Understanding Parmigiano-Reggiano
At its core, Parmigiano-Reggiano is a hard, granular cheese, often referred to in Italy as a "grana" cheese due to its grainy, crystalline texture. It is made exclusively from unpasteurized cow's milk, which is partially skimmed to control its fat content. This cow's milk comes only from cattle fed on locally grown forage, hay, and grass in a specific region of northern Italy, further contributing to its unique terroir. The cheese’s production is highly regulated and follows a traditional method that has remained largely unchanged for centuries, a testament to its artisanal quality. Its complex flavor profile ranges from nutty and fruity notes in younger versions to a more intense, savory, and spicy flavor in more mature wheels.
The Protected Designation of Origin (PDO)
The strict standards governing what type of cheese is Parmigiano-Reggiano are enforced by its PDO status, known as Denominazione d'Origine Protetta (DOP) in Italian. This status means that to be called Parmigiano-Reggiano, the cheese must be produced within a designated area encompassing the Italian provinces of Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. Any cheese made outside of this region, or that does not adhere to the consortium’s rules, cannot bear the official name and is often sold as simply "Parmesan". The PDO seal is your guarantee of an authentic product, with the name and the dairy's identification number marked on the rind. The consortium's control even extends to the feed given to the dairy cows, ensuring the quality of the raw milk is maintained.
The Traditional Production Process
The production of Parmigiano-Reggiano is a meticulous, time-honored craft. It begins with raw cow's milk from the evening milking, which is allowed to rest overnight so the cream rises naturally and is then skimmed off. The partially skimmed evening milk is then mixed with whole milk from the morning milking in large, copper vats. Calf rennet and a whey starter culture from the previous day's production are added to coagulate the milk. The cheesemaker then uses a traditional tool called a spino to break the resulting curd into tiny granules.
The curd is then cooked to a temperature of 55°C (131°F), causing the granules to sink and form a single mass. This mass is cut into two wheels, wrapped in linen, and placed into molds to give it its final shape. After a few days, the wheels are submerged in a saturated salt brine solution for a period of about 18 to 25 days. This salting process prepares the cheese for its long maturation period.
Aging and Maturation
Time is a critical component of what makes Parmigiano-Reggiano so special. The minimum aging period is 12 months, which is the longest required for any PDO cheese. After 12 months, each wheel undergoes a rigorous quality inspection by the Consortium's experts. They use a special hammer to tap the wheel and listen for flaws, in a process known as battitura. Wheels that pass the test are fire-branded with the official oval mark. Those that don't pass are scrubbed of their distinctive markings and cannot be sold as Parmigiano-Reggiano.
Different Age Statements
Parmigiano-Reggiano's flavor and texture evolve significantly with age. Common age statements include:
- 12-18 months: More delicate and milky, with notes of fresh fruit and grass.
- 24 months: The cheese begins to develop a more complex, nutty, and savory character, and the granular texture becomes more pronounced.
- 36 months and beyond: Known as stravecchio, these cheeses are rich, intense, and deeply savory with a very crumbly, crystalline texture and complex umami notes.
Comparison: Parmigiano-Reggiano vs. Other Grana Cheeses
| Feature | Parmigiano-Reggiano | Grana Padano | Pecorino Romano |
|---|---|---|---|
| Milk Type | Raw cow's milk from specific cattle feed | Raw cow's milk; cattle may have silage feed | Sheep's milk |
| Production Area | Provinces of Parma, Reggio Emilia, Modena, parts of Mantua and Bologna | Wider area across northern Italy | Regions of Lazio, Sardinia, and Tuscany |
| Minimum Aging | 12 months | 9 months | 5 months |
| Flavor Profile | Complex, nutty, savory, and robust; intensifies with age | Milder, less intense, and often sweeter | Sharper, saltier, and more piquant |
| Rind Markings | Dotted inscription of 'Parmigiano-Reggiano', dairy ID | Brand markings specific to its consortium | Unique consortium marks |
Culinary Uses
This versatile hard cheese is a staple in Italian cooking and a prized ingredient for chefs and home cooks alike. Its primary use is as a grating cheese over pasta, soups, and risotto, where its umami flavor enriches and deepens the dish. However, its uses extend far beyond a finishing garnish. Chunks of older, more mature Parmigiano-Reggiano are perfect for serving on a cheese board, often with fruit, nuts, or a drizzle of traditional balsamic vinegar. The rinds themselves can be used to flavor soups, stews, and sauces by simmering them slowly to impart flavor. It is also a core component of many sauces, such as pesto and Alfredo, and can be shaved over salads for a salty, nutty bite.
Conclusion
In summary, Parmigiano-Reggiano is not just a hard cheese; it is a meticulously crafted, PDO-protected culinary treasure with a history stretching back nearly a thousand years. Its type is defined by the strict regulations governing its production, from the cattle’s feed to the long aging process. This results in a complex, nutty, and granular cheese far superior to its generic "Parmesan" imitations. By understanding these defining characteristics, you can truly appreciate the heritage and flavor of this "King of Cheeses."
