Parmigiano-Reggiano commands a premium price compared to other parmesan cheeses. This exploration delves into the world of parmesan, examining five different products at various price points to determine if the authentic Italian cheese justifies its cost. We’ll analyze their production, regulations, and flavor profiles to answer the age-old question: is the real deal worth the splurge?
The foundation of parmesan-style cheese involves three core ingredients: milk, salt, and cheese cultures. The process begins with rennet coagulating the milk into curds. These curds are then cut and heated to expel whey, pressed into wheels, and aged. This process yields the salty, dry cheese we enjoy in countless dishes. While the basic steps are similar across various parmesan products, noticeable differences in taste and texture emerge, especially in their raw form.
One key distinction lies in the labeling. In the European Union, “Parmesan” is synonymous with “Parmigiano-Reggiano,” implying adherence to strict Italian production standards. Products labeled “Parmesan” outside of these regulations are considered counterfeit within the EU. However, in the United States, while “Parmigiano-Reggiano” remains protected, “Parmesan” is a generic term. This allows US producers to use the label even if their cheese doesn’t meet the Italian standards. To ensure authenticity in the US, look for the “Parmigiano-Reggiano” label and the DOP (Protected Designation of Origin) stamp.
Three key factors come into play when evaluating parmesan cheeses: flavor, food properties (like fat content and melting characteristics), and lifestyle considerations (intended use in recipes). We conducted three taste tests: raw, in a traditional Alfredo sauce, and as a garnish.
The raw taste test revealed clear distinctions. The authentic Parmigiano-Reggiano and a 20-month aged US parmesan melted smoothly on the palate, exhibiting rich, complex flavors. The pre-grated options, however, had a powdery texture and a less nuanced taste.
Four variables primarily differentiate US and Italian parmesan production: aging time, milk type, additives, and regional factors (geography, cow’s diet, and cheesemaking process). Aging significantly impacts flavor and texture. Parmigiano-Reggiano must age for at least 12 months, often extending to 24 months or more. US parmesan has a minimum aging requirement of just 10 months. Longer aging intensifies flavor and alters texture, leading to a drier, more complex cheese.
Another crucial difference lies in the milk. Parmigiano-Reggiano uses raw cow’s milk, while US producers typically pasteurize their milk. Pasteurization eliminates potentially harmful bacteria but also affects the beneficial bacteria contributing to flavor development.
Additives are another distinguishing factor. Parmigiano-Reggiano adheres to a strict three-ingredient recipe. US parmesan often includes additives like cellulose (anti-caking agent), potassium sorbate (preservative), natamycin (anti-fungal agent), and enzymes. These additives, while permitted, can influence the cheese’s melting properties and overall taste.
Finally, regional factors encompass the unique environment of Reggio Emilia, influencing the cows’ diet and traditional cheesemaking practices. The combination of these elements contributes to the distinctive character of Parmigiano-Reggiano.
The Alfredo sauce test yielded surprising results. While all five cheeses produced acceptable sauces, the flavor differences were less pronounced than in the raw tasting. The pre-grated options tasted slightly saltier, likely due to higher sodium content. However, when used as a garnish on pasta and pizza, the superior flavor of the Parmigiano-Reggiano and the 20-month aged US parmesan was evident.
So, is Parmigiano-Reggiano worth it? Ultimately, yes. While some US-made options offer good quality, particularly those aged longer, the authentic Italian cheese consistently delivers a superior flavor and texture, especially when used raw. However, for applications like Alfredo sauce where the nuances are less discernible, a less expensive option might suffice. Ultimately, the best choice depends on individual preferences and budget.
