All You Need to Know About Parmesan Cheese

byAngie Spuzak

Discover everything you need to know about Parmesan cheese, from its origins and production to unique culinary uses and storage tips. Learn how to substitute and compare Parmigiano-Reggiano cheese with Pecorino Romano, and explore creative recipes to elevate your dishes.

Learn How the Real Parmesan Cheese is Made

I traveled through Italy this summer and went on a food tour to learn how true parmesan cheese is made. It was a very informative trip, and I learned everything about parmesan cheese. Parmesan cheese, also known as Parmigiano-Reggiano, is one of the most beloved and versatile cheeses in the culinary world. Renowned for its rich flavor and granular texture, Parmesan has a history and production process that is as fascinating as its taste. Here, we’ll explore everything you need to know about this iconic cheese. Traditional Parmesan cheese, known as Parmigiano-Reggiano, is made exclusively from cow’s milk, as per the regulations governing its production in the Emilia-Romagna region of Italy. The Protected Designation of Origin (PDO) status ensures that only cheese produced in this region using specific methods and cow’s milk can be labeled as Parmigiano-Reggiano.

The History of Parmesan Cheese

Parmesan cheese is the king of cheese and has a long and storied history dating back to the Middle Ages. It originated in the Emilia-Romagna region of Italy, specifically in the provinces of Parma, Reggio Emilia, Modena, and parts of Bologna and Mantua, the regions of northern Italy. Only in those regions of Italy does the production of authentic parmesan cheese take place. Cheese produced in other parts of the world is not real Parmigiano Reggiano cheese. The name “Parmigiano-Reggiano” is protected by a PDO (Protected Designation of Origin) status, ensuring that only cheese produced in this area using traditional methods can be labeled as such. Parmesan is a high quality, hard cheese produced with strict regulations. 

Types of Cows Used in Making Parmesan Cheese

Traditional Parmigiano Reggiano is primarily made using milk from Friesian (Holstein) cows, Reggiana (Red Cow), and Bruna Alpina (Brown Swiss) cows. The milk’s quality, influenced by the breed, diet, and freshness, is essential for producing this esteemed cheese’s distinctive flavor and texture. Using traditional breeds and methods ensures the preservation of the cheese’s heritage and superior quality.

How Parmesan Cheese is Made

The production of Parmesan cheese is a meticulous process that adheres to time-honored traditions. Here are the key steps:

  1. Milk Collection: Fresh, raw cow’s milk is collected twice daily. The evening milk is left to sit overnight, allowing the cream to rise to the top. This cream is skimmed off, and the skimmed milk is mixed with the morning’s fresh milk.
  2. Curdling: The mixed milk is heated in large copper cauldrons and inoculated with natural whey starter, a culture of lactic acid bacteria from the previous day’s production. Rennet, an enzyme, is added to coagulate the milk, forming curds.
  3. Cutting the Curds: The curds are cut into small granules using a traditional tool called a “spino.” The curds are then heated again, causing them to shrink and expel whey.
  4. Draining and Shaping: The curds are placed in molds to give the cheese its characteristic shape. The cheese is then wrapped in a cloth and pressed to remove excess whey.
  5. Salting: The formed cheese large wheels are soaked in a brine solution for about 20 days. This step is crucial for flavor development and preservation.
  6. Aging: The cheese is aged for a minimum of 12 months, though some Parmesan can be aged for 24, 36, or even 48 months. The cheese is regularly inspected, cleaned, and turned during this time. Parmesan cheese, or Parmigiano-Reggiano, is aged for a minimum of 12 months. However, it can be aged for longer periods, with common aging durations including:
  • 12 months: This is the minimum aging period required for the cheese to be labeled as Parmigiano-Reggiano. At this stage, the cheese has a mild flavor and a slightly softer texture.
  • 24 months: This is a more common aging period, resulting in a cheese with a more developed flavor, a firmer texture, and more pronounced nutty and savory notes.
  • 36 months: At this stage, the cheese has a very intense flavor, with a crumbly texture and deep umami characteristics.
  • 48 months and beyond: Some Parmesan cheeses are aged for 48 months or even longer. They have a very strong and complex flavor, an even more crumbly texture, and concentrated aromas.

The Unique Flavor Profile of Parmesan

Parmesan cheese is celebrated for its complex flavor profile, which is both savory and nutty, with a hint of fruity undertones. The aging process enhances these flavors, making the cheese more intense and crumbly over time. The texture of Parmesan is hard and granular, which makes it ideal for grating over pasta, salads, and soups.

Culinary Uses of Parmesan Cheese

Parmesan cheese is incredibly versatile and can be used in various dishes to add depth and umami. Here are some popular uses:

  • Grating: Freshly grated Parmesan is a classic topping for pasta dishes, risotto, and soups.
  • Shaving: Thin shavings of Parmesan can be added to salads and roasted vegetables.
  • Snacking: Aged Parmesan can be enjoyed on its own or with fruits, nuts, and a drizzle of honey.
  • Cooking: Parmesan rinds can be added to broths and sauces to impart a rich, savory flavor.

Storing Parmesan Cheese: A Quick Guide

  1. Whole Wedges:
    • Wrap in parchment or wax paper, then in aluminum foil or plastic wrap.
    • Place in an airtight container or resealable plastic bag.
    • Store in the refrigerator, preferably in the vegetable drawer or cheese compartment.
  2. Grated/Shredded Parmesan:
    • Store in an airtight container.
    • Keep in the refrigerator to maintain freshness.
  3. Parmesan Rinds:
    • Store in a resealable plastic bag or airtight container.
    • Keep in the freezer to use in soups and stews.
  4. General Tips:
    • Avoid excessive moisture to prevent mold.
    • Check regularly for mold or dryness.
    • Consume for the best flavor and texture within a few weeks to a couple of months.

Health Benefits of Parmesan Cheese

Parmesan cheese is not only delicious but also nutritious. It is rich in protein, calcium, and essential vitamins and minerals. Additionally, Parmesan is lower in lactose compared to many other cheeses, making it easier to digest for those with lactose intolerance.

Is Parmesan Low in Lactose?

Yes, Parmesan cheese is low in lactose. During aging, bacteria break down and convert most of the lactose (milk sugar) in the cheese into lactic acid. This makes Parmesan one of the cheeses that people with lactose intolerance can often consume without issues.

Here are a few points to consider:

  1. Aging Process: The long aging process (at least 12 months) allows bacteria to break down almost all of the lactose in the cheese.
  2. Lactose Content: After this extensive aging, the lactose content in Parmesan cheese is typically less than 0.1 grams per 100 grams, which is considered very low.
  3. Digestibility: Parmesan is generally easier to digest for people with lactose intolerance compared to fresh cheeses like mozzarella or ricotta due to its low lactose content.

How to Substitute Parmesan Cheese

If you need a substitute for Parmesan cheese, here are some options that can mimic its flavor and texture:

  1. Grana Padano:
    • Flavor: Milder and less crumbly than Parmesan.
    • Use: Can be used in the same way as Parmesan in pasta, salads, and soups.
  2. Pecorino Romano:
    • Flavor: Stronger, saltier, and more pungent.
    • Use: Great for grating over dishes, but use slightly less due to its stronger flavor.
  3. Asiago:
    • Flavor: Varies depending on aging; young Asiago is mild, while aged Asiago is sharper and more similar to Parmesan.
    • Use: Ideal for grating and melting in recipes.
  4. Manchego:
    • Flavor: Nutty and slightly tangy.
    • Use: Works well in grated form for a unique twist.
  5. Nutritional Yeast (for a vegan option):
    • Flavor: Savory and nutty, similar to aged cheese.
    • Use: Sprinkle over dishes for a cheesy flavor without dairy.

Pecorino vs. Parmesan: A Cheese Comparison

Origins and Production

  • Parmesan (Parmigiano-Reggiano):
    • Origin: Emilia-Romagna region, Italy.
    • Milk Source: Cow’s milk.
    • Aging: Minimum of 12 months, often aged up to 36 months or more.
    • Texture: Hard, granular, and crumbly.
    • Flavor: Rich, nutty, and savory with a slightly fruity undertone.
  • Pecorino Romano:
    • Origin: Lazio, Sardinia, and Tuscany regions, Italy.
    • Milk Source: Sheep’s milk.
    • Aging: Minimum of 5 months for table use, longer for grating.
    • Texture: Hard and dense, but can be slightly oilier than Parmesan.
    • Flavor: Sharp, salty, and tangy, with a more pronounced and piquant taste.

Culinary Uses

  • Parmesan:
    • Grating: Ideal for grating over pasta, risotto, salads, and soups.
    • Snacking: Enjoyed in chunks with fruits, nuts, or a drizzle of honey.
    • Cooking: Enhances flavors in sauces, broths, and baked dishes.
    • Versatility: Widely used in Italian cuisine and beyond for its balanced flavor profile.
  • Pecorino Romano:
    • Grating: Perfect for grating over pasta dishes like Cacio e Pepe and Carbonara.
    • Cooking: Adds a bold flavor to soups, stews, and vegetable dishes.
    • Table Cheese: Can be served in slices or chunks as part of an antipasto platter.
    • Regional Dishes: Essential in traditional Roman and Sardinian recipes.

Key Differences

  1. Milk Source: Parmesan is made from cow’s milk, while Pecorino Romano is made from sheep’s milk.
  2. Flavor: Parmesan is milder and nuttier, whereas Pecorino Romano is sharper, saltier, and more pungent.
  3. Texture: Both are hard cheeses, but Pecorino Romano can be slightly oilier and denser.
  4. Aging: Parmesan typically ages longer, developing a more complex flavor profile.

Creative Uses of Parmesan and Pecorino in Dishes

Parmesan Cheese

  1. Parmesan Crisps (Frico):
    • Description: Bake mounds of grated Parmesan until golden and crispy for a savory snack or a crunchy salad topping.
    • Use: Serve as an appetizer, garnish for soups, or as a base for canapés.
  2. Parmesan-Crusted Chicken:
    • Description: Coat chicken breasts in a mixture of grated Parmesan and breadcrumbs, then bake or fry until crispy.
    • Use: Serve with a fresh salad or roasted vegetables for a delicious main course.
  3. Parmesan Garlic Bread:
    • Description: Mix grated Parmesan with butter, garlic, and herbs, then spread on bread and bake until golden.
    • Use: Pair with pasta dishes, soups, or as a standalone appetizer.
  4. Parmesan Risotto:
    • Description: Stir grated Parmesan into creamy risotto for a rich, savory flavor.
    • Use: Serve as a side dish or a main course with sautéed mushrooms or roasted vegetables.
  5. Parmesan Potato Wedges:
    • Description: Toss potato wedges with grated Parmesan, olive oil, and herbs, then bake until crispy.
    • Use: Serve as a side dish or snack with a dipping sauce like aioli.
  6. Parmesan-Stuffed Mushrooms:
    • Description: Fill mushroom caps with a mixture of grated Parmesan, breadcrumbs, garlic, and herbs, then bake until golden.
    • Use: Serve as an appetizer or a side dish.

Pecorino Romano Cheese

  1. Cacio e Pepe:
    • Description: A classic Roman pasta dish made with Pecorino Romano, black pepper, and pasta water to create a creamy sauce.
    • Use: Serve as a quick and flavorful main course.
  2. Pecorino Polenta:
    • Description: Stir grated Pecorino Romano into creamy polenta for a rich and tangy flavor.
    • Use: Serve as a base for grilled meats or roasted vegetables.
  3. Pecorino and Pear Salad:
    • Description: Toss mixed greens with slices of fresh pear, toasted walnuts, and shaved Pecorino Romano.
    • Use: Serve as a light and refreshing starter or side salad.
  4. Pecorino-Stuffed Peppers:
    • Description: Fill bell peppers with a mixture of cooked quinoa, Pecorino Romano, and herbs, then bake until tender.
    • Use: Serve as a vegetarian main course or side dish.
  5. Pecorino Mashed Potatoes:
    • Description: Mash potatoes with butter, cream, and grated Pecorino Romano for a tangy twist on a classic dish.
    • Use: Serve as a side dish for roasted meats or poultry.
  6. Pecorino and Herb Biscuits:
    • Description: Add grated Pecorino Romano and fresh herbs to biscuit dough for a savory and flavorful bread.
    • Use: Serve with soups, stews, or as a brunch item.

Appearance of Parmesan Cheese (Parmigiano-Reggiano)

Whole Wheel

  • Size: Large wheel, typically weighing about 80 pounds (36 kilograms).
  • Shape: Cylindrical with slightly convex or flat sides.
  • Diameter: About 18-24 inches (45-60 cm).
  • Height: About 8-12 inches (20-30 cm).
  • Rind: Hard, thick, and golden-yellow. It often has a stamp or embossed markings that indicate the cheese’s authenticity, production date, and region.

Wedge or Piece

  • Color: The interior is a pale yellow to golden color, sometimes with a slight sheen.
  • Texture: The cheese is hard and granular, with visible crystals forming during aging. Due to its crumbly texture, it can break off into chunks rather than slice smoothly.
  • Rind: A wedge may contain a portion of the thick rind, showing the distinctive stamped markings.

Visual Characteristics

  1. Rind Markings: Authentic Parmesan has distinctive markings on the rind, including dots spelling “Parmigiano-Reggiano” and sometimes the production date and place of origin.
  2. Crystals: Tiny white crystals, which are amino acid clusters (tyrosine), are often visible throughout the cheese, adding a crunchy texture.
  3. Aging Effects: As the cheese ages, its color can become deeper and more golden, and its texture can become more granular and crumbly.

Taste and Smell of Parmesan Cheese (Parmigiano-Reggiano)

Taste

  • Umami: Parmesan has a pronounced umami flavor, which gives it a savory and deep taste.
  • Nutty: A rich, nutty flavor is prominent, especially in well-aged cheeses.
  • Salty: The cheese is salty, though the level can vary depending on the aging process.
  • Fruity: There are subtle fruity notes that can develop with extended aging.
  • Tangy: A slight tanginess adds complexity, particularly in older cheeses.

Smell

  • Nutty: The aroma is often nutty, reflecting the cheese’s rich flavor profile.
  • Savory: A savory, almost meaty aroma that enhances its umami characteristics.
  • Aged Notes: With longer aging, the smell can intensify, with hints of caramelization and deeper complexity.
  • Earthy: There may be subtle earthy or grassy undertones, particularly in well-aged Parmesan.

How to Buy Parmesan Cheese

Types of Parmesan

  1. Parmigiano-Reggiano:
    • Description: Authentic Parmesan cheese made in the Emilia-Romagna region of Italy.
    • Labeling: Look for the PDO (Protected Designation of Origin) seal to ensure authenticity.
    • Aging: Available in different aging stages (12, 24, 36 months, etc.).
  2. Domestic Parmesan:
    • Description: Parmesan-style cheese produced outside Italy, often labeled simply as “Parmesan.”
    • Quality: Generally less complex and flavorful compared to Parmigiano-Reggiano.

Buying Tips

  1. Check the Label:
    • Authenticity: Look for “Parmigiano-Reggiano” with PDO status for genuine Italian cheese.
    • Aging: Check the aging information if you prefer a specific flavor profile (e.g., younger for milder, older for intense flavor).
  2. Appearance:
    • Rind: Authentic Parmesan should have a hard, golden-yellow rind with stamped markings.
    • Interior: Look for a pale yellow to golden color with visible crystals, indicating proper aging.
  3. Texture:
    • Whole Wheel or Wedge: Parmesan should be hard and granular. Avoid any cheese that appears soft or moist.
    • Grated: For pre-grated Parmesan, ensure it’s stored in an airtight container and check for freshness.
  4. Smell:
    • Freshness: A pleasant, nutty, and savory aroma is ideal. Avoid cheese with sour or off smells.
  5. Source:
    • Reputable Stores: Purchase from reputable cheese shops, grocery stores with a good cheese section, or specialty markets for higher quality.
    • Online: Consider purchasing from well-reviewed online cheese retailers for a wider selection.
  6. Price:
    • Cost: Authentic Parmigiano-Reggiano is often more expensive due to its quality and production methods. Be wary of very low-priced options, which may not be genuine.
  7. Storage:
    • Check Conditions: Ensure the cheese has been stored properly and not exposed to excessive moisture or air.

Exploring the world of authentic parmigiano reggiano reveals the intricate processes and traditions that make it one of the most beloved cheeses globally. Every detail, from its origins in the Emilia-Romagna region to the specific breeds of cows used, contributes to the rich, nutty, and umami flavors that define Parmigiano-Reggiano. During my visit to a Parmesan factory in Italy, I witnessed firsthand the dedication and craftsmanship that goes into every wheel of true parmigiano reggiano. The experience of tasting Parmigiano-Reggiano at various stages of aging was remarkable. Younger Parmesan, aged 12-18 months, had a milder, creamier flavor with a subtle tang. As the cheese aged to 24-36 months, the flavor deepened, becoming more complex with nutty, fruity undertones and a firmer, granular texture. Whether enjoyed in traditional Italian dishes or innovative culinary creations, Parmesan is a versatile cheese with a depth of flavor to make a kitchen staple worldwide.

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