Parmigiano-Reggiano
Parmigiano-Reggiano DOP · Parmesan (generic) · Grana Padano (similar but different DOP)
Parmigiano-Reggiano is one of the most umami-rich foods on earth. After 24 months of ageing, the proteins in the cheese have broken down into free amino acids — most significantly glutamic acid (the same compound responsible for umami in mushrooms, anchovies and soy sauce) — to a concentration of approximately 1.2g per 100g. The DOP designation protects the original production method, the specific geography (Parma, Reggio Emilia, Modena), and the breed of cattle. 'Parmesan' is a generic term; Parmigiano-Reggiano is the original.
Intensely umami, salty, slightly sweet, with a complex aged flavour that includes caramel, nutty and fruity notes from the proteolysis of milk proteins. The flavour is concentrated and long-lasting on the palate. Far more complex than younger cheeses.
Hard, granular and slightly crumbly with a dry rind. When grated: powdery and light, dissolving almost instantly into hot food. When melted into pasta cooking water: emulsifies the starch into a silky sauce.
Wrap tightly in waxed paper or greaseproof paper (not clingfilm, which makes it sweat) and refrigerate in the vegetable drawer for up to 3 weeks after cutting. Buy in wedges, not pre-grated — it deteriorates rapidly once grated. Freeze grated Parmesan in a freezer bag for 3 months.
Grate on the finest side of a box grater for sauces and pasta; on a larger Microplane for a lighter, snowflake texture. Break into irregular shards with the point of a knife for serving at the table. The rind should not be discarded — it adds deep, savoury body to stocks, soups and braises.