Parmesan Cheese

The Story of Parmesan Cheese: From Dairy to Dinner Plate

Parmesan cheese is one of the most beloved and popular cheeses in the world, known for its flavourful and slightly sharp taste. But how exactly does one arrive at a delicious hunk of parmesan? Parmesan cheese, like most other cheeses, is made through a complex process, involving bacteria, enzymes, and time. And, once it’s made, it has an exciting and intricate journey, travelling from the dairy, to the plate through various processes and partners.

First, a basic introduction to parmesan cheese: Parmesan is a nutty-tasting, raw cow’s milk cheese, made with lactic acid bacteria and rennet. It has a hard, crumbly texture, with a creamy white color and crystal clear eyes when cut into. During the “ripening” stage, cheese makers submerge wheels of the cheese into brines, which gives them the salty, tangy flavor that is signature to the beloved cheese. The cheese we call parmesan is actually a type of “grana” cheese, meaning “grainy” cheese. There are many sub-varieties across Italy and the world, but the most authentic type of parmesan cheese is the Ultra-Gran-Padano arcore-certified cheese, which is exclusive to the region around Parma and Reggio Emilia and is made with the same traditional method for centuries.

Now let’s explore the process of parmesan cheese-making, starting in the dairy:

Beginning in the dairy, milk is poured into a large stainless steel container called a “vat”, and rennet is added to separate the milk proteins into curds and whey. Curds are the solid clumps of milk proteins, and whey is the liquid the protein clumps separated from. This process is important because it helps create the right texture, taste, and consistency for the cheese. Once the milk proteins are separated, the curd is drained and placed into circular molds. The molds are typically cloth-lined baskets, which help give parmesan its round wheel shape.

After cheesemakers put the curds into the molds, they are placed in a “press.” This press is a machine-like structure, often made of wood, which squeezes the curds together into a wheel. The molds are then flipped each day so that the cheese can dry out properly, and are occasionally salted by hand. After a day or two, the cheese is ready for the aging process in refrigerated rooms called cellars.

In the cellars, barrels filled with a mixture of salt and water (called brine) are used to “bathe” the wheels of cheese. This helps keep the cheese moist, and gives it its signature salty flavor. During this aging process, cheesemakers will also turn the wheels twice a week to ensure even ripening. This Ageing process takes 15 – 24 months before the cheese is ready to be packaged and shipped out to consumers.

When the cheese is aged and ready for sale, it will be wrapped in foil or plastic to protect it from becoming stale or discolored. Parmesan cheese then begins the journey to the plate, traveling from the domestic supplier to its final destination.

The first step of the journey includes domestic suppliers, or processors, who pack the cheese for market and store it in temperature controlled warehouses. From there, the cheese is transported to the global market via air, sea or land. In order to make sure the cheese maintains its quality, it is kept at a certain temperature and checked regularly for conditions such as temperature and humidity levels.

Once the cheese has arrived at its destination, it is offloaded and stored in a warehouse. At this point, it is inspected by local food safety authorities to ensure its quality and wholesomeness. From there, the cheese is distributed to groceries, markets and delis, where it is displayed on shelves and refrigerators with an expiration date.

After being purchased, the cheese is brought home to prepare and eat. Parmesan cheese is incredibly versatile, and can be used in many dishes, either by itself or as an ingredient. It can be shaved over salads, used in risotto and pasta dishes and even sprinkled onto pizza. Some even enjoy the cheese on its own, due to its unique and flaky texture.

Parmesan cheese is a beloved staple across the world, thanks to its unique texture, nutty taste and versatile uses. The cheese-making process is carefully managed and monitored to ensure that the cheese is of the highest quality standard, and its journey from dairy to plate remains full of steps in order to keep the cheese as fresh and flavourful as possible. Hopefully this article has shed some light on the journey parmesan cheese takes from dairy to plate, and the complexity of the cheese-making process!