Parmesan Cheese

 

Parmesan (Parmigiano-Reggiano) is a hard Italian cheese known for its rich flavour and granular texture. It is aged for a long period and is highly versatile in cooking. Authentic Parmesan is produced only in specific regions of Italy, such as Emilia-Romagna and Lombardy. It has a Protected Designation of Origin (PDO), ensuring the cheese’s authenticity.

Parmesan is one of the most renowned and valued cheeses in the world. Its unique production process, long ageing period, and rich flavour make it an essential ingredient in global cuisine.

Production of Parmesan Cheese

1. Milk: Parmesan is made from a mixture of morning and evening milk, collected from cows fed only on grass or hay. The milk is partially skimmed to create a low-fat cheese.

2. Curdling: Natural rennet is added to the milk to cause curdling. The curds are then cut into small pieces to separate the whey.

3. Heating: The curds are heated and then separated from the whey, forming a dense cheese mass, which is placed into moulds.

4. Pressing and salting: The cheese is lightly pressed to remove excess liquid. It is then soaked in a brine solution for 20-25 days, giving it its characteristic salty flavour.

5. Ageing: Parmesan is aged for at least 12 months, but the best varieties can age for up to 2-3 years. The longer the cheese ages, the richer the flavour and the more granular the texture becomes.

Qualities of Parmesan Cheese

• Texture: Parmesan has a hard, dense, and slightly crumbly texture. As it ages, calcium crystals form, giving it a distinct crunch.
  
  
• Flavour: It has a rich, slightly nutty, and savoury flavour that intensifies with ageing.

Storage of Parmesan Cheese

1. Storage temperature: Parmesan should be stored in the refrigerator at 4°C to 8°C (39°F to 46°F). A cheese wedge should be wrapped in parchment paper or a cotton cloth and placed in a container or bag with limited air exposure.

2. Shelf life: Properly stored, Parmesan can last for several months. However, it’s important to prevent it from drying out and losing its aroma. Grated Parmesan should be used within 1-2 weeks.

3. Freezing: Parmesan can be frozen, especially if you plan to use it for cooking. Though freezing slightly affects the texture, the flavour remains intact and is suitable for use in hot dishes.

4. Mould prevention: If small patches of mould appear, they can be carefully cut off, as the hard structure of the cheese prevents the mould from penetrating deeply. The rest of the cheese remains safe to eat.

Uses of Parmesan Cheese

1. Grated Parmesan: Parmesan is often used grated to top pasta, risotto, salads, and pizzas. It adds a rich flavour and aroma to many dishes.

2. In sauces: Parmesan is a key ingredient in sauces like Alfredo sauce or pesto, where its nutty and salty notes enhance the depth of the dish.

3. Broths and soups: Parmesan rinds can be added to broths and soups to impart extra flavour and richness.

4. Snacks: Thin slices or chunks of aged Parmesan are served as a snack, often with nuts, fruits, or honey.

5. Gratins and casseroles: Parmesan is used to top gratins and casseroles, giving them a delicious, crispy crust.

6. Salads: Parmesan shavings are often added to salads for extra flavour and texture.