The Three Simple Ingredients of Authentic Parmigiano-Reggiano
True Parmigiano-Reggiano, from which the name 'Parmesan' is derived, is a masterpiece of tradition. The recipe is protected by a set of European laws known as Protected Designation of Origin (PDO).
Raw Cow's Milk
The foundation of Parmigiano-Reggiano is raw, unpasteurized cow's milk. This milk comes from specific regions of Italy, including Parma, Reggio Emilia, Modena, and parts of Bologna and Mantua. The consortium also stipulates the cows' feed, which influences the flavor profile of the milk. The process uses a combination of partially skimmed milk from the previous evening's milking and fresh whole milk from the morning.
Salt
Salt is the second essential ingredient, used for flavor and preservation. After molding, the cheese is submerged in a saturated brine solution for approximately three weeks. This allows salt to penetrate the cheese, contributing to the final taste.
Animal Rennet
The final key ingredient is rennet, a natural enzyme complex used to coagulate the milk. In authentic Parmigiano-Reggiano, this must be animal rennet, derived from the stomach lining of young calves. The use of animal rennet means traditional Parmigiano-Reggiano is not vegetarian.
The Commercial 'Parmesan' vs. The Real Deal
Outside of the strict PDO regulations, the term 'Parmesan' is not protected and can refer to cheeses made with similar characteristics. This is where the ingredient lists can vary dramatically.
What's in American-style Parmesan?
American-style Parmesan cheese often uses different ingredients and methods. A notable example is grated Parmesan products, which frequently contain additives.
Common ingredients in commercial Parmesan include:
- Pasteurized Milk: Many commercial parmesans use pasteurized milk.
- Microbial or Plant-Based Rennet: Many U.S. cheesemakers use vegetarian-friendly rennet.
- Additives: Commercial grated Parmesan often contains anticaking agents like cellulose powder to prevent clumping. Other additives may also be used.
Comparing Parmigiano-Reggiano and Commercial Parmesan
| Feature | Parmigiano-Reggiano (PDO) | Commercial 'Parmesan' (U.S.) |
|---|---|---|
| Origin | Specific Italian provinces only (Parma, Reggio Emilia, Modena, etc.) | Can be made anywhere |
| Ingredients | Raw cow's milk, salt, and animal rennet only | Cow's milk (often pasteurized), salt, microbial/vegetable rennet, and sometimes additives |
| Aging Time | Minimum of 12 months; commonly aged 24–36 months or longer | Minimum 10 months; can be aged for shorter periods |
| Flavor | Complex, nutty, savory (umami), with granular, crystalline texture | Generally milder, saltier, and less complex, with a smoother texture |
| Rennet Type | Strict use of animal rennet | Typically uses vegetarian or microbial rennet |
| Additives | Prohibited | Common, especially cellulose powder in pre-grated varieties |
| Texture | Granular, crystalline, and crumbly | Less granular, often smoother or softer |
The Artisanal Production Process
The journey from milk to a wheel of authentic Parmigiano-Reggiano is a labor-intensive, multi-step process.
Key steps in the process:
- Milk Preparation: Cheesemakers combine partially skimmed evening milk with fresh morning milk in large, copper vats.
- Coagulation and Curd Cutting: Natural whey culture and animal rennet are added to coagulate the milk. The resulting curd is then broken down into tiny granules using a traditional tool called a 'spino'.
- Cooking and Molding: The curd is cooked at a high temperature, allowing the granules to form a compact mass. This mass is then divided and placed into molds.
- Marking and Salting: Each wheel is marked with a unique code. It is then immersed in a salt brine for approximately 20-25 days, which further preserves and flavors the cheese.
- Aging: The wheels are moved to aging rooms, where they mature for a minimum of 12 months, and can continue aging for much longer. During this time, they are regularly cleaned and turned. At 12 months, each wheel is inspected by a Consortium expert by tapping it with a hammer to listen for defects.
Conclusion
While cheeses are sold under the name 'Parmesan,' what authentic Parmesan cheese is actually made of is remarkably simple: raw cow's milk, salt, and animal rennet. The traditional methods and extensive aging define true Parmigiano-Reggiano and account for its complex flavor and texture. Consumers can identify the real deal by the PDO-stamped rind, distinguishing it from commercial products that may contain extra additives. Knowing the difference allows appreciation of the quality of this Italian delicacy. For the best culinary experience, use Parmigiano-Reggiano when the cheese is the star.
