Parmesan cheese is known to many housewives and is successfully used by them in the preparation of various dishes. Such a product will give an exquisite taste to a dish of any kind: soup, meat, fish, pasta, pastries. What is parmesan? How to cook it at home? What is the calorie content of this product? The answers to these questions will give this article.
What is parmesan?
This Italian version of cheese belongs to products of hard brittle varieties and has a scaly-granular structure. Not only due to its useful properties, but also its price, this variety is rightly called elite. Such cheese is very brittle and quite complicated when sliced.
As a rule, it is made only from natural cow's milk without additives. The special palatability and useful composition make Parmesan popular and popular for a long time among residents of various countries.
The history of the most healthy cheese
The product takes its roots in the Middle Ages. Italy is considered to be the historical homeland of cheese, but today parmesan production is organized in many countries. It is believed that parmesan began to be made back in the 12th century according to the recipe for a hard cheese, which was prepared in Lodi. That is why some experts even consider Lodi to be the birthplace of Parmesan, and not Parma.
Nevertheless, according to the generally accepted opinion, the Benedictine monks were the first to cook this elite cheese variety according to the original recipe. They needed cheese that would have a long shelf life. It was in the 12th century that small houses for processing and milk were built near monasteries and castles (between Parma and Reggio).
Parmesan production technology feature
This original cheese of this variety has a deep, unusually bright taste with a very delicate aroma. For the preparation of Parmesan, both in enterprises and at home, use cream from milk that has settled overnight. As a result of a special process, the plant produces cheese heads weighing at least 39 kg.
What is parmesan? This is an elite cheese variety, and therefore it is produced only from high-quality raw materials in the Italian provinces: Parma, Reggio Emilia, Modena, Mantova, Bologna. The taste of the product is umami (high-protein substances), because it contains a large amount of sodium glutamate and some amino acids. Traditionally, the production of parmesan goes from April 1 to November 11. After cooking, the cheese ripens in special forms for 1-3 years. The older the product, the finer its taste.
After a year, the product is checked. Instances with violation of uniformity (sometimes air remains inside the form) are branded. Such a product will go to store shelves, but under a different name. This parmesan, approved by skilled cheesemakers, is aged for at least another year and only then gets the quality mark - DOP (it confirms the original origin of the product).
Useful properties of Parmesan cheese. Calorie content of the product
Real cheese of this variety is rich in minerals and vitamins. What is the energy value of parmesan cheese? The calorific value of this product is high, but despite this, such a product is easily absorbed by the body due to the presence of such an element as sodium. He is responsible for the restoration and stimulation of the stomach. Phosphorus, protein, potassium, choline, butyryl acid, and many others are also in sufficient quantities in Parmesan.
One hundred grams of such a product contains:
- 33 g of protein;
- 28 g of fat;
- 0 gr carbohydrates.
It should be noted that the caloric content of 100 grams of the product will be 292 kcal.
Is it possible to cook such cheese at home?
In order to cook parmesan (homemade), you will need:
- 16 liters of milk (milk is taken from both evening and morning milking).
- Special calf rennet.
- Salt solution (fairly saturated).
Cooking Instructions:
- Milk that is baked in the evening is processed in a special way. It is degreased by half, and then mixed with morning milk.
- Milk is heated to 34 degrees (it is very important that it is not higher), and then rennet is added. The result is a mass in the form of a cheese clot.
- The resulting clot must be crushed and again placed on fire. During heating, serum will be released, which is removed as it forms. The temperature when heated should not exceed 55 degrees. After the whey has separated, the cheese is allowed to reach the condition for 7-8 hours. At this time, it is not recommended to touch it, even move from place to place. Just cover the container with a towel.
- At the next stage, the cheese is placed under oppression in a wooden container and left to remove liquid for several days.
- Now you should place the head of cheese in a salt solution and leave until it is well salted.
- Ready cheese is stacked on a shelf. The taste will depend on the duration of exposure, but the minimum period should be 1 year. Periodically allowed to turn the cheese and grease.
Is Parmesan cooked in Russia?
As mentioned above, real cheese is prepared only in Italy. But not so long ago, production of this product was launched in our country, and now Russian parmesan is a reality. Near Moscow farmer Oleg Sirota became a cheese maker. As he himself says, this is a response to Western sanctions.
Today, Russian parmesan is cooked and ripened in the Istra cheese factory. The production was established thanks to the state program "Family Farm". What is parmesan in Russian? Istra cheese, which is only at the very beginning of its journey, is no worse than Italian. The farmer believes that soon he will be able to establish mass production of parmesan.
Conclusion
In conclusion, I want to say that Parmesan cheese is very fragile, and it cannot be cut into plates. It is customary to chop it with a sharp knife, as a result of which pieces with uneven contours form. Recently, grated Parmesan, which is delivered in vacuum packages, has been popular among consumers. It retains its useful properties throughout the entire shelf life and is convenient to use for preparing various dishes.