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Parmesan a ripening specialty of the Italian cheese industry
Table of Contents
1. Parmesan is a story
This technique was a very convenient way of describing food products informing about the main place of their production. Parmesan existed at the time under the name Caseum paramensis. It now exists under the full name Conzorzio del Fromaggio Parmigiano-Reggiano, which is short for simply parmesan.2. Parmesan composition and method of production
However, in most cases there is no expectation of proper maturing of the cheese under hygiene, although small holes are also present. However, it requires a subtle approach and a good knowledge of the recipe. True parmesan is made from the milk of cows of the Razza Reggiana or Vacca Ross breed. It took many years before the perfect Parmesan cheese recipe was developed. It is believed that for the proper maturation of these small-bore cheeses, however, the presence of a smaller strain of the original cheese may be required. The best way to prevent the production of this type of cheese is to use milk-based bacteria and other types of whey-protein bacteria.3. Parmesan nutritional value and health benefits
Parmesan is a high-calorie cheese with 20 calories per serving. However, if we are a cheese conserver, we need to consume it in reasonable amounts (40 g/100 g for comparison, the same as 225 g of oatmeal).Parmesan contains the highest amount of calcium among all cheeses (1.109 g/100g). However, it is important to remember that parmesan (although high in calcium) also contains an increase in sodium. If we are cheeses conservers, we must consume them in reasonable quantities. It supports bone and bone development. Multiple genetic studies have shown that the presence of chromium in our bone phosphorus proteins can also reduce the metabolism of carcinogenic carcinogens.4. Parmesan use in the culinary arts
It is also a good choice as a complement to hot dishes: pasta, sauces, pizzas, pastries and many, many others. Due to its price and unique origin, it is not an element of the classic French cheeseboard. It is a source of many valuable nutrients. It should be remembered that a portion of this cheese is 5 g. The disadvantage of Parma cheese is its price. However, there are very old Parma cheeses, the price of which reaches up to several thousand euros.
