Parmesan cheese, also known as Parmigiano-Reggiano, is a hard, granular cheese originating from Italy. Prized for its complex flavour and versatility, it's a staple in kitchens worldwide. This comprehensive guide explores everything you need to know about Parmesan, from its history and cooking applications to storage and nutritional value.
1. History of Parmesan Cheese:
Parmesan cheese's history dates back to the Middle Ages, originating in the region around Parma and Reggio Emilia in Northern Italy. Monks in Benedictine and Cistercian monasteries are credited with developing the cheese, seeking a long-lasting food source. Its production was a way of utilising the surplus milk produced by local farms. The cheese's ability to mature for extended periods made it a valuable commodity for trade and preservation. Production methods, including the use of specific cultures and careful aging processes, have remained largely unchanged for centuries, ensuring the authenticity of the cheese.
Historical Significance:
Throughout history, Parmesan's value has been recognised. Its portability and long shelf life made it a staple for travellers and traders. It became a symbol of wealth and fine dining, appearing in the tables of the aristocracy. Today, Parmigiano-Reggiano is a protected designation of origin (PDO) product, meaning it can only be produced in a specific geographical area with strict adherence to traditional methods. This protection ensures its quality and consistency.
2. Cooking Techniques:
Parmesan is incredibly versatile and can enhance various dishes.
How to cook Parmesan (General Overview):
Parmesan is primarily used as a flavour enhancer and a finishing touch. It's often grated, shaved, or crumbled over dishes. It can be added to sauces, risottos, pastas, salads and more. It is not typically cooked in a way that requires the cheese to melt completely.
How to prepare Parmesan for Cooking:
For most applications, Parmesan is grated. Use a microplane or a fine grater for the best results. You can also shave it with a vegetable peeler for ribbons of cheese or cut it into small cubes for cheese boards.
How to grill Parmesan:
While not a common practice, you can grill Parmesan crisps. Sprinkle grated Parmesan onto parchment paper and bake in the oven or on a grill at a low temperature. Once melted and golden, allow to cool and crisp up.
How to bake Parmesan:
Baking Parmesan often involves incorporating it into recipes like Parmesan crisps or adding it to baked goods such as bread or scones. It can also be sprinkled on top of gratins or other dishes during the final minutes of baking to achieve a golden, slightly melted crust.
How to sauté Parmesan:
Sautéing Parmesan isn't a typical cooking method, as the cheese is more often added as a finishing ingredient. However, you could potentially use Parmesan rinds to flavour sauces or soups while sautéing other ingredients.
3. Ingredient Preparation:
Preparing Parmesan for cooking is straightforward.
How to cut Parmesan:
Parmesan is a hard cheese, so cutting it requires a sturdy knife. You can break off pieces with a special Parmesan knife, which has a short, hooked blade, or use a heavy-duty chef's knife to slice or break off sections. For more precise cutting, use a cheese slicer or a mandoline.
How to peel Parmesan:
Parmesan cheese doesn't have a peel in the conventional sense. The rind is edible, but it's very hard. Often, the rind is used to flavour broths and sauces.
How to dice Parmesan:
Dice Parmesan into small cubes for snacks or salads by first slicing it into planks then cutting the planks into strips and finally dicing them.
How to mince Parmesan:
Mincing is not commonly done with Parmesan. Instead, grating, shaving, or crumbling are the preferred methods.
4. Storage:
Proper storage is crucial for preserving Parmesan's flavour and texture.
How to store Parmesan (short-term and long-term):
Short-Term: Wrap Parmesan tightly in parchment paper or waxed paper, then place it in a resealable plastic bag or airtight container. This prevents it from drying out. Store in the refrigerator's crisper drawer to maintain its moisture. Avoid storing it near strong-smelling foods, as it can absorb odours.
Long-Term: Parmesan can be frozen. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag or container. While freezing can slightly alter the texture, it's a good way to preserve the cheese for extended periods. Thaw in the refrigerator overnight before using.
How long does Parmesan typically last under different storage conditions?
- Refrigerated (wrapped): Typically lasts for several weeks to a couple of months.
- Frozen: Up to 6 months, although the texture may change slightly.
5. Substitutions:
If Parmesan isn't available or if there are dietary restrictions, several substitutes can be used.
What are good substitutes for Parmesan?
- Pecorino Romano: A sheep's milk cheese with a similar salty, sharp flavour. It's a good one-to-one substitution.
- Asiago: A semi-hard cheese with a nutty flavour. It's milder but still provides a good flavour base.
- Grana Padano: A similar hard, granular cheese with a slightly more delicate flavour than Parmesan.
- Nutritional Yeast: For a vegan alternative, nutritional yeast provides a cheesy flavour and can be used as a dry topping.
6. Nutritional Information:
Parmesan is a nutritious food, but should be consumed in moderation.
Parmesan nutrition facts (per 28g/1oz serving):
- Calories: Approximately 110-120
- Fat: Around 8-9g (primarily saturated fat)
- Protein: Around 10-11g
- Carbohydrates: 0g
- Sodium: Around 300-400mg
- Calcium: High source
Key health benefits (or allergies and sensitivities) of consuming Parmesan:
- Calcium Source: Parmesan is a great source of calcium, essential for bone health.
- Protein Source: It provides a good amount of protein.
- Lactose Content: Parmesan has very low lactose content due to the long aging process, and it's generally well-tolerated by those with lactose sensitivities (but not allergies). However, people with serious lactose intolerance should still exercise caution.
- Sodium Content: It's high in sodium, so moderation is key, especially for those with high blood pressure.
- Allergies: Parmesan is made from cow's milk and is not suitable for people with dairy allergies. People with a milk allergy should avoid it.
7. Pairing:
Parmesan's complex flavour profile makes it incredibly versatile in the kitchen.
What flavours and ingredients go well with Parmesan in culinary applications?
- Pasta: The classic pairing; Parmesan is perfect on spaghetti, fettuccine, ravioli, and more. Try it with tomato sauces, pesto, or creamy sauces.
- Salads: Shaved Parmesan complements salads with leafy greens, balsamic vinaigrette, and other vegetables. Add it to a Caesar salad, or add it to your favourite salad.
- Risotto: Grated Parmesan adds creaminess and depth of flavour to risotto.
- Vegetables: Parmesan is delicious on roasted vegetables like asparagus, broccoli, and Brussels sprouts.
- Fruit: Pairs well with pears, apples, and figs.
- Meats: Parmesan cheese can be used to make breadcrumb crusts for chicken, or sprinkled on a casserole.
- Wine: Enjoy with dry Italian red wines like Chianti or Barbera, or a crisp white wine like Pinot Grigio.
8. Cleaning and Washing:
Parmesan cheese does not require washing before use. It is typically purchased pre-prepared.
How to wash Parmesan properly to remove dirt and contaminants.
Parmesan does not need to be washed. The rind is often brushed and cleaned during the ageing process. If you are using the rind, you can gently scrub the surface before use.
9. Ripeness:
Parmesan cheese is not typically purchased unripened. It is sold in various stages of aging.
How to tell if Parmesan is ripe.
Parmesan is considered ripe after at least 12 months of aging, however, it is usually matured for 24-36 months, or even longer, depending on the producer. The age of the cheese is not necessarily a way to tell if it is good quality - the flavour and taste should tell you more.
When is Parmesan in season?
Parmesan cheese is available year-round.
Facts You May Not Know
- Parmesan cheese's origins can be traced back to the Middle Ages in Italy.
- It is a protected designation of origin (PDO) product, ensuring its authenticity.
- Parmesan is often aged for at least 12 months, and sometimes for years, to develop its complex flavour.
- The rind of Parmesan cheese is edible and can be used to flavour soups and sauces.
- Parmesan is a good source of calcium and protein.
FAQs
Yes, the white coating is often salt crystals that form during the aging process and are safe to eat.
Can I freeze a whole block of Parmesan?Yes, you can freeze a whole block of Parmesan, but it's best to wrap it tightly in plastic wrap and then place it in a freezer bag to prevent freezer burn. The texture might change slightly upon thawing.
How do I grate Parmesan cheese without it crumbling?Ensure your cheese and grater are at a good temperature, and grate in the direction of the grain. If the cheese is too hard, allow it to warm slightly before grating. Using a microplane grater often gives the best results.
Is Parmesan cheese suitable for vegetarians?Traditional Parmesan cheese is made with animal rennet, which is derived from the lining of the stomach of young ruminant animals (usually calves). Therefore, it is not suitable for vegetarians. However, some vegetarian Parmesan cheeses are made using vegetable rennet or microbial rennet.
What is the difference between Parmesan and Romano cheese?Parmesan cheese (Parmigiano-Reggiano) is made from cow's milk in a specific region of Italy, and has a specific aging process and specific requirements. Romano cheese can be made from sheep's, cow's, or goat's milk, is often saltier and generally has a more intense flavour. Pecorino Romano is the most widely known version.