Close your eyes and say in a whisper: "Parmesan!" And now you are already sitting in the shade of the vine, drinking your favorite wine and enjoying the taste of cheese. Truly a magic word! No less delightful is the owner of this name - Parmigiano Reggiano cheese. We will tell you about where he was born, how it came to our days, in what recipes it is used, about the composition and health benefits of parmesan. Meet His Majesty Parmesan!
History of Parmigiano Reggiano
The cheese recipe was developed about 900 years ago on the territory of the Cisterian and Benedictan monasteries. For all these years, the composition of parmesan has not changed: milk, water, salt and the lion's share of patience during ripening.
The monasteries were located on the plain between Parma and Reggio Emilia. From these provinces the cheese got its name Parmigiano Reggiano. A large number of pastures contributed to the development of farming in monasteries and the appearance of an excess of milk, which required the search for a recipe for an ideal dairy product capable of long-term storage.
The first written mention of cheese is a notarial deed drawn up in Genova in 1254, according to which a rich woman mortgaged her house for the annual supply of 25 kg of cheese produced in Parma. Then it was known as caseus parmensis (Latin name).
During the 14th century, the Cisterians of Benedictine Abbey maintained a monopoly on the production of parmesan and sold it throughout Italy.
In the 16th century, a recipe for Parmesan cheese was sold to Europe, where the best chefs in Germany and France began to cook it. On August 7, 1612, the Duke of Parma made a list of places where he could use the word "Parma" in the name of his product to protect the original production.
The name "Parmesan" appeared in French, which means "from Parma."
By 2004, there were around 512 cheese producers in the world with the name Parmesan. But in 2008, the European Court decided to name "Parmesan" only cheese made in the northern regions of Italy.
Historical facts and literary episodes
- In 1344, Giovanni Boccaccio in his book "The Decameron" mentions the use of "grated parmesan for pasta and ravioli."
- The great playwright Moliere, trying to prolong his life, adhered to an unusual diet: 320 g of parmesan and 3 glasses of port per day.
- Dr. Livesey (the hero of Robert Louis Stevenson’s book Treasure Island) said: “You saw my snuff box, didn't you? But you never saw me snuff tobacco because I always put a piece of Parmesan cheese in my snuff box. He very nutritious! "
- There is a version that the third president of the USA, Thomas Jefferson, contributed to the popularization of Parmesan in America.
How Parmesan is made - cooking technology
Parmesan cheese is called the king of cheeses. Its production takes place every year from early April to mid-November (the period of "green pastures"). Currently, cheese made in only five provinces of Italy (Parma, Reggio Emilia, Modena, Padova (Padova) and Bologna) is considered a real parmesan, marked with a special quality mark. Milk for cheese is taken from cows grazing only on the pastures of the regions where the original Parmigiano Reggiano was made.
- We advise you to visit the gastronomic tour from Parma to the production of parmesan.
For the production of cheese, raw materials from two milk yields are taken: morning and evening. Evening milk is left in tanks for spontaneous curdling. The next morning, the milk of the new milk yield is degreased and mixed with already sour milk. The mixture is sent to copper boilers containing 11 centners, which is enough to get two heads of cheese. That is, for the preparation of 1 kg of parmesan, approximately 14 liters of milk are needed.
After aging at 20 degrees, the vats are heated to 34 and add renin, an enzyme that digests proteins in the calf’s stomach. The resulting curd clot is cut into large pieces, and then with sudden movements break the mass into small particles the size of rice grain. Next, the vat is heated to 56 degrees.
Until the fifties, the heating process was carried out using fire, which was followed by young workers, adding firewood. This profession was called sotcaldèra, which literally means "under the boiler."
After the formation of the correct dehydrated granules, the mixing and heating process is stopped, and heavy protein particles sink to the bottom. With the help of a wooden shovel, the settled cottage cheese is transferred to hemp tissue, which is then again placed in serum.
The clot is cut into two parts and in gauze placed in a round wooden mold, which is periodically turned over to remove excess serum. By the way, the draining whey is carefully collected and then used for feeding pigs, which are destined to become Prosciutto di Parma (Parma ham).
At the end of the first day, the fabric is removed and the cheese is placed in the mold for labeling. Two cheese heads, obtained from the same vat, Italian cheese makers call the twins.
On the fourth day, the cheese heads are placed in large vats filled with salt water. From it, the mass will absorb the necessary amount of salt to get the right taste and long-term storage (salt is the only preservative in Parmesan). During the year, cheese ripens in molds in special rooms on large wooden tables, where it is rubbed and turned over every 10 days.
After quality control by specialists, suitable cheese heads are transferred to storage for at least a year for final ripening. The maturity of the cheese is determined by the sound made when a silver hammer hits it.
- Interesting fact: Italian emigrants in Argentina adapted production conditions to local characteristics and named Reganito cheese, it ripens less than parmesan - only 5-6 months.
Application
No wonder Parmigiano Reggiano is the king of the cheese world. As the best of the best, it can be a part of any dish and fit perfectly. It is used for salads and soups, pizza and risotto, pasta and lasagna.
If you bake meat, sprinkle it with parmesan. It will create a magnificent crisp and enrich the taste of the dish with nutty notes.
Kinds
The method of application of Parmigiano depends on its age:
- Young Fresco cheese (from 12 to 18 months) is consumed independently, serving in the form of cheese slices. Used as a filling for meat rolls. It goes well with juicy fruits;
- Mature Vecchio cheese (from 18 to 24 months) is often used in recipes for hot dishes (lasagna, pasta, sauces), and for baking meat and fish. As an appetizer for wines, it perfectly shades the aroma of any red wine with fruity notes, and he will reveal all his taste secrets paired with a light white wine. Ripe Parmesan is an essential component of cheese ice cream;
- Old Stravecchio cheese (more than 2 years old) is excellent in grated pasta and seafood, is used alone in combination with figs, pears and wine. Its crust is added to soups to give a piquant taste.
Most often, 24-month-old parmesan is on sale, but there are, although very rarely, specimens aged 48 and even 60 months, which can be bought at specialized exhibitions and fairs. These cheeses have an unrivaled piquant taste and the most loose texture. They are used as an appetizer for pasta and meat, they go well with French and Italian red wines.
Parmesan also confirms its title by the fact that there are even recipes for desserts based on it.
With only 100 grams of cheese at hand, you can please your loved ones with unusual cheese sweets. Cut it into slices the size of half a walnut, melt the dark chocolate and dip the parmesan in it. After the icing has hardened, sweets can be eaten. Enjoy your meal!
Calorie content, chemical composition and beneficial properties
Like a true king, parmesan is a leader among its brethren in the content of nutrients. Its nutritional value is 392 kcal per 100 g of product, which contains:
- Proteins 33 g;
- Fats 28.4 g;
- Carbohydrates 3.2 g;
- Sodium chloride 1.39 g;
- Calcium 1160 mg;
- Other trace elements (phosphorus, potassium, magnesium, zinc) 827 mg;
- Vitamin A 270 mcg;
- B vitamins 518.2 mcg;
- Vitamin PP 55 mcg;
- Pantothenic acid 320 mcg;
- Biotin 40 mg;
- Cholesterol 68 mg.
Consider the beneficial properties of cheese, based on the amount of substances contained in it. Parmesan is an excellent source of protein. Only 28 g of cheese per day provides one fifth of the daily protein intake for humans. It must be emphasized that cheese contains all nine essential amino acids necessary for building proteins in the body.
As a result of long exposure, Parmesan is easily digested, which makes it an excellent choice: for introducing cheeses to children from ten months of age, for older people with sensitive digestion, for athletes as a quick source of energy.
The calcium content in Parmesan is such that the use of 57 g per day provides 67% of the daily intake of this mineral. And the presence of vitamin D improves the absorption of calcium, which is especially important for children, the elderly (to prevent osteoporosis) and postmenopausal women.
Parmesan contains a large amount of vitamin B12, which is necessary for the formation of red blood cells and the maintenance of the nervous system, and vitamin A, which improves vision, the appearance of the skin and teeth.
Parmigiano Reggiano does not contain lactose, so it is ideal for people who have problems digesting milk.
Parmesan is one of the safest cheeses. Due to the long exposure, the moisture content in it is so low that bacteria have no opportunity for growth and development.
Despite all the positive properties, it is worth remembering that the cheese contains sodium, which can accumulate in the body and lead to an increase in blood pressure, and is quite high in calories. therefore Doctors recommend consuming no more than 70 g of product per day.
Grana Padano - Italian hard cheese. Unlike parmesan, it is produced in 27 provinces of Italy. It is believed that grana padano is a cheap analogue of parmesan, which is fundamentally wrong. It is a separate cheese with its own separate story.
What are the differences between these brothers? In the production of parmesan, special requirements are imposed on the type of feeding of cows from which milk is taken. When selecting raw materials for grains, such stringent conditions are not set.
For the preparation of Parmesan, a mixture of whole and skim milk is used, partially fat-free for grafted padano.
The minimum ripening period of parmesan is one year; grains of padano are 9 months old. The color of the first is golden straw, increasing with age, the second - from white to straw.
And, of course, the main thing is the differences in tastes. Parmesan - spicy with a nutty aroma and notes of melted butter. Grana Padano - less tart, but more salty, with notes of dried fruits.
Grated grains are often used to replace parmesan in cooking recipes. And also used as an aperitif to red wine.
Parmesan price in Italy and in Russia
“How much is a king?” You ask. In Italy, the cost of parmesan depending on age varies from 12 to 30 Euro per 1 kg. On fair days, cheese can be bought at a lower price.
Unfortunately, in connection with the current political situation, it is not possible to buy parmesan in Russia. But on the shelves of domestic stores you can find cheese of Russian, Latvian, Moldavian, Uruguayan production with the name Parmesan, slightly closer in its properties to the present, the cost of such a product varies from 1000 to 2000 rubles.
That's all about Parmigiano Reggiano! We tried to bring you the most complete information about this cheese king. I would like you to look at places in Italy for your next vacation. Look at the light to the king, and he will remain in your heart forever. Relax with style!
