What is Parmesan?
Parmesan, also known as Parmigiano-Reggiano, is a hard, granular cheese made from cow’s milk. It originated in Italy, specifically in the regions of Parma, Reggio Emilia, Modena, Bologna, and Mantua. Parmesan is known for its sharp, salty flavor and is commonly grated over pasta dishes, salads, and soups.
How is Parmesan Made?
Parmesan is made using traditional methods that have been passed down for generations. The cheese is produced from partially skimmed milk, which is heated and mixed with rennet to form curds. The curds are then pressed into molds and aged for at least 12 months, with some varieties aged up to 36 months for a more intense flavor.
Quality and Authenticity
To ensure the quality and authenticity of Parmesan cheese, the production process is closely monitored and regulated by the Consorzio del Formaggio Parmigiano-Reggiano. This consortium enforces strict guidelines regarding the breed of cows, the diet they are fed, and the production methods used. Only cheeses that meet these standards are allowed to bear the Parmigiano-Reggiano name.
Uses of Parmesan
Parmesan is a versatile cheese that can be used in a variety of dishes. It is commonly grated over pasta dishes such as spaghetti carbonara or sprinkled on top of Caesar salads. Parmesan can also be melted over risotto or used as a topping for soups and stews.
Case Study: Parmesan Production in Italy
In Italy, Parmesan production is a key part of the economy in the regions where it is made. The cheese has a protected designation of origin (PDO) status, meaning that it can only be produced in specific areas using traditional methods. This helps to preserve the heritage and quality of Parmesan cheese.
Statistics: Parmesan Production and Consumption
According to the latest data, Italy produces over 3.2 million wheels of Parmesan cheese each year, with around 2.2 million wheels being exported to countries around the world. The United States is one of the largest consumers of Parmesan cheese outside of Italy, with over 400 million pounds of the cheese imported annually.
