Parmesan
Parmesan, officially known as Parmigiano-Reggiano, is a hard, granular cheese named after the producing areas, the provinces of Parma, Reggio Emilia, Modena, Bologna (to the left of the Reno River), and Mantua (to the right of the Po River). This cheese is deeply rooted in Italian culinary tradition and is protected under the European Union's Protected Designation of Origin (PDO) system.
History
The history of Parmesan can be traced back to at least the Middle Ages. Monastic orders in the Po Valley are credited with first making cheese as a way to preserve the surplus milk from their dairy cows. The name "Parmigiano-Reggiano" comes from the cheese's traditional production areas, which were once part of the Duchy of Parma and Duchy of Reggio.
By the 14th century, Parmesan was documented as a highly prized cheese, with references found in the writings of Giovanni Boccaccio in his work, The Decameron, where he describes it as a cheese of great value.
Production Process
The production of Parmigiano-Reggiano follows strict guidelines:
- Milk: Only milk from cows grazing on fresh grass or hay within the PDO region is used. The cows must be fed with local fodder, ensuring the cheese's unique flavor profile.
- Curdling: The milk is warmed and natural whey is added to begin the curdling process. Rennet is then added to solidify the milk further.
- Cheese Making: The curd is broken into small pieces, cooked, and then transferred into molds where it's pressed to form the cheese wheels.
- Aging: The cheese wheels are aged for a minimum of 12 months, though most are aged for 24 months or more. During this time, they are turned regularly and checked for quality.
- Testing: After aging, each wheel is inspected by a consortium expert, who uses a hammer to tap the cheese, listening for the sound that indicates the cheese has no internal defects.
Characteristics
Parmesan is known for its:
- Texture: Hard and granular, with a grainy texture that melts in the mouth.
- Flavor: A complex, nutty flavor with a sweet, tangy aftertaste. The taste deepens with longer aging.
- Appearance: The rind is typically stamped with the name Parmigiano-Reggiano, along with the date and place of production.
Culinary Uses
Parmesan is incredibly versatile in the kitchen:
- It's often grated over pastas, salads, and soups to add depth of flavor.
- Shavings of Parmesan can enhance a cheeseboard or be used in salads.
- It's a key ingredient in dishes like Carbonara and Pesto.
External Links
Related Topics