2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Parmesan cheese is known to many housewives and is successfully used by them in the preparation of various dishes. Such a product will give an exquisite taste to any kind of dish: soup, meat, fish, pasta, pastries. What is parmesan? How to cook it at home? What is the calorie content of this product? This article will give answers to these questions.
What is Parmesan?
This Italian cheese variant is a hard brittle variety with a flaky-grain texture. Not only due to its useful properties, but also the price, this variety is rightly called elite. This cheese is very brittle and quite difficult to slice.
As a rule, it is made only from natural cow's milk without additives. The special taste qualities and useful composition make parmesan popular and in demand for a long time among residents of various countries.
The history of the he althiest cheese
The product takes its roots in the Middle Ages. Italy is considered to be the historical homeland of cheese, but todayParmesan production is organized in many countries. It is believed that parmesan began to be made as early as the 12th century according to a recipe for hard cheese, which was prepared in Lodi. That is why some experts even consider Lodi, and not Parma, to be the birthplace of Parmesan.
Still, according to the generally accepted opinion, the first who cooked this elite variety of cheese according to the original recipe were the Benedictine monks. They needed cheese that would have a long shelf life. It was in the 12th century near the monasteries and castles (between Parma and Reggio) that small houses were built for processing and milk.
Feature of parmesan production technology
The real original cheese of this variety has a deep, unusually bright taste with a very delicate aroma. For the preparation of parmesan, both at enterprises and at home, cream is used from milk that has settled overnight. As a result of a special process at the factory, cheese heads weighing at least 39 kg are obtained.
What is parmesan? This is an elite variety of cheese, and therefore it is produced only from high-quality raw materials in the Italian provinces: Parma, Reggio nel Emilia, Modena, Mantua, Bologna. The taste of the product is umami (high-protein substances), since it contains a large amount of monosodium glutamate and some amino acids. Traditionally, Parmesan production takes place from April 1 to November 11. After boiling, the cheese matures in special molds for 1-3 years. The older the product, the finer the taste.
After a year, the product is tested. Instances with violation of uniformity (sometimes inside the formair remains) are branded. Such a product will hit the shelves of stores, but under a different name. Real Parmesan, approved by skilled cheese makers, is aged for at least another year before being awarded the DOP quality mark (it confirms the original origin of the product).
Useful properties of parmesan cheese. Product calories
Real cheese of this variety is rich in minerals and vitamins. What is the energy value of parmesan cheese? The calorie content of this product is high, but despite this, such a product is easily absorbed by the body due to the presence of such an element as sodium in the composition. It is responsible for restoring and stimulating the work of the stomach. Also in sufficient quantities in the composition of parmesan are phosphorus, protein, potassium, choline, butyrylic acid and many others.
One hundred grams of this product contains:
- 33g protein;
- 28g fat;
- 0g carbs.
It is worth noting that the calorie content of 100 grams of the product will be 292 kcal.
Can this cheese be cooked at home?
To make Parmesan (homemade) you will need:
- 16 liters of milk (milk is taken from both evening and morning milking).
- Special veal rennet.
- S alt solution (sufficiently saturated).
Cooking instructions:
- Milk that is milked in the evening is processed in a special way. It is degreased by half and then mixed withmorning milk.
- The milk is heated to 34 degrees (very important, not higher), and then rennet is added. You will get a mass in the form of a cheese clot.
- The resulting clot must be crushed and placed on fire again. During heating, whey will be released, which is removed as it forms. The temperature during heating should not exceed 55 degrees. After the whey has separated, the cheese is left to reach the condition for 7-8 hours. At this time, it is not recommended to touch it, even move it from place to place. You just need to cover the container with a towel.
- At the next stage, the cheese is placed under pressure in a wooden container and left to remove the liquid for several days.
- Now you should put the head of cheese in the s alt solution and leave until it is well s alted.
- The finished cheese is stacked on the shelf. Taste qualities will depend on the duration of exposure, but the minimum period should be 1 year. From time to time it is allowed to turn the cheese and brush with butter.
Do they cook parmesan in Russia?
As mentioned above, real cheese is made only in Italy. But not so long ago, the production of this product was launched in our country, and now Russian parmesan is a reality. Oleg Sirota, a Moscow region farmer, became a cheese maker. As he himself says, this is a response to Western sanctions.
Today, Russian Parmesan is brewed and matured at the Istra Cheese Factory. Production was established thanks to the state program "Family Farm". Whatparmesan in Russian Istra cheese, which is only at the very beginning of its journey, is no worse than Italian. The farmer believes that soon he will be able to mass-produce parmesan.
Conclusion
In conclusion, I would like to say that Parmesan cheese is very fragile, and it will not work to cut it into plates. It is customary to break it off with a sharp knife, as a result of which pieces with uneven contours are formed. Recently, already grated parmesan, which is delivered in vacuum packs, has become popular among consumers. It retains its useful properties throughout the entire shelf life and is convenient to use for cooking various dishes.
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