M4E #80: Why Parmesan Cheese is so expensive
Today it’s time to talk again about a traditional manufacturing process. In this case, we will find out why parmesan cheese is so expensive and how it’s made. Now check the video from Insider Food that will explain everything to you.
Time for Insights
In 2023, consumer turnover for Parmigiano Reggiano PDO hit a historic high of €3.05 billion, up from €2.9 billion in 2022, marking a significant 5% increase. This growth was driven by a total sales volume increase of 8.4%, supported by a strong export performance (+5.7%) and notably vigorous domestic sales (+10.9%).
Bacteria are essential in cheesemaking, starting with starter cultures like Lactococcus lactis and Streptococcus thermophilus that ferment lactose into lactic acid, coagulating milk and preserving it. During ripening, secondary bacteria such as Lactobacillus species and Propionibacterium freudenreichii further develop flavors and textures. Surface-ripened cheeses involve specific bacteria like Penicillium camemberti, contributing to distinct rinds and flavors such as those of Parmesan Cheese.
In this article from The Guardian you can find how the Parmigiano Reggiano Consortium tracks and monitors its cheeses.