Parmesan - unique fromwp Italy.
Parmesan (the original name of Parmigiano Reggiano, Italy. Parmigiano-Reggiano, then efrombe "PARMfromcue-Reggiofromcue ") - Italianofromcue hard fromcop long fromozrevaniya made from cow's milk.
FROMhowling name fromcop was named after the two main regions where it is produced: Parma and Reggio Emilia.
Varieties or species differ in parmesan cheese ripening time.
Usually this term is measured in months:
Parmigiano Reggiano fresco (nuovo) - fresh cheese, ripening period of 1 to 1.5 years.
Parmigiano Reggiano vecchio - matures from 1.5 to 2 years.
Parmigiano Reggiano stravecchio - mature cheese. It is maintained for 2 to 3 years.
The structure of the granular cheese scaly, fragilis, crumble while cutting. Consistency dense. The older the cheese, the more pronounced grain and higher hardness. Color light yellow with cream shade.
Taste parmesan complex and saturated: shades with fruits and nuts, with spicy and ostrinkoy long aftertaste.
The aroma is deep and spicy. Taste and smell of parmesan different time of maturity differs from each other.
parmigiano Reggiano
Trademark 'Parmigiano Reggiano' can be used only on cheese: produced and ripened in the place of origin of the work according to strict rules, which suggest the exact observance of technology (product standard), power control cows (Feeding Regulation) and qualitative selection and labeling (Regulation marking).
Also in Italy there is a protection of the consortium, which brings together all the producers of the parmesan.
The consortium was created in order to monitor the use of the trade mark "Parmigiano Reggiano" excluding and identifying counterfeits. Cheese makers association law was given control over the production of Parmesan and trade. Also, a consortium promotes and dissemination of Italian parmesan worldwide.
No other cheese is so popular in the country of pasta lovers, pizza and wine. But cheese is different in terms of maturity and consume differently.
Yearling «Parmigiano Reggiano» comes as an appetizer to the young wine, fresh fruit or vegetables.
Cheese with exposure up to 2 years old are usually added to salads of vegetables or fruits, as well as vegetable dishes.
Mature cheese from 24 to 36 months is very good with seasoned red dry wine.
Win-Win is to supply wafers sliced seasoned parmesan small amount of balsamic vinegar.
Parmesan is added to many recipes, and for different dishes by choosing different age cheese.
The grated form with it baked vegetables, cooked risotto and pizza.
With crushed pieces are served fresh and dried fruits and jam from berries and even onions, tomatoes or pumpkins.
Before serving, we recommend advance pull cheese out of the fridge for a few hours, but leave in the package.
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