Composition and use of Parmesan
Composition and use of Parmesan most famous and widespread hard Italian cheese in the world. In fact, the name Parmesan is imposed by the Americans and authentic Italian cheese with unique flavor is called Parmigiano Reggiano.
It is named after the areas where for centuries the cheese is made in the same recipe – areas near Parma, Reggio Emilia, Modena and Bologna, situated in Emilia-Romagna. Original Parmesan produced in Mantova in Lombardy. Parmigiano Reggiano is deeply rooted in Italian cuisine, but today has conquered the whole world with its pleasant taste
Parmezanat is a cheese with intense flavor, containing an abundance of aromatic compounds, such as aldehydes, oils and acids that make up the aromatic body. Furthermore, Parmigiano Reggiano is very rich in glutamate, such as 100 g of cheese contains 1.2 on glutamate, which ranks Parmesan automatically in second place, immediately after the blue cheese content of the substance. It is the high concentration of glutamate is the cause of so-called. umami taste the cheese, which is one of the five basic tastes, along with sweet, sour, bitter and salty.
At 100g Parmesan contains:
392 kcal; 3:22 carbohydrates; 25.83 fats; 35.75 protein; 29.16 water.
Selection and storage of Parmesan
Baked dishes with Parmesan
Choose parmesan only from licensed shops. On its packaging must clearly mentioned date. Parmesan Store in the refrigerator, well wrapped in a plastic bag or another, not dry.
Culinary use of Parmesan
To ensure a true taste of the quality Parmesan, choose only whole pieces. Grated Parmesan in second grade and is far less aromatic, with pieces of cakes. Use the cheese just before the cooking and did not cut it in advance.
Like other aromatic cheeses and Parmezanat perfectly combined with fruits, such as figs and pears, which is a favorite combination of Italians.
Parmesan is both a table and a table cheese. Though simple, a little grated parmesan wholesale on toasts or slices of crusty bread can satisfy your taste buds perfectly. Popular is the addition of Parmesan to different types of spaghetti or pasta, lasagne, pizza, baked dishes, sauces or risotto.
Faithful fans of Parmigiano Reggiano know very well that the crust of parmesan is a real delicacy that intense aroma and adds great texture to many exquisite dishes.
If you want to give your Parmesan even richer flavor, we advise you to dip slightly fragrant piece of cheese quality balsamic vinegar. Parmezanat is a loyal friend of red wine. This Italian cheese very well match the Chianti and most powerful red wines such as Cabernet Sauvignon, Pinot Noir, Red Bordeaux, Cabernet Franc, Merlot, Rioja, Chianti Classico, Ribera del Duero, Zinfandel and others.