What is Parmesan Cheese?
Parmesan cheese, also known as Parmigiano-Reggiano, is a hard Italian cheese made from cow’s milk. It has a granular texture and a sharp, nutty, umami flavor. Parmesan is considered one of the world’s greatest cheeses, and authentic parmesan has a protected designation of origin status in Europe.
Parmesan cheese is made from raw, partially skimmed cow’s milk. The milk for Parmigiano-Reggiano PDO cheese must come from cows grazing on fresh grass and hay in designated regions of Italy. This controls the flavor profile and quality of the milk. After straining the milk, natural whey starter cultures are added to help develop acidity and enzymatic activity. The milk mixture is left to rest overnight, allowing the ingredients to fully incorporate.
The next day, the milk curdles into soft curds and whey. The curds are cut into tiny pieces to expel more whey. These curd pieces are then cooked and stretched at 131°F to 145°F. Next, the curd pieces are molded into large wheels ranging from 64-88 pounds each. These massive wheels are branded with a serial number and the month/year of production. The wheels then cure for 12-36 months in temperature and humidity-controlled rooms. This long aging process allows complex flavor compounds to fully develop in the cheese.
What Causes Parmesan’s Umami Flavor?
There are several key factors that give Parmesan cheese its characteristic umami taste:
Aged for a Long Time
The lengthy 12-36 month aging process allows complex flavors to develop in Parmesan. Over many months, proteolytic enzymes in the cheese break down proteins into flavorful compounds like glutamates, particularly monosodium glutamate (MSG). MSG is associated with the savory umami taste. The longer parmesan ages, the more glutamates build up, intensifying umami flavor.
Low Lactose Content
Lactose is the main sugar found in milk. As Parmesan ages, the lactose converts into lactic acid, decreasing the lactose content. Less lactose means the savory flavors can come through instead of sweetness. The lactose content in 12-month Parmesan is only around 1%.
High Glutamate Content
In addition to producing glutamates through aging, Parmesan naturally has a high glutamate content. Glutamates, including glutamic acid, are abundant in Parmesan, especially aged varieties. The average 24-month Parmigiano-Reggiano contains over 1200mg/100g of glutamic acid. Glutamates interact with umami taste receptors to give Parmesan its savory depth.
Tyrosine in Milk
The milk used to produce Parmesan is high in the amino acid tyrosine. During aging, enzymes release tyrosine from proteins. Tyrosine enhances savory flavors, complementing the effects of glutamate to boost umami perception. Milk from grass-fed cows contains more tyrosine than standard milk.
UK:2-Methylbutanal
This compound with a toasted, meaty flavor is produced during the aging process through amino acid metabolism. 2-methylbutanal intensifies the savory taste of Parmesan and is considered an important umami contributor. Levels increase the longer Parmesan ages.
Microbial Cultures
The natural whey starter cultures added to the milk contain various bacteria that release flavorful metabolites during cheese aging. Different microbial cultures influence Parmesan’s sensory properties. Using defined strain mixtures allows cheesemakers to further develop umami flavors.
Fat Content
Parmesan’s rich umami taste relies on an optimal fat content. Parmesan is made from partially skimmed milk containing around 2-2.5% fat. Higher fat levels coat the tongue and carry flavor compounds like glutamates to taste receptors. If the cheese is too lean, it fails to deliver a balanced savory taste.
Nutrition Facts of Parmesan Cheese
Here is a nutritional breakdown of a 1 ounce serving of grated Parmesan cheese:
| Nutrient | Amount |
|---|---|
| Calories | 111 |
| Protein | 10 g |
| Carbohydrates | 1 g |
| Fat | 7 g |
| Saturated Fat | 4.5 g |
| Cholesterol | 28 mg |
| Calcium | 203 mg |
| Phosphorus | 150 mg |
| Sodium | 270 mg |
As shown, Parmesan is a good source of protein and calcium. It contains less lactose and more fat compared to other cheeses. Parmesan also provides a range of other vitamins and minerals.
How to Use Parmesan Cheese
Here are some tips for using Parmesan to add umami flavor:
– Grate or shave Parmesan over pasta, risottos, soups, and vegetable dishes. The small shreds have more surface area for flavor release.
– Add Parmesan to breadcrumbs when coating meat or vegetables before baking. This infuses savory umami taste.
– Mix grated Parmesan into mashed potatoes, dips, or sauces for a flavor boost.
– Top pizza with Parmesan flakes just before serving so it doesn’t burn in the oven. The cheese will deliciously melt.
– Parmesan pairs well with tomato-based dishes. The cheese adds a rich, nutty contrast to the acidity.
– Use Parmesan rinds to infuse soups and stews with extra umami. Remove the rind before serving.
– For stronger flavor, opt for Parmesan aged over 24 months. The longer aging equates to more umami.
– Look for cheese labeled Parmigiano-Reggiano to ensure it’s authentic, high-quality Parmesan. This has strict production standards.
– Store Parmesan in parchment paper in the fridge for up to 4 weeks. Let it come to room temperature before eating to intensify the flavor.
Conclusion
Parmesan cheese develops its signature savory umami flavor through an extensive aging process lasting over a year. During aging, proteins break down into flavor compounds like glutamic acid and malty 2-methylbutanal. Parmesan also naturally contains high levels of the umami booster tyrosine. This, coupled with microbial cultures and an optimal fat content, produces the potent umami depth Parmesan is prized for. Grate Parmesan over your favorite Italian dishes or add it to sauces and soups to make the flavors pop. Just a little bit of Parmesan’s umami magic can make any dish more craveable.