Parmigiano Reggiano
Encyclopedia
- For the artist see ParmigianinoParmigianinoGirolamo Francesco Maria Mazzola , also known as Francesco Mazzola or more commonly as Parmigianino or sometimes "Parmigiano", was an Italian Mannerist painter and printmaker active in Florence, Rome, Bologna, and his native city of Parma...
.
Parmigiano-Reggiano (ˌparmiˈdʒaːno redˈdʒaːno), also known in English as Parmesan (icon), is a hard granular cheese
Granular cheese
Granular cheese, also known as stirred curd cheese and hard cheese, is a type of cheese produced by repeatedly stirring and draining a mixture of curd and whey. It can refer to a wide variety of cheeses, including the grana cheeses such as Parmigiano-Reggiano and various others...
, cooked but not pressed, named after the producing areas near Parma
Province of Parma
The Province of Parma is a province in the Emilia-Romagna region of Italy. Its capital is the city of Parma.It has an area of 3,449 km², and a total population of 413,198...
, Reggio Emilia
Province of Reggio Emilia
The Province of Reggio Emilia is one of the eight provinces of the Italian Region of Emilia-Romagna. The capital city, which is the most densely populated comune in the Province, is Reggio Emilia....
, Modena
Province of Modena
The Province of Modena is a province in the Emilia-Romagna region of Italy. Its capital is the city of Modena.It has an area of 2,689 km², and a total population of 659,925 . There are 48 comuni in the province, see Comuni of the Province of Modena.At May 31, 2005, the main comuni by population...
, and Bologna
Province of Bologna
The Province of Bologna is a province in the Emilia-Romagna region of Italy. Its capital is the city of Bologna.-Geography:It has an area of 3,702 km², and a total population of 991,647 . There are 60 comuni in the province, see Comuni of the Province of Bologna...
(all in Emilia-Romagna
Emilia-Romagna
Emilia–Romagna is an administrative region of Northern Italy comprising the two historic regions of Emilia and Romagna. The capital is Bologna; it has an area of and about 4.4 million inhabitants....
), and Mantova (in Lombardia), Italy
Italy
Italy , officially the Italian Republic languages]] under the European Charter for Regional or Minority Languages. In each of these, Italy's official name is as follows:;;;;;;;;), is a unitary parliamentary republic in South-Central Europe. To the north it borders France, Switzerland, Austria and...
. Under Italian law only cheese produced in these provinces may be labelled "Parmigiano-Reggiano", while European law classifies the name as a protected designation of origin
Protected designation of origin
Protected Geographical Status is a legal framework defined in European Union law to protect the names of regional foods. Protected Designation of Origin , Protected Geographical Indication and Traditional Speciality Guaranteed are distinct regimes of geographical indications within the framework...
.
Parmigiano is the Italian
Italian language
Italian is a Romance language spoken mainly in Europe: Italy, Switzerland, San Marino, Vatican City, by minorities in Malta, Monaco, Croatia, Slovenia, France, Libya, Eritrea, and Somalia, and by immigrant communities in the Americas and Australia...
adjective for Parma. Reggiano is the Italian adjective for Reggio Emilia. Parmesan is the French-language name for it and also serves as the informal term for the cheese in the English language. The name Parmesan is also used for cheeses which imitate Parmigiano-Reggiano, with phrases such as Italian hard cheese adopted to skirt legal constraints. The closest legitimate Italian cheese to Parmigiano-Reggiano is Grana Padano.
Production
Milk
Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby and can reduce the risk of many...
. The whole milk of the morning milking is mixed with the naturally skimmed milk (it is left in large shallow tanks to allow the cream to separate) of the previous evening's milking, resulting in a part skim mixture. The milk is pumped into copper-lined vats (copper heats and cools quickly). Starter whey
Whey
Whey or Milk Serum is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. Sweet whey is manufactured during the making of rennet types of hard cheese like cheddar or Swiss cheese...
is added, and the temperature is raised to 33–35 °C (91–95 °F). Calf rennet
Rennet
Rennet is a complex of enzymes produced in any mammalian stomach to digest the mother's milk, and is often used in the production of cheese. Rennet contains many enzymes, including a proteolytic enzyme that coagulates the milk, causing it to separate into solids and liquid...
is added, and the mixture is left to curdle for 10–12 minutes. The curd is then broken up mechanically into small pieces (around the size of rice grains). The temperature is then raised to 55 °C (131 °F) with careful control by the cheese-maker. The curd is left to settle for 45–60 minutes. The compacted curd is collected in a piece of muslin
Muslin
Muslin |sewing patterns]], such as for clothing, curtains, or upholstery. Because air moves easily through muslin, muslin clothing is suitable for hot, dry climates.- Etymology and history :...
before being divided in two and placed in molds. There are 1100 L (291 US gallons or 250 Imp Gallons) of milk per vat, producing two cheeses each. The curd making up each wheel at this point weighs around 45 kg (100 lb). The remaining whey in the vat was traditionally used to feed the pigs from which "Prosciutto di Parma" (cured Parma ham
Prosciutto
Prosciutto |ham]]) or Parma ham is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto....
) was produced. The barns for these animals were usually just a few yards away from the cheese production rooms.
The cheese is put into a stainless steel round form that is pulled tight with a spring powered buckle so the cheese retains its wheel shape. After a day or two, the buckle is released and a plastic belt imprinted numerous times with the Parmigiano-Reggiano name, the plant's number, and month and year of production is put around the cheese and the metal form is buckled tight again. The imprints take hold on the rind of the cheese in about a day and the wheel is then put into a brine bath to absorb salt for 20–25 days. After brining, the wheels are then transferred to the aging rooms in the plant for 12 months. Each cheese is placed on wooden shelves that can be 24 cheeses high by 90 cheeses long or about 4,000 total wheels per aisle. Each cheese and the shelf underneath it is then cleaned manually or robotically every 7 days. The cheese is also turned at this time.
Traditionally, cows have to be fed only on grass
Grass
Grasses, or more technically graminoids, are monocotyledonous, usually herbaceous plants with narrow leaves growing from the base. They include the "true grasses", of the Poaceae family, as well as the sedges and the rushes . The true grasses include cereals, bamboo and the grasses of lawns ...
or hay
Hay
Hay is grass, legumes or other herbaceous plants that have been cut, dried, and stored for use as animal fodder, particularly for grazing livestock such as cattle, horses, goats, and sheep. Hay is also fed to pets such as rabbits and guinea pigs...
, producing grass fed milk. Only natural whey culture is allowed as a starter, together with calf rennet.
The only additive allowed is salt
Edible salt
Salt, also known as table salt, or rock salt, is a mineral that is composed primarily of sodium chloride , a chemical compound belonging to the larger class of ionic salts. It is essential for animal life in small quantities, but is harmful to animals and plants in excess...
, which the cheese absorbs while being submerged for 20 days in brine tanks saturated to near total salinity with Mediterranean sea salt. The product is aged an average of two years. The cheese is produced daily, and it can show a natural variability. True Parmigiano-Reggiano cheese has a sharp, complex fruity/nutty taste with a strong savory
Umami
Umami , popularly referred to as savoriness, is one of the five basic tastes together with sweet, sour, bitter, and salty.-Etymology:Umami is a loanword from the Japanese meaning "pleasant savory taste". This particular writing was chosen by Professor Kikunae Ikeda from umai "delicious" and mi ...
flavor and a slightly gritty texture. Inferior versions can impart a bitter taste.
The average Parmigiano-Reggiano wheel is about 18–24 cm (7.1–9.4 in) high, 40–45 cm (15.7–17.7 in) in diameter
Diameter
In geometry, a diameter of a circle is any straight line segment that passes through the center of the circle and whose endpoints are on the circle. The diameters are the longest chords of the circle...
, and weighs 38 kilograms (83.8 lb).
Uses
Parmigiano-Reggiano is commonly gratedGrater
A grater is a kitchen utensil used to grate foods into fine pieces. It was invented by François Boullier in the 1540s.-Uses:...
over pasta
Pasta
Pasta is a staple food of traditional Italian cuisine, now of worldwide renown. It takes the form of unleavened dough, made in Italy, mostly of durum wheat , water and sometimes eggs. Pasta comes in a variety of different shapes that serve for both decoration and to act as a carrier for the...
dishes, stirred into soup
Soup
Soup is a generally warm food that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.Traditionally,...
s and risotto
Risotto
Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. The broth may be meat-, fish-, or vegetable-based; many kinds include Parmesan cheese, butter, and onion...
s, and eaten on its own. It is often shaved or grated over other dishes.
Slivers and chunks of the hardest parts of the crust are sometimes simmered in soup.
The hollowed-out crust of a whole wheel of Parmigiano can be used as a serving pot for large groups.
History
Middle Ages
The Middle Ages is a periodization of European history from the 5th century to the 15th century. The Middle Ages follows the fall of the Western Roman Empire in 476 and precedes the Early Modern Era. It is the middle period of a three-period division of Western history: Classic, Medieval and Modern...
in Bibbiano
Bibbiano
Bibbiano is a comune in the Province of Reggio Emilia in the Italian region Emilia-Romagna, located about 70 km northwest of Bologna and about 14 km southwest of Reggio Emilia...
, in the province of Reggio Emilia
Province of Reggio Emilia
The Province of Reggio Emilia is one of the eight provinces of the Italian Region of Emilia-Romagna. The capital city, which is the most densely populated comune in the Province, is Reggio Emilia....
. Its production soon spread to the Parma and Modena areas. Historical documents show that in the 13th-14th century Parmigiano was already very similar to that produced today which suggests that its origins can be traced to far earlier.
It was praised as early as 1348 in the writings of Boccaccio
Giovanni Boccaccio
Giovanni Boccaccio was an Italian author and poet, a friend, student, and correspondent of Petrarch, an important Renaissance humanist and the author of a number of notable works including the Decameron, On Famous Women, and his poetry in the Italian vernacular...
; in the Decameron
The Decameron
The Decameron, also called Prince Galehaut is a 14th-century medieval allegory by Giovanni Boccaccio, told as a frame story encompassing 100 tales by ten young people....
, he invents ‘a mountain, all of grated Parmesan cheese’, on which ‘dwell folk that do nought else but make macaroni
Macaroni
Macaroni is a variety of moderately extended, machine-made, dry pasta made with durum wheat. Macaroni noodles do not contain eggs, and are normally cut in short, hollow shapes; however, the term refers not to the shape of the pasta, but to the kind of dough from which the noodle is made...
and ravioli
Ravioli
Ravioli are a traditional type of Italian filled pasta. They are composed of a filling sealed between two layers of thin egg pasta dough and are served either in broth or with a pasta sauce. The word ravioli is reminiscent of the Italian verb riavvolgere , though the two words are not...
, and boil them in capon's broth, and then throw them down to be scrambled for; and hard by flows a rivulet of Vernaccia
Vernaccia
Vernaccia is a white wine grape that is found in many Italian wines but is most commonly associated the Tuscan wine Vernaccia di San Gimignano. Ampelographers have determined that the Vernaccia vine has many clonal varieties but is unrelated to some Italian vines known as "Vernaccia" such as the...
, the best that ever was drunk, and never a drop of water therein.’
During the Great Fire of London
Great Fire of London
The Great Fire of London was a major conflagration that swept through the central parts of the English city of London, from Sunday, 2 September to Wednesday, 5 September 1666. The fire gutted the medieval City of London inside the old Roman City Wall...
of 1666, Samuel Pepys
Samuel Pepys
Samuel Pepys FRS, MP, JP, was an English naval administrator and Member of Parliament who is now most famous for the diary he kept for a decade while still a relatively young man...
buried his ‘Parmazan cheese, as well as [his] wine and some other things’ in order to preserve them.
In the memoirs of Giacomo Casanova
Giacomo Casanova
Giacomo Girolamo Casanova de Seingalt was an Italian adventurer and author from the Republic of Venice. His autobiography, Histoire de ma vie , is regarded as one of the most authentic sources of the customs and norms of European social life during the 18th century...
, he remarked that the name "Parmesan" was a misnomer in his time (mid-18th century) as the cheese was produced in the town of Lodi, not Parma
Parma
Parma is a city in the Italian region of Emilia-Romagna famous for its ham, its cheese, its architecture and the fine countryside around it. This is the home of the University of Parma, one of the oldest universities in the world....
. This comment originates probably from the fact that a grana
Grana
-Places:Croatia* Grana, Varaždin County, a village in Varaždin County, CroatiaGermany* Grana, Germany, a municipality in Saxony-Anhalt, GermanyItaly* Grana, Piedmont, a commune in the Province of Asti...
cheese very similar to the "Parmigiano", the Grana Padano, is produced in the Lodi area.
Use of the name
Thus in the European Union
European Union
The European Union is an economic and political union of 27 independent member states which are located primarily in Europe. The EU traces its origins from the European Coal and Steel Community and the European Economic Community , formed by six countries in 1958...
, "Parmigiano-Reggiano" is a protected designation of origin
Protected designation of origin
Protected Geographical Status is a legal framework defined in European Union law to protect the names of regional foods. Protected Designation of Origin , Protected Geographical Indication and Traditional Speciality Guaranteed are distinct regimes of geographical indications within the framework...
; legally the name refers exclusively to the Parmigiano-Reggiano DOP cheese manufactured in a limited area in Northern Italy
Italy
Italy , officially the Italian Republic languages]] under the European Charter for Regional or Minority Languages. In each of these, Italy's official name is as follows:;;;;;;;;), is a unitary parliamentary republic in South-Central Europe. To the north it borders France, Switzerland, Austria and...
. Special seals identify the product as authentic, with the identification number of the dairy, the production month and year, a code identifying the individual wheel and stamps regarding the length of aging.
Outside Europe, most notably in the United States
United States
The United States of America is a federal constitutional republic comprising fifty states and a federal district...
, commercially produced imitator cheeses may be legally sold under the generic name Parmesan. When sold in Europe, such cheese are obliged to use another name, such as Kraft
Kraft Foods
Kraft Foods Inc. is an American confectionery, food and beverage conglomerate. It markets many brands in more than 170 countries. 12 of its brands annually earn more than $1 billion worldwide: Cadbury, Jacobs, Kraft, LU, Maxwell House, Milka, Nabisco, Oscar Mayer, Philadelphia, Trident, Tang...
's "pamesello italiano".
Other cheeses similar to Parmigiano Reggiano
The Grana Padano is an Italian cheese quite similar to the Parmigiano-Reggiano. Differences are:- It is produced mainly in LombardyLombardyLombardy is one of the 20 regions of Italy. The capital is Milan. One-sixth of Italy's population lives in Lombardy and about one fifth of Italy's GDP is produced in this region, making it the most populous and richest region in the country and one of the richest in the whole of Europe...
, the name Padano derives from the Pianura PadanaPo ValleyThe Po Valley, Po Plain, Plain of the Po, or Padan Plain is a major geographical feature of Italy. It extends approximately in an east-west direction, with an area of 46,000 km² including its Venetic extension not actually related to the Po River basin; it runs from the Western Alps to the... - Cows can also be fed silageSilageSilage is fermented, high-moisture fodder that can be fed to ruminants or used as a biofuel feedstock for anaerobic digesters. It is fermented and stored in a process called ensiling or silaging, and is usually made from grass crops, including corn , sorghum or other cereals, using the entire...
, not grass and hay only - The milk contains slightly less fat
- Milk of several days can be used
- No organic certifications
- No controlled proceedings over cow breeds
- No cow feed control
- It is aged for up to 20 months
Commercial Parmesan cheeses common in North America typically differ from Parmigiano-Reggiano in several ways:
- The cheese is aged for a shorter time.
- The milk used is pasteurized.
- The curdCurdCurds are a dairy product obtained by curdling milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion. The increased acidity causes the milk proteins to tangle into solid masses, or curds. The remaining liquid, which contains only...
s for Parmigiano-Reggiano are cut into fragments the size of wheatWheatWheat is a cereal grain, originally from the Levant region of the Near East, but now cultivated worldwide. In 2007 world production of wheat was 607 million tons, making it the third most-produced cereal after maize and rice...
grains, which is much finer than the fragments created in the manufacture of the American version of Parmesan. The smaller curds drain more effectively. - American Parmesan is mechanically pressed to expel excess moisture.
- Parmesan wheels in the United States average 11 kg (24 pounds). The size difference can affect their salt saturation during the briningBriningIn cooking, brining is a process similar to marination in which meat is soaked in brine before cooking.Brining makes cooked meat moister by hydrating the cells of its muscle tissue before cooking, via the process of osmosis, and by allowing the cells to hold on to the water while they are cooked,...
process; Parmigiano-Reggiano on average contains two-thirds less saltSodium chlorideSodium chloride, also known as salt, common salt, table salt or halite, is an inorganic compound with the formula NaCl. Sodium chloride is the salt most responsible for the salinity of the ocean and of the extracellular fluid of many multicellular organisms...
than the average Parmesan. - It is often sold grated.
Aroma and chemical components
Parmigiano has many aroma-active compounds, including various aldehydeAldehyde
An aldehyde is an organic compound containing a formyl group. This functional group, with the structure R-CHO, consists of a carbonyl center bonded to hydrogen and an R group....
s and butyrate
Butyrate
Butyrate is the traditional name for the conjugate base of butanoic acid . The formula of the butanoate ion is C4H7O2-. The archaic name is used as part of the name of butyrates or butanoates, or esters and salts of butyric acid, a short chain fatty acid...
s. Butyric acid
Butyric acid
Butyric acid , also known under the systematic name butanoic acid, is a carboxylic acid with the structural formula CH3CH2CH2-COOH. Salts and esters of butyric acid are known as butyrates or butanoates...
and isovaleric acid
3-Methylbutanoic acid
3-Methylbutanoic acid, or more commonly isovaleric acid, is a natural fatty acid found in a wide variety of plants and essential oils. Isovaleric acid is clear colorless liquid that is sparingly soluble in water, but extremely soluble in most common organic solvents.Isovaleric acid has a strong...
together are sometimes used to imitate the dominant aromas.
Parmigiano is also particularly high in glutamate
Glutamic acid
Glutamic acid is one of the 20 proteinogenic amino acids, and its codons are GAA and GAG. It is a non-essential amino acid. The carboxylate anions and salts of glutamic acid are known as glutamates...
, containing as much as 1.2 g of glutamate per 100 g of cheese, making it the naturally produced food with the second highest level of glutamate, after Roquefort cheese. The strong presence of glutamates explains the strong umami
Umami
Umami , popularly referred to as savoriness, is one of the five basic tastes together with sweet, sour, bitter, and salty.-Etymology:Umami is a loanword from the Japanese meaning "pleasant savory taste". This particular writing was chosen by Professor Kikunae Ikeda from umai "delicious" and mi ...
taste of Parmigiano.