Parmesan

What is Parmesan?

Parmesan is a hard, grainy cheese made from cow's milk, known for its crumbly texture and savory, sharp taste. It is pale yellow and forms large, thick wheels with a natural rind. The cheese is aged for at least a year, which concentrates its flavors and gives it a strong umami character. It is often grated or shaved over dishes, but can also be eaten in small chunks. The aroma is rich and nutty, and the texture becomes more granular as it ages.

Where does Parmesan come from?

Parmesan comes from northern Italy, specifically the provinces of Parma, Reggio Emilia, Modena, Bologna (west of the Reno River), and Mantua (south of the Po River). Its name reflects the regions where it is made. The cheese dates back to at least the 13th century, with legends placing its origin in the Middle Ages in Bibbiano. It has long been prized in Italian cooking and was mentioned in literature as early as 1348. Today, its production is strictly regulated and protected by European law.

How is Parmesan made?

To make Parmesan, unpasteurised cow's milk from two milkings is combined and poured into copper vats. Starter whey and calf rennet are added to curdle the milk, which is then broken into small pieces and heated. The curd settles, is collected in muslin, divided, and placed into molds to form wheels. After imprinting the rind, the cheese is soaked in brine for about three weeks to absorb salt. It is then aged on wooden shelves for at least 12 months, with regular cleaning and turning. Each wheel is inspected and graded before sale.

How and when is Parmesan eaten?

Parmesan is most often grated over pasta, risotto, or soups, adding a salty, savory depth. It can also be shaved onto salads or eaten in small chunks as a snack. The rind, which is hard and flavorful, is sometimes simmered in broths or sauces. Parmesan is enjoyed throughout the year and is a staple in Italian kitchens. It is not tied to a specific meal or occasion, but its presence is common in both home cooking and restaurants.

Kinds of Parmesan

Only cheese made in the designated Italian provinces and following strict rules can be called Parmigiano Reggiano in Europe. Outside the EU, the name Parmesan is used for similar hard cheeses, often produced in the United States or Argentina, but these may differ in aging time and flavor. Some may be sold pre-grated or aged for less than a year. The original has several grades based on quality, and aging can range from 12 to over 36 months.

What Parmesan means

Parmigiano Reggiano is a symbol of Italian food culture and is protected by law in Europe. The cheese is so valuable that it has been used as collateral for loans and has even been targeted by organized crime. The industry employs many workers, including a large number of immigrants. October 27 is celebrated as Parmigiano Reggiano Day, a tradition that began after earthquakes in 2012 damaged local cheese stocks. The cheese is often called the 'king of cheeses' in Italy.

Questions people ask about Parmesan

Good reading and sources

• Encyclopaedia BritannicaArticle
• The Sikhs who saved ParmesanBBC, Article
• The Indians saving Italy’s traditional cheese industryAl Jazeera, Article

• Parmesan on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data