Parmesan cheese is a hard Italian cheese made from cow’s milk that is commonly grated over pasta dishes to add flavor. Parmesan has a rich, nutty, and salty flavor that complements the starchiness of pasta. When parmesan cheese melts onto hot pasta, it acts as an emulsifier, binding to the starch molecules in the pasta and creating a smooth, creamy coating. The cheese also adds savoriness and accentuates the other flavors in the dish. Using parmesan cheese on pasta results in a more complex, cheese-flavored pasta with a luxurious texture.
Flavor Enhancement
One of the main effects parmesan cheese has on pasta is amplifying its flavor. Parmesan has a very intense, savory umami taste thanks to its high levels of glutamate. Glutamates are naturally occurring amino acids that produce a pleasurable savory taste. When parmesan melts over pasta, those flavor compounds are transferred directly to the pasta, making it taste richer and more savory. The nutty, salty flavors of parmesan also balance and enhance the relatively bland starchiness of many pasta shapes. This is why a simple pasta with olive oil can be transformed into a flavorsome dish with just a sprinkling of parmesan on top.
Texture Change
In addition to boosting flavor, parmesan cheese alters the texture of pasta. When grated parmesan is tossed with hot pasta, the heat causes the cheese to melt, coating the pasta strands in a creamy emulsion. This gives the pasta a smooth, luxurious mouthfeel compared to plain pasta. The melted parmesan acts as a binding agent, adhering to the starch on the pasta’s surface. It helps prevent the strands from sticking together, allowing them to slide easily against each other. The cheese emulsion also gives pasta a thicker, more substantial texture in the mouth. Pasta coated in parmesan has more of a luscious, velvety feel compared to pasta without cheese.
Mouthfeel
The mouthfeel of pasta sauced with parmesan is also improved. Without cheese, pasta can sometimes feel sticky against the palate. But the fat in melted parmesan lubricates the pasta, allowing it to glide smoothly across the tongue. Parmesan’s unique crystalline structure also provides a pleasant crunch when bits of grated cheese remain. This added texture accentuates the softness of the pasta. The cheese coats the inside of the mouth, extending the flavors and preventing the starchy pasta from clinging. This results in pasta that is more pleasant to eat from start to finish.
Moisture Retention
Parmesan cheese helps pasta retain more moisture after cooking. Hot pasta quickly releases steam and dries out on the plate. But parmesan forms a protective emulsion around the pasta strands, preventing moisture from escaping. This allows the pasta to remain tender and flavorful even after sitting for several minutes. The cheese emulsion also sticks to the surface of the pasta better than water-based sauces. So pasta with parmesan ends up being more moist and palatable than plain pasta or pasta with light tomato sauce. The difference is especially noticeable with pasta shapes like spaghetti or linguine.
Conclusion
Grating parmesan cheese over pasta results in pasta that is tastier, has a better mouthfeel, retains moisture better, and has a more luxurious, velvety texture. The savory umami flavor of parmesan penetrates the bland starchiness of pasta, making it more palatable. Melted parmesan coats the pasta strands in a smooth, creamy emulsion that prevents sticking. This allows the pasta to glide pleasantly across the tongue. Parmesan’s fat content also lubricates the pasta, creating a luscious mouth coating. Plus, parmesan helps the pasta retain moisture better after cooking. For these reasons, parmesan cheese is an ideal topping for all types of hot pasta dishes. Just a small sprinkle of grated parmesan can transform plain pasta into an irresistible, cheese-sauced dish.
Frequently Asked Questions
Why does pasta taste better with parmesan?
Pasta tastes better with parmesan because the cheese boosts umami flavor, adds saltiness, and balances the starchiness of the pasta. Parmesan’s savory, nutty taste gets absorbed directly into the pasta as the cheese melts, enhancing overall flavor.
Does parmesan cheese make pasta creamy?
Yes, parmesan makes pasta creamy by forming an emulsion when grated cheese melts over hot pasta. The melted parmesan coats each strand in a smooth, creamy layer that gives pasta a lush, velvety texture.
Should you put parmesan cheese on pasta before or after cooking?
It’s best to add parmesan cheese after the pasta is cooked. Grating parmesan over hot pasta allows the cheese to melt evenly and adhere to the pasta strands properly. Putting parmesan on before cooking can result in uneven melting and clumping.
What pasta shapes work best with parmesan?
Parmesan pairs best with long pasta shapes like spaghetti, linguine, fettuccine, and tagliatelle where the cheese can coat a lot of surface area. Short pastas like rigatoni or penne also hold cheese sauce nicely in their tubes and crevices. Slick pasta shapes like angel hair or capellini can become overpowered by parmesan’s strong flavor.
Does parmesan cheese make pasta healthier?
Not necessarily. While parmesan adds protein and calcium compared to plain pasta, it is still a cheese high in saturated fat and sodium. Pasta with vegetables or lean protein is healthier overall than pasta with parmesan. Parmesan should be used in moderation as a flavor booster.
The History and Origins of Parmesan Cheese
Parmesan cheese originated in the Emilia-Romagna region of Italy. Parmesan, also called Parmigiano-Reggiano, gets its name from the city of Parma, where it was first produced over 600 years ago. It has a centuries-long history in Italian cuisine.
True Parmesan cheese is made from the milk of cows fed on grass and hay from designated regions of Italy. It is produced by coagulating milk with rennet and then slowly aging the curds for at least 12 months. This long aging process is what gives Parmesan its characteristic hard texture and intense umami flavor. By law, Parmigiano-Reggiano cheese must be aged for at least 1 year, but many cheeses are aged for 2 years or longer.
The earliest known references to Parmesan date back to the 13th and 14th centuries. In the 1500s, Parmesan became popular outside Italy when Catherine de Medici brought the cheese with her from Florence to France when she married King Henry II. Originally, Parmesan wheels could only be made in Parma using local milk. But now the cheese is produced globally, including in the United States.
Unique Qualities of Parmesan Cheese
Parmesan has several unique qualities that set it apart from other cheeses:
– Hard and granular texture that easily grates
– Distinctive nutty, savory, and salty flavor
– Aged 1 to 3 years, resulting in complex umami notes
– Made from partially skimmed cow’s milk
– Large hard cheese wheels with a natural rind
– Protected origin status limiting where it can be produced
– Provides highly soluble flavor to foods it’s grated on
Today, Parmesan remains an iconic cheese, especially in Italian food. It is one of the most popular and widely used cheeses in the world.
How to Buy, Store, and Serve Parmesan Cheese
When shopping for Parmesan cheese, look for cheese labeled “Parmigiano-Reggiano” to ensure it is real Italian Parmesan. The cheese should have a hard, gritty texture when grated and dissolve into stringy bits when melted. Buy wedges of Parmesan with rind still attached or pre-grated cheese as needed for recipes.
Parmesan cheese is best stored in the refrigerator either wrapped in parchment paper or foil. An uncut Parmesan wedge will keep for several months. But once cut, it should be consumed within 2-3 weeks. Properly stored, grated Parmesan will stay fresh for about 10-14 days. Parmesan can be frozen for 4-6 months to extend its shelf life. Thaw completely before using.
To serve Parmesan, use a grater or Microplane to grate it fresh over hot pasta. For salads, soups, and other cold dishes, shave off thin slices with a vegetable peeler. Pair Parmesan with red wine or balsamic vinegar as the acidity balances the cheese’s richness. The salty savoriness of Parmesan goes well with fruits like pears, figs, or melon.
Tips for Cooking with Parmesan Cheese
Here are some useful tips for incorporating Parmesan into your cooking:
– When adding to hot pasta, pasta water helps the cheese melt and evenly coat the noodles.
– Prevent clumping by only grating as much cheese as needed and grating directly over the pasta.
– For creamier results, mix some grated Parmesan with room temperature butter and toss with hot pasta.
– Add Parmesan at the end of cooking instead of during so that it doesn’t overcook or separate from the dish.
– Parmesan’s flavor intensifies when cooked. Use a lighter hand when adding it to recipes.
– Roasted vegetables are delicious drizzled with olive oil and sprinkled with Parmesan before serving.
– For an easy appetizer, top crostini or crackers with a thin slice of tomato and shaved Parmesan.
– Add a nutritional boost to dishes like risottos, pasta bakes, and soups by stirring in some grated Parmesan at the end.
Dishes that Complement Parmesan Cheese
The savory, salty flavor of Parmesan cheese makes it a versatile ingredient. Here are some classic dishes and foods that pair deliciously with Parmesan:
Pastas: Spaghetti aglio e olio, fettuccine alfredo, lasagne, gnocchi, baked ziti, caprese pasta
Soups: Minestrone, Italian wedding soup, tomato basil bisque, broccoli cheddar soup, French onion soup
Salads: Caesar salad, Caprese salad, beet and arugula salad, pear and Gorgonzola salad
Vegetables: Broccoli, green beans, roasted Brussels sprouts, grilled asparagus, tomatoes
Proteins: Chicken parmesan, porchetta, prosciutto ham, Italian meatballs, grilled shrimp
Breads: Focaccia, Parmesan garlic bread, cheese crackers, Parmesan croutons
Appetizers: Bruschetta, stuffed mushrooms, fried mozzarella, Parmesan crisps
Desserts: Cheese and fruit, biscotti and vin santo, affogato, tiramisu, zabaglione
Nutrition Facts of Parmesan Cheese
Parmesan cheese is a good source of protein, calcium, and other nutrients. Here is the nutrition breakdown for a 1 ounce (28g) serving of grated Parmesan cheese:
Calories: 111
Fat: 7g
Saturated fat: 4.5g
Carbohydrates: 1g
Protein: 10g
Calcium: 27% Daily Value
Phosphorus: 17% DV
Zinc: 14% DV
Vitamin A: 6% DV
Cholesterol: 31mg
Sodium: 180mg
Parmesan is lower in fat and calories than many other hard cheeses. It contains a good amount of protein per serving. The aged cheese is easily digestible.
However, Parmesan is very high in sodium, with 180mg per ounce. It also has saturated fat, so portion sizes should be moderated, especially for those with high blood pressure or cholesterol. Overall, Parmesan can fit into a balanced diet when used to flavor dishes in moderation rather than as the main ingredient.
Potential Health Benefits of Parmesan Cheese
In addition to providing protein, calcium, and other nutrients, some potential health benefits have been associated with Parmesan cheese:
– Probiotics: The aging process creates probiotics like lactobacilli that may improve gut health.
– Bone health: The calcium in Parmesan promotes healthy, strong bones when consumed in moderation.
– Blood pressure: Bioactive peptides released during digestion may have an antihypertensive effect.
– Immune function: Parmesan is a natural source of zinc, which supports immune system health.
– Muscle health: The protein in Parmesan helps maintain and repair muscle tissue.
However, these potential benefits depend on consuming Parmesan cheese in moderation as part of a healthy diet. Too much sodium and saturated fat can negate benefits. Portion control is key.
Risks and Precautions with Parmesan Cheese
Despite some nutritional benefits, there are also some potential downsides of eating too much Parmesan cheese:
– High sodium intake: The saltiness of Parmesan means it’s easy to go over recommended sodium limits. This may increase blood pressure.
– Saturated fat: The full-fat variety of Parmesan is high in saturated fat, which can raise cholesterol.
– Weight gain: Parmesan is very energy dense. Overeating cheese leads to excess calorie intake and weight gain.
– Allergies: Parmesan contains milk proteins that can cause reactions in those with dairy allergies or sensitivities.
– Acidity: Aged cheeses may irritate sensitive stomachs and trigger acid reflux symptoms in some people.
– Headaches: Tyramine in aged cheeses like Parmesan can cause headaches in those sensitive to tyramine.
To reduce risks, consume Parmesan cheese in moderation as part of a healthy diet. Limit portion sizes to 1-2 ounces daily and avoid overeating. People with high blood pressure, cholesterol issues, or sodium sensitivity should be especially mindful of Parmesan intake.
Parmesan Cheese Substitutes
For those looking to cut back on sodium, fat, or calories from Parmesan, these cheeses make good lower-sodium substitutes:
– Pecorino Romano
– Grana Padano
– Asiago
– Manchego
– Aged gouda
– Gruyère
– Alpine cheeses like Emmental or Swiss
– Feta or goat cheese (for salads)
– Nutritional yeast (for flavor on pasta/popcorn)
– Low-sodium cheese
When swapping Parmesan in recipes, use grated Pecorino Romano for a similar salty, savory flavor. Reduce any salty ingredients to compensate for less sodium from the cheese. For topping pastas or salads, low-fat feta or goat cheese offer creamy texture and tang without the same amount of saturated fat as Parmesan. Nutritional yeast can provide a dairy-free, savory umami hit.
Conclusion
Parmesan cheese transforms the flavor of pasta dishes by providing a savory hit of umami. Melted Parmesan coats pasta strands in a smooth, rich emulsion while also helping the pasta retain moisture. The result is pasta with a more complex cheese flavor, velvety texture, and pleasant mouthfeel. When used in moderation, the taste-enhancing properties of Parmesan cheese make it a delightful addition to pasta. Just a sprinkle of grated Parmesan takes hot pasta from bland to decadent.