Parmesan Cheese

Parmesan Cheese is a hard, granular cheese that originates from Italy. It is named after the producing areas, which comprise the Provinces of Parma, Reggio Emilia, Bologna, Modena (all in Emilia-Romagna), and Mantua (in Lombardy).

History

Parmesan Cheese, also known as Parmigiano-Reggiano, has a rich history dating back to the Middle Ages. It was first produced by monks in the Parma and Reggio Emilia regions of Italy in the 12th century. The cheese quickly gained popularity due to its long shelf life and high protein content, making it an ideal food for long journeys.

Production

The production of Parmesan Cheese involves a meticulous process that has been perfected over centuries. The cheese is made from raw cow's milk, which is partially skimmed through a natural creaming process. The milk is then heated and combined with rennet, a natural enzyme, to start the coagulation process. The resulting curd is cut, heated, and stirred before being placed in molds and pressed. The cheese is then aged for a minimum of 12 months, during which it develops its distinctive flavor and texture.

Characteristics

Parmesan Cheese is known for its rich, nutty flavor and grainy texture. The cheese is hard and crumbly, with small, crunchy crystals that are a result of the long aging process. The rind is typically hard and golden yellow, while the interior of the cheese is a pale straw color. Parmesan is often grated over dishes like pasta, soups, and risottos, and is also enjoyed on its own as a table cheese.

Nutritional Value

Parmesan Cheese is a good source of protein and calcium, and also contains a variety of vitamins and minerals, including vitamin A, vitamin B12, zinc, and phosphorus. Despite its high nutritional value, Parmesan is also high in sodium and saturated fat, and should be consumed in moderation.

Regulatory Status

In the European Union, the name "Parmesan" is legally protected under the Protected Designation of Origin (PDO) system, and can only be used to refer to Parmigiano-Reggiano cheese produced in the designated Italian regions. In other parts of the world, the term "Parmesan" is often used to refer to a variety of hard, Italian-style cheeses.

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