The History of Parmesan - Pete and Elda's Bar / Carmen's Pizzeria (2024)

FAQs

What is the history of parmesan cheese? ›

The first record of Parmigiano-Reggiano is from 1254. Legend has it, that around 900 years ago, Benedictine monks, living in the Parma-Reggio region of Italy, created this cheese when they needed to find a way to extend the shelf-life of the large quantity of milk they were producing.

A simple cheese with a complex story, parmesan was born nearly a millennium ago in Italy before making its way to Wisconsin.

The name of the pungent powerhouse is a nod to where the cheese is authentically and traditionally made, in the provinces of Parma, Reggio Emilia, Modena and Bologna, according to the Parmigiano Reggiano Consortium. Parma is home to fewer than 200,000 residents and the University of Parma.

Parmesan is made from cow's milk (imported for Parmigiano-Reggiano), while Pecorino is made from imported sheep's milk, which contains more fat. But don't confuse Pecorino Romano with Romano, which is made from domestic cow's milk.

For a cheese to be classified as Parmigiano-Reggiano, it must come from particular regions of Italy and contain only certain approved ingredients. Parmigiano-Reggiano is also aged at least one year and up to three years. Parmesan, on the other hand, is not regulated, and may be aged as little as 10 months.

Parmesan (Italian: Parmigiano Reggiano, Italian: [parmiˈdʒaːno redˈdʒaːno]) is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months or, outside the European Union, a locally produced imitation. The full, legally protected, name of the Italian cheese is Parmigiano Reggiano.

An unopened block of parmesan cheese can remain good for up to six to eight months or even longer when stored in optimal conditions, such as a cool, dry place, or the refrigerator. Once opened, a block of parmesan cheese can last anywhere from two to four months or more, provided it's properly stored.

So Why Isn't Parmesan Cheese Vegetarian? This answer is encapsulated in one word: rennet. Specifically animal rennet, collected from slaughtered cows, goats or other young, milk-fed ruminant animals.

If you're looking to enjoy Italian-made Parmigiano Reggiano cheese, which many deem “the best Parmesan,” consider purchasing a wheel or wedge with the Denominazione di Origine Protetta (DOP) mark ensuring its origin and traditional production method.

I suspect it comes from Italian immigrants. See, in Italian it's parmaggiano, which is pronounced very similarly to the American parmesan. So I think Americans started to say it the Italian way due to the influence of Italian immigrants, but still spelled it the old British way.

Are calves killed for rennet? ›

Most stomach-derived rennet is taken from the fourth stomach of young, unweaned calves. These animals are not killed expressly for their rennet; rather they are killed for meat production (in this case, veal) and the rennet is a byproduct.

So, is parmesan cheese halal? If you are a strict follower of halal dietary guidelines, you may choose to opt for cheese varieties that clearly state the use of microbial or plant-based rennet. If your parmesan cheese, or Parmigiano Reggiano states this, then yes, it is halal and permissible to consume.

Soft cheeses such as cream cheese, cottage cheese, shredded cheeses, and goat cheese must be refrigerated for safety. As a general rule, hard cheeses such as cheddar, processed cheeses (American), and both block and grated Parmesan do not require refrigeration for safety, but they will last longer if kept refrigerated.

If you look carefully at your food label, you might see just “enzymes” on the back of the package with little to no further explanation. This refers to either animal, plant, or microbial enzymes. Parmesan is always made with animal enzymes, also called animal rennet, meaning it's not vegetarian.

That stinky smell comes from the microbial breakdown of proteins in the cheese, a process that releases pungent gases, like the volatile fatty acids propanoic acid and isovaleric acid.

The cheese contains tiny crunchy granules which give it a very unique texture. The taste is slightly sharp, not unlike mildly sharp cheddar, but also very complex and layered, a bit fruity, though nutty is the predominant characteristic and most typical descriptive. It leaves a wonderful aftertaste on the tongue.

The result was renamed into Four ages of Parmigiano Reggiano, in different textures and temperatures (here's the video in which a young Bottura explains it): a cheese aged 24 months for the demi-soufflé; one aged 30 for the sauce, hot and velvety; the rind from a cheese aged 40 months to make a thin but intense wafer; ...