Most likely, the Parmesan cheese in your fridge is not the real kind
Most likely, the Parmesan cheese in your fridge is not the real kind.
We Americans are quite fortunate to have access to such a large supply of Parmesan. This world-class cheese is available just about anywhere, from upscale Italian markets to small convenience stores. Aged creaminess, caramel, and umami are all flavors it may impart. However, there is a remarkable variation in the quality of this ancient cheese. Perhaps the most crucial fact to remember is that not all Parmesans are created equal. Surprisingly, not all of them are Parmesan.
Only Parmigiano-Reggiano can be called "Parmesan cheese." It's been done for centuries, but this cheese is still prepared from raw cow's milk. Parmigiano-Reggiano can only be produced in a certain area of the Italian region of Emilia-Romagna, according to Italian law. In this region, agricultural practices and cheese production have remained mostly unchanged since the Renaissance. Cheesemakers let wheels that can weigh more than 80 pounds mature on long shelves in warehouse-style chambers, turning the wheels over sometimes to ensure even ripening. Millions of wheels are shipped out every year. Know about 10 Bests Parmesan Cheese.
Because of its unparalleled quality, Parmigiano-Reggiano has become known as "the king of cheese" over the years. It's one of Italy's top exports, right up there with Nutella and olive oil. It's an essential ingredient in Mediterranean cuisine and also one of the best cheeses for a cheese board.
If you want the nice stuff, how do you obtain it? If you want to succeed, just do the four things I've outlined here.
Stay away from Parmesans that have already been grated.
Pre-grated Parmesan is probably not authentic Parmigiano-Reggiano. Grated cheese also loses moisture and flavor quickly. It doesn't take long at all to grate cheese at home. Freshly grated Parmesan, made from a slice and a box grater or a Microplane, is a cheese with much more flavor and liveliness than its pre-grated counterpart.
Try to find "DOP" Parm.
The second piece of advice is to only purchase DOP Parmigiano-Reggiano. Denominazione di Origine Protetta (DOP) is a seal certifying that a wedge or wheel was produced in the correct region of Italy using the appropriate techniques. The packaging around a pre-cut wedge will usually indicate whether or not it is DOP. If you're purchasing cheese straight from the wheel, just ask the person who's slicing it for you.
Try asking the wheel itself.
If possible, slice some Parmigiano-Reggiano straight from the wheel. Not only will your slice of cheese be fresher if you watch the cheesemonger try to knock a small wedge loose, but it's also moderately exciting to watch. When cheese is separated from its wheel, it begins to "die." It's in your best interest to maintain as much life in yours as possible. Big wheels of Parmesan can be found at upscale supermarkets and gourmet food stores.
Taking your preferences for old age into account is important.
Which do you like better, a fresh cheese or one that's a bit older? The flavor of three-year-aged Parmigiano-Reggiano is distinct from that of 18-month-old cheese. You should expect the 18-month Parm to have a milkier flavor, while the older cheese will be more pungent and spicy, with hints of barnyard and caramel in the background.
Keeping Parmigiano-Reggiano for later use. Simply place it in a plastic bag or other container with a lid. There's no need to go out and get some expensive cheese paper.
The diversity within the category of Parmigiano-Reggiano is almost as impressive as the fact that it pairs so well with a dry white wine like Prosecco. Within the authorized area of Emilia Romagna, hundreds of manufacturers create Parmigiano-Reggiano. Because a mountain range cuts through the area, the cows graze at varying elevations. These bovines enjoy a variety of forage snacks. Milking occurs at various periods throughout the year. There is some leeway in what cows can consume because DOP regulations only mandate 75% of forage come from land inside the designated area. All of these things can cause marginal shifts.
However, if you manage to track down an authentic wedge, you can count on it being the highest quality possible. After six or seven generations, or even more in certain cases, the families creating Parmigiano-Reggiano have perfected their process. You can only improve your diet by learning to harness this power.