I’m going to be starting a new series, although it won’t be consecutive. I’ll just do an episode now and then on an ingredient that I think is very significant and is worth learning more about. Today we’re going to talk about Parmigiano Reggiano, which is a wonderful cheese, and so valuable to our health. I want to talk more about its history, what it is, exactly how it’s made, and what you can use it for, as using it in your food makes it truly delicious.
So, let’s get started. I love this cheese because it’s a raw milk cheese – it’s made from raw milk. It’s well aged, so it’s got all the good stuff in it, and it’s very delicious. I used to buy finely grated Parmesan cheese instead. It was just easier to have a jar of that in the fridge, and grab it whenever I needed to for pasta or other cooking. But then I realized that all you need is a tiny little grater and a block of Parmigiano Reggiano, and then you can get that good stuff very easily. You just use one of those small, fine graters to grate it over whatever you’re working with.
Let’s talk about the history of Parmigiano Reggiano. It’s one of the oldest cheeses in the world, and also one of the most well-known. Its origins go back over 900 years to regions of Northern Italy such as Parma, Modena, and Bologna. During the Middle Ages, around the 12th century, monks began producing a hard cheese which was good for long-term storage, and was also easy to transport in those days. This was very similar to Parmigiano Reggiano, and it was referred to as caseus, which is Latin for cheese. It was made in an Italian town near Parma.
By the 14th and 15th centuries, it was becoming more popular, and was produced on a larger scale. It was well known for its long aging process and its unique characteristics, which set it apart from other cheeses of the time. The nobility and wealthy people in Italy used it – Leonardo da Vinci was definitely a fan.
In 1934, the term Parmigiano Reggiano was registered as a protected item – there was an Italian law saying that only cheese produced in that particular area could be called that. Today, Parmigiano Reggiano is produced in hundreds of dairies across the region. It’s a staple of Italian cuisine and cooking, and it’s also internationally recognized. I’m sure that you’ve been able to try it, as it’s exported worldwide.
What’s special about this cheese is that it shows us the commitment of those Italian cheese makers to preserving the centuries-old tradition. It gets its name from the two key regions in Italy, Parma and Reggio Emilia. The name “Parmigiano Reggiano” is derived from the combination of these two names. Those places have always been a significant part of the cheese production zone.
Let’s talk about how Parmigiano Reggiano is made. This process has been passed down the generations for centuries. The steps are highly specific, and must be adhered to in order to meet the stringent requirements of this particular cheese. The first step is milk collection. It’s made from raw, unpasteurized cow’s milk, and it must come from cows that are fed specific things from the region where it’s made; specific grasses and hay to ensure that the milk is high quality and has that specific flavor. The milk is collected twice daily, and the process of making the cheese begins soon after milking so that there’s the highest nutritional value in the cheese.
Then there’s the mixing of the milk. The day’s milk is combined with leftover whey from the previous day’s cheese making. The whey contains natural bacteria, and this helps to ferment the cheese. The milk and whey mixture is put into large copper vats for heating. It’s gently heated to about 35 degrees Celsius, which is 95 degrees Fahrenheit, and then they add a natural rennet, which is an enzyme used to curdle milk. You get both vegetarian rennet and animal rennet, which is from the lining of a calf’s stomach. In Europe, most of the cheese is made with animal rennet. Now, it’s easy for us to think that vegetarian rennet would be healthier, but actually this one is often genetically modified and is not as healthy as the traditional animal rennet. Parmigiano Reggiano is not a vegetarian cheese; it’s made with the animal rennet, and I think that adds to the richness of the flavor.
So, the rennet is used to curdle the milk, to make it coagulate. It separates it into curds and whey – into the solid and the liquid. Then you have to cut the curds. I’ve done cheesemaking a couple of times, and it’s so satisfying. You get this amazing block of curds, and you slice it with the knife. It’s very soft, almost like tofu. You cut it into small pieces – the professional cheesemakers use special tools for that. For this cheese, they cut the curds into the size of a grain of rice, which is very small. When you do cheese making at home, you just cut them into half inch blocks. These tiny bits of curd help to release more whey, and ensure you get the dry, desired texture of the Parmigiano Reggiano.
After the curds are cut, they’re gently heated to about 55 degrees Celsius; 131 Fahrenheit. During this phase, they shrink even further and release more whey. They’re stirred all the time to ensure that they don’t clump together, and that they cook evenly. Then after cooking, they’re left to settle, and the whey is drained off. What remains is that thick mass of curds that will form the actual cheese. They take the whey and keep it for use the following day, either to combine with the milk to make more cheese, or to use in other dairy products, or as animal feed.
The curds are then placed into a cheese mold where they’re pressed. The slow pressing process puts heavy weight on the cheese, compressing the curds into a shape, and it helps to get rid of any remaining whey. It’s pressed for several hours, and then when it’s ready, it’s removed from the mold and put into a brine bath. This helps to give it flavor, so when these wheels of cheese are submerged in the salt bath of brine, they stay there for about 20 days or 25 days. The salt is slowly absorbed into the cheese, helping to preserve it and to enhance its flavor. It also helps to control the moisture level and the texture of the cheese.
They then put the cheese into aging rooms where it can sit and mature for a minimum of 12 months. Somehow during this aging process, the cheese undergoes biochemical changes, and that’s when it develops that distinct flavor and texture. It’s regularly turned and checked for good quality, and they make sure that everything’s going well with it. It becomes firmer, and develops a more nutty or savory flavor, a more complex flavor. Some Parmigiano Reggiano cheeses are aged for 24, 36 or even more months, and that enhances that depth of flavor and texture. Each wheel of Parmigiano Reggiano is inspected by experts at various stages of the aging process. There’s a signature stamp which indicates the cheese’s authenticity that you can look for on any Parmigiano Reggiano wedge that you buy. A special tool is used to tap the wheel, and that’s how they check the quality. If it’s a high quality wheel of cheese, it produces the solid, clear sound that they know what to look for.
So, after it’s aged, it’s carefully examined, and if it passes the quality test, it’s marked with the name Parmigiano Reggiano. There’s an official seal of authenticity for the cheese, and it also includes the year of production. This entire process ensures that this cheese remains one of the world’s most prized and sought after for its exceptional quality and taste.
Parmigiano Reggiano is often considered a healthy cheese. You’ll find people who hardly eat cheese choose that one for its quality and its nutrient profile. It’s high in protein, and it’s an excellent source of that. If you have a one ounce – 28 grams serving of Parmigiano Reggiano, you’ll get about eight grams of protein. It’s rich in calcium. It’s got beneficial fat. It’s low in lactose and rich in vitamins and minerals. It’s got good probiotic content. It’s low in carbohydrates, and it helps you feel satisfied, so it’s a great cheese! I’m sure you’ve used it over pasta.
Let’s talk about some things that you can use it for. It melts well, and it’s nice to add to a cheese sauce for a little bit of a deeper flavor. It’s great to grate over your pasta – over your bolognese or pesto pasta, or whatever you’re having. Just grate some of it on at the end for a delicious flavor. If you have ravioli with a sauce over it, it’s great to add on top. It’s amazing in risotto, stirred in just before serving. It adds a creaminess, and enhances the flavor of the rice. You can use it as a topping for your soups such as broccoli soup and cauliflower soup, or your stews. It’s amazing on top of those. You can use it in salads – often in restaurants, they’ll put slices of Parmigiano Reggiano on top of the salad. It can go well in sandwiches. It compliments other cheeses and meats like prosciutto.
You can use it in sauces, as I mentioned. If you’re making a cheese sauce, a grilled cheese sandwich, or a pizza, often these things will taste even better with a combination of cheeses. Choose something like cheddar plus Parmigiano Reggiano for your cheese sauce, and a combination of mozzarella and other cheeses with some Parmigiano Reggiano in your grilled cheese or on your pizza.
It can also be used in baked dishes like casseroles or potato gratin. You can use it on a cheeseboard. The best way for that is usually thin slices so that it’s not too overwhelming, because it’s a good, strong cheese. It’s great to use in pesto instead of Parmesan – use the real thing; it’s really amazing. In basil pesto or on pizza, you can add a different flavor. Maybe try a four cheese pizza. You can eat Parmigiano Reggiano just as a simple snack with some olives or some dried fruit. You can have it in cheese dips or spreads and grilled cheese sandwiches, as well as ordinary sandwiches. My last idea for this is to use it as part of a homemade dip, or stuffing for meat. It’s so great for adding that nutty, rich flavor.
So, Parmigiano Reggiano is extremely versatile and extremely delicious. It adds that depth of flavor and that richness, and you definitely shouldn’t be without it in your kitchen. I’m starting to use it more and more. At the beginning, I just forgot about it in the fridge, but now it’s ready to break, crumble, or slice, to use in many different ways. I hope you’re inspired to use some more Parmigiano Reggiano!
