SEE ALSO: Nutrition facts for popular world cheeses in The Cheese Scientist’s index →

What is Parmigiano Reggiano?

Parmigiano Reggiano is a protected designation of origin (PDO) cheese originating from Italy. It is made from unpasteurised cow’s milk and boasts a meticulous production process that involves the use of specific ingredients and ageing techniques.  

This cheese is renowned for its intense flavour, granular texture, and versatility in culinary applications. 

You can read all about Parmigiano Reggiano and why it is the King of Italian Cheeses in our complete guide here. 

Nutrition fact sheet

Nutritional review for Parmigiano Reggiano

Eating healthy plays a pivotal role in maintaining overall well-being and preventing chronic diseases. A balanced and nutritious diet provides our bodies with essential vitamins, minerals, and macronutrients, fuelling optimal physical and cognitive function. 

With this in mind, let’s have a look at some of the key nutrition facts for Parmigiano Reggiano. 

Lactose Intolerance

One notable advantage of Parmigiano Reggiano is its incredibly low lactose content. Due to the prolonged ageing process, which exceeds 24 months, Parmigiano Reggiano contains minimal residual lactose.  

This makes it an excellent option for individuals with lactose intolerance, as the lactose is broken down during fermentation. 

Find out everything you’ve ever wanted to know about which types of cheeses are lactose free by clicking here. 

Fat Content

Parmigiano Reggiano is a relatively high-fat cheese, making it an appealing choice for those following a ketogenic diet. With approximately 29 grams of fat per 100 grams, it provides a satisfying taste without significantly contributing to dietary carbohydrate intake. 

Moreover, since its fat content is composed of a balance of monounsaturated and polyunsaturated fats, Parmigiano Reggiano can be part of a healthy diet. Of course, you should consume this cheese in moderation. 

You can learn more about the different types of fat in cheese and which cheeses have the lowest fat content here. 

Cholesterol Content

In contrast to misconceptions surrounding cheese, Parmigiano Reggiano contains moderate levels of cholesterol. An average 100-gram serving contains around 90 milligrams of cholesterol, which can be considered as part of a balanced diet, particularly when paired with other nutrient-dense foods. 

Protein Content

Parmigiano Reggiano stands out as a commendable source of high-quality protein. It provides approximately 32 grams of protein per 100 grams, making it a valuable addition to vegetarian or protein-rich diets. 

Its protein content is easily digestible and aids in muscle repair and growth. 

Want to find out which cheeses have the highest protein content? Click here for our blog post covering cheeses with the highest protein content. 

*Safety in Pregnancy

During pregnancy, dietary choices require careful consideration. Even though it is made with raw milk, Parmigiano Reggiano is considered to be safe for pregnant women by most health authorities around the world. The main reason for this is its long ageing process which drains most of the whey out of the cheese. 

Of course, if you’re unsure of what you can eat during pregnancy, you should consult your healthcare professional to get a personalised plan. You can read more about which cheeses you can eat when you’re pregnant by clicking here.  

Salt Content

Parmigiano Reggiano possesses a distinct and flavourful taste that results from its ageing process, during which salt is added. While the exact sodium content may vary, it is worth noting that Parmigiano Reggiano is generally considered a moderately salty cheese.  

Therefore, for individuals following a low-sodium diet, portion control is advised.  

You can read more about why salt is important in cheesemaking in our comprehensive post here. 

Calcium Content

Calcium is crucial for maintaining healthy bones and teeth, nerve transmission and muscle function. And Parmigiano Reggiano is renowned for its exceptional calcium content.  

This traditional Italian cheese serves as a fantastic source of this essential mineral, providing over 1,200 milligrams of calcium per 100 grams. As a matter of fact, this constitutes over 95% of the recommended daily intake for calcium! 

Conclusion

Parmigiano Reggiano, a revered Italian cheese, offers an array of nutritional benefits. With its low lactose content, moderate fat and cholesterol levels, and high protein and calcium content, Parmigiano Reggiano is a versatile and healthful addition to various diets.  

It caters to individuals with lactose intolerance, supports muscle health, aids in calcium absorption, and can be safely consumed during pregnancy. While mindful consumption is recommended due to its sodium content, Parmigiano Reggiano remains a delicious and nutrient-rich option that elevates both culinary creations and overall nutrition. 

What’s your favourite way to enjoy this classic Italian cheese? Let us know in the comments below.

References

Overall nutritional content

The nutritional content of cheese in our table comes from the USDA Food Data Central Repository, the Australian Food Composition Database and cheese manufacturers. We realise that there can be variations between different brands and producers. Hence, the numbers we have used are averages. 

Fat content

Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.  

Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.  

Protein content

Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing. 

Cholesterol content

Is There a Correlation between Dietary and Blood Cholesterol? Evidence from Epidemiological Data and Clinical Interventions? – Maria Luz Fernandez and Ana Gabriela Murillo 

Saturated fat, carbohydrate, and cardiovascular disease – Patty W Siri-Tarino, Qi Sun, Frank B Hu and Ronald M Krauss  

Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials – Janette de Goede, Johanna M Geleijnse, Eric L Ding, Sabita S Soedamah-Muthu 

Safety in pregnancy

All the advice relating to what cheeses you can eat during pregnancy in this article is based on the recommendations by health authorities in Australia, the UK and the USA. If you are unsure about what you can or cannot eat, please consult your doctor. 

Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA 

Lactose content

Lactose residual content in PDO cheeses 

Detection of lactose in products with low lactose content 

The analysis of lactose in milk and cheese products by HPLC 

Food Standards ANZ Food Composition Database 

USDA Food Data Central 

Lactose & Galactose content of cheese 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Parmigiano Reggiano Nutrition Facts (Is It Good For You?) appeared first on Cheese Scientist.

SEE ALSO: What cheeses are safe to eat during pregnancy? →

Why are some foods unsafe during pregnancy?

During pregnancy, the body undergoes significant changes to support the growth and development of the baby. Hormonal shifts, immune system alterations and changes in digestion can make pregnant women more susceptible to certain foodborne illnesses.

Additionally, some foods may contain harmful bacteria, toxins, or other substances that could pose a risk to both the mother and the developing foetus.  

One such example is Listeria monocytogenes. This bacterium can survive and grow on certain high-risk foods. In humans, it can cause an infection called Listeriosis and the range of symptoms can include fever, muscle aches, nausea and diarrhoea. In rare cases, it can cause blood poisoning (septicaemia) and inflammation of the outside of the brain (meningitis).  

The symptoms tend to be mild in most affected people but can be more severe and, sometimes, life-threatening in the elderly, pregnant women (and their unborn babies) and people with a weak immune system. 

What foods are high risk during pregnancy?

Some examples of high risk foods include raw seafood and fish, cold meats, pre-packaged fruit and, yes, some cheeses. You can read more about which cheeses to avoid during pregnancy here.

What is Parmigiano Reggiano?

Parmigiano Reggiano, often hailed as the “King of Cheeses,” is a world-renowned Italian cheese with a rich history and distinct characteristics. Made from unpasteurised cow’s milk, Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River, and Mantua to the east of the Po River.

It is crafted using traditional methods that have remained virtually unchanged for centuries. 

This hard, granular cheese undergoes a meticulous ageing process, typically lasting for a minimum of 12 months and often up to 36 months or more. The lengthy maturation contributes to its unique flavour profile, characterised by a rich, nutty taste and a granular texture. 

You can learn more about this iconic Italian cheese in our dedicated post here. 

Is Parmigiano Reggiano safe to eat when you’re pregnant

Good news for cheese lovers: Parmigiano Reggiano is generally considered safe to eat during pregnancy.  

Due to its traditional production methods and strict regulations, Parmigiano Reggiano has a low risk of contamination compared to soft, unpasteurised cheeses.

In addition to this, the cheese undergoes a long ageing process, which further minimises the risk of bacterial contamination. 

If you are unsure of what cheeses you can eat during pregnancy, please consult your doctor. 

How about the rind?

Even though the risk of infection is low, Listeria contamination can also happen during the handling of cheese. As such, it would be advisable to avoid eating the rind of Parmigiano Reggiano during those nine months. I’m sure you don’t want to break your teeth on this hard rind anyway!

Cooking with Parmigiano Reggiano

This is where it gets really interesting. Thoroughly cooking any type of cheese until steaming hot will actually destroy any harmful pathogens that may be present in it. Indeed, most harmful bacteria like Listeria do not survive temperatures above 75°C/165°F. 

In the case of Parmigiano Reggiano, you can safely eat it at room temperature. But, of course, you can also cook it in delicious dishes such as baked pasta, Macaroni & Cheese and a quiche. Moreover, you can add the rind to any pasta sauce or broth to additional flavour. 

Conclusion: Safe for mum and safe for baby

When it comes to consuming Parmigiano Reggiano during pregnancy, the good news is that this cheese is generally safe to include in your diet. With its low risk of contamination and traditional production methods, Parmigiano Reggiano poses minimal concerns for expectant mothers. 

However, it is crucial to ensure that the cheese is handled and stored properly. And to exercise proper food hygiene practices. As always, it is advisable to consult with your healthcare provider for personalised advice regarding your dietary choices during pregnancy. 

References

Safety in Pregnancy

All the advice relating to what cheeses you can eat during pregnancy in this article is based on the recommendations by health authorities in Australia, the UK and the USA. If you are unsure about what you can or cannot eat, please consult your doctor.   

Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA 

Nutritional content

The nutritional content of cheese in our table comes from the USDA Food Data Central Repository and cheese manufacturers. We realise that there can be variations between different brands and producers. Hence, the numbers we have used are averages.   

Fat

Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.   

Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.   

Protein

Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing.   

Sabine Lefèvre

Sabine is the creative force behind Cheese Scientist. She is a sustainable living advocate, a climate change protestor and is pro-choice. And, most relevantly, she is also a lactose intolerant cheese lover.

The post Can You Eat Parmigiano Reggiano While Pregnant? (FDA/FSANZ) appeared first on Cheese Scientist.

SEE ALSO: Why Parmigiano Reggiano is the undisputed King of Italian Cheeses →

What type of cheese are they? 

Both Parmesan and Parmigiano Reggiano are hard, pressed cooked cheeses originating from Italy. They belong to the Grana family of cheeses, characterised by their firm and grainy texture. These cheeses are typically aged for an extended period, contributing to their rich flavours and distinctive organoleptic properties.

While they share similarities, the geographical origin and production processes play a significant role in differentiating Parmesan from Parmigiano Reggiano.

Let’s take a closer look at the differences between Parmigiano Reggiano and Parmesan cheese.

What do their names mean?

While the names “Parmesan” and “Parmigiano Reggiano” are often used interchangeably, they carry distinct implications rooted in their geographical origins and production methods.

Parmigiano Reggiano

“Parmigiano Reggiano” is a protected designation of origin (PDO) cheese that can only be produced in designated regions of Italy.

The name itself reflects its connection to these regions, emphasizing the traditional and authentic production methods adhered to within this geographical boundary.

While “Parmigiano” is a reference to the Parma region, the “Reggiano” part of the name specifically points to the historical region of Reggio Emilia.

Parmesan

On the other hand, “Parmesan” is a broad term used globally to refer to a hard and aged grating cheeses. Those cheeses may or may not be inspired by the Italian Parmigiano Reggiano.

Aesthetic differences between Parmesan and Parmigiano Reggiano

Moreover, the visual characteristics of Parmesan and Parmigiano Reggiano offer subtle yet distinctive cues that unveil their origins, age and unique production processes.

Parmigiano Reggiano

Each wheel boasts a pale, straw-coloured interior with a granular and crystalline texture. The cheese is typically encased in a natural, thick and rugged rind.

Furthermore, the rind often carries the imprints of the cheese’s production details. These include the consortium’s logo, the production month and the distinctive dotted pattern that signifies authentic Parmigiano Reggiano.

Finally, each wheel is sizable, weighing a minimum of 30 kg (66 lbs).

Parmesan

Conversely, Parmesan can exhibit more diverse visual characteristics. The colour of Parmesan-style cheeses may range from pale ivory to a deeper golden hue. Also, its texture is generally less granular and crumbly than Parmigiano Reggiano.

Moreover, Parmesan-style cheeses may have a smoother, more consistent appearance without the pronounced crystallization found in their Italian counterpart. The rinds can vary in thickness and texture, depending on the specific production methods and ageing conditions employed.

Next, let’s compare where each cheese is made.

Distinctive regions of production

The production of Parmesan and Parmigiano Reggiano is intimately tied to specific geographic regions in Italy, each contributing to the unique terroir and characteristics of these esteemed cheeses.

Parmigiano Reggiano

Firstly, Parmigiano Reggiano is a cheese with a protected designation of origin (PDO), and its production is strictly regulated by Italian law. The cheese can only be labelled as Parmigiano Reggiano if it is crafted in specific regions of Italy, including Parma, Reggio Emilia, Modena, parts of Bologna and Mantua.

The geographical indication ensures that Parmigiano Reggiano is deeply connected to the local terroir and traditional practices of these Italian regions. The unique environmental factors, such as the quality of the soil, climate, and the specific breeds of cows used, contribute to the unique characteristics of Parmigiano Reggiano.

Parmesan

Due to their global popularity and adaptability, Parmesan-style cheeses are crafted beyond the traditional boundaries of Italy.

Local dairies and cheese producers in numerous countries create their interpretations of Parmesan, often using pasteurised milk and adapting production methods to meet regional preferences. Actually, the term “Parmesan” has become a generic label for cheeses with similar characteristics to Parmigiano Reggiano but made outside the specific designated areas.

Ingredients used in making Parmesan and Parmigiano Reggiano

The nuanced flavours and textures of Parmesan and Parmigiano Reggiano emerge from a meticulous selection of ingredients.

Ingredients used to make Parmigiano Reggiano

1. Raw, unpasteurised cow’s milk

Parmigiano Reggiano’s essence lies in the exclusive use of raw cow’s milk from specific Italian regions. This carefully selected milk, rich in natural enzymes and microorganisms, imparts the cheese with its characteristic depth of flavour and unique texture.

Moreover, all the milk must come from cows that are fed approved fodder. In fact, any type of silage, fermented feed and animal flour is banned.

2. Traditional rennet

Parmigiano Reggiano relies on traditional animal rennet to initiate coagulation, forming the curds that are fundamental to the cheesemaking process.

3. Whey starter cultures

The whey from the previous day’s cheesemaking process is used as a starter culture, introducing beneficial bacteria that contribute to fermentation and flavour development.

Ingredients used to make Parmesan

1. Diverse milk sources

Parmesan-style cheeses, due to their broader category, may incorporate various pasteurised milk sources beyond the regulations for Parmigiano Reggiano. In fact, the milk used may come from cows that have been silage-fed.

We’ll discuss the implications of using pasteurised milk a bit later.

2. Rennet variations

While Parmesan-style cheeses also use rennet for coagulation, the type of rennet may vary among producers. Some producers may opt for microbial or vegetarian alternatives.

3. Potential additives

Finally, Parmesan-style cheeses may contain additional ingredients not authorised in Parmigiano Reggiano production. These can include colourants, preservatives, calcium chloride and lipase. As a result, these cheeses may show a broader range of flavours and appearances than the traditional cheese.

Raw vs pasteurised milk

The choice between raw and pasteurized milk plays a pivotal role in shaping the distinct qualities of Parmigiano Reggiano and Parmesan cheeses. Understanding this fundamental divergence in milk processing is key to unravelling the unique characteristics that define each cheese.

Parmigiano Reggiano and raw milk

Parmigiano Reggiano is renowned for its unwavering commitment to tradition, and this includes the use of raw milk in its production. Undoubtedly, the raw milk contributes significantly to this cheese’s depth of flavour and complex aroma.

The raw milk retains a broader spectrum of natural enzymes and microorganisms. And allows the cheese’s unique terroir to shine, thus capturing the essence of the regions where it is produced.

However, the use of raw milk also demands rigorous quality control and adherence to strict hygiene standards to ensure the safety and quality of the final product.

Parmesan and pasteurised milk

In contrast, Parmesan production often involves the use of pasteurised milk. While pasteurisation ensures a consistent and sanitised starting point for cheese production, it may also result in a vastly different flavour profile compared to cheeses made with raw milk. 

This critical divergence in milk processing contributes to the distinctive taste, texture and aromatic complexity that aficionados cherish in these two remarkable Italian cheeses. We’ll discuss their differences in organoleptic properties a bit further down.

How Parmesan and Parmigiano Reggiano are made

The production processes of Parmesan and Parmigiano Reggiano are intricate blend of tradition, expertise and stringent regulations. These distinct methods contribute to the unique textures, flavours and characteristics that set these Italian cheeses apart.

Parmigiano Reggiano production

Parmigiano Reggiano follows a time-honoured and meticulously regulated process that has remained largely unchanged for centuries.

Once collected from evening and morning milkings, the raw milk is left to naturally separate and the cream is removed. The remaining skimmed milk is then mixed with the previous day’s whey and heated. After adding rennet, the cheesemaker breaks down the resulting curds into small granules using a spino.

The curds are then moulded into the iconic wheel shape and immersed in brine. Following the brining, the wheels are aged for a minimum of 12 months, often extending to 36 months or more for higher-quality varieties. This extended ageing contributes to Parmigiano Reggiano’s distinctive crumbly texture and robust, nutty flavour.

You can read more about the production of Parmigiano Reggiano is this dedicated post here.

Parmesan production

On the other hand, Parmesan lacks the stringent regulations that govern Parmigiano Reggiano production. Producers of Parmesan-style cheeses around the world have the flexibility to adapt their methods to regional preferences and regulations.

While the basic process may echo that of Parmigiano Reggiano, using pasteurised milk is common, and the ageing period may vary. Parmesan-style cheeses are often aged for shorter durations than their Italian counterpart, resulting in a milder flavour profile and a less crumbly texture.

What happens to Parmigiano Reggiano wheels that do not meet standards?

Since Parmigiano Reggiano is subject to stringent quality standards, some wheels do not meet these criteria. And they are carefully managed in accordance with industry regulations.

When a Parmigiano Reggiano wheel falls short of the defined standards, several courses of action are taken to maintain the reputation and authenticity of this renowned cheese:

Downgrading

Depending on the severity of the quality issue, a wheel that doesn’t fully meet the requirements for the traditional Parmigiano Reggiano classification may be downgraded to a lower quality category. This might affect the ageing duration or result in the cheese being sold under a different label, distinguishing it from the premium Parmigiano Reggiano.

Interestingly, those cheeses usually bear no name. Contrary to popular belief, downgraded cheeses cannot be labelled as Parmigiano.

Labelling

Wheels that don’t meet the Parmigiano Reggiano standards are marked and labelled accordingly. The distinctive markings on the rind, such as the Parmigiano Reggiano consortium logo, production month and dotted pattern, are removed to avoid confusion.

Alternative products

In some cases, the cheese may be used in the production of alternative products. This could include the creation of processed cheeses or ingredients for food products that do not require the stringent quality standards of Parmigiano Reggiano.

Overall, these processes ensure that consumers can trust the consistency and high standards associated with this iconic cheese.

Comparing the organoleptic profiles of Parmigiano Reggiano and Parmesan

Now, let’s compare the organoleptic properties—those aspects perceived by our senses—of Parmesan and Parmigiano Reggiano.

Parmigiano Reggiano

Flavour

Parmigiano Reggiano is celebrated for its rich and complex flavour profile. The cheese exhibits a deep, nutty essence with hints of fruity sweetness. The extended ageing period contributes to the development of umami notes, creating a robust taste that lingers on the palate.

Aroma

Next, the aroma of Parmigiano Reggiano is distinctly aromatic and savoury. The cheese exudes a combination of earthy, caramelised notes with a subtle hint of grassiness. Together, they provide a sensory preview of the depth and character within.

Texture

Without a doubt, Parmigiano Reggiano’s texture is a masterpiece of craftsmanship. The cheese is firm, granular and crumbly, offering a satisfying resistance to the bite. The mouthfeel is both creamy and slightly grainy, providing a unique textural contrast.

As Parmigiano Reggiano matures, it undergoes crystallisation, resulting in delightful crunchy bits that add an additional layer of texture and intensity to the overall experience.

Parmesan

Flavour

On the other hand, Parmesan-style cheeses often display a milder flavour profile. The taste is generally nutty and savoury but may lack the depth and intensity present in Parmigiano Reggiano.

Aroma

The aroma of Parmesan-style cheeses tends to be subtler compared to Parmigiano Reggiano. It carries notes of butteriness and nuttiness but may lack the depth and nuance found in the traditional cheese.

Texture

Finally, Parmesan-style cheeses exhibit a smoother and less granular texture, due to their shorter ageing periods. The cheese is often more pliable and less crumbly, with a creamier mouthfeel that can vary based on the specific production methods employed.

How to serve Parmesan and Parmigiano Reggiano

The art of serving Parmesan and Parmigiano Reggiano lies not only in the exquisite taste of these cheeses but also in the thoughtful presentation that enhances their flavours and textures.

Whether enjoyed on their own or as a culinary companion, here’s a guide on how to best serve each cheese.

Parmigiano Reggiano

1. Cheese platter or board: Parmigiano Reggiano is often served in chunks or wedges, allowing enthusiasts to appreciate the cheese’s crystalline texture and distinct markings. Use a sharp knife to break off irregular pieces, embracing the cheese’s crumbly nature. 

2. Room temperature: To fully savour Parmigiano Reggiano’s complex flavours and aromas, serve it at room temperature. Remove the cheese from the refrigerator at least 30 minutes before serving, allowing its nuances to unfold. 

3. Pairings: Complement Parmigiano Reggiano with accompaniments that enhance its rich profile. Fresh fruits like pears, figs and apples, as well as honey and balsamic vinegar, create harmonious pairings. Enjoy it with a glass of robust red wine or a full-bodied beer to elevate the tasting experience. 

Parmesan

1. Shaved or grated: Parmesan-style cheeses are incredibly versatile and can be incorporated into a myriad of dishes. Sprinkle grated Parmesan over pasta, salads or soups to add a savoury kick. Shaved Parmesan works well as a garnish for risottos, roasted vegetables or even atop a simple plate of fresh greens.

2. Ingredient in popular recipes: While Parmesan-style cheeses are delightful on their own, they truly shine as cooking ingredients. Melted into sauces, grated over pizzas or folded into omelettes, these cheeses infuse a rich, savoury dimension to a variety of culinary creations.

Conclusion

In the world of cheese, the contrast between Parmesan and Parmigiano Reggiano unfolds a captivating narrative of tradition and diversity. Parmesan, with its global adaptability, shares the stage with Parmigiano Reggiano, a symbol of authenticity deeply rooted in Italian craftsmanship. 

Whether you choose the versatility of Parmesan or the timeless tradition of Parmigiano Reggiano, each cheese offers a unique experience. Explore recipes, visit local markets and share your cheese discoveries with others. 

Whether you’re a seasoned enthusiast or a newcomer, let the joy of discovery guide your exploration. Cheers to the delightful journey that unfolds with every bite—here’s to savouring the story within each wedge or wheel! 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Parmigiano Reggiano vs Parmesan (Region, Production & Taste) appeared first on Cheese Scientist.

SEE ALSO: Why Parmigiano Reggiano is the King of Italian cheeses →

The area of production

Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia and Modena. Furthermore, the authorised regions also include Bologna, to the left of the Reno River. And Mantua, to the right of the Po River. 

Significantly, this area hosts numerous farms where farmers exclusively feed their cows locally grown grass and forage. Furthermore, the PDO prohibits the use of silage, fermented feeds and animal flour. 

The art of making Parmigiano Reggiano

Unsurprisingly, it all starts with the raw milk. The cheesemaker mixes milk from the morning and the previous evening and pours the mixture into traditional upturned bell-shaped copper vats. Remarkably, it takes about 550 litres of milk to produce one wheel of Parmigiano Reggiano. 

To the milk, the maker adds rennet and a whey starter which is rich in starter cultures from the previous day’s processing. As a result, the milk coagulates and starts to form curds.  

Cutting the curd with a spino

Next, the cheesemaker uses a traditional tool called Spino to break down the curd into tiny grains. The curd is now ready to be cooked at 55°C (130°F). After this, the curd grains sink to the bottom of the cauldron to form a single mass. 

About 50 minutes later, two cheesemakers work together to remove the cheese mass using a metal rod and cloth. Each one of those cheese masses will then be cut in half to produce two wheels of Parmigiano Reggiano. Finally, the maker wraps each wheel in a linen cloth and places it in a mould to give the cheese its final shape. 

The final production steps

Once the cheese is formed, the maker applies a unique casein plate to each wheel. From this point onwards, this will be its identity card and can be traced back to its production site. 

A few days later, they immerse the wheels in a saturated brine solution. Indeed, this marks the final step of the production process. 

Off to the maturation rooms

Once the production steps are complete, the young wheel of Parmigiano Reggiano is ready for maturation. And the story of this maturation is a long, slow one, following the natural rhythm of the seasons in northern Italy. 

But, as they say, this is a story for another day.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post How Parmigiano Reggiano is Made appeared first on Cheese Scientist.

SEE ALSO: The history and production of Parmigiano Reggiano → 

All videos and images used in this blog post are credited to the Parmigiano Reggiano Consortium.

Parmigiano Reggiano: The king of Italian cheeses

Parmigiano Reggiano, often referred to as the “King of Cheeses“, hails from the Emilia-Romagna region in Italy. Crafted from raw cow’s milk, it undergoes a meticulous ageing process, resulting in a cheese renowned for its nutty flavour and granular texture.

The cheese boasts a complex flavour profile, ranging from fruity and nutty to savoury and slightly salty. Moreover, its aroma is rich and earthy, evoking a sense of tradition and craftsmanship.

The Parmigiano Reggiano wheel: A northern Italian icon

A Parmigiano Reggiano wheel is a masterpiece, a result of centuries-old craftsmanship and tradition. It takes about 550 L of milk to produce one massive wheel of cheese.

Dimensions of the wheel

Parmigiano Reggiano DOP is cylindrical in shape, with a diameter of 35-45 cm (14-18 in), a height of 20-26 cm (8-10 in), and an average weight of 40-42 kg (88-92 lbs).

The rind of Parmigiano Reggiano is smooth and hard, a stark contrast to the smooth interior of the cheese. This hard and thick (about 1 cm) rind develops during the ageing process as the cheese dries and hardens, creating a protective layer around the precious inner paste.

Flavour infusion

While the inner paste of Parmigiano Reggiano is the star of the show, the rind is not to be overlooked. Parmigiano Reggiano wheels are traditionally aged in large, well-ventilated warehouses.

The exposure to specific environmental conditions, including temperature and humidity fluctuations, influences the ageing process. These conditions contribute to the rind’s unique flavour profile, infusing it with the essence of the ageing cheese.

Cheesemongers and connoisseurs often appreciate the unique taste of the rind, considering it a delicacy in its own right. And the best way to explore this flavour is by cooking the rind in your favourite soup or pasta sauce.

Before cutting your wheel of cheese

Inspect your wheel of Parmigiano Reggiano

Let’s get started. First, inspect the cheese wheel for any cuts or deep cracks, and carefully examine the condition of the rind. Clean it thoroughly with a cloth to remove any grease or dust.

Next, look for the distinctive marks on the cheese. These include the certification mark, the month, and the year of ageing. The unique three or four-digit number identifies the dairy where the cheese was produced.

You can easily find out the dairy’s information by visiting the Parmigiano Reggiano consortium’s website.

Additionally, check for the casein tag on the bottom of the wheel; it serves as a unique tracking code for each cheese. Finally, ensure there is an EC inspection stamp on the lower side of the cheese wheel for authenticity and quality assurance.

Setting up your workstation

Ensure that the cheese wheel has reached room temperature and has been kept outside the cold room for a minimum of 24 hours. Position the wheel at a suitable height and angle that allows you to apply the necessary pressure for cutting.

If you notice any traces of grease, make sure to dry them thoroughly. This step will facilitate easier handling of the cheese.

Using the correct knives

When it comes to cutting a wheel of Parmigiano Reggiano, having the right tools is essential. Enter the tagliagrana knives, a set of specialised tools designed to handle this culinary masterpiece with finesse and expertise.

To crack open your wheel of Parmigiano Reggiano, you will need the following tagliarana knives:

• One hook knife 
• Two Parmesan cheese knives 
• One knife with a serrated tip  
• One cheese spatula 

How to cut a wheel of Parmigiano Reggiano

Now, it’s time to determine how to open the wheel. You have two options: 

1. Vertical Cut: This method is more practical and is ideal for use in a store setting.
2. Lateral Cut: The lateral cut is more elaborate and showy. It’s perfect for events such as buffets, trade fairs, or whenever you’re presenting in front of an audience.

Vertical cut: Step-by-step instructions to carve Parmigiano Reggiano vertically

Cutting into halves

To initiate a vertical cut, position the wheel horizontally and draw a central line across it using a Parmesan cheese knife, effectively dividing a flat portion into two semicircles.

Using a hook knife, cut into the rind along the guide line, proceeding down the side.

Flip the wheel over and repeat the process, completing the rind cutting. To turn the wheel effectively, stand it upright, rotate it, and gently place it back down.

Insert a serrated-tip knife precisely into the centre of the flat part, ensuring it remains perfectly straight. Then, slide the Parmesan cheese knife into the edge where the flat part meets the side, ensuring the correct angle.

Rotate the wheel and insert the second Parmesan cheese knife. Wait briefly, remove all three knives, and flip the wheel over. Repeat the procedure on the opposite flat side, patiently awaiting a vertical crack to emerge.

Now, the wheel can be cracked open into two halves.

Cutting into quarters

For further slicing, take one half and use a hook knife from the centre to the side. Flip the wheel, repeating the same steps. To finish marking the rind, insert the serrated-tip knife, creating a fracture line.

Insert a Parmesan cheese knife where the flat part meets the side, turning the half wheel around and repeating the step. It will now divide into two quarters.

Cutting into eighths

Now, divide the wheel into two eighths. Choose the most stable side of the quarter and start working from there.

Mark the rind, using the serrated knife and then the Parmesan cheese knife. Turn the wheel over and separate the two halves with a serrated knife on the cheese side, taking care not to damage the upper part.

At this point, you have successfully divided the Parmigiano Reggiano wheel into two eighths.

Lateral cut: Step-by-step instructions to carve Parmigiano Reggiano laterally

Start by positioning the cheese wheel vertically.

Cutting into halves

Using a hook knife, mark the rind by following the line of the central dot between the words “Parmigiano” and “Reggiano”.

Sink the serrated cheese knife deep into the mark, repeating the process while rotating the wheel. Alternate between the Parmesan cheese knife and a serrated one.

Once you’ve circled the wheel, if the halves haven’t loosened, repeat the procedure. This time, use the spatula. The wheel will naturally separate into two halves.

Cutting into quarters

Place the half wheel with the flat side up, marking a midline on the flat part with a hook knife. Continue cutting down the side.

Insert the spatula into the centre and push the Parmesan cheese knife into the crust. Lift and lower it, ensuring a proper notch in the side. Rotate the wheel and repeat the process.

Next, flip the wheel upside down. Insert the spatula into the exposed cheese’s centre, then continue the process by turning the half wheel.

You’ll notice a fracture line forming. Separate the half wheel, resulting in two quarters of Parmigiano Reggiano.

Cutting into eighths

Arrange the quarter with the rind facing up. Use a hooked knife, cutting from the centre of the fracture line outward on the flat part, and then on the side.

Repeat this operation with a Parmesan cheese knife to divide the two quarters.

Turn the quarter and separate the cheese using both knives, starting with a spatula and then a Parmesan cheese knife.

Congratulations, you’ve successfully divided the Parmigiano Reggiano into two eighths.

How to portion Parmigiano Reggiano

To continue with the portioning process, place the eighth of the wheel with the cheese facing downward. Take the Parmesan cheese knife and draw a line to divide the eighth in half.

Insert the point of the Parmesan cheese knife and push it down, employing a consistent up-and-down motion. When you reach the side rind, make a sharp downward cut.

Now, with the inner cheese facing upwards, replicate the cut, alternating between the spatula and the Parmesan knife. Insert the point of the Parmesan cheese knife, ensuring the blade splits the rind. Repeat this process along the entire line.

Flip the eighth over and mark the midline with a spatula. Utilise the Parmesan cheese knife to separate the cheese, repeating this process for the remaining triangles.

If you intend to cut smaller portions, use horizontal cuts to maintain an appropriate cheese-to-rind ratio. Alternatively, remove the rind from the flat part and then proceed with the horizontal cuts.

Always remember, precise portioning not only enhances presentation but also reduces waste, ensuring maximum utilisation of the exquisite Parmigiano Reggiano cheese.

How to wrap Parmigiano Reggiano

For the utmost quality, Parmigiano Reggiano cheese should be cut and graded upon customer request. For practical purposes, you can pre-package the cheese a day or two in advance.

When pre-packaging, there are two methods to consider:

1. Using clear food wrap: Wrap the cheese securely with clear food wrap, ensuring it is well-sealed to maintain freshness.
2. Using wax paper: After cutting the cheese, wrap it in wax paper, ensuring it is tightly sealed to preserve its flavours and texture.

By adhering to these practices, you can uphold the integrity and freshness of Parmigiano Reggiano cheese, ensuring customers receive the finest product possible.

How long can you keep Parmigiano Reggiano

Entire wheel

You can store the entire wheel of Parmigiano Reggiano for several months under conditions resembling those of an ageing storeroom. Of course, you will want to regularly clean the rind to maintain its freshness.

Furthermore, you must maintain a temperature range of 16-18°C (61-64°F), with low lighting and a high level of relative humidity.

Portioned pieces

For freshly portioned products, they can be stored in the refrigerator for several days in an airtight container, a transparent food bag, or wrapped in transparent food wrap.

If you notice a thin layer of fat or mould, don’t be alarmed. You can restore the cheese to its prime condition by removing the affected parts and cleaning the surface.

For further information and valuable tips, visit the consortium’s website, where you can find a wealth of useful resources.

Conclusion

In the world of cheese, Parmigiano Reggiano stands as an epitome of craftsmanship and flavour. As we’ve journeyed through this comprehensive guide, you’ve discovered the intricate art of cutting this iconic Italian cheese, transforming a seemingly daunting task into a skilled craft.

Understanding the origins, properties and dimensions of the Parmigiano Reggiano wheel is the foundation upon which every cheesemonger builds their expertise. From meticulous preparation, identification, and choosing the right knives to the delicate process of cutting and storing, each step plays a crucial role in preserving the integrity of this culinary treasure.

By embracing the knowledge shared here, you’ve not only learned the techniques but also the respect and admiration this cheese deserves. The careful attention given to every slice ensures that the legacy of Parmigiano Reggiano continues, delighting the palates of cheese connoisseurs around the world.

As you embark on your cheese-cutting journey, remember that Parmigiano Reggiano is more than a cheese—it’s a testament to tradition, quality, and the artistry of cheesemaking.

So, with your newfound expertise, share the joy of this delectable cheese, enhancing the experiences of those fortunate enough to savour your expertly cut Parmigiano Reggiano. Happy slicing!

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Cutting a Wheel of Parmigiano Reggiano: A Cheesemonger’s Guide  appeared first on Cheese Scientist.

SEE ALSO: Could Provolone be Italy’s most versatile cheese? →

The history of Parmigiano Reggiano

I’m sure you’ve all seen wheels of this Italian hard cheese before. And you have definitely used it before in your kitchen. But do you know what actually is Parmigiano Reggiano?

Effectively, we can trace back the origins of this traditional Italian cheese to the Middle Ages. Back then, Benedictine and Cistercian monks were the first to produce what has now become an iconic cheese.

Since 1996, this Italian hard cheese has had a Protected Designations of Origin (PDO) stamp, thanks to the European Union. In essence, this stamp ensures that only cheeses created in accordance with tight guidelines are allowed to bear the name. You can read more about the differences between real Parmigiano Reggiano and Parmesan here.

Where does Parmigiano Reggiano come from?

Parma, Reggio Emilia, and Modena are the only provinces that produce this unique cheese. Bologna, to the left of the Reno river, is likewise included in the authorised regions. And Mantua, on the right bank of the Po.

Importantly, farmers in this region only give locally grown grass and forage to their cows. Silage, fermented feeds, and animal flour are strictly prohibited under the PDO.

How is Parmigiano Reggiano made?

Made with raw milk

It all begins with the raw cow’s milk. The dairy collects evening milk from nearby farms and stores it in a vat overnight. Next morning, a cheesemaker skims the milk and blends it with freshly delivered whole milk.

In addition, they incorporate calf rennet and fermented whey into the recipe. Then, the maker uses a traditional tool called a spino to chop the curd into tiny granules once it has set.

Cooked in a copper cauldron

Next, they heat the curd to 55°C (130°F). At the bottom of the cauldron, this results in a massive single mass. Subsequently, two cheesemakers work together to lift this mass from the bottom by using a big cloth and a metal rod.

Then, they divide each mass in half and place each half into a separate mould to make a single cheese wheel. You can read more about the production methods here.

Applying a casein plate

Once the cheese is formed, the maker applies a unique casein plate to each wheel. From this point onwards, this will be its identity card and can be traced back to its production site. A few days later, they immerse the wheels in a saturated brine solution. Indeed, this marks the final step of the production process.

A slow maturation process

Undeniably, the life cycle of Parmigiano Reggiano is a long and slow one. Significantly, it follows the natural rhythm of the seasons in Northern Italy.

Additionally, the PDO dictates that even the “youngest” wheels of Parmigiano Reggiano have to be matured for a minimum of 12 months. At this point, each individual wheel is assessed and then selected for further maturation up to 40 months.

Unsurprisingly, the hard rind around this cheese poses some challenges to quality testing.

The Parmigiano Reggiano Consortium

The hard rind around this cheese, unsurprisingly, makes quality testing difficult. At 12 months, a member of the Parmigiano Reggiano Consortium carries out a peculiar test that does not compromise the cheese. Remarkably, they can detect any textural irregularities inside the cheese by tapping the wheel with a hammer.

They next stamp a hot iron brand on each wheel that meets the requirement, formally recognising it as Parmigiano Reggiano.

How to cut Parmigiano Reggiano

Cracking open an entire wheel of Parmigiano Reggiano is actually a mesmerising and artful process. It takes years of practice to master. For starters, you will need three different Tagliagrana knives. Using the tip of one, the cheesemonger carves a line along the middle and all around the wheel to demarcate 2 halves of equal weight and size. Afterwards, they carve the rind of the cheese using a second knife, following the previously marked line.  

The next step actually involves planting 2 knives at the ends of the wheel and a third one in the centre. Gently wiggling the knives around will then crack the cheese apart. You can read more about the art of carving Parmigiano Reggiano here.

How to store Parmigiano Reggiano

So you’ve brought home a freshly cut piece of Parmigiano Reggiano. What should you do with it? Firstly, you will need to keep it refrigerated between 4°C and 8°C. Moreover, it is best kept in waxed paper or a food grade beeswax wrap.

Besides, you will want to store it in a vegetable drawer or any other secluded section in your fridge. This ensures temperature and humidity control to preserve the cheese and protect it from contamination.

Can you freeze Parmigiano Reggiano?

One final note, you should never freeze an intact chunk of cheese. If you do want to extend its shelf life, you can however grate the cheese and freeze it once grated. While this is not ideal, it might help reduce wastage.

What does Parmigiano Reggiano taste like?

Unsurprisingly, the flavour of Parmigiano Reggiano varies depending on its age.

18 months

At 18 months, the cheese has a harmonious and delicate flavour with scents of milk, yoghurt and fresh butter.

24 months

On the other hand, a 24 month wheel is soluble, crumbly and grainy with the perfect balance between mildness and tastiness. Moreover, you can expect notes of fresh fruit, nuts and meat broth.

36 months

Finally, at 36 months, the wheels start to release aromas such as nutmeg and pepper. The flavour is incredibly complex with a range that encompasses all the notes mentioned above.

How to serve Parmigiano Reggiano

Parmigiano Reggiano is complex enough to be served on a cheese board but is also an excellent ingredient in cooking.

Cooking with Parmigiano Reggiano

A Parmigiano Reggiano at 24 months is an excellent addition to a number of different dishes. Due to its complex flavour and moist texture, it can be grated fresh onto a rocket and pear salad. Or even cooked into your next pasta sauce.

Pairing Parmigiano Reggiano

This incredibly versatile hard cheese pairs well with white and red wines. Enjoy as a table cheese with a Pinot Grigio, Marsanne or Roussane. As for red wine, try fruity wines with high acidity and low tannins like Corvina, Barbera and Gamay.

Is Parmigiano Reggiano healthy?

With its low lactose content, moderate fat and cholesterol levels, and high protein and calcium content, Parmigiano Reggiano is a versatile and healthful addition to various diets.  

It caters to individuals with lactose intolerance, supports muscle health, aids in calcium absorption, and can be safely consumed during pregnancy. While mindful consumption is recommended due to its sodium content, Parmigiano Reggiano remains a delicious and nutrient-rich option that elevates both culinary creations and overall nutrition. 

You can read our complete review of the nutritional facts for Parmigiano Reggiano by clicking here.

How do you like to eat Parmigiano Reggiano?

Now that you know what it is that makes Parmigiano Reggiano unique, you will be able to make an educated decision when you go shopping for cheese. As well as being an exceptional table cheese, Parmigiano Reggiano can be used in a variety of dishes.

What are your favourite recipes with this hard cheese? Drop me a comment below.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Parmigiano Reggiano: King of Italian Cheeses appeared first on Cheese Scientist.