Parmesan cheese is a hard, dry cheese with a distinctive flavor and texture. It is made from cow’s milk and has a salty, nutty taste. Parmesan comes in large wheels or blocks with a granular texture that is perfect for grating. When grated, Parmesan has a light yellow color. The color can range from pale to deep yellow depending on the age of the cheese. Parmesan is a popular cheese used in Italian dishes like pasta, pizza, risottos, and salads. Its unique flavor profile and textured crumbs make it a versatile cooking ingredient.
What is Parmesan cheese?
Parmesan cheese, also known as Parmigiano-Reggiano, originates from the Parma and Reggio Emilia regions of Italy. It has a hard texture and is made from unpasteurized cow’s milk. True Parmesan cheese has a protected designation of origin (PDO) status from the European Union, meaning it can only be labeled as Parmesan if it comes from this specific region of Italy and follows strict production guidelines.
Parmesan is made using raw milk from cows fed a diet of grass and hay. The milk curdles after adding rennet and whey. Then the curds are cooked, pressed into wheels, salted, and aged for at least 12 months. This long aging process gives Parmesan its characteristic flavor and texture.
Appearance of Parmesan Cheese
Shape
Parmesan wheels are drum-shaped with a diameter of 18-24 inches and a height of 7-9 inches. The wheel has slightly bulging sides and flat surfaces on the top and bottom. Parmesan made for grating may come in smaller portions or rectangular blocks. The cheese is stamped with a seal that identifies the Parmigiano-Reggiano Consortium, the production date, and markings unique to each individual producer.
Rind
Parmesan rinds are natural and form as the cheese ages. The rind is dry, crumbly, and golden-brown to dark brown in color. It is about 1/8 to 1/4 inch thick. The color darkens as the cheese matures. Parmesan is aged 1-3 years, so older wheels will have darker brown rinds.
Interior
The interior of Parmesan has a granular texture that breaks down into crumbs when grated. The paste is pale yellow, but the color deepens into a rich golden hue as the cheese matures. The interior contains small holes or eyes dispersed throughout from gases released during the aging process. Parmesan has a low moisture content, so the interior is dry and crumbles easily.
Aroma and Flavor
Parmesan has a rich, complex aroma and flavor profile. It smells nutty, sharp, and savory. The flavor is equally robust with notes of broth, nuts, grass, and umami. The taste varies from sweet and milky in younger Parm to salty and tangy in aged versions. The overall flavor is savory and mildly spicy with a lingering finish.
Factors Affecting Appearance
Several factors affect the look of Parmesan cheese:
Age
– Younger Parmesan (12-18 months) has a lighter golden interior and pale brown rind. The texture is slightly less grainy.
– Middle-aged Parmesan (18-24 months) turns a deeper yellow and the rind browns. The granular texture becomes more crumbly.
– Aged Parmesan (24-36 months) develops a dark brown rind and rich yellow interior. It becomes very grainy and dry. The flavor intensifies as Parmesan gets older.
Type of Milk
– Parmesan made from part-skim milk looks lighter in color.
– Full-fat milk creates a deeper golden hue.
Size of Wheel
– Larger wheels over 90 lbs. mature more slowly so the color changes gradually.
– Smaller wheels under 70 lbs. develop color faster during aging.
Diet of the Cows
– Grass-fed cows produce milk with higher beta-carotene content, creating a deeper yellow color.
– Grain-fed cows yield paler milk with less carotene pigment.
Season
– In summer, the cows eat more fresh grass resulting in darker yellow Parm.
– Milk is paler in winter when cows eat dried hay, creating lighter Parmesan.
How to Identify Authentic Parmesan Cheese
There are a few ways to identify genuine Parmigiano-Reggiano cheese:
Rind Markings
Authentic Parmesan will have a rind stamped with the Parmigiano-Reggiano Consortium seal. The seal features an oval with centrally aligned text. Fake cheese may have a generic parmesan stamp.
Place of Origin
The rind should say “Parmigiano-Reggiano” in dotted lettering and indicate the province of origin in Italy – Parma, Reggio Emilia, Bologna (to the left and right of center), or Modena.
Production Date
Aged for at least 12 months, the date of production (month and year) will be printed on the rind. This allows you to determine the age of the cheese.
Traceability Code
Look for a dotted code on the rind indicating the individual producer, dairy, and wheel number for traceability.
Texture
Genuine Parm should have a crumbly, granular texture when cut and grate into dry, flakey pieces. It should not be soft, greasy, or rubbery.
Flavor
Real Parmesan has a rich umami flavor with nutty, savory notes and a slight spice. It melts smoothly with a slight crunch. Fake Parmesan tastes bland, salty, or plastic-like.
How is Parmesan Cheese Used?
Parmesan’s unique flavor and textured crumbs make it a versatile ingredient used in various dishes:
Pasta
Parmesan is often grated on top of pasta dishes to add a savory, salty flavor. The cheese melts slightly and coats the noodles.
Pizza
Finely grated Parmesan is sprinkled over pizza fresh out of the oven so it slightly melts over the hot pie. It adds a nutty taste.
Salads and Vegetables
Parmesan shavings or crumbles paired with olive oil make a simple dressing to top salads and roasted vegetables.
Risottos and Polenta
Risotto and polenta often have Parmesan stirred in at the end to add creaminess and flavor.
Baked Dishes
Parmesan can be baked on top of casseroles, pasta bakes, chicken parm, eggplant parm, and more to form a delicious crust.
Table Cheese
Parmesan wheels and wedges can be served at the table for crumbling over dishes. The concentrated flavor pairs well with cured meats, olives, nuts, and wine.
Parmesan Cheese Substitutes
For those who cannot consume dairy, Parmesan cheese can be substituted with:
Nut-Based Cheeses
– Almond Parmesan
– Cashew Cheese
Seed and Soy-Based Products
– Nutritional Yeast
– Soy Parmesan
Aged Cheese Alternatives
– Aged Cheddar or Asiago
– Aged Gouda or Edam
– Pecorino Romano
While non-dairy substitutes mimic the salty, savory quality of Parmesan, the authentic flavor is difficult to replicate. For the best result, look for products specifically labeled as Parmesan alternatives.
How to Store Parmesan Cheese
To maintain quality and prevent mold growth, Parmesan should be stored properly:
Cheese Wheels
– Wrap tightly in cheese paper or wax paper.
– Place in a loose plastic bag with as little air as possible.
– Store in the coldest part of the fridge for up to 2 months.
Cut Wedges
– Cover tightly in plastic wrap.
– Place in an airtight container.
– Use within 2-3 weeks.
Grated Parmesan
– Transfer to an airtight container.
– Press plastic wrap directly on the surface.
– Use within 4 weeks.
Proper storage keeps Parmesan fresh. However, finely grated cheese has a shorter shelf life of just a few weeks. Keeping Parmesan cold and airtight retains its quality best.
Interesting Facts About Parmesan Cheese
Here are some intriguing facts about Parmesan cheese:
– Parmesan wheels can weigh up to 90 pounds.
– It takes about 550 liters (120 gallons) of milk to make one wheel of Parmesan.
– Parmesan is one of the most expensive cheeses, costing over $50 per pound for aged wheels.
– Real Parmesan has crystals called “tyrosine clusters” that give it a crunchy texture when grated.
– The long aging process concentrates the amount of glutamate, creating Parmesan’s umami flavor.
– Parmesan was first created during the Middle Ages in Bibbiano, Italy.
– It is made from the milk of Italian Brown cows that graze on grass and hay.
– By law, the cows must be milked twice a day, with each cow producing less than 11 gallons per day.
– Parmesan wheels are inspected and tested repeatedly during the minimum 12 months of aging.
– Parmigiano-Reggiano is produced in over 400 dairies scattered across certain provinces of Italy.
– Parmesan has a lower lactose content than most cheeses due to the long aging process.
Nutrition Facts of Parmesan Cheese
Parmesan cheese is a good source of protein, calcium, and other nutrients (based on a 28g / 1oz serving):
Nutrient | Amount | % Daily Value |
---|---|---|
Calories | 111 | 6% |
Fat | 7g | 11% |
Saturated Fat | 4.5g | 23% |
Protein | 10g | 20% |
Calcium | 203mg | 17% |
It provides a significant amount of calcium and protein for a 1 ounce serving. However, Parmesan is high in saturated fat and sodium. For those on low-sodium diets, consumption should be limited to occasional use. Overall, real Parmesan cheese is considered a good source of various nutrients as part of a balanced diet.
Health Benefits of Parmesan Cheese
Some potential health benefits are associated with Parmesan cheese:
– High in protein – Parmesan is an excellent source of protein needed for muscle growth and tissue repair. The amino acids may also promote healthy bones.
– Rich in calcium – Parmesan provides a significant amount of calcium for strong bones and teeth. The lactose is converted to lactic acid during aging making it easier to digest.
– Source of phosphorus – This mineral supports bone health and energy production when paired with calcium-rich Parmesan.
– Contains probiotics – The aging process creates probiotics like lactobacilli that may improve gut health.
– Boosts immune function – Compounds like vitamin D and zinc in Parmesan can help strengthen the immune system.
However, Parmesan is high in sodium and saturated fat, so intake should be moderate. Those with lactose intolerance can often tolerate aged hard cheeses like Parmesan but should confirm with a doctor.
Risks of Eating Too Much Parmesan Cheese
Despite its nutrition, there are some potential downsides of eating too much Parmesan cheese:
– High in sodium – Parmesan contains a considerable amount of sodium, which may increase blood pressure and heart disease risk if consumed in excess.
– High in saturated fat – The saturated fat content is also relatively high compared to other cheeses. Too much saturated fat can raise cholesterol levels.
– Weight gain – Parmesan is high in calories and fat. Eating large amounts can lead to unwanted weight gain over time. Stick to a 1-2 ounce portion.
– GI issues – Some people may experience bloating and indigestion from overeating Parmesan due to the high fat content.
– Milk allergies – Parmesan is made from cow’s milk. Those with milk allergies need to avoid consumption completely.
– Migraines – Aged cheeses like Parmesan contain tyramine which can trigger migraines in some individuals.
Enjoy real Parmesan cheese in moderation as part of a healthy diet and lifestyle. Be mindful of sodium, fat, and calorie intake when consuming.
Conclusion
With its granular texture, pale to deep yellow color, and brown rind, Parmesan is a one-of-a-kind aged Italian cheese. It provides great flavor and nutrients like calcium and protein. However, it is high in sodium and saturated fat. When enjoyed in moderation as part of a balanced diet, real Parmesan cheese can be a tasty addition to meals. Just be mindful of portion size and consumption frequency. To retain optimal freshness and quality, store Parmesan cheese wheels tightly wrapped, and grated Parmesan in an airtight container in the fridge.