Parmigiano Reggiano is a hard granular cheese. The name "parmesan" is often used to denote various imitations of this cheese, although it is prohibited in the European Economic Area in accordance with the law.
The product was named after the areas of its production - the Italian provinces of Parma and Reggio Emilia. In addition, such cheese is produced in Bologna, Modena and Mantua. In accordance with Italian law, only a product that is produced in these provinces can be designated as parmesan. Outside the EU, this name can legally be used for cheeses with similar properties, and the full Italian name Parmigiano-Reggiano for the original cheese.
History
According to legend, parmesan was created in the Middle Ages in the province of Reggio Emilia. Its production soon spread to the areas 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 Historical documents show that in the 13th and 14th centuries Parmigiano Reggiano was already very similar to that produced today.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 much earlier.
This cheese was highly appreciated back in 1348 in the writings of Boccaccio - in the Decameron he mentions a mountain of grated parmesan, with which ravioli and pasta are made. During the Great Fire in London in 1666, attempts are described to save stocks of Parmesan cheese and wine.
How is it made?
Parmesan (Parmigiano Reggiano original) is produced from unpasteurized cow's milk. Whole milk of the morning milking is mixed with the natural non-fat milking of the previous evening (which is produced by storage in large shallow reservoirs for separating cream), resulting in a partially fat-free mixture. It shimmers into large copper tanks with thick walls. Serum (containing a set of some thermophilic bacteria of lactic acid) is added to it, and the temperature of the mixture rises to 33-35 ° C.
After this, calf rennet is used, after which the whole mass solidifies within 10-12 minutes. Then it is mechanically broken into small pieces (approximately the size of a grain of rice), the temperature is raised to 55 ° C under close monitoring. The resulting curd settles for 45-60 minutes. Then it is assembled into a dense material, divided into two parts and placed in a mold. According to accepted standards, out of 1100 liters of milk mixture, 45 kg of cheese should be obtained.
The remaining whey is traditionally used to feed pigs, from the meat of which they subsequently produce prosciutti Parma (Parma ham).
Aging
Young Parmigiano Reggiano cheese is placed in round stainless steel molds, which are tightly tightened using a spring mechanism. This allows the finished product to retain the shape of the wheel. After a day or two, the mechanism loosens, using a plastic print on the cheese, a mark is made with the name, plant number, month and year of manufacture, and then the form is fastened again. After about a day, the form is placed in a container with brine for 20-25 days. After that, the cheese matures within 12 months. Each circle is placed on wooden shelves, which are cleaned manually or mechanically every seven days.
After 12 months, experts check each circle. The cheese is tested by tapping to detect unwanted cracks and voids. The circles that pass the test receive a special mark. A product that does not comply with the standard is marked as not tested, but is also available for sale. In the future, Parmigiano Reggiano survive for about a year.
Taste description
The only additive allowed for use is the salt that the cheese absorbs after being immersed in brine for 20 days. Since Parmigiano Reggiano is produced daily in large quantities, its taste may vary. The high-quality product has a sharp compound fruit and nutty flavor with a strong piquant aroma and has a slightly rough texture. Violations in cooking technology can give it a bitter aftertaste.
The middle circle of parmesan (head) is about 18-24 cm in height and 40-45 cm in diameter, and weight is 3.8 kg.
Using
Parmesan cheese, the price of which in Russia starts from 500 rubles per kilogram (local species), is usually used in grated pasta dishes, soups and risottos, and is also used alone in its pure form. It can also be added to many salads and, of course, to pizza. As follows from consumer reviews, its taste is so rich that it allows you to completely change almost any dish. That is why it is not recommended to abuse it if you use it as an ingredient in something compound.
The hard parts of the crust are sometimes melted over low heat in the broth. They can also be fried and served as snacks. Such use is not very common in Russia and post-Soviet countries, but if someone managed to try it, the reviews are usually positive.
What substances does this product contain?
Parmigiano has many aromatic active compounds, including various aldehydes and butyrates. Its butyric and isovaleric acids are sometimes used to mimic the dominant cheese flavors in other foods. True cheese lovers will not confuse its noticeable aroma with anything.
Parmigiano-Reggiano also has a particularly high sodium glutamate content - as much as 1.2 grams per 100 grams of cheese. A higher rate contains only Roquefort. A high concentration of glutamate explains the strong saturated taste of Parmigiano Reggiano. The same circumstance explains the popular opinion that this 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 amount of calcium. These characteristics are the original Italian Parmesan cheese, whose price is about 400 rubles per 100 grams of product. Cheaper analogues of European and Russian production may have slightly different properties, but the differences should not be too strong. As a rule, the main difference is manifested precisely in the taste of the product.