What is Authentic Parmigiano Reggiano?
Before exploring Kraft's product, it's essential to understand what constitutes real Parmesan. The authentic article, known as Parmigiano Reggiano, is a hard, granular cheese with a rich history dating back nearly a millennium to Northern Italy. Its production is governed by strict PDO regulations, dictating that it can only be made in a specific area spanning the provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua. The list of ingredients is surprisingly short and pure: raw cow's milk from specific regions, salt, and rennet. The cheese is then aged for a minimum of 12 months, and often up to 36 months or longer, which develops its complex, nutty flavor and characteristic crystalline texture. The name "Parmigiano Reggiano" is etched onto the rind of every wheel, serving as a stamp of authenticity.
The Ingredients in Kraft Grated Parmesan Cheese
Turning our attention to the familiar green shaker, a quick glance at the label reveals a different story. The ingredients listed on a typical Kraft 100% Grated Parmesan Cheese container include parmesan cheese (pasteurized part-skim milk, cheese culture, salt, enzymes), cellulose powder, and potassium sorbate.
- Pasteurized Milk: Unlike authentic Parmigiano Reggiano, which uses unpasteurized milk, Kraft's product is made from pasteurized milk.
- Cellulose Powder: This plant-derived anti-caking agent is included to prevent the grated cheese from clumping together in the shaker. While considered safe by food regulators, it is an additive not found in authentic Parmigiano Reggiano.
- Potassium Sorbate: This preservative is added to protect the flavor and extend the shelf life of the product. Authentic Parmigiano Reggiano, aged for long periods, does not require chemical preservatives.
Legal Protections and Labeling Differences
The legal framework surrounding the name "Parmesan" is crucial to understanding the distinction. In the European Union, the name "Parmesan" is protected as a translation for Parmigiano Reggiano. This means that in Europe, Kraft's product could not be sold under the name "Parmesan" because it does not adhere to the strict production rules. In fact, Kraft was once legally forced to stop selling its cheese labeled 'Parmesan' in Europe for this very reason.
However, outside the EU, particularly in the United States, the term "parmesan" is not regulated in the same way. This allows American companies to produce and market cheese labeled as "parmesan" without adhering to the Italian PDO standards. This regulatory loophole is why a product made with different ingredients and additives can legally share a name with its traditional Italian counterpart in certain markets.
A Comparison of Kraft Parmesan vs. Authentic Parmigiano Reggiano
| Feature | Kraft Grated Parmesan Cheese | Authentic Parmigiano Reggiano |
|---|---|---|
| Origin | Not geographically restricted; can be made anywhere. | Made exclusively in specific Italian regions, including Parma and Reggio Emilia. |
| Ingredients | Pasteurized part-skim milk, salt, enzymes, cultures, cellulose powder, potassium sorbate. | Unpasteurized cow's milk, salt, and rennet. |
| Aging Process | Less extensive aging; flavor profile is consistent but simpler. | Aged for a minimum of 12 months, often longer, creating a complex, deeper flavor. |
| Additives | Contains cellulose powder as an anti-caking agent and potassium sorbate as a preservative. | Contains no additives or preservatives. |
| Texture | Fine, powdery, and uniform due to grating and anti-caking agents. | Hard, granular, and slightly crumbly with a distinct crystalline texture. |
| Flavor Profile | Milder, saltier, and less complex taste. | Rich, nutty, and savory with a more robust, complex flavor. |
| Legal Status | "Parmesan" is a generic term outside of Europe. | Protected Designation of Origin (PDO) in Europe. |
The Flavor and Culinary Experience
Beyond ingredients and legalities, the most significant difference lies in the flavor and overall culinary experience. A food tasting test conducted by Serious Eats found that authentic Parmigiano Reggiano vastly outshines domestic versions. The extensive aging process of Parmigiano Reggiano develops a rich, umami-packed flavor that is both nutty and fruity. The crystalline texture provides a unique mouthfeel that adds to its appeal. When grated fresh, the aroma is pungent and inviting.
In contrast, Kraft grated parmesan has a distinctly saltier, less nuanced flavor. Its fine, uniform powder texture lacks the granular complexity of the authentic version. While this flavor is a staple for many and nostalgic for some, it is fundamentally different from real Parmigiano Reggiano. The flavor of Kraft's product is what many Americans grew up with, a mild and salty addition perfect for a quick sprinkle on pizza or pasta, but it does not offer the same depth or richness. For dishes where cheese is a star ingredient, the difference is unmistakable.
Conclusion
So, is Kraft grated parmesan cheese real Parmesan? The answer is nuanced, but ultimately, no, it is not the same as authentic Parmigiano Reggiano. While it may be legally labeled "parmesan" in some countries, it is an imitation product designed for convenience and shelf stability rather than the traditional, artisanal standards of real Italian cheese. The addition of cellulose and preservatives, along with a different aging and production process, results in a product that serves a different culinary purpose. For a quick, salty topping, the green shaker may suffice. However, for those seeking the rich, complex flavor and texture of authentic Parmesan, buying a wedge of Parmigiano Reggiano is the only way to get the real deal. The difference is more than a name—it's a reflection of distinct histories, ingredients, and craftsmanship.
Can Kraft Parmesan be sold in Europe?
In Europe, the name "Parmesan" is legally protected by a PDO, meaning only cheese produced according to strict Italian standards can use the name. Kraft was legally forced to stop selling its cheese labeled Parmesan in Europe, as it does not meet these criteria.
Is the cellulose in grated parmesan safe?
Yes, cellulose powder, which is derived from wood pulp, is a safe and FDA-approved anti-caking additive used in many foods. Its purpose is to prevent the fine grated cheese from clumping together. While safe, its presence indicates a processed product rather than a pure cheese.
What are the main differences in flavor?
Authentic Parmigiano Reggiano has a complex, rich, nutty, and savory flavor profile that intensifies with age. Kraft grated parmesan is typically saltier and has a much simpler, less nuanced taste.
Does Kraft Parmesan melt like real cheese?
Kraft grated parmesan does not melt in the same way as authentic Parmesan. The added cellulose and other ingredients mean it tends to soften rather than form the rich, gooey melt of traditional cheese.
Is Parmigiano Reggiano always better than Kraft Parmesan?
This depends on your culinary goals. For complex, authentic Italian recipes, Parmigiano Reggiano is superior. For a simple, long-lasting, and salty topping, Kraft is a convenient and cost-effective option. Their different flavor profiles make them suited for different purposes.
How can I tell if a block of cheese is real Parmigiano Reggiano?
Look for the official Parmigiano Reggiano name repeatedly etched into the rind of the cheese wheel or wedge. The packaging should also indicate it was made in Italy.
Why does Parmigiano Reggiano have a higher price point?
The higher price reflects the rigorous production standards, specific regional ingredients, and long, carefully monitored aging process required to make authentic Parmigiano Reggiano. Its protected status and controlled production volume also contribute to its premium price.
