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Hard cheese

Parmigiano Reggiano (Parmesan)

Italy — Parma, Reggio Emilia, Modena, parts of Bologna and Mantua. Made in this area for centuries.

PDOParmigiano Reggiano. PDO: raw cow's milk from the defined area, natural whey starter and calf rennet, minimum 12 months' maturation. In the EU 'Parmesan' may not be used for other cheeses; elsewhere 'parmesan' is often generic.

Profile

Milk
Raw cow's milk (PDO).
Pasteurisation
PDO uses raw milk; long ageing and low moisture are the controls.
Texture
Hard, granular, crumbly with crunchy crystals.
Flavour
Savoury, nutty, fruity, deeply umami.
Aroma
Broth, butter, pineapple-fruity.
Rind
Hard natural rind, stamped; edible in soups.
Typical maturation
Minimum 12 months (PDO); commonly 24–36 months

Tasting & pairing

Taste 12-, 24- and 36-month pieces: crystals and savouriness grow with age. Use the tasting wheel.

Food

  • Pasta
  • Risotto
  • Pears
  • Balsamic vinegar
  • Walnuts

Drinks (non-alcoholic)

  • Sparkling water
  • Pear juice

Optional, if you drink alcohol: Lambrusco.

Storage: Wrap in paper then film; refrigerate. Keep rinds for soup.

How it's made
Method
Partly skimmed evening milk is mixed with whole morning milk, set with whey starter and calf rennet, cut to rice-sized grains, cooked high, moulded, brined for weeks and aged for at least 12 months.
Cultures
Natural whey starter (thermophilic).
Coagulation
Rennet
Curd handling
Cut very fine and cooked to about 55 °C.
Pressing
Moulded under its own weight in bands.
Salting
Brined for about 3 weeks.
Ageing
On wooden shelves, turned and brushed.

Compare with other styles

At home: Not practical at home

Requires large volumes of milk and years of ageing; not a home project.

Recipes on FriendsPantry that use it

Sources

Guidance changes: check the source for current wording. Original text; figures quoted from the sources where stated.