This hard cheese is served with fruit, added to soup and pasta … We are talking about Parmesan, a cheese whose taste has long been appreciated by gourmets all over the world. How is Parmesan made and how is it used in cooking?
Instructions
Step 1
The correct name for this product is "Parmigiano Reggiano". The adjective "Parmigiano" was taken from the word Parma, which means "from Parma". "Reggiano" comes from Reggio Emilia, which can be translated as "from Reggio Emilia". The name is very important, because Parmigiano Reggiano can only be produced in areas designated by law.
Step 2
By the way, Reggio Emilia and Parma argued for a long time over the right to be called the birthplace of Parmesan. As a result, it was found that this cheese was first produced in a village near Reggio Emilia, and the Reggians defended their right to the word "Reggiano" in the name. Parmesan is the French name now used to refer to cheeses that copy Parmigiano Reggiano.
Step 3
This product is made from cow's milk. Fresh milk is mixed with yesterday's evening milk, from which the cream is previously skimmed. Then milk is poured into copper containers, heated to 33-35 ° C, calf rennet is added and this mixture is left for ten to twenty minutes. The clots are broken mechanically into very small granules, the temperature is raised to 55 ° C and left for almost an hour. After that, the whey is separated from the curds, which are placed in steel molds so that the cheese turns out to be round. The almost finished product is kept in baths with sea salt for 20-25 days and sent to ripen for a whole year.
Step 4
After this year, the cheese will be checked by an expert from Parmigiano-Reggiano. How does he conduct an audit? Tap the cheese with a hammer in different places to make sure there are no cracks or cavities in the product. The consortium's logo is placed only on those cheeses that have passed the test, but all the rest are marketed with special marks that make it clear that the cheese does not meet Parmigiano-Reggiano standards.
Step 5
Parmigiano-Reggiano is sprinkled on soup, pasta, risotto. It is also cut into pieces and eaten with balsamic vinegar. This cheese is the main ingredient in pesto and Alfredo sauce. The young product is good with red wine like Chianti, as well as with dry white.
Step 6
If pieces break off from the cheese crust, then they are also eaten: they are added to soups or chewed until softened, and then swallowed. An interesting fact: Italian mothers have been feeding their children with these pieces for many years due to the fact that they contain a lot of calcium, which is essential for the growth of the child.
