Parmesan Reggiano

Parmesan reggiano is true cheese royalty

When you’ve got a chunk of parmesan reggiano on your charcuterie board, you’re looking at a true piece of history. The first mentions of this cheese date back to the Roman era, and it is said that makers of this revered variety have used the same traditional methods for the past 900 years. Today, this most famous of cheeses (also known as parmigiano reggiano) is produced only in a small region in Italy in the provinces of Parma, Reggio Emilia, Modena, and parts of Bologna and Mantova. With a distinctive flavor, crumbly texture, and incredible umami, it’s revered by cheese lovers and copied by cheesemakers worldwide. It’s no wonder parmesan reggiano is called “the king of cheese!”

Wisconsin’s take on parmesan reggiano

While true parmesan reggiano can only be made in a small area of Italy, that hasn’t stopped Wisconsin cheesemakers from experimenting with and innovating on traditional methods to produce several award-winning varieties. Cello Copper Kettle Cheese is a semi-hard variety that’s bursting with parmesan flavors. Sartori’s SarVecchio Parmesan has won numerous awards for its rich, fruity, nutty flavor. Belgioioso Parmesan is aged in special caves for 10 months to produce a cheese whose sweet, nutty flavor and tantalizing aroma have helped take home top honors at the World Championship Cheese Contest. While these Wisconsin beauties may not be made in the parmesan reggiano region, they are every bit as delicious!

All about parmesan reggiano cheese

Parmesan reggiano is a hard cheese from cow’s milk. It has a strong, rich, salty taste with fruity, sweet notes like fresh pineapple. The texture is brittle and crumbly, with a crunch provided by crystallized proteins that form around 18 months.

A cheese for the ages

Written references to parmesan reggiano date back to Roman times, when cheeses were first shipped beyond their localities and named for the place where they were made. The cheese we know today was developed in the Middle Ages by Benedictine and Cistercian monks who, while looking for ways to make cheese last longer, developed a dried paste cheese in large wheels with salt from local mines. The recipe for parmesan reggiano is sometimes said to have existed essentially unchanged for the last 900 years.

A protected status

Parmesan reggiano has a protected designation of origin status, or PDO, that is among the strictest in the world. Established in 1996, the PDO mandates that the cheese be made from unadulterated raw milk from cows raised within certain provinces, with a diet of only fresh grass, hay, or alfalfa – no silage allowed. The milk must be delivered to the creamery within two hours of each milking. The wheels of the cheese must weigh at least 66 pounds and can be up to 18 inches in diameter. Parmesan reggiano must be aged a minimum of 12 months.

How it’s made

A wheel of parmesan is made of whole milk from a morning’s milking combined with the skim milk from the previous evening’s milking. The milk is coagulated with calf rennet and acidified with fermented whey. The resulting curd is cut very small – about the size of a grain of rice – and cooked in large copper vats, then drained. Once the cheese is formed, it’s brined in a salt bath for approximately 24 days and then brought to aging rooms where it matures for 12 months or longer.

Parmesan vs. parmesan reggiano

While many people use the terms “Parmesan” and “parmesan reggiano” interchangeably, there is an important distinction. Parmesan reggiano is protected by a PDO – it can be made only in specific regions of Italy, using traditional methods. On the other hand, parmesan is a much broader term that refers to similar hard cheeses produced outside of the PDO regions.

Umami in spades

Umami – from the Japanese term for “pleasant savory taste” – is one of the five basic tastes, along with sweet, salty, sour, and bitter. Created by naturally occurring amino acids called glutamates, umami is that savory or meaty taste associated with foods like mushrooms, soy sauce, certain meats, and aged cheeses like asiago, cheddar, and iberico cheese. Parmesan reggiano has incredible umami, thanks to the highest level of free glutamates in any cheese.

Fun facts

• The traditional rind test: Parmesan reggiano is inspected by certified experts who use a small hammer to tap the wheels, listening for sounds that indicate the cheese’s internal quality.
• Natural ingredients only: The cheese is made using only three ingredients – milk, rennet, and salt – without any preservatives or additives.
• Historical mentions: Parmesan reggiano has been referenced by notable historical figures, including Samuel Pepys, who reportedly buried his precious wheels of the cheese during the Great Fire of London.

The best ways to enjoy parmesan reggiano

Parmesan reggiano is incredibly versatile in the kitchen. Its savory, umami-packed flavor enhances a wide range of dishes. It can be shaved with a cheese grater over salads and onto pasta or mixed into risottos and soups. Its crumbly texture makes it perfect for sprinkling on top of roasted vegetables or baking into casseroles. Additionally, the rind can be used to enrich broths and soups, giving a deep, cheesy flavor to hearty dishes.

On a charcuterie board, parmesan reggiano is perfect when paired with cured meats, figs, honey, and toasted nuts, offering a range of textures and flavors that create a delightful flavor experience.

When you’re ready to enjoy parmesan reggiano with a glass of wine, try pouring a fruity, medium-bodied red like chianti, barolo, pinot noir, or even full-bodied varieties like a malbec or syrah that can hold their own against the intensity of the cheese. For whites, a classic champagne, prosecco, or riesling offer a nice contrast. If you’re drinking beer, try a hoppy IPA or a malty Belgian ale or stout – the darker the better. And if you have a hankering for the harder stuff, an aged whiskey or a cognac make a lovely pairing.