It’s crucial to understand that not all Parmesan cheese is made equal when it comes to shopping. More precisely, the umami-packed Parmigiano Reggiano that comes from Italy is probably nothing like the Parmesan you see in a plastic container at the grocery store. Therefore, how can you tell if you’re getting the real thing or a lot less stunning knockoff? There are some techniques to tell the difference between Parmigiano Reggiano and Parmesan cheeses. Parmigiano Reggiano, for instance, must to be matured for at least a year and be produced in specific regions of Italy. Conversely, regular Parmesan requires no minimum maturation time and may be made with any variety of ingredients, wherever in the world. Are you interested in learning more about what distinguishes Parmigiano Reggiano from regular Parmesan cheese? Continue reading!
Parmesan: What Is It?
The Italian word “Parmigiano Reggiano” is translated as “Parmesan” in English and America. However, the Parmigiano you typically see on grocery store shelves in the United States is completely unregulated, in contrast to the authentic Parmigiano Reggiano, which is manufactured in Italy under extremely rigorous guidelines. Furthermore, there’s a good chance the cheese you’re purchasing isn’t even produced in Italy, let alone the culinary marvel that is real Parmigiano Reggiano, because there are no rules in place. Rather than being the sought-after Italian delicacy, this copycat cheese is probably a blend of several more similar cheeses that are excellent on their own. What, then, is so unique about Parmigiano Reggiano? Let us clarify.
Parmigiano Reggiano: What Is It?
All that is needed to make Parmigiano Reggiano is raw milk, rennet, and salt. This cheese has been made for generations in some parts of Italy. Parmigiano Reggiano is made naturally, unlike many other cheeses. It contains no lactose. Today’s Parmigiano Reggiano has a Protected Designation of Origin (PDO), which essentially implies that particular requirements must be met throughout production. To begin with, only Parma (the location the cheese is named for), Reggio Emilia, Modena, Mantua, or Bologna, Italy are able to create true Parmigiano Reggiano.
In addition, fresh milk from one of the aforementioned Italian provinces must be used to make true Parmigiano Reggiano. Cows that have solely been fed grass, hay, and other vegetarian foods from any one of those five regions are the source of that milk. Although this may sound drastic, a significant portion of the distinctive, nutty flavor of Parmigiano Reggiano is derived from the particular milk used in its production. This particular milk has a unique flavor due to the nutrition of the cows.
Parmigiano Reggiano requires the longest minimum maturing period of any PDO cheese—12 months—for its product. Parmigiano Reggiano matures and develops new scents and flavors. The cheese’s usual qualities, such as a crumbly texture and rich, buttery taste, become completely apparent after 24 months of maturation; but, it can continue to develop for a further 36 or 48 months, picking up new flavors as it goes.
Finally, each wheel of cheese is given an oval “selection mark” and a mark of origin (the “dots” you see along the rind) after it has been cured for at least a year. Because of this, cheese manufacturers and consumers can tell Parmigiano Reggiano from other varieties.
What Is the Flavor of Parmigiano Reggiano?
The precise age of Parmigiano Reggiano cheese determines its flavor. “Aromas of younger Parmigiano Reggiano—those aged for 12 to 15 months—generally have a milder flavor and a fairly strong lactic note (think milk, yogurt, and butter),” says Fabrizio Raimondi, head of external relations for the Reggio Emilia, Italy-based Parmigiano Reggiano Consortium.
Parmigiano Reggiano is able to fully exhibit its unique characteristics at the age of 24 to 28 months. Because of the tyrosine crystals that have formed, it has a delightful crumbly texture with undertones of nuts and spices like nutmeg, says Raimondi. “Those white spots on the cheese aren’t calcium or salt grains; instead, they’re tyrosine, an amino acid that’s in the cheese and acts as a gauge for how old it is.”
Parmigiano Reggiano ages farther, developing more intense tastes and changing in texture and taste. Raimondi states, “The cheese proves much drier and grainier at 36 to 48 months of maturation, with a strong, distinctive flavor—expect notes of nutmeg and pepper.” “Parmigiano Reggiano can also be aged for sixty, one hundred, or even more months!”
How to Apply and Prepare Parmigiano-Reggiano Cheese
Parmigiano Reggiano is very adaptable and may be used in many other ways besides just grating it over pizza or pasta because its flavor varies with age. You should offer cheese that has been matured for a period of 12 to 15 months with items like eggs and fresh fruits and vegetables. According to Raimondi, “at this stage, Parmigiano Reggiano pairs beautifully with dry white wines, or fresh pears and green apples.” Additionally, young Parmigiano Reggiano tastes well with carpaccio of meat, chocolate, and more.
Richer and nuttier, with hints of sweetness and savoryness, Parmigiano Reggiano’s flavor intensifies with age as the tyrosine grows. This implies that the cheese can be combined with even stronger flavors when it has matured for 24 to 28 months. Raimondi suggests pairing it with traditional balsamic vinegar from Modena or Reggio Emilia, walnuts, figs, plums, and red wine. This is also the cheese that tastes best in heavy soups, fondue, savory tarts, and traditional Italian dishes like risotto and ravioli.
Aged Parmigiano Reggiano takes 36 to 48 months to mature, and it’s not for everyone. When paired with ingredients that complement its robust overtones, it tastes its finest. According to Raimondi: “Select this kind of Parmigiano Reggiano if you are drinking full-bodied red wines (think Barolo or Barbaresco).” Grate this over pasta, but don’t. Rather, serve it with honey or aged Modena traditional balsamic vinegar. At any age, Parmigiano Reggiano is a delicious snack and a welcome addition to a charcuterie board or cheese platter.
How Can You Tell Whether the Parmigiano Reggiano You’re Purchasing Is Genuine?
Knowing how delicious and adaptable Parmigiano Reggiano may be, you should be able to tell the difference between the real thing and an imitation when you’re out to get this delectable cheese. Raimondi offers some advice. “Ensure that the item you are purchasing is unmistakably labeled ‘Parmigiano Reggiano,’ with no substitutes,” he says. “An additional indicator is to search for the Parmigiano Reggiano Consortium logo, which needs to be discernible on any product that is pre-packaged (that is, anything that is not chopped in-store but rather in the region of origin).”
Another good area to look is the outside of the cheese, which should have the origin stamp on it. Raimondi continues, “If you are purchasing Parmigiano Reggiano wedges, don’t forget to inspect the rind as well. The easiest way to recognize the real deal is to see ‘Parmigiano Reggiano’ written out in dots on the rind.”
How to Keep Reggiano in Storage
Make sure you’re storing your real Parmigiano Reggiano correctly because it costs more than the counterfeit. Fortunately, Parmigiano Reggiano requires little work to preserve correctly and is heartier than many other cheeses. Raimondi says, “If you have freshly cut Parmigiano Reggiano or an opened vacuum-packed version of the cheese, keep it in your refrigerator at 39 to 46 degrees Fahrenheit in a glass or plastic storage container.” Another option is to wrap the cheese with plastic wrap.
Parmigiano Reggiano will keep for several months or more if stored properly; the exact duration of storage depends on the cheese’s maturity. Fresh Parmigiano Reggiano (12–18 months) can be stored for approximately 15 days if it has a high moisture content. Raimondi says that Parmigiano Reggiano that ages at least 24 months can be stored for roughly a month. “In the meantime, vacuum-packed Parmigiano Reggiano can be kept for several months in the refrigerator.”
Raimondi cautions against freezing an extra Parmigiano Reggiano so you can eat it later, even though you might be tempted to do so. He asserts, “Cheese should never be frozen.”
