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Parmesan is a hard Italian cheese, aged two years with salt as its only additive. Within Europe, only cheese from several specific regions in Italy can use the name "Parmigiano-Reggiano." In the United States, several products are sold as Parmesan, despite not conforming to the rules established by the Parmigiano-Reggiano cheese Consorzio.
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Making Parmesan
Raw milk is mixed with whey and heated in large copper vats. After curdling, the mixture is broken up into fine pieces and further heated. The cheese is formed into a wheel and spends up to one month absorbing salt in a brine bath. The cheese then goes through the aging process.Parmigiana-Reggiano vs. American Parmesan
Despite the labels, many American parmesan cheese products do not fit the Italian definition of Parmigiana-Reggiano cheese. Most notably, pre-grated parmesan cheeses have a shorter aging time and have a higher salt content than Italian Parmigiana-Reggiano.
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Parmesan Cheese Questions
10CC once sang "Life is a Minestrone". Do you agree, why do you think this is the case? Is it best served with Parmesan Cheese! 1 AnswerHi. great analogy. Sure, sometimes life is a bowl of mixed vegetable soup, sometimes with Italian sausage (minestrone) But sometimes it is a can of mixed nuts,... read more
What is your favorite Cheese eaten straight out the packaging? 9 AnswersI have three things I get cravings for: 1. Trader Joe's English Cheddar with Carmelized Onions. Whoa, Nellie. 2. Trader Joe's sliced havarti 3. Real Wiscons... read more



