Parmigiano Reggiano: everything about authentic Parmesan cheese

Parmigiano Reggiano, often called Parmesan cheese in the Netherlands, is not called the king of cheeses for nothing. This hard Italian cheese is powerful, nutty and full of crunchy cheese crystals. But what exactly is Parmigiano Reggiano, what is the difference with other Parmesan cheese and how do you best use it? In this blog you will read everything about this Italian classic.

What is Parmigiano Reggiano?

Parmigiano Reggiano is a hard Italian cow's milk cheese. The cheese has a protected designation of origin: DOP in Italy, in the Netherlands BOB (Protected Designation of Origin). This means that only cheese made according to strict rules in a defined area can bear this name.

The rules are clear. Parmigiano Reggiano is made from raw cow's milk, salt and rennet. No additives or preservatives are allowed. The cheese matures for at least 12 months and comes from five Italian provinces: Parma, Reggio Emilia, Modena, Bologna and Mantua.

Parmigiano Reggiano or Parmesan cheese: what is the difference?

In the Netherlands we often say Parmesan cheese. Parmigiano Reggiano is the official, protected name of the real cheese. Grated cheese sold as 'Parmesan' is not always real Parmigiano Reggiano. Do you recognize the real one? Then look at the name on the packaging. On the rind of a whole cheese, the name is branded in dots.

How is Parmigiano Reggiano made?

The milk is partially skimmed and heated in large copper vats. Then the milk is curdled and the curds are cut very finely, into granules as small as a grain of rice. Those granules sink to the bottom and are lifted together in a cloth. Two large cheeses come from one vat.

The young cheeses go into the brine bath for a few weeks and then mature for months in large storage rooms. After at least 12 months they are inspected. Only cheeses that are approved get the official brand mark. Read more about cheese making in general in our blog about how cheese is made.

The longer, the stronger

The taste of Parmigiano Reggiano changes significantly with age:

• 12 months – mild and slightly milky, with a softer texture.
• 24 months – full and nutty, with a grainy texture.
• 30 months – intense, dry and full of crunchy crystals.

Those crunchy bits are not salt crystals, although many people think so. They are crystals of tyrosine, an amino acid that is released during maturation. Read all about it in our blog about white crystals in aged cheese.

Parmigiano Reggiano at Kaas & Borrelz

At Kaas & Borrelz you will find Parmigiano Reggiano 30 months - Organic. This organic cheese is made from raw cow's milk, rennet and salt, and matures for 30 months. The result is a deep, nutty taste with many cheese crystals.

Do you like Italian hard cheese? Then also try Pecorino Romano. This cheese is made from sheep's milk and is powerful, savory and salty. Read more about sheep's cheese in our blog about goat cheese and sheep's cheese.

How to use Parmigiano Reggiano

• Grate: freshly grated over pasta, risotto and salads. With the Cheese Grater Trio Formaggio you can choose fine, coarse or curls. With the Boska Hand Grater you grate quickly over the pan.
• Crumble: break pieces of the cheese with the pointed knife from the 4-piece Cheese Knife Set and place them on the snack board.
• With a dip: a few drops of Balsamic Cinnamon Sauce or Ernesto Port Syrup on a chunk of Parmigiano is a party.
• Save the rind: the rind is edible and gives a lot of flavor to soup or sauce. Let it soften and remove it before serving.

Frequently asked questions about Parmesan cheese

Is Parmesan cheese lactose-free?

Due to the long maturation, the lactose in Parmigiano Reggiano is almost completely broken down. Therefore, the cheese naturally contains almost no lactose. Read more in our blog about lactose-free cheese.

Is Parmigiano Reggiano pasteurized?

No. Parmigiano Reggiano is always made from raw milk.

Can you eat Parmesan cheese if you are pregnant?

Yes. Parmesan cheese is a hard, long-matured cheese. According to the Netherlands Nutrition Centre, Listeria cannot grow in it, even if the cheese is made from raw milk. Read more in our blog about eating cheese when you are pregnant.

Is Grana Padano Parmesan cheese?

No. Grana Padano is another Italian hard cheese with its own protected name. It comes from a larger area in Northern Italy and matures for a shorter time, at least 9 months. It resembles Parmigiano Reggiano, but is milder in taste.

Is Parmesan cheese vegetarian?

No. According to the rules, Parmigiano Reggiano is made with animal rennet. Real Parmesan cheese is therefore not vegetarian.

Can you eat the rind of Parmigiano Reggiano?

Yes, the rind is natural and edible. It is very hard, though. That is why it is often used to flavor soup or sauce. Read more in our blog about the rind of cheese.

How do you store Parmesan cheese?

Store the cheese in the refrigerator, wrapped in cheese paper or foil. Grate it only just before use, then the taste will be best. Read more tips in our blog about storing cheese.

Can you freeze Parmesan cheese?

Yes. Grate the cheese, divide it into portions and freeze it airtight. The texture becomes a bit crumblier, but for pasta, risotto or soup that is not a problem.

Conclusion: pure, powerful and versatile

Parmigiano Reggiano is real Parmesan cheese, made from only milk, salt and rennet and matured for at least 12 months. The result is a powerful, nutty cheese that you grate, crumble or simply eat pure. Discover the organic Parmigiano Reggiano of 30 months at Kaas & Borrelz.