Thursday, 14 May 2009

Parmesan

Grated Parmesan, with crackers


The term Parmesan is used as a common term for any cheese that imitates the true Parmesan. This is only allowed outside of Europe as the Parmesan name is protected.

It is a hard cheese and is cooked but not pressed. It is named after the area in Italy which produces it. These places include Parma, Reggiano etc. Parmigiano s the Italian adjective for Parma and the English use the word Parmesan as it is the French version.

Parmigiano-Reggiano, as it is known in Italy is made form cows milk and is mixed with naturally skimmed milk. The cheese is put in round wheels to retain its shape and left to mature, for around two years. The cow’s whose milk is used in production are traditionally only fed on grass or hay, and only natural whey is allowed at the beginning of production.

The taste of Parmigiano-Reggiano, is sharp and slightly gritty. Other version can have a slightly bitter taste.

One of the most popular uses for Parmesan is grating it over pasta, although it can be eaen in chunks.

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