Say Cheese: The Delicious History of Parmigiano-Reggiano Cheese

As a cheese lover, I have always been fascinated by the history of Parmigiano-Reggiano cheese. This Italian cheese is known for its nutty flavor, hard texture, and versatility in cooking. But beyond its delicious taste, there is a rich history behind this cheese that dates back to the Middle Ages.

According to historical records, Parmigiano-Reggiano cheese was first produced by monks in the region of Emilia-Romagna in Italy. They created the cheese as a way to preserve milk during the winter months, and it quickly became popular among the local population.

Over time, the production of Parmigiano-Reggiano cheese became a source of income for many farmers in the region, and it eventually became one of the most famous cheeses in Italy.

Today, Parmigiano-Reggiano cheese is protected by a designation of origin (DOP) that ensures that it is made using traditional methods and only in specific regions of Italy. If you are curious, you can learn more about Italian Food Certifications here.

This designation reflects the importance of the cheese in Italian culture and cuisine, and it recognizes the hard work and dedication of the farmers and cheesemakers who produce it.

As a cheese lover, I am excited to explore the history and culture behind Parmigiano-Reggiano cheese, and I hope to share my passion with others who appreciate this delicious and iconic Italian cheese.

Origins

The history of Parmigiano-Reggiano cheese dates back to the Middle Ages, where it was first created by monks in the Emilia-Romagna region of Italy. The cheese was originally produced in small batches by the monks as a way to preserve excess milk and provide a source of nutrition for the community.

Over time, the cheese became popular among the local population and began to be produced on a larger scale.

The Legend of Parmigiano-Reggiano

According to legend, Parmigiano-Reggiano was created when a group of monks from the Benedictine order were given a gift of a cow by a wealthy landowner.

The monks used the cow’s milk to create a new type of cheese, which they aged for several years in the monastery’s cellars. The resulting cheese was hard and flavorful, and quickly became popular among the local population.

Historical Records

The first written record of Parmigiano-Reggiano cheese dates back to 1254, when a deed was written in Genoa, Italy that mentioned the cheese by name. Over the centuries, the cheese continued to be produced and became an important part of the local economy.

In the early 20th century, the Consorzio del Formaggio Parmigiano-Reggiano was established to protect the quality and authenticity of the cheese, and today Parmigiano-Reggiano is recognized as one of the world’s finest cheeses.

Throughout its history, Parmigiano-Reggiano has remained true to its origins, using only the highest quality milk from cows that graze on the lush pastures of the Emilia-Romagna region. The cheese is still produced using traditional methods, with each wheel of cheese carefully crafted by skilled artisans who take great pride in their work.

Production

Ingredients

To make Parmigiano-Reggiano cheese, we only need four ingredients: milk, rennet, salt, and whey. The milk used for Parmigiano-Reggiano cheese production comes from cows that have been fed on a specific diet of grass and hay from the Emilia-Romagna region.

The rennet is used to curdle the milk, and the salt is added to the curds to help preserve the cheese. The whey is used to make other products like ricotta cheese.

The Production Process

The production of Parmigiano-Reggiano cheese is a long and complicated process that requires a lot of skill and patience. First, the milk is heated and mixed with rennet to form curds. The curds are then cut into small pieces and placed into molds.

After this, the cheese is left to rest for a few days, during which time it is turned regularly to ensure even distribution of moisture.

After the resting period, the cheese is immersed in a brine solution for about a month. This helps to give the cheese its characteristic flavor and texture.

Once the cheese has been brined, it is removed from the solution and left to dry for a few days. After this, the cheese is aged for a minimum of 12 months, during which time it is regularly brushed and turned to ensure even aging.

Aging and Grading

The aging process of Parmigiano-Reggiano cheese is what gives it its unique flavor and texture. During the aging process, the cheese develops a hard, granular texture and a rich, nutty flavor. The cheese is graded based on its age, with younger cheeses being labeled as “fresco” and older cheeses being labeled as “vecchio” or “stravecchio.”

In order to be considered authentic Parmigiano-Reggiano cheese, the cheese must meet strict quality standards. The cheese is graded by a panel of experts who evaluate its appearance, aroma, and flavor.

Only cheese that meets these standards is given the official Parmigiano-Reggiano seal, which is burned onto the cheese rind. Overall, the production of Parmigiano-Reggiano cheese is a complex and time-consuming process that requires a lot of skill and patience. However, the end result is a cheese that is widely regarded as one of the finest in the world.

Culinary Uses

Parmigiano-Reggiano in Italian Cuisine

As an Italian, I can attest that Parmigiano-Reggiano is a staple ingredient in many traditional Italian dishes. It is commonly grated over pasta dishes such as spaghetti carbonara, fettuccine alfredo, and lasagna. It is also used in risottos, soups, and salads.

One of my personal favorite ways to enjoy Parmigiano-Reggiano is by simply shaving it over a plate of fresh, ripe tomatoes and drizzling it with extra-virgin olive oil. The combination of flavors is simply divine.

Another popular Italian dish that uses Parmigiano-Reggiano is the classic eggplant parmesan. The cheese is layered with breaded and fried eggplant slices and tomato sauce, then baked until golden and bubbly.

Parmigiano-Reggiano in International Cuisine

While Parmigiano-Reggiano is most commonly associated with Italian cuisine, it is also used in many international dishes. In fact, it is a popular ingredient in many French dishes, including soufflés, quiches, and salads.

The cheese is also used in many Mexican dishes, such as enchiladas and quesadillas. It adds a rich, nutty flavor to these dishes and pairs well with the spicy flavors of Mexican cuisine.

Finally, Parmigiano-Reggiano is a common ingredient in many American dishes, particularly in Italian-American cuisine. It is often used in meatballs, pizza, and even macaroni and cheese.

Overall, Parmigiano-Reggiano is a versatile cheese that can be used in a wide variety of dishes from around the world. Its nutty, savory flavor adds depth and complexity to any dish it is used in.

Economic and Cultural Significance

The Parmigiano-Reggiano Consortium

As I’ve mentioned earlier in this article, Parmigiano-Reggiano cheese has a protected designation of origin (PDO) status, which means that it can only be produced in the designated area of Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River, and Mantua to the east of the Po River.

The production of Parmigiano-Reggiano is strictly regulated by the Parmigiano-Reggiano Consortium, which was established in 1934. The Consortium ensures that the cheese is made according to traditional methods and that it meets the strict quality standards.

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The Role of Parmigiano-Reggiano in the Italian Economy

Parmigiano-Reggiano is one of the most important products in the Italian food industry. According to the Parmigiano-Reggiano Consortium, the production of Parmigiano-Reggiano generates an annual turnover of around 2.5 billion euros and provides employment for over 30,000 people.

The cheese is exported to more than 140 countries around the world, making it a significant contributor to the Italian economy.

The Cultural Significance of Parmigiano-Reggiano

Parmigiano-Reggiano cheese is not only an important economic product but also a cultural icon of Italy. It is deeply ingrained in the Italian culinary tradition and is used in many traditional Italian dishes such as pasta, risotto, and pizza.

The cheese has also inspired many Italian poets, writers, and artists throughout history. In fact, the famous Italian writer Umberto Eco once said, “The love for Parmigiano is like the love for a woman; it’s a passion that you can never betray.”

In conclusion, Parmigiano-Reggiano cheese is not just a delicious food product, but it is also an essential part of Italian culture and economy. The strict regulations and quality standards set by the Parmigiano-Reggiano Consortium ensure that the cheese remains a symbol of Italian excellence and tradition.

Finally, be sure to read our ultimate guide to German Cheeses too.

Parmigiano-Reggiano Frequently Asked Questions (FAQs)