Parmesan cheese

Parmesan cheese is a hard, granular cheese that is produced using cow's milk. It is named after the producing areas near Parma, Italy. Parmesan cheese is often used in pasta dishes, soups, and risottos.

History

Parmesan cheese has a long history dating back to the Middle Ages. It was first mentioned in historical records in 1254. The cheese was originally produced in the provinces of Parma and Reggio Emilia, both located in the Emilia-Romagna region of Italy.

Production

The production of Parmesan cheese involves a meticulous process that has been perfected over centuries. The cheese is made from raw, unpasteurized cow's milk. The milk is partially skimmed through a natural creaming process, then mixed with whey and fermented overnight. The curd is then heated and cut into small granules, which are pressed into molds and aged for a minimum of 12 months.

Characteristics

Parmesan cheese is known for its rich flavor and granular texture. It has a hard, gritty texture and is pale yellow in color. The flavor is sharp, complex, and fruity with a slightly nutty note. The cheese is often grated over dishes like pasta, soups, and risottos, and is also eaten on its own as a snack.

Nutritional Value

Parmesan cheese is a good source of protein and calcium. It also contains a significant amount of vitamin A, vitamin B2, and zinc. Despite its high nutritional value, Parmesan cheese is also high in sodium and saturated fat, which should be considered when incorporating it into a diet.

See Also

• Cheese
• Italian cuisine
• Pasta
• Risotto

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