Parmesan

Parmesan, or Parmigiano-Reggiano, is a hard, granular cheese that is produced from cow's milk and has aged a minimum of 12 months. It is named after the producing areas, which include the provinces of Parma, Reggio Emilia, Modena, parts of Bologna, and Mantua, Italy. True Parmesan cheese has a protected designation of origin (PDO) status under European Union law, which requires that it be produced in a specific geographical area and adhere to stringent standards.

History

The origins of Parmesan can be traced back to the Middle Ages, with the first recorded mention in the 13th and 14th centuries. It was praised for its long shelf life and high protein content, making it an ideal food for long journeys and for storing. Over the centuries, the production methods have been refined, but the basic techniques and ingredients remain largely unchanged.

Production

The production of Parmesan cheese is a meticulous process that begins with raw cow's milk, which is partially skimmed and heated. Natural whey culture from the previous batch and rennet are added to coagulate the milk. The curd is then broken down into rice-sized grains, cooked, and pressed into molds. The cheese is then salted in brine, dried, and aged for at least 12 months, though some cheeses may be aged for up to 36 months or longer to develop a stronger flavor.

Characteristics

Parmesan has a hard, gritty texture and a fruity, nutty taste. It is known for its intense umami flavor, which enhances the taste of many dishes. The rind is also edible and often used in soups and broths to add flavor.

Culinary Uses

Parmesan is widely used in Italian cuisine and beyond. It is often grated over pasta, risotto, and salads, or sliced thinly and eaten on its own. It is also a key ingredient in many sauces, including the classic Alfredo sauce, and is used in the preparation of pesto to add depth and richness.

Regulation and Imitation

Due to its popularity, Parmesan has been widely imitated around the world. The term "Parmesan" is not protected outside the European Union, leading to many variations that may differ significantly from the original. In the EU, only cheese produced according to the strict guidelines and in the designated areas may be labeled as "Parmigiano-Reggiano".

Health Benefits

Parmesan is rich in proteins, calcium, and minerals. Its long aging process breaks down the proteins into easily digestible amino acids, making it a good choice for a healthy diet. However, it is also high in sodium and should be consumed in moderation.

See Also

• Cheese
• Italian cuisine
• Protected designation of origin