Learn about the unique Italian speciality – the Parmesan cheese
Parmesan cheese is one of the symbols of Italian cuisine without a doubt. The most famous and widely-used Italian hard cheese has conquered the whole world with its divine taste. Here are some of the most interesting facts about this product, in which even the flavours of raisins and pineapple are felt.
The original name of the Parmesan cheese
Its name is the original “Parmigiano-Reggiano” and originates from the area where for centuries is still following the same recipe, this cheese is – prepared close to Parma, Reggio, Modena and Bologna, located in the region of Emilia Romagna. The word ‘Parmesan’ is the French version of the name with which the cheese is known around the world.
In 2008, the European Court of Justice ruled that the only hard cheeses in the world, legally called Parmesan may – are known only from this area produced cheese with “Parmigiano-Reggiano”.
The inventor and her recipe
The Benedictines from the above mentioned region is considered the inventor of the recipe for Parmesan cheese. Have you tried at that time to establish a durable cheese. It was a delicious delicacy. This was made from unpasteurized cow’s milk. The product is managed by mixing two types of milk – the gemelkte dinner and previously skimmed milk, as well as gained in the morning and used natural milk.
Production of Parmesan cheese
Approx. 16 litres are required for the production of 1 kilo of Parmesan cheese cow’s milk. The unfinished round cheeses are stored for approx. 3 weeks in special solutions. Then they mature under certain temperature and humidity on specially-made wooden shelves.
Types and structure
Depending on the length of maturation we distinguish between three types of Parmesan cheese: young (matures within one and a half years), old (two years) and very old (three years). The maturation process is the cheese masters continuously controlled and monitored. An average cheese loaf reaches a weight of about 30 to 36 kg. The shell is hard and shiny, and the interior color varies from ivory yellow to Orange, depending on the degree of maturation. Due to its granular structure of flakes, you can not cut the cheese with an ordinary knife. For this, it used an instrument that resembles a chisel.
The Parmesan cheese can be served both as a table cheese, fruit. Rubbed it tastes incredibly delicious on Bruschetten, on slices of bread, pasta, lasagna, pizza, risotto, soups, salads and sauces. You can combine it perfectly with fruit with figs, pears and grapes. This includes also a powerful red wine.
Of course matured Parmesan cheese is easy to digest. Statistically, the digestion of 100 g Parmesan cheese takes about 45 minutes to complete, while 4 hours are needed for 100 g meat. At the same time, 100 g cheese contains the same amount of protein, trout or 190 g of pork contained 225 g in 185 g beef.
Get so a piece of it and enjoy the wonderful taste… Good appetite!