Parmesan is the most famous cheese in the world. Thanks to the global success of pasta and pizza, it has become synonymous with Italian food. Today, it seems enough for someone to sprinkle a little cheese over a dish to proudly declare it “Italian.” But the truth is far more exclusive.
At Spizing, we insist on authenticity. Here is what you need to know about Italy’s “royal gold.”
The History: Reggio Emilia vs. Parma
Recently, a popular chef claimed that Parmigiano-Reggiano was simply a region of Parma. This is only 50% true.
The cheese was created around the 12th century in the province of Reggio Emilia (which is where the name Reggiano comes from). Later, it spread to the neighboring province of Parma, from where it gained international fame via France under the name “Parmesan.”
Key Dates:
- 1954: The association of producers of original Parmesan cheese was established to protect the traditional technology and the specific region.
- 2008: The European Court recognized the geographical designation Parmigiano-Reggiano. Since then, only cheese produced in this specific region using the strictly defined method has the right to carry that name.
The Most Counterfeited Product in the World
Parmesan holds the notorious record for being the most copied cheese. Before 2008, even producers of Grana Padano (a similar cheese from the neighboring Lombardy region) often sold it as “Parmesan” for export. Outside of Europe, the situation is even worse—massive quantities of cheese are produced under this name that have absolutely nothing to do with the Italian original.
Spizing’s 6 Golden Rules for Choosing Parmesan
To avoid falling victim to culinary deception, follow these guidelines:
- NEVER!!! buy pre-grated Parmesan. The probability of it being real Parmigiano-Reggiano is exactly zero. Advertisements can say whatever they want, but do not believe them.
- Look for the age stamp. Authentic Parmesan is aged for a minimum of 12 months—this is the law. For cooking, 12-month-old cheese is perfect. However, if you want to serve it with a fine wine, look for 24 or 36 months. Those aged 36+ months are true masterpieces for special occasions.
- Size matters. Parmesan is produced exclusively in massive wheels weighing 36–38 kg. Any other shape or strange packaging is a sign that you are dealing with something else entirely.
- Age according to the occasion. For cooking, 12-month-old cheese is good enough. However, if you want to enjoy a piece of Parmesan with a glass of wine, look for at least a 24-month-old variety.
- Better a real “Grana” than a fake “Parmesan.” If your budget is limited, buy Grana Padano (a high-quality cheese with clear origins) instead of paying for an expensive counterfeit with unknown ingredients.
- Use it as a seasoning. Parmesan is meant for aroma and depth (umami), not for “filling up.” Overusing it will ruin the balance of your dish.