Parmesan Cheese

Parmesan cheese

Parmigiano-Reggiano or Parmesan is a hard, granular cheese from Italy which is made from cows milk and is aged twelve to thirty-six months. It has been called a 'particularly perfect food'.

'Parmigiano-Reggiano' and 'Parmesan' were given Protected Designation of Origin and denote the cheeses made in the original provinces that produced it. Outside the EU, these two terms can be legally used for such cheese. This variety takes about 500 litres of milk for a single wheel of about 50kgs and needs to be aged for a year, costing around $1,000.

Parmesan cheese profile

High on an umami flavour due to the glutamate, Parmesan cheese has a savoury flavour. Aside from this, there are hints of a fruity and nutty taste. The cheese is hard and has a gritty texture and melts in a similar manner to mozzarella, but is not as stretchy in comparison.

Parmesan that is made outside of the protected regions can have a slightly bitter after taste.

Parmesan cheese lifts any dish it is grated over. People commonly eat it with pasts, soups or risotto. It even makes a great addition to salads and can be eaten on its own as well. The hardest parts of the wheel are often simmered in soups or roasted to be eaten as is.

Nutritional information

Parmesan cheese is a good source of protein and fat; it's rich in vitamins and minerals like calcium, vitamin A, vitamins B6 and B12, phosphorus, zinc, copper and potassium.

Cholesterol and sodium also feature at high levels which is why too much cheese can be unhealthy some people.

Pre-grated Parmesan cheese

This type of Parmesan cheese also has cellulose, a wood pulp extract as an anti cacking agent, with up to 4% of this allowed by the FDA.

Comments

The Parmesan cheese that is from the protected regions in Italy is very expensive, the other types are also quite expensive when compared to other cheese.