Parmigiano Reggiano’s origins began with monks in the Middle Ages who milked free-range cows in Italy. To this day, what these European cows can eat is strictly regulated, unlike those responsible for the production of the American version. Law also dictates that Italy’s parmesan contains unaltered milk, salt, and the enzyme rennet. Once the cheese has been aged for at least one year, inspectors evaluate wheels by hand and reject products should they fail either texture or taste.
When figuring out which parmesan cheese to buy to complement your next meal, keep in mind that the flavor can vary due in part to the amount of time it has been aged. When this dairy product is made stateside it can also be produced with any type of milk, artificial colors, cellulose, and calcium chloride can be added. So, if you’re looking to buy authentic Parmigiano Reggiano, the package should indicate that the cheese was made in or comes from Italy, and you’ll see a PDO label somewhere in print.
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