Parmesan
The Parmesan ( parmigiano or parmigiano reggiano , name reserved for cheeses resulting from the cow's milk of the races Reggiana and Modenese) is a Italian Fromage of guard originating in the area of Parma, as its name indicates it. It is a cheese to be grated, used in receipts of kitchen. He enjoys a world famous.
He also eats himself like cheese of table.
He is very close in his manufacture and his tastes to the Grana Padano.
It is a cheese containing cow's milk, with cooked pressed paste, whose grinding stones have an average weight of 32 kg.
Its period of optimal tasting is spread out April at October after a Affinage the 12 months minimum (oldest are refined 48 months), but it is also excellent all the year.
Its paste is covered with an oiled brown crust. It is friable and has a fruity savor and prickly single. It is cut with a special knife to give chips.
Its official place of origin about 1200, but more indirectly until the Etruscan , is the town of Bibbiano, close to Parma, in the Province of Reggio of Emilie.
External bond
- '' Parmigiano Reggiano not if fabbrica, if F ''.
- Difference between Parmesan and Grana Padano
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