Parmigiano-Reggiano (Parmigiano-Reggiano) - Italian cheese. Parmesan: description, composition

Parmigiano-Reggiano is a hard, granular cheese. The name "Parmesan" is often used to refer to various simulations 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. According to Italian law, only the 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 is for the original cheese.

History

According to legend, Parmesan was created in the Middle Ages in the province of Reggio Emilia. His production soon spread to the districts of Parma and Modena. Historical documents show that in the 13th and 14th centuries Parmigiano-Reggiano was already very similar to the one produced today. This indicates that its origin can be traced much earlier.

This cheese was highly appreciated back in 1348 in the writings of Boccaccio - in "Decameron" he mentions a mountain of grated parmesan with which ravioli and pasta are made. During the Great Fire in London in 1666, attempts were made to save the stocks of the Parmedzhano cheese and wine.

How is it done?

Parmesan (Parmigiano-Reggiano original) is made from unpasteurized cow's milk. The whole milk of morning milking is mixed with the natural fat-free milking of the previous evening (which is produced by storing it in large shallow reservoirs to separate the cream), resulting in a partially defatted mixture. It is poured into large copper tanks with thick walls. It adds serum (containing a set of some thermophilic bacteria of lactic acid), and the temperature of the mixture rises to 33-35 ° C.

After that, a veal rennet enzyme is used, after which the whole mass freezes for 10-12 minutes. Then it is broken mechanically into small pieces (approximately the size of the grain of rice), the temperature is raised to 55 ° C under careful control. The resulting cottage cheese settles for 45-60 minutes. Then it is collected in a dense material, divided into two parts and placed in a mold. According to the accepted norms, out of 1100 liters of milk formula, 45 kg of cheese should be obtained.

The remaining whey is traditionally used for the feed of pigs, of which the Parma prosciutto (Parma ham) is subsequently produced .

Withstanding

The young Parmigiano-Reggiano cheese is placed in round forms of stainless steel, which are tightly tightened by means of a spring mechanism. This allows the finished product to retain the shape of the wheel. After a day or two, the mechanism is weakened, with a plastic impression on the cheese, a label with the name, plant number, month and year of production is made, and then the form is fastened again. Approximately every other day, the form is placed in a container with brine for 20-25 days. After that, the cheese ripens 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. Cheese is tested by tapping to identify unwanted cracks and voids. The circles that pass the test receive a special mark. A product that does not meet the standard is marked as not tested, but it is also allowed for sale. Later, Parmigiano-Reggiano is kept for about another year.

Description of taste

The only additive allowed to use is salt, which is absorbed by the cheese, being immersed for 20 days in brine. Since Parmigiano-Reggiano is produced daily in large batches, its taste can vary. The high-quality product has an acute composite fruit-nut flavor with a strong spicy flavor and slightly roughened texture. Disturbances in cooking technology can give it a bitter taste.

The average circle of Parmesan (head) is about 18-24 cm in height and 40-45 cm in diameter, and the 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 form in pasta dishes, soups and risotto, and is used alone in its pure form. It can also be added to many salads and, of course, to pizza. As follows from the reviews of consumers, its taste is so rich that it allows you to completely change almost any dish. That's why it is not recommended to abuse them if you use it as an ingredient of something compound.

Hard pieces of crust sometimes melt on low heat in broth. They can also be fried and used as a snack. This use is not very common in Russia and the post-Soviet countries, but if someone could try - the reviews are usually positive.

What substances does this product contain?

Parmigiano has many aromatic active compounds, including various aldehydes and butyrates. Its oily and isovaleric acid is sometimes used to simulate the dominant cheese aromas in other foods. True lovers of cheese with nothing will not confuse its notable aroma.

Parmigiano-Reggiano also has a particularly high content of sodium glutamate - as much as 1.2 grams per 100 grams of cheese. A higher figure contains only roquefort. A high concentration of glutamate explains the strong, rich taste of Parmigiano-Reggiano. This same fact explains the popular opinion that this cheese is highly addictive.

Parmesan also contains a rather high amount of fat - 25.83 grams per 100 grams of weight. The product is also rich in Group B vitamins, as well as a very large amount of calcium. Such characteristics have the original Italian Parmesan cheese, whose price is about 400 rubles per 100 grams of the product. Cheaper analogs 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 in the taste of the product.