2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Parmesan (Parmesan) is the most famous and widespread hard Italian cheese. In fact, the Parmesan cheese was imposed by the Americans, and the original Italian cheese with a unique flavor is called Parmigiano-Reggiano. It is named after the areas where cheese has been prepared according to the same recipe for centuries - the areas near Parma, Reggio Emilia, Modena and Bologna, located in the Emilia-Romagna region.
Original parmesan is also produced in Mantova in Lombardy. Parmigiano Reggiano is deeply rooted in Italian cuisine, but today has conquered the world with its pleasant taste.
Under European law, the cheese has a protected designation of origin and under Italian law, only cheese produced in the above-mentioned provinces may be labeled "Parmigiano-Reggiano".
"Parmigiano" is the Italian name for Parma, and "Reggiano" is the affectionate name of the region Reggio Emilia. The name Parmesan cheese is also recognized in France and England, but this name is often used for cheeses that mimic Parmigiano Reggiano and are classified as Italian hard cheese.
This somewhat circumvents legal restrictions. Legal relative of the original Italian Parmesan is Grana Padano cheese.
Traditionally Parmesan is produced from unpasteurized cow's milk by mixing 2 types of milk - from the evening milking, pre-skimmed and from the morning milking, which is added completely naturally. The unique Parmesan flavor it can rarely be mistaken, it has a sweet and slightly fruity taste, as well as a hint of raisins and pineapple.
History of Parmesan
From time immemorial in the area Emilia Romagna produces Parmesan. The authors of the recipe are Benedictine monks who made the delicious dairy delicacy in their attempts to make cheese with great durability. This, combined with the unique taste, is the reason why Parmesan is today world-famous and widely used.
according to legend the first asks Parmesan was created somewhere in the Middle Ages in the village of Bibiano, but quite quickly the recipe and production conquered Parma and Modena. Historical documents show that in the 13th and 14th centuries, Parmigiano Reggiano was already almost the same size, shape and taste as today's cheese.
Parmesan cheese is even mentioned in Boccaccio's eternal book, Decameron: "Mountain, all of magnificent Parmesan cheese." Even in her memoirs, Casanova talks about the real Parmigiano Reggiano, trying to clarify the original home of his production.
Production of Parmesan
16 liters of cow's milk are needed for the production of 1 kg of Parmigiano Reggiano. Parmesan ripens for 36 months. The shaped pies, still unprepared Parmesan, are soaked for about 3 weeks in special solutions. They are then moved to mature on wooden shelves, which are located at a strictly defined temperature and humidity.
The parmesan is ripening between a year and a half and three years. Depending on the duration of this maturation, there are 3 types of Parmigiano Reggiano - fresh - ripens up to a year and a half, and old - up to two years, and very old - up to three years.
The ripening of the delicious cheese itself is constantly monitored and monitored by its masters. The large Parmesan cakes are turned periodically, rubbed and pounded with miniature hammers. The sound after tapping shows the good cheese and whether there are cavities inside that are not at all desirable.
If such are available or any of the pies is considered unfit and of poor quality, they are scraped and sold ground. That is why the quality Parmigiano Reggiano is sold in whole pieces. The cutting itself is done with a special knife, because standard knives have difficulty cutting huge pies of delicious cheese.
An average asks a nice Parmesan reaches a weight of about 30-36 kg. The pie is a large flat cylinder up to half a meter in diameter and up to twenty-five centimeters high. The Parmesan shell is firm and shiny, and the color inside the cheese varies from ivory to yellow-orange depending on the degree of ripening. The consistency of the parmesan is slightly grainy, but when it enters the oral cavity, its taste spills over the palate.
Composition of Parmesan
Parmesan is a cheese with a rich aroma, containing an abundance of aromatic compounds, such as aldehydes, oils and acids, which make up its aromatic body. Furthermore Parmigiano Reggiano is very rich in glutamate, as 100 g of cheese contains 1.2 g of glutamate, which automatically ranks Parmesan in second place, just after blue cheese in terms of substance content.
It is the high concentration of glutamate that causes the so-called umami cheese flavor, which is one of the five main flavors, along with sweet, sour, bitter and salty.
100 g of Parmesan contains:
392 kcal; 3.22 carbohydrates; 25.83 fat; 35.75 protein; 29.16 water.
Selection and storage of Parmesan
Choose parmesan only from licensed stores. The expiry date must be clearly indicated on the packaging. Store parmesan cheese in the refrigerator, well wrapped in a plastic or other bag so that it does not dry out.
Culinary use of Parmesan
To ensure the true aroma and taste of quality Parmesan, select only whole pieces. Grated Parmesan cheese in a second quality and not nearly as fragrant as the pieces of pies. Use the cheese just before cooking and do not cut it beforehand.
Like other aromatic cheeses and Parmesan goes well together with fruits such as figs and pears, which is a favorite combination of Italians.
Parmesan is both a dessert and a table cheese. Although simple, a little grated Parmesan cheese on bruschettas or slices of crispy bread can satisfy your taste buds perfectly. It is popular to add Parmesan to various types of spaghetti or pasta, lasagna, pizza, casserole, sauces or risotto.
Loyal fans of Parmigiano Reggiano know very well that parmesan crust is a real delicacy that has a rich aroma and gives a great texture to many exquisite dishes.
If you want to give Parmesan even more saturated taste, we advise you to lightly dip a piece of aromatic cheese in quality balsamic vinegar. Parmesan is a faithful friend of red wine. This Italian cheese goes very well with Chianti and most strong red wines, such as Cabernet Sauvignon, Pinot Noir, Red Bordeaux, Cabernet Franc, Merlot, Rioja, Chianti Classico, Ribera del Duero, Zinfandel and others.
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Parmesan Production
Italian Parmigiano Reggiano cheese, better known as Parmesan, is produced in two main regions - Reggio Emilia and Parma. From there it gets its complex name, and Parmesan, as the cheese is known around the world, is actually the French version of its name.
Culinary Use Of Parmesan
The delicious Italian cheese has a very different taste from our Bulgarian cheese. It is advisable to buy a piece of parmesan to grate just before adding it to a dish, sauce, salad, etc. In this way you will be able to fully enjoy its taste and feel its superb aroma.
How To Make Parmesan
The most famous Italian yellow cheese is Parmesan. It is added to various dishes, but is mostly used for sprinkling spaghetti. You can also make parmesan at home. You need a strong salt solution, 16 liters of milk, preferably homemade milk, half of which should be milked the night before and the other half in the morning.
Parmesan Ripens For Three Years
Parmesan is one of the most famous cheeses in the world. The original classic parmesan is called parmigiano reggiano. It is produced in the Italian region of Emilia-Romagna. The modern recipe for the production of Parmesan is preserved from the twelfth century.
