How Is Parmesan Cheese Made? A Deep Dive
Parmesan cheese, also known as Parmigiano-Reggiano, is crafted through a meticulous process involving specific unpasteurized cow’s milk, precise cheesemaking techniques, and a lengthy aging period, ultimately resulting in a hard, granular cheese prized for its rich, complex flavor.
The Legacy of Parmigiano-Reggiano: A History
Parmigiano-Reggiano isn’t just cheese; it’s a cultural artifact with roots stretching back to the Middle Ages. Benedictine and Cistercian monks in the Emilia-Romagna region of Italy are credited with perfecting the original techniques. Their goal was to create a cheese that could be stored for long periods, providing a stable food source. Over centuries, the methods have been refined, but the core principles remain remarkably consistent. This dedication to tradition is why true Parmigiano-Reggiano can only be produced in a specific, delimited area of Italy.
The Milk: The Foundation of Flavor
The quality of the milk is paramount. Only milk from cows fed primarily on local forages within the provinces of Parma, Reggio Emilia, Modena, Bologna (west of the Reno River), and Mantua (south of the Po River) can be used. Key characteristics of this milk include:
- Unpasteurized: Maintaining the natural microbial flora essential for flavor development.
- High in fat and protein content: Contributes to the cheese’s rich texture and taste.
- Sourced from cows subjected to strict dietary regulations: Ensures consistent milk quality.
The milk collected in the evening is left to rest overnight in shallow vats, allowing the cream to rise to the surface and skimmed off. This partially skimmed milk is then mixed with fresh, whole milk from the morning to create the final cheesemaking blend.
The Cheesemaking Process: A Step-by-Step Guide
The production of Parmigiano-Reggiano is a labor-intensive process that demands precision and expertise. Here’s a breakdown of the key steps:
- Coagulation: The milk is pumped into copper-lined vats and heated. Natural whey starter (rich in lactic acid bacteria) and rennet (an enzyme extracted from calf stomachs) are added to coagulate the milk, forming curds.
- Cutting: The curd is broken down into tiny granules using a specialized tool called a spino. This process releases whey and helps to firm up the curds.
- Cooking: The curds are heated to a specific temperature (around 55°C or 131°F) for about an hour, further reducing moisture content.
- Gathering and Molding: The cooked curds settle to the bottom of the vat, forming a single mass. This mass is carefully lifted out using a large cloth, cut in half, and placed into molds to take the characteristic wheel shape. Each wheel weighs approximately 40 kilograms (88 pounds).
- Salting: The wheels are immersed in a saturated brine solution for several weeks. This process draws out more moisture, inhibits unwanted bacteria, and imparts flavor.
- Aging: This is the critical final stage. The wheels are aged on wooden shelves for a minimum of 12 months, but often for 24, 36, or even longer. During this time, enzymes break down proteins and fats, creating the complex flavors and textures that define Parmigiano-Reggiano.
Quality Control and Certification
The Consorzio del Formaggio Parmigiano-Reggiano rigorously monitors every stage of production. Each wheel is inspected and stamped with a unique serial number and the Consorzio’s logo, guaranteeing its authenticity. If a wheel doesn’t meet the Consorzio’s standards, it’s stripped of its markings and cannot be sold as Parmigiano-Reggiano.
Comparing Parmigiano-Reggiano with Other Cheeses
| Feature | Parmigiano-Reggiano | Parmesan (Generic) |
|---|---|---|
| Milk Source | Specific region of Italy | Variable |
| Milk Type | Unpasteurized | Often Pasteurized |
| Aging | Minimum 12 months | Shorter aging times |
| Production Area | Defined geographical area | Worldwide |
| Quality Control | Rigorous | Variable |
| Flavor | Complex, nutty, umami | Simpler, less nuanced |
Common Pitfalls and How to Avoid Them
Even with strict regulations, there are potential issues that can arise during Parmigiano-Reggiano production:
- Milk Quality Issues: Ensuring consistent milk quality through proper animal care and feeding practices is critical.
- Temperature Fluctuations: Maintaining precise temperatures during coagulation and cooking is crucial for proper curd formation.
- Contamination: Preventing contamination from unwanted bacteria is essential for preventing off-flavors and defects.
- Insufficient Aging: Inadequate aging time will result in a cheese that lacks the characteristic complexity and flavor depth of Parmigiano-Reggiano.
Frequently Asked Questions (FAQs)
What is the difference between Parmigiano-Reggiano and Parmesan?
Parmigiano-Reggiano is the authentic cheese, produced under strict regulations in a specific region of Italy. “Parmesan” is a generic term and can be applied to cheeses made anywhere, often with different ingredients and processes, resulting in a significantly different flavor and texture.
How long is Parmigiano-Reggiano aged?
The minimum aging period for Parmigiano-Reggiano is 12 months, but it is often aged for 24, 36, or even longer. Longer aging allows for more complex flavor development.
What makes Parmigiano-Reggiano so expensive?
Several factors contribute to the cost: the high-quality milk, the labor-intensive production process, the long aging period, and the strict quality control measures imposed by the Consorzio.
How should I store Parmigiano-Reggiano?
Wrap the cheese tightly in parchment paper and then store it in a resealable plastic bag or container in the refrigerator. This helps to prevent it from drying out and absorbing odors.
Can I eat the rind of Parmigiano-Reggiano?
Yes, the rind is perfectly safe to eat, although it can be quite hard. It’s often used to add flavor to soups and stews, or it can be grated and sprinkled over pasta.
What is the best way to grate Parmigiano-Reggiano?
A microplane or a rotary grater are both excellent options for grating Parmigiano-Reggiano finely. For larger pieces, a sharp knife can be used to create shards or wedges.
What is the nutritional value of Parmigiano-Reggiano?
Parmigiano-Reggiano is a good source of protein, calcium, and other essential nutrients. It is also relatively low in lactose, making it easier to digest for some people with lactose intolerance.
What wines pair well with Parmigiano-Reggiano?
The cheese’s savory flavor pairs well with Italian red wines like Lambrusco or Chianti. Dry white wines like Prosecco can also provide a refreshing contrast.
How can I tell if Parmigiano-Reggiano is authentic?
Look for the DOP (Denominazione di Origine Protetta) seal and the Consorzio’s markings stamped onto the rind. These guarantees ensure that the cheese was produced according to the strict regulations of the region.
Can Parmigiano-Reggiano be frozen?
While freezing is not ideal, it can be done. The cheese may become slightly more crumbly after thawing, but it will still be suitable for cooking. Wrap it tightly to prevent freezer burn.
What is the white crystal formation sometimes found in Parmigiano-Reggiano?
These crystals are tyrosine, an amino acid that forms naturally during the aging process. They are a sign of well-aged cheese and indicate that the proteins have broken down, contributing to the complex flavor.
How else can I use the rind of Parmigiano-Reggiano?
Besides adding it to soups and stews, the rind can be infused into olive oil for a flavorful condiment. It can also be grilled for a crispy, savory treat.