Parmigiano Reggiano (Parmigiano-Reggiano) is an Italian cheese. Cheese: description, composition

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2018-03-20 16:38:09

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Parmigiano Reggiano is a hard granular cheese. The name "Parmesan" is often used to refer to a variety of imitations of this cheese, although it is prohibited in the European economic area in accordance with the law.

Parmigiano Reggiano

The Product has been named after the districts of production – the Italian provinces of Parma and Reggio Emilia. In addition, this cheese is produced in Bologna, Modena and Mantua. In accordance with Italian law, only a product that is produced in these provinces can be labeled as Parmesan. Outside the EU this title lawfully may be used for cheeses with similar properties, and a full Italian name, Parmigiano-Reggiano, for the original cheese.

History

According to legend, the Parmigiano was created in the middle Ages in the province of Reggio Emilia. Its manufacture soon spread to the districts of Parma and Modena. Historical documents show that in the 13th and 14th centuries, Parmigiano Reggiano was already very similar to that produced today. This suggests that its origin can be traced back much earlier.

This cheese was commended even in 1348 in the writings of Boccaccio in the "Decameron" he mentions the mountain of grated Parmesan, which make ravioli and pasta. During the Great fire of London in 1666, describes the attempts to rescue stocks some Parmigiano cheese and wine.

parmigiano reggiano

How to do?

Parmesan (Parmigiano Reggiano the original) is made from unpasteurized cow's milk. Whole milk of the morning milking is mixed with natural low fat milking the previous evening (which is made by storage in large shallow tanks for separating cream), resulting in a partially defatted mixture. It is poured into large copper vats with thick walls. It is added to serum (containing a set of some thermophilic lactic acid bacteria), and the temperature of the mixture rises to 33 to 35 °C.

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After that, use calf's rennet, after which the whole mass freezes for 10-12 minutes. Then, it is broken mechanically into small pieces (about the size of a grain of rice), the temperature was raised to 55 °C carefully monitored. The resulting curd settles for 45-60 minutes. Then he's going to the dense material is divided into two parts and placed into molds. According to the regulations, from 1100 litres of formula milk should be 45 kg of cheese.

Parmesan cheese price

The Remaining whey is traditionally used to feed pigs meat, which subsequently produce presutti Parma (Parma ham).

Maintaining

The Young cheese Parmigiano Reggiano is placed in a round shape stainless steel that cinches tight using a spring mechanism. This allows the finished product to retain the shape of the wheel. Through day-two mechanism is weakened, by using a plastic imprint on cheese is a label with the name, factory number, month and year of production and then the form closes again. After about a day the form is placed in a container with the brine for 20-25 days. After this the cheese Matures within 12 months. Each circle is placed on wooden shelves that are cleaned manually or mechanically, every seven days.

Parmesan Reggiano

12 months experts check each round. The cheese is tested by percussion to identify undesirable cracks and voids. Circles that pass the test receive a special mark. Non-compliant product is marked as not tested, however, it is also allowed in the sale. In the future, Parmigiano Reggiano is aged for about a year.

Taste

The Only Supplement that is approved for use, – this salt, which the cheese absorbs, when immersed for 20 days in brine. Because Parmigiano-Reggiano is made every day in large quantities, the flavor may have differences. High-quality acute composite product has a fruity-nutty taste with a strong spicy aroma and has a slightly rough texture. Breaches of technology of cooking can give it a bitter taste.

The Average round of Parmesan (head) is about 18-24 cm in height and 40-45 cm in diameter and weighs 3.8 kg.

Parmigiano Reggiano

Usage

Parmesan Cheese, whose price in Russia starts from 500 rubles per kilo (local species), usually used grated in pasta dishes, soups and risotto and is also used by itself in a pure form. It can also be added to many salads and of course pizza. As follows from the consumer reviews, it taste so full-bodied that allows you to completely change almost any dish. It is therefore not recommended to abuse them, if you use it as an ingredient of something composite.

The Solid part of the crust sometimes melt on low heat in the broth. They can also be fried and used as snacks. Such a usage is not too common in Russia and former Soviet countries, but if someone managed to try – the feedback is usually positive.

What substances contain this product?

Fashion has a lot of aromatic activecompounds, including various aldehydes and butyrate. And oil izovalerianova acid are sometimes used to simulate the dominant cheese flavors in other products. The real lovers of cheese with nothing to confuse it a noticeable flavor.

Parmigiano-Reggiano also is characterized by particularly high content of monosodium glutamate - as much as 1.2 grams per 100 grams of cheese. Higher contains only Roquefort. The high concentration of glutamates explains the strong rich taste of Parmigiano Reggiano. The same circumstance explains the popular notion that cheese is highly addictive.

Parmesan also contains a fairly high amount of fat – 25.83 grams per 100 grams of weight. The product is also rich in b vitamins, as well as a very large number of calcium. These features are the original Italian Parmesan cheese, the price of which is about 400 rubles per 100 grams of product. Cheaper counterparts of European and Russian manufacturers can have slightly different properties, but the differences should not be too strong. Typically, the main difference is manifested in the taste of the product.


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DE: https://tostpost.com/de/essen-und-trinken/11439-parmigiano-reggiano-parmigiano-reggiano-ist-ein-italienischer-k-se-par.html

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KK: https://tostpost.com/kk/azy--t-l-k-zh-ne-susyndar/11438-parmidzhano-redzhano-parmigiano-reggiano---ital-yandy-r-msh-k-parmezan.html

PL: https://tostpost.com/pl/jedzenie-i-picie/11436-parmigiano-reggiano-parmigiano-reggiano---w-oski-ser-parmezan-opis-sk-.html

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UK: https://tostpost.com/uk/zha-napo/11436-parm-dzhano-redzhano-parmigiano-reggiano---tal-ys-kiy-sir-parmezan-opi.html






Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."

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