Parmezaan

Parmezaan is a hard, granular cheese made from cow's milk. In Dutch-language contexts, Parmezaan commonly refers to Parmesan cheeses, including Parmesan-style products as well as the authentic Italian Parmigiano-Reggiano. It is widely used in European and international cuisines for its distinctive umami flavor.

Origin and production: The genuine Parmigiano-Reggiano carries a protected designation of origin (DOP) and is produced in defined areas of northern Italy, traditionally in the provinces of Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. Milk from cows fed on regulated forage is heated and curdled with rennet. The curd is cut into grains, gently heated, then pressed and formed into large wheels. After brining, the wheels age for a period that typically ranges from 12 months to over 24 months, with longer aging yielding a stronger flavor and a grittier texture.

Characteristics and flavor: The cheese has a natural hard rind and a pale-yellow, grainy interior. Younger Parmigiano-Reggiano is milder; aging develops a richer, nutty, savory profile with pronounced umami and occasional crystallization. It is commonly sold in wedge shapes or pre-grated forms.

Uses: Parmezaan is widely used grated over pasta, risotto, soups, and sauces to add depth of flavor. It can be shaved into thin slices for antipasti or included in broths and stews. It also serves as a finishing cheese at the table.

Substitutes and variants: Grana Padano is a similar, less strictly regulated alternative. Outside the DOP designation, parmesan-style cheeses are produced in many countries but may differ in flavor and quality from Parmigiano-Reggiano.

Storage: Refrigerate and wrap to preserve aroma; grate as needed to maintain fresh flavor.