Crystals of cheesy goodness | Parmigiano Reggiano

Parmegiano Reggiano is a it is a hard-paste and long-maturation cheese made in the within the provinces of Parma, Reggio-Emilia, Modena, and specific regions in the provinces of Bologna and Mantua. A highly concentrated cheese with a water content of just 30%, the nourishing substances present in milk (casein, fat, mineral, vitamins, etc.) undergo a special dehydration process, both during production in the dairy and in the maturation rooms.

When you buy a hundred grams of Parmigiano-Reggiano cheese, you are actually taking home about 70% nourishing substances. Instead, if you buy other soft or fresh cheeses, though they may be tasty, their water content accounts for up to 50%. It is a high source of calcium and rich in phosphorous and because it is lactose free can also be consumed by lactose intolerant consumers.

 Why is Parmigiano so expensive?

Top quality Parmigiano-Reggiano cheese requires a maturation process of at least 24 months. Despite what many consumer think, the crystals in Parmigiano are not added salt or calcium deposits but an amino acid released during protein breakdown and is thus an indicator of a good level of maturation.

Also the dairy cows making milk for Parmigiano-Reggiano cheese are mainly fed with hay from the area of origin and are not allowed to eat other fodder (e.g. fermented forage) which is cheaper, but would give rise to quality problems during the maturation phase.

All these factors contribute to the high prices of Parmiganio Reggiano, though there are many other cheaper imitations.

Parmigiano, Grana or Parmesan?

Due to Italian D.O.C. laws that protect the names and recipes of certain cheeses, a cheese cannot be called Parmigiano-Reggiano unless it is made using a specific recipe and production method

The D.O.C laws are meant to preserve the integrity of traditional cheeses by insuring the flavour and quality. Therefore, any cheese made outside of these regions with a slightly different recipe or production method cannot be called Parmigiano-Reggiano.

The closest imitation would be of cheese made using a similar method to Parmegiano Reggiano but is made outside the region, though still within Italy. These cheeses are usually referred to as Grana Padana, grana meaning granular, referring to the granular texture of the cheese.

Parmesan is often thought of as an English version of the word Parmigiano-Reggiano, but it goes deeper than that. If a cheese is labeled as Parmesan, it is also a cheese that imitates the recipe for Parmigiano-Reggiano, but is made without following the D.O.C. laws. Typically, a cheese labeled as "parmesan" has not been made in Italy.

In the Middle Ages, Reggio Emilia writer Bibbiano referred to a town where there was a mountain of grated cheese on which "dwell folk that do mought else but make macaroni and ravioli, boil them in capon's broth and throw them down to be scrambled for." The town also featured a river of the best Vernaccia, an Italian white wine, that was ever drunk. 

Historical evidence shows that already in 1200-1300, Parmigiano-Reggiano cheese had reached its perfect typicality that has remained unchanged until the present day.
 Today like in the past, cheese masters continue in their effort and in their risk by sincerely and proudly persisting in making their cheese with solely milk, rennet, fire and art, and in abiding by the rigorous centuries-old methods and application of the technique that is the result of special vocations and matured experiences.

Culinary uses

Parmigiano-Reggiano is commonly grated over pasta dishes, stirred into soups and risottos, and eaten on its own. It is often shaved or grated over other dishes.

Slivers and chunks of the hardest parts of the crust are sometimes simmered in soup. They can also be just roasted and eaten as a snack. It goes particularly well with fruit and nuts - apples, pears, walnuts, dried figs and plums and is sublime served with a drizzle of balsamic vinegar from the Modena or Reggio Emilia region.

The hollowed-out crust of a whole wheel of Parmigiano can be used as a serving pot for large groups.