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Parmigiano Reggiano
Parmigiano Reggiano is an ancient and revered cheese from the Emilia-Romagna region of Italy. Often referred to as "the king of cheeses," Parmigiano Reggiano is among Italy’s greatest gastronomic products and a major export. Nearly 35 percent of the roughly 3.3 million wheels made each year are sold abroad.
History
Written references to Parmigiano Reggiano date back to Roman times. The Benedictine and Cistercian monks of the Po Valley likely made very similar cheeses in the Middle Ages. Notable documentation dates from 1254, when a Genoese noblewoman traded her house for a yearly guarantee of cheese. The cheese is mentioned in Bocaccio's "Decameron" in 1351 and in Samuel Pepys’s seventeenth-century diary. In 1934, local producers formed a consortium called the Consorzio del Grana Tipico, later renamed the Consorzio del Formaggio Parmigiano-Reggiano in 1954.
PDO and Production Zone
Parmigiano Reggiano’s PDO (protected designation of origin) is among the most stringent of all. Put in place by the European Union in 1996, it mandates that the cheese be made from the unadulterated raw milk of cows raised in its delimited zone. This zone includes the provinces of Modena, Parma, Reggio Emilia, and parts of Bologna and Mantova.
How It's Made
A wheel of Parmigiano Reggiano is made of the whole milk from a morning’s milking combined with the skimmed milk from the previous evening’s milking. The milk is acidified with fermented whey and coagulated with calf rennet. The curds are cut and cooked at a temperature of 131°F (55°C) in large copper vats, then drained. Each batch eventually yields two wheels of cheese. Once formed, the cheeses are brined for about twenty-four days then brought to their aging rooms.
Aging and Flavor
Parmigiano Reggiano is known for its prodigious umami, containing high levels of free glutamates. Aged Parmigiano Reggiano can develop complex flavors featuring lactic, sweet, fruity, nutty, and meaty notes. Beginning at about eighteen months, crystals of the denatured cheese protein tyrosine form in the paste, offering a pleasant contrast to the cheese’s generally semihard yet moist consistency. Export-quality cheeses are sold beginning around twenty-four months and may be enjoyed up to thirty-six months.
Production and Consumption
Most Parmigiano Reggiano is made from Holstein-Friesian milk, though some is made exclusively from the milk of other breeds, including the Bruna Alpina, Vacca Bianca Modenese, and Vacche Rosse. There are approximately 350 sanctioned producers of Parmigiano Reggiano. The cheese is commonly grated over pasta dishes, stirred into soups and risottos, and eaten on its own. It is often shaved or grated over salads and other dishes.
Industry
All producers of Parmigiano Reggiano cheese belong to the Consorzio del Formaggio Parmigiano Reggiano, which was founded in 1928. The consortium sets and enforces standards for the PDO and sponsors marketing activities. As of 2017, about 3.6 million wheels of Parmesan are produced every year.
Parmigiano Reggiano Varieties
Parmigiano Reggiano is available in several varieties, including Mezzano (aged for 12-15 months), Parmigiano Reggiano (aged for 12-24 months or longer), and Parmigiano Reggiano Extra (which needs to pass an additional quality assessment test after 18 months of aging).
Important Facts
| Country of Origin | Italy |
| Specific Origin | Emilia-Romagna region |
| Certification | PDO (1996) |
| Milk Type | Cow's milk |
| Milk Treatment | Raw |
| Fat Content | Minimum 32% |
| Rind | Hard |
| Texture | Grainy, flaky |
| Flavor | Umami |
| Aroma | Mild, Milky |
| Colors | Straw or light straw |
| Forms | Cylindrical, slightly convex sides |
| Age | 12 to 36 months |
| Rennet Type | Calf rennet |
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