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10 Things You Didn't Know About Parmigiano Reggiano: The King of Cheese

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Parmigiano Reggiano is one of our all-time favourites here at The Chef & The Dish! This hand made cheese has a long, rich history with traditions still being kept and practiced to this day. If you LOVE the "King of Cheese" as much as we do, you NEED to check out our Parmigiano Reggiano Cooking Class which celebrates everything about Parmigiano Reggiano from wedge to rind. But did you know how incredibly special this cheese is? Read on for 10 interesting facts about this culinary gem.

wheel of parmigiano reggiano

All Hail the King!

Production of Parmigiano Reggiano began in the medieval times by Benedictine monks in Italy. In this pre-refrigeration era, they were able to create a way of preserving fresh milk with a method of aging large wheels of hard cheese that had a much longer shelf life. This group pioneered the processes and production of what would become one of the most iconic products in the world centuries later.

landscape of emelia romagna where parmigiano reggiano is made

A long name but simple meaning

The name "Parmigiano Reggiano" reflects where the cheese was first produced; land between Parma and Reggio Emilia, two neighbouring towns in the Emilia-Romagna region in Northern Italy. ”Parmigiano means ‘of and from Parma,’ while Reggiano means ‘of or from Reggio.’ Today Parmigiano Reggiano can only be produced in the area of Parma, Reggio Emilia, Modena and parts of Mantua and Bologna.

man testing a wheel of Parmigiano Reggiano for quality

Parmigiano Reggiano Undergoes a Tough Test

After 12 months of aging (the minimum of time it can be aged for) an expert called a Battitore evaluates each wheel of cheese. With a specially designed hammer, the Battitore taps each wheel and listens for specific tones that indicate whether the cheese has aged properly or not. Each wheel that passes inspection gets fire branded with a government regulated 'Consorzio Tutela Parmigiano Reggiano' certification mark on the rind. This very important marking prevents counterfeiting.

Cheese being pulled up from the whey

Parmigiano Reggiano is made with only three Ingredients

Cows milk, salt and renet. Done. Never more, never less. If you read the ingredients on your cheese at home and it has more ingredients, it is undoubtably Parmesan, and not Parmigiano Reggiano.

Cheese market showing Parmigiano Reggiano

Real Parmigiano Reggiano won't be found in a pantry aisle

As a result of World War II, many products were no longer imported to the United States including this beloved cheese. Imitations started to pop up and during the 1950’s, the peak of convenience foods, grated and dehydrated cheese that could be stored at room temperature was placed in shaker cans became very popular. Due to the addition of preservatives and higher sodium content, this canned cheese has a much different flavour than preservative free, high quality Parmigiano Reggiano.

A wedge of Parmigiano Reggiano next to dried pasta

If You Want the Real Deal, Always Buy the Wedge

Buying pre-grated Parmigiano Reggiano offers no guarantee your product is real or doesn't contain fillers. Those fillers effect the flavour of your cheese. Always buy the wedge and look for the markings to ensure your cheese is authentic.

A wheel of Parmigiano Reggiano split into half, showing the inside

Parmigiano Reggiano is Lactose Free!

For those who are lactose intolerant most cheeses are out of the question but Parmigiano Reggiano is 100% lactose free! Due to the way the cheese is made, the lactose is converted into lactic-acid and the rapid growth of lactic bacteria helps metabolizes all of the galactose (a component of lactose) which is eliminated as well. So, if you’ve been avoiding adding cheese to your pasta, fear no more! (Just make sure it’s authentic Parmigiano Reggiano)

Grated Parmigiano Reggiano

Thomas Jefferson was very fond of this special cheese

One of America’s founding fathers showed a particular interest in this delicious, hard grating cheese. During his post in France as the U.S. Ambassador in 1786, Jefferson spent time researching technologies that could be potentially brought back to the States. One was a “steam-powered grater” that could grate a quarter of a wheel in just minutes.

A large copper bowl showing the Parmigiano Reggiano production process

It's okay to cry over spilled milk...if it was meant for making cheese!

It takes around 520 litres (roughly 114 gallons) of milk to produce ONE (just one!), wheel of Parmigiano. Do the math - that’s a heck of a lot of milk!

A bowl of Pasta, prosciutto, peas and parmigiano reggiano

Skip the Protein Bar & Have a Piece of Parmigiano Reggiano

Just one-ounce of Parmigiano Reggiano cheese provides 20% of your daily protein intake! An actual tradition for Italian athletes prior to competition is to eat a healthy bowl of pasta topped with a substantial sprinkling of delicious Parmigiano Reggiano. This meal provides a balance of carbs, protein and fat giving them a boost and ready to perform!

RELATED

Carbonara on a plate with Bruschetta made in an Italian Cooking Class

Italian Cooking Class

Video conference our chefs in Italy into your home. You'll cook a three course meal, incorporating the King of Cheese into every dish. This incredible class is not one to miss.

Visit Italian Cooking Classes >

ABOUT THE CHEF & THE DISH

The Chef & The Dish has chefs around the world that you video conference into your kitchen for a private 1:1 virtual cooking class. Learn how to make pasta with a chef video calling you live from Italy, Pad Thai with a chef virtually in your kitchen live from Thailand. Together you cook, share stories, laugh and make a multi course meal together. Rated 'Best Date Night,' 'Best Gifts,' and "Best Cooking Classes" by WSJ, Forbes, Vanity Fair, Martha Stewart, Rolling Stone and tens more. Transport your kitchen for the day.™

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10 Things You Didn't Know About Parmigiano Reggiano: The King of Cheese

The Chef & The Dish

Updated: Dec 4, 2024

Parmigiano Reggiano is one of our all-time favourites here at The Chef & The Dish! This hand made cheese has a long, rich history with traditions still being kept and practiced to this day. If you LOVE the "King of Cheese" as much as we do, you NEED to check out our Parmigiano Reggiano Cooking Class which celebrates everything about Parmigiano Reggiano from wedge to rind. But did you know how incredibly special this cheese is? Read on for 10 interesting facts about this culinary gem.

wheel of parmigiano reggiano

All Hail the King!

Production of Parmigiano Reggiano began in the medieval times by Benedictine monks in Italy. In this pre-refrigeration era, they were able to create a way of preserving fresh milk with a method of aging large wheels of hard cheese that had a much longer shelf life. This group pioneered the processes and production of what would become one of the most iconic products in the world centuries later.

landscape of emelia romagna where parmigiano reggiano is made

A long name but simple meaning

The name "Parmigiano Reggiano" reflects where the cheese was first produced; land between Parma and Reggio Emilia, two neighbouring towns in the Emilia-Romagna region in Northern Italy. ”Parmigiano means ‘of and from Parma,’ while Reggiano means ‘of or from Reggio.’ Today Parmigiano Reggiano can only be produced in the area of Parma, Reggio Emilia, Modena and parts of Mantua and Bologna.

man testing a wheel of Parmigiano Reggiano for quality

Parmigiano Reggiano Undergoes a Tough Test

After 12 months of aging (the minimum of time it can be aged for) an expert called a Battitore evaluates each wheel of cheese. With a specially designed hammer, the Battitore taps each wheel and listens for specific tones that indicate whether the cheese has aged properly or not. Each wheel that passes inspection gets fire branded with a government regulated 'Consorzio Tutela Parmigiano Reggiano' certification mark on the rind. This very important marking prevents counterfeiting.

Cheese being pulled up from the whey

Parmigiano Reggiano is made with only three Ingredients

Cows milk, salt and renet. Done. Never more, never less. If you read the ingredients on your cheese at home and it has more ingredients, it is undoubtably Parmesan, and not Parmigiano Reggiano.

Cheese market showing Parmigiano Reggiano

Real Parmigiano Reggiano won't be found in a pantry aisle

As a result of World War II, many products were no longer imported to the United States including this beloved cheese. Imitations started to pop up and during the 1950’s, the peak of convenience foods, grated and dehydrated cheese that could be stored at room temperature was placed in shaker cans became very popular. Due to the addition of preservatives and higher sodium content, this canned cheese has a much different flavour than preservative free, high quality Parmigiano Reggiano.

A wedge of Parmigiano Reggiano next to dried pasta

If You Want the Real Deal, Always Buy the Wedge

Buying pre-grated Parmigiano Reggiano offers no guarantee your product is real or doesn't contain fillers. Those fillers effect the flavour of your cheese. Always buy the wedge and look for the markings to ensure your cheese is authentic.

A wheel of Parmigiano Reggiano split into half, showing the inside

Parmigiano Reggiano is Lactose Free!

For those who are lactose intolerant most cheeses are out of the question but Parmigiano Reggiano is 100% lactose free! Due to the way the cheese is made, the lactose is converted into lactic-acid and the rapid growth of lactic bacteria helps metabolizes all of the galactose (a component of lactose) which is eliminated as well. So, if you’ve been avoiding adding cheese to your pasta, fear no more! (Just make sure it’s authentic Parmigiano Reggiano)

Grated Parmigiano Reggiano

Thomas Jefferson was very fond of this special cheese

One of America’s founding fathers showed a particular interest in this delicious, hard grating cheese. During his post in France as the U.S. Ambassador in 1786, Jefferson spent time researching technologies that could be potentially brought back to the States. One was a “steam-powered grater” that could grate a quarter of a wheel in just minutes.

A large copper bowl showing the Parmigiano Reggiano production process

It's okay to cry over spilled milk...if it was meant for making cheese!

It takes around 520 litres (roughly 114 gallons) of milk to produce ONE (just one!), wheel of Parmigiano. Do the math - that’s a heck of a lot of milk!

A bowl of Pasta, prosciutto, peas and parmigiano reggiano

Skip the Protein Bar & Have a Piece of Parmigiano Reggiano

Just one-ounce of Parmigiano Reggiano cheese provides 20% of your daily protein intake! An actual tradition for Italian athletes prior to competition is to eat a healthy bowl of pasta topped with a substantial sprinkling of delicious Parmigiano Reggiano. This meal provides a balance of carbs, protein and fat giving them a boost and ready to perform!

RELATED

Carbonara on a plate with Bruschetta made in an Italian Cooking Class

Italian Cooking Class

Video conference our chefs in Italy into your home. You'll cook a three course meal, incorporating the King of Cheese into every dish. This incredible class is not one to miss.

ABOUT THE CHEF & THE DISH

The Chef & The Dish has chefs around the world that you video conference into your kitchen for a private 1:1 virtual cooking class. Learn how to make pasta with a chef video calling you live from Italy, Pad Thai with a chef virtually in your kitchen live from Thailand. Together you cook, share stories, laugh and make a multi course meal together. Rated 'Best Date Night,' 'Best Gifts,' and "Best Cooking Classes" by WSJ, Forbes, Vanity Fair, Martha Stewart, Rolling Stone and tens more. Transport your kitchen for the day.™

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