Why Parmigiano Reggiano is the world’s favourite cheese

It really is a cheese that requires no introduction. Parmigiano Reggiano (the only Parmesan) is instantly loved by anyone who tastes it. Nutty, sweet and deeply, deeply savoury, it’s one of those versatile ingredients which can be enjoyed as is, grated over dishes or used in cooking.

Any product that has stood the test of time for nearly 1,000 years clearly has something special about it. Parmigiano Reggiano is still produced pretty much in the same way it was all those centuries ago, following the same methods and within the same production area. Anyone producing cheese using different methods or outside of the designated area cannot call it Parmigiano Reggiano.

That’s because the cheese is protected by EU law. You’ll notice the packaging on pieces of Parmigiano Reggiano have a little logo and the letters ‘PDO’ after the name. This stands for Protected Designation of Origin, a mark which protects both consumers and producers, guaranteeing that the cheese has been produced following the very strict rules and standards.

Origin story

To really appreciate how cherished and fiercely protected Parmigiano Reggiano is, you have to look to its history. Originally produced by monks in the Middle Ages, the cheese quickly became popular not only because of its taste but because of how long it lasted. Its ability to travel well meant it gained fame far beyond its birthplace in northern Italy.

That same area of Italy is where all Parmigiano Reggiano is produced to this day. Every barrel-like wheel of the cheese is created within a 10,000km2 region, including the provinces of Parma, Reggio Emilia, Modena and Mantova to the right of the river Po, and Bologna to the left of the river Reno, by almost 300 dairies. It’s a beautiful part of northern Italy with incredibly fertile farmland, winding rivers and Apennine mountains – and is home to many of the country’s most famous culinary triumphs (Parmigiano Reggiano included).

The milk used to make the cheese has to come from cows within this area too. They, in turn, are required to be fed a diet containing a minimum of 75% forage grown within the production area. This is important because the local flora give the milk a unique taste, which then goes on to flavour the cheese.

That milk is then combined with rennet and salt – nothing else – by true artisans who follow tightly controlled production methods. Once the cheese is formed into its famous wheels, it must be aged for a minimum of 12 months before it can be skilfully cracked open and enjoyed.

Tasting notes

A 12-month-old piece of Parmigiano Reggiano is a wonderful thing, with a delicate sweetness and crumbly texture. But many producers age their wheels for far longer, unlocking different flavours and textures as the cheese develops over time. Here’s what to expect as the cheese gets older:

• 24 months Peppered with those delicious crunchy crystals, the cheese takes on fruitier, spicier and deeply nutty notes. This is generally regarded as the most true-to-form expression of Parmigiano Reggiano’s incredible flavour.
• 30 months Crumbly, dry and almost sandy, Parmigiano Reggiano at this stage is very nutty and spicy, making it a perfect partner for honey on a cheeseboard or for cooking with.
• 40 months Packed with crystals and meaty, nutty, spicy flavour, the cheese now starts to turn a deeper yellow colour and can stand up to bold flavours and full-bodied red wines.
• 45 months and older By this time the cheese has enjoyed around four years of maturation, which makes it a very special and luxurious thing to taste. Mushroomy, nutty flavours come to the fore with an incredible texture. This is a true gourmet product and should be enjoyed and savoured on its own or with equally revered wines.

It’s clear that Parmigiano Reggiano is a hall-of-famer cheese – and has been for hundreds of years. And while, of course, it’s always going to be flavour that will catapult an ingredient or product to legendary status, knowing why the cheese is such a celebrated, cherished product that should be protected by its PDO makes it taste just a little bit better.

Learn more about the world’s most famous cheese on the A Taste of Europe website. This content has been created in partnership with Parmigiano Reggiano UK and co-funded by the European Union, according to EU Regulation n. 1144/2014.