In other words, I mean exactly the Parmesan cheese. That's the first time, when I heard the other (or the first) name of this kind of cheese. This means, that really one learns constantly all his life time, and I'm not exception for sure!
Parmigiano-Reggiano, or Parmesan cheese, is a hard, granular cheese. The name "Parmesan" is often used generically for various simulations of this cheese, although this is prohibited in trading in the European Economic Area under European law.
It is named after its main areas of production, which includes the provinces of Parma, Reggio Emilia, Bologna, Modena, and Mantua (in Lombardy, but only the area located south of river Po), Italy. Following the laws of Italia, only cheese produced in these provinces may be called and labelled "Parmigiano-Reggiano", and Europea classifies the name, as well as the translation "Parmesan". In its meaning, it is a protected designation of origin. Parmigiano is the Italian adjective for Parma and Reggiano is the adjective for Reggio Emilia. In the other world, the name "Parmesan" can legally be used for cheeses which are similar to Parmigiano-Reggiano, with only the full Italian name, referring to Parmigiano-Reggiano cheese. I don't know why, but it has been called the "King of Cheeses".
Parmesan is made from unpasteurized cow's milk. The whole milk of the morning milking is mixed with the naturally skimmed milk. Then starter whey, consisted of mixed lacto acid bacteria, is added in the milk. Then the temperature of the milk is boosted to about 33-34 degrees celsius, which provides perfect conditions for lactic acid bacteria. After about 15 minutes, the temperature is raised to 55 °C with careful control by the farmer. The curd is left to settle for 45–60 minutes. The compacted curd is collected in a piece of muslin before being divided in two and placed in molds. There are roughly 1100 L of milk per vat, producing two cheeses each. The curd making up each wheel at this point weighs around 45 kg.
Here follows a period of 12 months, in which the cheese matures and after this time, the cheese-maker checks the quality of the ready product.
A beautiful grainy texture
Parmesan cheeses are rich in umami flavors. They are generally used as a condiment for prepared foods, rather than being eaten by itself on a cheese plate. It is generally ground over various salads, or some hot dishes, which melts the granules and the dish becomes richer in taste, butter-ier and fatty in a way. You can add it on various pizzas and pastas, generally, and it seems a perfect mate to the Italian kitchen.
Chicken meat, being a dry meat, only can become better and tastier, with seasoning with some ground Parmesan. It will melt deliciously over all of the meat and you will enjoy your dish even more.
Don't hesitate to experiment with Parmesan flavors with other meets too.
Chicken & Parmesan Pizza
Please, let me know what's your favorite way of having some Parmesan cheese.
See you next Thursday again!
Bye!!
sources:
www.wikipedia.com
www.google.com /image search
In Poland we have the Fat Thursday and we eat doughnuts in disgusting quantity ;) Since I've been living abroad I would kill for a half of doughnut ;)
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