A Chef’s Guide To Parmigiano Reggiano Cheese
If you serve Italian food in your restaurant or deli, authentic Parmigiano Reggiano is an absolute game-changer. Find out why here.
Parmigiano Reggiano (more commonly known as Parmesan) stands as a firm favourite amongst chefs around the world. With its rich history, meticulous craftsmanship and strict regulations, this savoury, tangy and nutty Italian cheese is celebrated globally. Pairing this delicacy with the right flavours takes great culinary skills. But when you get it right, you can curate your restaurant’s menu for an incredible dining experience.
Is Parmigiano Reggiano the same as Parmesan?
Technically, Parmigiano Reggiano and Parmesan are not the same. Parmigiano Reggiano is a protected designation of origin (PDO) cheese from Italy made using strict, traditional methods in specific regions of Italy.
Parmesan is a generic term used in many countries to describe a type of hard, aged cheese that’s similar in flavour and texture. However, the cheese must be made using the same strict methods to be classed as Parmigiano Reggiano. Parmesan may not be as tasty or authentic.
Uses of Parmigiano Reggiano
Parmigiano Reggiano is one of the oldest cheeses in the world. Use it to complement your pizzas, use as a standalone cheese or combine it with other cheeses, such as mozzarella, pasta dishes like spaghetti bolognese, carbonara, lasagna, salads such as caesar and caprese salad as a garnish, or in risottos.
But don’t be afraid to get creative - experiment with different food pairings and create something truly unique.
A Glimpse into the History of Parmesan
Parmigiano Reggiano has an illustrious history dating back over eight centuries. Its origins can be traced to the fertile lands of Emilia-Romagna in Italy, where it was first crafted by Benedictine Monks in the 12th century. These monks, known for their meticulous attention to detail, developed the art of cheese-making that laid the foundation for what we now know as Parmigiano Reggiano.
The Art of Making Parmesan
The creation of Parmigiano Reggiano is a true labour of love and precision. This hard, crumbly cheese is crafted using a few simple ingredients; cow's milk, rennet and salt. The milk must come from cows raised in the designated region of Emilia-Romagna and Lombardy and processed within 24 hours of milking.
Meticulous production process
The process involves heating the milk, adding rennet and cutting the curd into small granules. The curds are then cooked and pressed into their iconic wheel shape. After this, the cheese wheels are immersed in brine to develop flavour and texture. Following the brining, they are aged for a minimum of 12 months, but many wheels are aged for 24 months or more to achieve their full potential, resulting in a rich and unique taste that is simultaneously sharp, salty and nutty.
The Land
Parmigiano Reggiano hails from the regions of Emilia-Romagna and Lombardy in Northern Italy; an area characterised by its lush pastures, where cows graze on a diet of rich grass, herbs, and flowers. The combination of this fresh, hearty diet and the region's microclimate creates the cheese's unique flavour profile.
Rules and Regulations
Parmigiano Reggiano is known for its strict rules and regulations, which are set by the Consorzio del Formaggio Parmigiano Reggiano (the governing body responsible for protecting the cheese's authenticity).
Some key regulations include:
Geographical Indication: Parmigiano Reggiano can only be produced in the designated regions of Emilia-Romagna and Lombardy.
Milk Source: The cheese must be made from raw, unpasteurised cow's milk, primarily from the local breed of cows, such as the Red Reggiana.
Traditional Production Methods: The cheese must be crafted following traditional methods, with no additives or preservatives.
Long Ageing: Parmigiano Reggiano must be aged for a minimum of 12 months, but many wheels are aged for longer periods to develop their complexity.
Rigorous Quality Control: Each wheel of Parmigiano Reggiano undergoes strict quality control measures, including inspections, branding and certification.
Ready to order?
For a moreish flavour that will offer your customers a true gastro experience, Parmigiano Reggiano is a must-have. But where do you buy this quality cheese whilst keeping costs down? Well, Salvo 1968 proudly stocks a variety of Parmesan cheeses by acclaimed Italian cheesemaker, Castelli, ranging from Parmigiano Reggiano shavings to a 30-month matured wedge to an entire 42-kilogram wheel aged over 24 months. For unbeatable prices, quality and hassle-free delivery, order in wholesale quantities today.
A little bit about Castelli
Castelli is famously known for its range of high-quality, delicious and authentic Italian cheeses. Believed by many to offer the best Parmigiano Reggiano in Italy - the legacy of craftsmanship, the bounty of the land and the strict adherence to centuries-old regulations shine through with every bite.
