranteeing its authenticity.

Understanding Grades and Varieties

While all Parmigiano-Reggiano must meet certain minimum requirements, there are variations based on aging.

Common Mistakes to Avoid When Buying and Storing

• Buying Pre-Grated Cheese: Pre-grated Parmesan loses its flavor quickly due to oxidation and often contains cellulose or other additives to prevent clumping. Always buy a wedge and grate it fresh.
• Storing Incorrectly: Wrap Parmesan tightly in parchment paper and then in plastic wrap or a resealable bag. Store it in the refrigerator’s cheese drawer to maintain optimal humidity.
• Throwing Away the Rind: Parmesan rinds are packed with flavor! Use them to enrich soups, stews, and sauces. Just remove them before serving.

Authenticity Verification: Spotting the Real Deal

Genuine Parmigiano-Reggiano can be identified by several key markings:

• The dotted inscription: Around the entire rind, repeating the words “PARMIGIANO-REGGIANO,” the production plant number, and the month and year of production.
• The Consorzio logo: A stamped circular mark that includes the words “CONSORZIO TUTELA” and the cheese’s identification number.
• The fire-branded seal: Applied by the Consorzio after inspection, confirming the cheese’s quality.

By paying attention to these details, you can ensure that you are purchasing authentic Parmigiano-Reggiano.

Frequently Asked Questions

What makes Parmigiano-Reggiano different from Parmesan?

Parmigiano-Reggiano is a protected designation of origin (PDO) cheese, meaning it can only be produced in a specific region of Italy using traditional methods and ingredients. “Parmesan” cheese made outside this region is not subject to the same regulations and often differs in flavor, texture, and quality.

Why is copper used in the cheese-making process?

Copper vats are traditionally used because copper conducts heat evenly and efficiently, which helps to create a consistent curd. It also contributes to the unique flavor of Parmigiano-Reggiano.

What is rennet, and why is it used?

Rennet is an enzyme used to coagulate milk, separating it into curds and whey. In Parmigiano-Reggiano production, calf rennet is traditionally used.

What are those crunchy crystals in aged Parmesan?

Those crystals are tyrosine crystals, formed during the aging process as proteins break down. They are a sign of a well-aged, high-quality cheese and are perfectly safe to eat.

How long can I store Parmigiano-Reggiano in the refrigerator?

Properly stored Parmigiano-Reggiano can last for several weeks in the refrigerator. The drier the cheese, the longer it will keep. Look for signs of mold or off-odors.

Can I freeze Parmigiano-Reggiano?

While freezing is not ideal, you can freeze Parmigiano-Reggiano. It will alter the texture, making it more crumbly. Grated or shredded cheese freezes best. Use it primarily for cooking rather than as a table cheese after thawing. It’s best to use it within a few months of freezing to maintain the flavor.

What’s the best way to grate Parmesan cheese?

A microplane or rasp grater is ideal for creating fine, fluffy gratings. A box grater is suitable for larger shreds.

Can I eat the rind of Parmigiano-Reggiano?

Yes, the rind is edible after cooking! While it can be tough to chew on its own, it imparts a rich, umami flavor to soups, stews, and sauces. Be sure to remove it before serving.

What wine pairings complement Parmigiano-Reggiano?

Parmigiano-Reggiano pairs well with a variety of wines. Younger cheeses pair well with lighter-bodied white wines like Pinot Grigio or Sauvignon Blanc. Aged cheeses complement bolder red wines such as Chianti or Barolo.

Is Parmigiano-Reggiano lactose-free?

Technically, it contains very little lactose. Due to the long aging process, much of the lactose is broken down. Many lactose-intolerant individuals can consume Parmigiano-Reggiano in small quantities without issue, but it is important to consult with a doctor if you have a severe allergy.

What are some creative ways to use Parmigiano-Reggiano besides grating it?

Beyond grating, try shaving Parmigiano-Reggiano over salads or roasted vegetables. Use the rind to flavor broths and sauces. Make Parmesan crisps in the oven. Serve it with balsamic vinegar and fruit for a delightful appetizer.

Why is Parmigiano-Reggiano so expensive?

The high price reflects the cheese’s labor-intensive production process, the strict regulations it must adhere to, the long aging time, and the use of high-quality ingredients. It is truly an artisan product, and the cost reflects its quality and heritage.

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