Parmesan Cheese

Parmesan Cheese

Parmesan is an unusual and legendary cheese that can be talked about for a long time and tasted for a lifetime.

The best Parmesan cheese brands are the ones that have a long shelf life and a good taste. The other features to look for in the best Parmesan cheese brands are saltiness, sharpness, and creaminess. Parmesan is one of the most popular cheeses in the world. It has been made since antiquity and is still produced today. There are several varieties of Parmesan cheese, also the one most commonly seen is grated “Parmigiano-Reggiano.

Italian cheesemakers do not recognise any automated production. The king of Parmesan cheeses has been made for centuries only by hand.

Parmesan Cheese Wheel Pasta

The History

Parmesan – Salt, sharpness, and creaminess Parmigiano-Reggiano is a very salty cheese made in the Italian region of Emilia Romagna. The name comes from two locations: “Parmigiano” means “from Parma,” which is where Parmigiano-Reggiano originated. The Reggio Emilia name comes from the city in Emilia Romagna where it is still produced.

No one knows exactly when the cheese appeared, but its history goes back centuries.

Parmesan cheese mentioned in Boccaccio’s Decameron – remember how the author describes people living on a mountain of Parmesan and eating only ravioli and spaghetti? At all times, Parmesan has been synonymous with prosperity and a sweet life?

It is believed that the Benedictine monks were the first to prepare this cheese, as Parmesan is ideal for pilgrimages, as it does not spoil for long periods on the road.

Introduction: What is Parmesan cheese and How is it Made?

Parmesan cheese is one of the most popular cheeses worldwide due to its strong flavor.

Hard Parmesan cheese is made from spring to autumn and its flavour depends on the quality of the cow’s feed. Summer milk makes the most delicious, tasty and rich cheese, because green grass is better than hay.

The cheese is made with unpasteurized cow’s milk and curdled and then pressed with salt to remove moisture for about 15 hours. Its texture is very crumbly, which makes it easy to grate or shave. The curds are cut into blocks and then aged in a warehouse for at least six months.

The cheese produced at this stage is considered young and is called fresh Parmigiano Reggiano. It is served as a dessert or aperitif with wine and fruit. The rest of the cheese matures for another 18-24 months and is then classified as mature Parmigiano Reggiano Vecchio. Once it is left to mature for a year, it becomes a mature cheese, which is not cut or grated. After ten years, Parmigiano Reggiano becomes a delicacy at a price beyond the reach of mere mortals. It is said to be the best Parmesan cheese, and if you ever get the chance to try it, don’t miss out!

The dimensions of the cheese must also meet strict standards: diameter 35-45 cm, height 18-25 cm, weight 24-44 kg, rind thickness 6 mm. Anything outside the norm is a defect.

Authentic Parmesan is very rare, as Parma cheese has a special certificate of authenticity AOC. All other types of Parmesan cheese cannot bear this name, but this does not prevent producers in other countries from breaking the rule.


It can be used in a variety of dishes, from simple salads to complex sauces such as Bolognese sauce or carbonara sauce, baked dishes and pizza, but it is most commonly served on top of dishes such as lasagne. It has a mild, slightly sweet taste with a hint of tang that’s characteristic of fresh cheeses.
Parmesan cheese is traditionally grated and served with a variety of dishes.
Every day, Italians consume an average of 3.2 pounds of this cheese, which accounts for up to 40% of their daily calcium intake.

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