Is all Parmesan cheese pasteurized?

The Short Answer

No, not all Parmesan cheese is pasteurized. Traditional Parmigiano-Reggiano cheese from Italy is not pasteurized, while many modern Parmesan cheese varieties produced outside of Italy often undergo pasteurization.

What is Parmesan Cheese?

Parmesan cheese refers to a hard, dry cheese made from cow’s milk and aged for months or years to develop a rich, complex flavor. It has a granular texture that crumbles easily.

The original and most famous version is Parmigiano-Reggiano, which has PDO (Protected Designation of Origin) status limiting production to certain provinces in Italy. It is made from raw, unpasteurized milk according to traditional methods going back over 800 years.

Outside of Europe, the name “Parmesan” has become a generic term referring to a variety of hard Italian cheeses inspired by Parmigiano-Reggiano, but often made slightly differently. Most commercial Parmesan cheeses produced in the US and other countries are made from pasteurized milk.

Why Raw Milk Parmesan is Not Pasteurized

Authentic Parmigiano-Reggiano is always made from raw milk that has not undergone pasteurization. By law and tradition, pasteurization is prohibited for PDO Parmigiano-Reggiano.

There are several reasons why raw milk is insisted upon:

  • It preserves the complex array of enzymes and microflora that contribute to Parmigiano-Reggiano’s distinctive flavors, aroma, and texture.
  • Raw milk imparts deeper umami flavors not found in pasteurized cheeses.
  • The milk comes from the same small region and production methods have not changed for centuries, so safety risks are minimized.
  • The strict production standards and aging duration of over 12 months make foodborne illnesses unlikely.

Parmigiano-Reggiano producers believe pasteurization would alter the delicate biochemical balance of the milk that makes their cheese special. While pasteurization provides an extra layer of safety, traditionalists argue the trade-off in quality is not worth it given the already minimal risks.

Why Some Parmesan is Pasteurized

Most Parmesan-style cheeses produced outside of Europe are made from pasteurized milk. There are several reasons for this:

  • Pasteurization eliminates the small risk of pathogens that may be present in raw milk.
  • Many countries prohibit the sale of raw milk cheeses that have not been aged over 60 days due to food safety policies. Pasteurization allows quicker production.
  • Parmesan recipes are altered from the original and the processes may not make safety risks as low.
  • It extends the cheese’s shelf life.
  • The different milk used may not have the same quality and microbiome as traditional Parmigiano-Reggiano milk.

For large-scale manufacturers, pasteurization is a sure way to mitigate any potential legal liabilities or recalls associated with foodborne illnesses. The factories that pump out industrially-produced Parmesan do not follow traditional techniques. Pasteurization provides an extra layer of insurance when shortcuts are taken during processing.

However, some artisanal cheesemakers outside of Europe still choose to make raw milk Parmesan because they adhere closely to traditional methods and cultures. These raw milk Parmigianos more authentically replicate the flavor profile of real Parmigiano-Reggiano, but the legal sale of raw milk cheeses varies by country.

Key Differences Between Raw and Pasteurized Parmesan

The most defining differences between traditional raw milk Parmigiano-Reggiano and pasteurized Parmesan cheese include:

Flavor

  • Raw milk Parmigiano has a rich, complex flavor withcharacteristic sweet and savory notes.
  • Pasteurized Parmesan has a more one-dimensional flavor that lacks depth.

Texture

  • Raw milk Parmigiano has a crumbly, crystalline texture.
  • Pasteurized Parmesan has a gummier or rubbery texture.

Aroma

  • Raw milk Parmigiano has a strong, complex aroma.
  • Pasteurized Parmesan has a mild, flat aroma.

Nutrition

  • Raw milk Parmigiano has higher levels of vitamins and enzymes.
  • Pasteurized Parmesan has lower levels of vitamins and enzymes due to pasteurization.

Price

  • Raw milk Parmigiano-Reggiano is more expensive due to artisanal production.
  • Pasteurized Parmesan is cheaper to produce industrially.

Nutrition Comparison of Raw vs Pasteurized Parmesan

Pasteurization degrades some nutrients in milk, which can alter the nutrition of the final cheese. Here is a nutritional comparison of Parmigiano-Reggiano made from raw milk versus a typical pasteurized Parmesan cheese per 1 oz serving:

Nutrient Raw Milk Parmigiano-Reggiano Pasteurized Parmesan
Calories 111 111
Protein 10 g 10 g
Fat 9 g 9 g
Calcium 209 mg 198 mg
Phosphorus 153 mg 149 mg
Vitamin A 170 IU 122 IU
Vitamin B12 0.4 mcg 0.3 mcg
Riboflavin 0.3 mg 0.2 mg

As shown, raw milk Parmigiano-Reggiano contains higher levels of certain vitamins and minerals compared to the pasteurized version. The difference is modest, but demonstrates the effects of pasteurization.

Food Safety

The safety of raw milk cheeses compared to pasteurized varieties is highly debated. Here are some key considerations in the Parmigiano-Reggiano versus pasteurized Parmesan debate:

  • Parmigiano-Reggiano has an excellent food safety record, with minimal recalls or outbreaks reported.
  • The strict protocols around Parmigiano-Reggiano are designed to minimize risks during the entire production process.
  • However, raw milk does carry an inherently higher level of risk of pathogens being present.
  • Pasteurized cheeses have virtually no risk of contamination from pathogens.
  • Cheese made from improperly handled raw milk carries higher risks.

The risks also depend on who is consuming the cheese. Pasteurization provides an extra layer of protection for vulnerable groups like children, the elderly, pregnant women, and those with compromised immune systems.

For most consumers, the extremely low risk of properly produced raw milk Parmigiano-Reggiano may be acceptable. But pasteurization guarantees safety for all consumers.

Taste Test: Raw vs Pasteurized Parmesan

To evaluate the differences, Parmesan cheese made from raw versus pasteurized milk can be tasted side-by-side. Here is a comparison of their taste profiles:

Appearance

Visually, natural Parmigiano-Reggiano and pasteurized Parmesan look nearly identical. They are both light golden yellow with a granular texture dotted with white crystal chunks. Parmigiano-Reggiano wheels have a more rustic, handcrafted look while commercial Parmesan often has a manufactured look. But otherwise, they seem similar upon visual inspection.

Aroma

The aromas begin distinguishing the two cheeses. Parmigiano-Reggiano has an incredibly rich, layered aroma with fruity, nutty and caramel notes. Pasteurized Parmesan smells dull and one-dimensional in comparison, lacking any depth or nuance.

Flavor

When tasted, the flavor differences become immediately apparent. Parmigiano-Reggiano explodes with complex savory, sweet and umami flavors. It tastes like a perfect marriage of butter, nuts, beef broth and dried fruit. The flavor has a sweetness with tangy, pleasant hints of crystallized crunch.

Pasteurized Parmesan lacks most of those taste sensations. The flavor is flat, salty and overwhelmingly savory without any fruity or nutty notes. It does not dissolve on the tongue as easily either, having a more rubbery mouthfeel. The raw milk provides a huge boost to the overall taste experience.

Conclusion

Based on the side-by-side taste test, raw milk Parmigiano-Reggiano clearly has a far superior flavor, complexity and mouthfeel compared to pasteurized Parmesan – it’s almost like two completely different cheeses. The key aromatic compounds and enzymatic activity only found in raw milk make all the difference.

While pasteurized Parmesan aims to imitate the flavors of Parmigiano-Reggiano, it ultimately falls short on delivering the same depth of experience without the raw milk. The reverse is also true – pasteurizing Parmigiano-Reggiano would destroy its distinctive character that cheese connoisseurs cherish.

Where to Buy Authentic Raw Milk Parmigiano-Reggiano

Genuine Parmigiano-Reggiano cheese can only be produced in certain provinces of Italy: Parma, Reggio Emilia, Modena, Bologna, and Mantova. To be certified, wheels will have the dotted Parmigiano-Reggiano insignia pressed into the rind.

Shop directly from importers online to find raw milk Parmigiano-Reggiano available internationally:

Quality specialty grocers like Whole Foods or cheese shops may also carry imported Parmigiano-Reggiano. Check the label to confirm it is made from raw milk and imported from Italy.

The rind will be stamped “Parmigiano-Reggiano” in dot patterns if it is real. Price per pound is typically over $15 for the raw milk version.

Pasteurized Parmesan Alternatives

For those who prefer to eat pasteurized cheese due to health precautions or availability, these pasteurized Parmesan alternatives provide a similar eating experience:

  • Cello Parmesan
  • Kraft Parmesan
  • BelGioioso Parmesan
  • Sartori Parmesan
  • Roelli Parmesan

Just be aware that the pasteurization process compromises some of the flavor. Parmesan made locally by artisanal cheesemakers, even when pasteurized, tends to taste superior to mass-produced varieties.

Making Parmesan At Home

For the ambitious home chef, Parmesan can also be handcrafted at home using pasteurized milk and cultures:

  1. Obtain good quality milk – cow’s milk with high fat content works best.
  2. Pasteurize the milk slowly and gently.
  3. Add cheese cultures to develop acidity and age the curds.
  4. Press the curds into a wheel shape and brine.
  5. Age wheel for 1-2 years in a cheese cave, wiping with oil and rotating weekly.

It takes significant time and effort, but enterprising cheesemakers can craft artisanal raw milk-style Parmesan at home with pasteurized milk and the proper techniques. Using high quality local milk is key to developing the best flavor.

Conclusion

In summary, authentic Parmigiano-Reggiano cheese is made from raw, unpasteurized milk while many modern Parmesan cheeses undergo pasteurization. Raw milk imparts a vastly richer and more complex flavor profile due to its beneficial enzymes and microbiota. But pasteurization guarantees safety, especially for those vulnerable to pathogens. When purchasing Parmesan, check the label and understand the differences in taste and safety between raw milk and pasteurized varieties. For the full, traditional Parmesan experience with layers of flavor, seek out real imported Parmigiano-Reggiano made from raw milk.

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