Parmesan or Parmigiano Reggiano

Parmesan or Parmigiano Reggiano the most famous in the world of Italian hard cheese.It is called so because the first was produced in several provinces of Emilia Romagna: Parma, Reggio Emilia, Modena and Mantua and Bologna.
name Parmigiano Reggiano cheese was named after the two main producing regions: Parma and Reggio Nell Emilia.
word "Parmesan" is the French version of the Italian name, it somehow and has spread around the world.

Making parmesan has nearly a thousand years of history.It is believed that the inventors of the original recipe were Benedictine monks, who needed cheeses suitable for long-term storage.The first long shelf life parmesan caused his popularity.

relates to solid Parmesan cheese.Its production each year begins April 1 and ends on November 11th.After that, the cheese matures 36 months.For the production of Parmesan cheese requires milk per year 270 thousand. Cows.To obtain 1 kg of cheese necessary 16 liters of milk.

first cheese kept in special forms for a whole year.Then check out.It sometimes happens that in the form accumulated air or consistency to be not so homogeneous as needed.Then the cheese is branded - marked with special marks on a solid crust.This means that he can still go on sale, but under a different name.

Parmesan, which was approved by cheese makers, stand still at least a year and then marked a quality mark DOP (Denominazione di Origine Protetta) - zhzhёnym stamp on the rind of cheese.But that's not all - the whole shell is marked with the word parmesan Parmigiano-Reggiano, made in the form of small holes.Marking cheese produced when cheese is still quite mild (the first night of preparation form).

Young Parmesan cheese is usually consumed in small pieces at the end of dinner, drinking wine.The same, which is sprinkled with the pasta before serving, has a slower shutter speed.Parmesan - a completely natural cheese, it lacks any kind of unnatural additives.Grated cheese is an essential ingredient in pasta dishes, risotto, pizza, vegetables, casseroles, soups, salads, meat and fish dishes.

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