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Parmesan a ripening specialty of the Italian cheese industry
Table of Contents
1. Parmesan is a story
The name parmesan is derived from the place where cheese production began regions of Parma in Italy. The giving of names to foods associated with their place of origin began shortly after the fall of the Roman Empire. This technique was a very convenient way to describe food products informing about the main place of their production. The inventors of parmesane were medieval monks who were engaged in farming animals and fed on what they had prepared themselves. Parmesan originally existed under the name Caseumensis.2. Parmesan composition and method of production
Parmesan is somewhat resembling an emental cheese, but it is slightly larger than it is. The average size of parmesan cheese is 1822 cm high, width 3565 cm. The outer edges of the porcelain fragments are thin and the sides slightly protruding. The sides are yellowish, without colours. In most cases there are no gaps, although there are also small gaps in the sample. However, the average size and thickness of the cheese is not required. It requires a subtle approach and good hygiene.3. Parmesan nutritional value and health benefits
One serving of parmesan is assumed to be 5 g. It's an extremely aromatic cheese, and it's not consumed in large quantities. Parmesan's a high-calorie cheese, the portion is 20 kcal. This means that 100 g of cheese is about 400 Kcal. It is a very good source of protein (40 g/100 g for comparison is 225 g of garlic). In addition, it contains a lot of insulin fat (30 g/100g) and a large amount of mineral ingredients, which also include salt, potassium, magnesium and fractions of blood, as well as vitamins A, B2, B6, B12.4. Parmesan use in the culinary arts
The taste of real parmesan is not to be confused with any other. It is distinctive, mature, the cheese has a characteristic, quite intense aroma. In the context of other condensed cheeses, it is characterized by a steady and very hard consistency. Parmesan dishes can be an addition to cold dishes such as salads, pastas, appetizers. Ideally it is also a good choice as a complement to hot dishes: macaroni, sauces, pizzas, soups and many, many others.
