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Seven things the New York Times didn’t tell you about Parmigiano-Reggiano

Food for thoughts, Ingredients

Parmigiano-Reggiano

Unlike the New York Times’ infographic on extra-virgin olive oil that I commented on some time ago, I really enjoyed their infographic last week.

It simplifies some of the concepts behind one of the greatest Italian cheeses — often nicknamed il re dei formaggi, or the king of cheeses: Parmigiano-Reggiano.

However, here are a few important points that the article missed.

The unusually high quality of the milk. Unlike any other cheese, Parmigiano-Reggiano is made with milk from cows fed with local grass and raised in a controlled environment. This milk is of a superior quality and ensures that the production process will be successful without any additives.
The unusually high quality of the milk. Unlike any other cheese, Parmigiano-Reggiano is made with milk from cows fed with local grass and raised in a controlled environment. This milk is of a superior quality and ensures that the production process will be successful without any additives.
It is additive-free. The only ingredients used to make Parmigiano-Reggiano are milk, rennet, salt and … time. So the cheese is exceptionally good for you!
It is additive-free. The only ingredients used to make Parmigiano-Reggiano are milk, rennet, salt and … time. So the cheese is exceptionally good for you!
Parmigiano-Reggiano is a DOP (Protected Designation of Origins) product. This European label is awarded only to food products of superior quality. The entire production process is under the tight scrutiny of a regulating body: it must follow a very detailed, strict code, and the cheese must pass a final test to be labeled as Parmigiano-Reggiano.
Parmigiano-Reggiano is a DOP (Protected Designation of Origins) product. This European label is awarded only to food products of superior quality. The entire production process is under the tight scrutiny of a regulating body: it must follow a very detailed, strict code, and the cheese must pass a final test to be labeled as Parmigiano-Reggiano.
You need almost 2 gallons of milk coming from grass-fed cows to make a pound of Parmigiano-Reggiano cheese. In addition, Parmigiano-Reggiano is at its best when it is aged 24 to 36 months. This is why it is expensive.
You need almost 2 gallons of milk coming from grass-fed cows to make a pound of Parmigiano-Reggiano cheese. In addition, Parmigiano-Reggiano is at its best when it is aged 24 to 36 months. This is why it is expensive.
Italian mothers traditionally use Parmigiano-Reggiano to wean their babies, it’s part of the infant’s first meal. During the long aging process, enzymes “predigest” the cheese, transforming the milk protein into highly digestible free amino acids. That is why even people sensitive to milk proteins can have Parmigiano-Reggiano (prefer 36 months).
Italian mothers traditionally use Parmigiano-Reggiano to wean their babies, it’s part of the infant’s first meal. During the long aging process, enzymes “predigest” the cheese, transforming the milk protein into highly digestible free amino acids. That is why even people sensitive to milk proteins can have Parmigiano-Reggiano (prefer 36 months).
There is an even higher quality of Parmigiano-Reggiano: the “Vacche Rosse” or “Vacche Bianche,” made with milk coming from red or white cows. These cow breeds produce a higher quality, richer milk that transforms into a lusher, mellower cheese.
There is an even higher quality of Parmigiano-Reggiano: the “Vacche Rosse” or “Vacche Bianche,” made with milk coming from red or white cows. These cow breeds produce a higher quality, richer milk that transforms into a lusher, mellower cheese.
Grana Padano, a PDO product, has a very similar taste and is a great, less expensive substitute for Parmigiano-Reggiano. Main differences: Grana Padano’s milk doesn’t have to come from grass-fed cows; it can also be added with lysozyme (a natural preservative); it is usually aged for just 12-18 months instead of 24.
Grana Padano, a PDO product, has a very similar taste and is a great, less expensive substitute for Parmigiano-Reggiano. Main differences: Grana Padano’s milk doesn’t have to come from grass-fed cows; it can also be added with lysozyme (a natural preservative); it is usually aged for just 12-18 months instead of 24.
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One Response to Seven things the New York Times didn’t tell you about Parmigiano-Reggiano
  1. Frittata | recipe | asparagus |eggs | spring recipes | frittata recipe April 17, 2015 at 5:50 pm

    […] And, of course, use great extra-virgin olive oil and Parmigiano-Reggiano cheese (here is how to choose the best quality Parmigiano cheese). […]


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