How Are Parmesan Cheese Made?
Parmesan cheese, also known as Parmigiano-Reggiano, is a popular Italian cheese that is loved for its rich flavor and granular texture. It is widely used in various dishes, especially in Italian cuisine.
Have you ever wondered how this delectable cheese is made? In this article, we will take a closer look at the fascinating process of Parmesan cheese production.
The Milk
It all starts with high-quality milk from cows that are primarily fed on grass or hay. The milk used for making Parmesan cheese must be partially skimmed to reduce its fat content. This step ensures that the cheese has the perfect balance of flavors and textures.
Curdling
The next step in the process involves curdling the milk. The milk is heated to a specific temperature and then mixed with calf rennet, an enzyme that helps coagulate the milk proteins. The addition of rennet causes the milk to curdle, forming solid curds and liquid whey.
Cutting and Cooking
The solid curds are then cut into small pieces using special tools called curd knives. This process allows for better moisture release during cooking. The curds are then cooked at a controlled temperature to further expel whey and develop the distinctive flavor of Parmesan cheese.
Molding
Once cooking is complete, the curds are transferred into molds lined with cheesecloth. The molds give Parmesan cheese its characteristic shape and allow for proper drainage of any remaining whey.
Salting
After molding, the cheeses are immersed in brine baths where they absorb salt. This crucial step not only enhances the cheese’s flavor but also acts as a natural preservative.
Aging
Now comes the most critical phase of Parmesan cheese production: aging. The freshly made cheeses are taken to special aging rooms, where they are stored on wooden shelves. These rooms have a controlled environment of temperature and humidity, which plays a significant role in the flavor development of the cheese.
The Aging Process
During aging, the cheeses are regularly turned and brushed to remove any surface mold and to allow for even drying. This process helps create the hard texture and distinct flavor that Parmesan cheese is famous for.
Aging Time
Parmesan cheese must be aged for at least 12 months to be classified as ‘Parmigiano-Reggiano.’ However, many producers age their cheeses for much longer periods, ranging from 18 months to even 36 months. The longer the aging process, the more complex and intense the flavors become.
Inspection and Certification
Before being sold, each wheel of Parmesan cheese undergoes a thorough inspection by experts. They examine its appearance, texture, smell, and taste to ensure it meets strict quality standards.
Only if it passes this inspection will it receive the official seal of ‘Parmigiano-Reggiano. ‘
Conclusion
Making Parmesan cheese is truly an art form that requires time, skill, and dedication. From curdling the milk to aging it for months or even years, every step is crucial in creating this beloved Italian cheese. So next time you enjoy a plate of pasta topped with freshly grated Parmesan cheese, you can appreciate the meticulous process behind its creation.