What is the Difference Between Parmesan and Parmigiano?
Parmesan and Parmigiano are often used interchangeably, but there’s a crucial difference: Parmigiano-Reggiano is the legally protected name for cheese made in a specific region of Italy according to strict production standards, while Parmesan is a generic term that can refer to cheeses made anywhere, often with less stringent methods and ingredients.
The Heritage: A Deep Dive into Parmigiano-Reggiano
Parmigiano-Reggiano isn’t just cheese; it’s a piece of Italian history, tradition, and craftsmanship. The name itself is protected by the European Union’s Protected Designation of Origin (PDO) status. This ensures that only cheese produced in the provinces of Parma, Reggio Emilia, Modena, Bologna (west of the Reno River), and Mantua (south of the Po River) using specific methods can be called Parmigiano-Reggiano.
The Process: Centuries of Tradition
The production of Parmigiano-Reggiano is a meticulous and time-honored process. The fundamental steps, largely unchanged for centuries, include:
- Milk Collection: The cheese is made from raw, unpasteurized cow’s milk, delivered fresh twice a day. One milking is traditionally done in the evening and left to stand overnight, allowing the cream to rise. The skimmed milk is then mixed with whole milk from the morning milking.
- Cheese Making: The milk is poured into copper-lined vats and heated. Whey starter (naturally fermented whey from the previous day’s cheese making) and rennet are added to coagulate the milk. The curds are then cut into tiny pieces.
- Cooking and Shaping: The curds are cooked and stirred until they shrink and sink to the bottom of the vat. They are then gathered into a mass, lifted out, and placed into molds.
- Salting: The cheese wheels are immersed in brine for about 20 days, absorbing salt and developing their flavor.
- Aging: The final step is aging. Parmigiano-Reggiano must be aged for a minimum of 12 months, with many wheels aged for 24 months or even longer. The aging process develops the complex flavors and textures that characterize the cheese.
The Mark of Authenticity: Consorzio Parmigiano-Reggiano
The Consorzio Parmigiano-Reggiano is the governing body responsible for protecting the integrity of the cheese. They meticulously inspect each wheel, ensuring it meets the strict standards. If a wheel passes inspection, it is branded with the official mark, guaranteeing its authenticity. A wheel failing inspection has its rind scored to prevent it from being sold as Parmigiano-Reggiano.
Parmesan: A Global Imitation
Unlike Parmigiano-Reggiano, “Parmesan” is a generic term and can be used to describe cheeses produced anywhere in the world. These cheeses often differ significantly in terms of:
- Ingredients: Parmesan cheeses may use pasteurized milk, artificial additives, and lower-quality ingredients.
- Production Methods: The production methods may be less stringent, and the aging process can be shorter.
- Flavor and Texture: As a result of these differences, Parmesan cheeses often have a blander flavor, a less granular texture, and a different aroma compared to authentic Parmigiano-Reggiano.
Identifying Authentic Parmigiano-Reggiano
Here are some key characteristics to look for when purchasing Parmigiano-Reggiano:
- The rind: The rind should be stamped with the Parmigiano-Reggiano name, the production date, and the producer’s identification number.
- The pin-dot pattern: The rind also features a distinctive pin-dot pattern, which is part of the branding process.
- The Consorzio seal: Look for the official seal of the Consorzio Parmigiano-Reggiano.
- Price: Authentic Parmigiano-Reggiano is generally more expensive than Parmesan cheese due to the higher production costs and longer aging period.
Taste & Texture: A Tale of Two Cheeses
| Feature | Parmigiano-Reggiano | Parmesan |
|---|---|---|
| Flavor | Complex, nutty, savory, fruity, and slightly salty | Generally milder, less complex, sometimes bland |
| Texture | Granular, crystalline, crumbly | Often smoother, less crystalline |
| Aroma | Intense, complex, with notes of grass and nuts | Milder, less distinct aroma |
Common Mistakes: Avoiding Parmesan Pitfalls
- Buying pre-shredded Parmesan: Pre-shredded Parmesan often contains cellulose powder to prevent caking, which can affect the flavor and texture. Always buy a block of cheese and grate it yourself.
- Confusing Parmesan with Pecorino Romano: Pecorino Romano is a sheep’s milk cheese, while Parmigiano-Reggiano is made from cow’s milk. They have distinct flavors and textures.
- Storing Parmesan improperly: Wrap Parmesan tightly in wax paper and then in plastic wrap to prevent it from drying out. Store it in the refrigerator.
Applications: Using Each Cheese Effectively
While both can be used in similar ways, the nuances of each cheese lend themselves to certain applications.
- Parmigiano-Reggiano: Best enjoyed grated over pasta dishes, shaved into salads, or served as part of a cheese board. Its complex flavor shines when used sparingly and allowed to be the star.
- Parmesan: Suitable for everyday cooking, such as grating into sauces, topping pizzas, or using in baked dishes. Its milder flavor makes it a good option for recipes where a strong cheese flavor isn’t desired.
Frequently Asked Questions
What does PDO mean in relation to Parmigiano-Reggiano?
PDO stands for Protected Designation of Origin. This is a European Union designation that ensures that a product is produced, processed, and prepared in a specific geographical area using traditional methods. This guarantees its authenticity and quality.
How long does Parmigiano-Reggiano need to age?
The minimum aging period for Parmigiano-Reggiano is 12 months. However, many wheels are aged for 24 months or longer to develop their full flavor profile.
Can I eat the rind of Parmigiano-Reggiano?
Yes, the rind of Parmigiano-Reggiano is edible, but it can be quite hard. It’s often used to flavor soups and broths. Just be sure to remove it before serving.
What makes Parmigiano-Reggiano so expensive?
The high price of Parmigiano-Reggiano is due to several factors, including the strict production standards, the use of high-quality ingredients, the long aging process, and the labor-intensive production methods.
Is there a vegetarian version of Parmigiano-Reggiano?
Traditionally, Parmigiano-Reggiano uses animal rennet, making it unsuitable for vegetarians. However, some producers are starting to experiment with vegetable rennet alternatives, so it’s worth checking the label.
How should I store Parmigiano-Reggiano properly?
To store Parmigiano-Reggiano properly, wrap it tightly in wax paper and then in plastic wrap or an airtight container. Store it in the refrigerator.
What is the best way to grate Parmigiano-Reggiano?
The best way to grate Parmigiano-Reggiano is using a microplane or a fine grater. This will create a fine, fluffy texture that melts easily.
What is the difference between Parmesan and Grana Padano?
Grana Padano is another Italian hard cheese that is similar to Parmigiano-Reggiano but has less stringent production requirements and a wider production area.
Can I freeze Parmigiano-Reggiano?
While freezing Parmigiano-Reggiano is possible, it can affect the texture, making it more crumbly. If you do freeze it, wrap it tightly and thaw it slowly in the refrigerator.
What wine pairs well with Parmigiano-Reggiano?
Parmigiano-Reggiano pairs well with a variety of wines, including Lambrusco, Chianti Classico, and dry white wines like Sauvignon Blanc.
How can I tell if a wheel of Parmigiano-Reggiano is authentic?
Look for the official markings on the rind, including the Parmigiano-Reggiano name, the production date, and the producer’s identification number. Also, check for the Consorzio seal.
What are the different aging classifications of Parmigiano-Reggiano?
Parmigiano-Reggiano has different aging classifications, including: Nuovo (12-18 months), Vecchio (18-24 months), Stravecchio (24-36 months), and Stravecchione (over 36 months), each offering increasing complexity and depth of flavor.