The cheese known as Parmesan is a granular, hard cheese that originates from Italy. In a wide variety of recipes, including pasta, salads, and soups, it is an indispensable component. The flavor and consistency of Parmesan cheese stand out distinctly from other types of cheese, which makes it easy to tell them apart. This article will explore the entire process of making Parmesan cheese.
History of Parmesan Cheese
Parmesan cheese has a rich history that dates back hundreds of years in Italy. The Emilia-Romagna region, recognized for its dairy industry, is where it was first born. During the 13th century, writers initially referred to Parmesan cheese as “caseus parmensis,” which translates to “cheese from Parma.” This was the moment when the cheese was first mentioned. The European Union currently protects Parmesan cheese as a PDO (Protected Designation of Origin) product. Manufacturers produce it only in specific regions of Italy, and they must comply with stringent production rules.
The Parmesan-Making Process
- Milk Collection: First, collect the milk from local dairy farms as the initial step in making Parmesan cheese. First, collect the milk within two hours of milking; then, transport it to the cheese factory in temperature-controlled tanks.
- Skimming: The cheese factory heats and skims the milk as soon as it arrives to remove any impurities. A centrifuge skims the cream from the milk.
- Adding Starter Culture: Next, add a starter culture of lactic acid bacteria to the milk. The bacteria, in the process of fermentation, convert the lactose found in the milk into lactic acid. Lactic acid lowers the pH of the milk; consequently, this change is necessary for the next step in the process.
- Adding Rennet: After culturing the milk, add rennet. The enzyme rennet causes the milk to coagulate, forming curds and whey. The solid part of the milk forms curds, while the liquid is whey.
- Cutting the Curd: After the milk coagulates, cut the curd into small pieces. The texture of the cheese depends on the size of the curd pieces. Smaller curd pieces create a smoother texture, while larger curd pieces lead to a coarser texture.
- Cooking the Curd: Cook the curd at a specific temperature for a set amount of time. Cooking the curd expels more whey, resulting in firmer cheese.
- Draining and Shaping: Cheesemakers drain curd and form it into huge wheels using a mold after cooking. Next, the team brines the wheels to eliminate any residual whey and flavor the cheese.
- Aging: The process of aging is what ultimately completes the art of Parmesan-making. Cheese wheels may mature for 36 months or even longer. As cheese ages, it develops its unique flavor and texture. In order to prevent drying and hardening, cheesemakers age Parmesan in a cool, humid atmosphere.
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Frequently Asked Questions About Parmesan
- What type of milk is used to make Parmesan cheese?
- While cow’s milk is the conventional method of production for Parmesan cheese, some producers may also use goat’s milk in the process.
- How long does it take to make Parmesan cheese?
- Based on the required amount of age time, the full process of manufacturing Parmesan cheese might take anywhere from 18 to 36 months.
- What is the texture of Parmesan cheese?
- The aging process gives Parmesan cheese a hard, granular texture. As cheese ages, it dries out and hardens. The curd’s cut and cooking during cheesemaking affects its texture.
- Can Parmesan cheese be made outside of Italy?
- Only cheese from specific regions in Italy that follows strict production guidelines can be legally called “Parmesan.” They can make it elsewhere, but it does not meet the legal criteria. Producers outside of these regions must label their cheese as “Parmesan-style” or “Italian hard cheese.”
- What is the difference between Parmesan cheese and other types of hard cheeses?
- The flavor and consistency of Parmesan cheese are distinctive, which distinguishes it from other varieties of hard cheeses. It has a slightly sweet flavor that is nutty, and it has a texture that is firm and granular. Cheddar and gouda are two examples of other types of hard cheeses that have distinct flavor profiles and various textures.
- Can Parmesan cheese be grated or shaved?
- The answer is yes; you can use a cheese grater or a sharp knife to grate or shave Parmesan cheese. A common application for it is as a topping for soups, salads, and pasta meals.
To Wrap It Up
As a result of its widespread application in a wide range of cuisines across the globe, parmesan cheese has a great deal of popularity. Over the course of several centuries, the process of manufacturing cheese has led to the development of a distinctive flavor and texture. The creation of the exquisite cheese that we all know and love is dependent on each and every stage of the Parmesan-making process, beginning with the collecting of milk and ending with the aging of the cheese. Whether you are a cheese lover or not, the process of making Parmesan can help you develop a deeper appreciation for this gastronomic delicacy.
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