THIS IS THE PROCESS OF MAKING THE FAMOUS ITALIAN PARMESAN CHEESE | THE WORLD'S EXPENSIVE CHEESE

Summary

Parmigiano-Reggiano, often known as Parmesan cheese, is an Italian delicacy with a production process that is both traditional and highly regulated. Made exclusively in certain regions of Italy, its production involves precise steps, from fresh milk to curdling, molding, salting, and aging for up to two years. The strict regulations and time-consuming process contribute to its high value, with Parmigiano-Reggiano even used as collateral in Italy. This iconic cheese is not only a culinary treasure but also holds significant economic and cultural value, making it one of the most sought-after cheeses in the world.

Takeaways

• 😀 Cheese is a globally popular food, often used as a topping, mixed into dishes, or eaten alone. There are about 1400 types of cheese worldwide, each with unique names.
• 😀 Parmigiano-Reggiano, also known as Parmesan, is a highly valued Italian cheese, famous for its high price and certified production process.
• 😀 Parmigiano-Reggiano cheese can only be made in specific regions of Italy, primarily in the provinces of Parma, Reggio Emilia, Modena, and parts of Mantua, under strict European trademark laws.
• 😀 The production of Parmigiano-Reggiano cheese is regulated by law and follows a traditional yet evolving process, leading to its high demand and premium pricing.
• 😀 Parmigiano-Reggiano is one of Italy's most stolen items and is so precious that it can even be used as collateral to secure loans at banks.
• 😀 The cheese is produced in local farms where cattle are fed locally grown greens in a protected environment. These farms supply thousands of liters of milk for cheese production.
• 😀 Each batch of Parmigiano-Reggiano cheese is made from about half a ton of milk, yielding two large cheese wheels. The milk is processed in large copper barrels.
• 😀 The production process involves adding rennet, an enzyme from a calf's stomach, to the milk to coagulate it. This process takes 10 minutes to two hours depending on the milk's temperature.
• 😀 The curd is separated from the whey, and the curd is cut into small pieces to help it solidify. The cheese is then placed in molds to remove excess liquid.
• 😀 After being molded, the cheese is soaked in a salt bath for a month, which enhances its flavor and aroma before being placed in a maturation room for aging.
• 😀 The cheese ages for up to two years, with regular turning to prevent mushroom growth. After reaching maturity, it is examined for quality by cheese experts and marked with a certification stamp.
• 😀 Some modern cheese production facilities use automation to aid in the production process, although manual labor still plays a significant role in quality control.

Q & A

What is Parmigiano-Reggiano cheese, and why is it so special?

Parmigiano-Reggiano, often referred to as Parmesan cheese, is a highly prized Italian cheese known for its distinct flavor, texture, and production process. It is produced exclusively in certain regions of Italy, following strict regulations, and is considered a 'cheese treasure' in Italy due to its high value and unique characteristics.

Why is Parmigiano-Reggiano cheese so expensive?

The high price of Parmigiano-Reggiano is attributed to its limited production area, strict manufacturing regulations, and long aging process. The cheese can only be made in specific regions of Italy, and the meticulous methods involved in its creation, including the use of high-quality milk and time-consuming aging, contribute to its cost.

How many types of cheese are there in the world?

There are approximately 1,400 types of cheese worldwide, each with unique names and characteristics. Parmigiano-Reggiano is one of the most famous and widely recognized types.

What is the role of rennet in the cheese-making process?

Rennet is an enzyme derived from the stomach lining of calves, and it plays a crucial role in the cheese-making process by coagulating the milk, causing it to solidify and separate into curds and whey.

How is milk used in the production of Parmigiano-Reggiano cheese?

For each wheel of Parmigiano-Reggiano, approximately half a ton of milk is used. The milk is stored in large copper vats, which help maintain an even temperature during the cheese-making process. This milk is then coagulated with rennet to form curds, which are further processed into cheese.

Why is copper used in the cheese-making process?

Copper vats are used because copper conducts heat evenly, which helps maintain the right temperature for coagulating the milk. This consistent temperature is essential for the quality of the cheese.

What happens after the curd is formed in the cheese-making process?

After the curd is formed, it is cut into small pieces to separate it from the whey. The curd is then heated, and the two components—curd and whey—separate further. The curd is then lifted and placed into molds to shape the cheese and press out excess liquid.

How long does Parmigiano-Reggiano cheese age, and why is aging important?

Parmigiano-Reggiano is aged for a minimum of two years, though some wheels are aged for up to eight years. The aging process is crucial as it develops the cheese’s flavor and texture. The cheese is turned regularly to prevent mold growth and ensure even maturation.

What is the role of salt in the production of Parmigiano-Reggiano?

After being molded, the cheese is placed in a salt bath for about a month. The salt helps enhance the flavor, develop the cheese’s aroma, and preserve its texture during the aging process.

How is the quality of Parmigiano-Reggiano ensured during production?

The quality of Parmigiano-Reggiano is maintained through careful monitoring during the cheese-making process, including temperature control, mold formation, and regular turning during aging. Cheese experts inspect the cheese for texture, flavor, and surface conditions. Only cheese that meets these high standards is stamped with the official mark of quality.