Parmesan

The Benedictine monks gave the world a lot, including the creation of the Parmesan cheese recipe. It is believed that their goal was to invent a cheese that could be stored for the longest possible time. It is thanks to this quality that it has gained popularity all over the world. Real Parmesan is now a cheese made in Italy, which has a brittle structure and is only produced in certain provinces.

Cheese history

Few people know, but parmesan is over 1000 years old. The idea that the Benedictine monks created it is just a theory, but on the whole it is quite reasonable, since they themselves produced food for themselves and it was they who needed products that could be stored for a long time. The process of making original parmesan is not as easy as it might seem. It is prepared using only the milk of local cows, as it is their diet that includes the herbs necessary to create a unique taste.

Other manufacturers in all countries of the world who call their cheeses Parmesan, in fact, do not have the right to do so, since the very name “Parmesan” bears only one type of cheese, which is produced in the Emilia-Romagna region.

How to produce parmesan

Cheese is produced every year, always on April 1 ^[1]. It is on this day that the evening milk is left to settle, and in the morning the cream is removed from it, which will then be used to make mascarpone. The remaining milk, already skimmed, is mixed with the morning milk, from which the cream is not removed.

This mixture is heated to 35 degrees, then the leaven is carefully introduced there. The sourdough must also be natural; in the original, calf gastric juice is used for this. Warm milk begins to curdle, and this process continues until the milk turns into a whole clot. After that, it is removed, crushed and heated again, raising the temperature to about 50 degrees. Thus, the last whey comes out of the cheese, which makes it so hard and capable of long-term storage. ^[2].

How is parmesan stored

Parmesan must be boiled, which also ensures long-term storage, wrapped in a dense cloth and left for a while. After that, it is placed in special wooden forms, in which it will be stored until it is fully ripe. These containers are equipped with small protrusions that form the brand of the manufacturer on the finished cheese head. The brand is written in such a way that each piece of cheese will be marked with the name of the manufacturer, so that buyers know exactly what they are buying.

In wooden forms, the cheese will have to lie for several days, after which it is laid out on the shelves for final ripening. Parmesan is not in vain considered one of the most long-lived cheeses, since only the period of its aging in ideal conditions for it varies from 1 to 3 years. It is depending on this exposure that Parmesan is divided into fresh, old and very old. These types of cheese are aged from 12 to 18, from 18 to 24 and from 24 to 36 months, respectively. ^[3].

Parmesan is stored in fairly large volumes, usually in a classic round shape, and this circle can weigh up to 40 kg. During the time he matures, he loses several kilograms in weight. The entire process of cheese ripening is strictly controlled, and if even minimal defects are found, the product must immediately be packaged and sent for sale – it cannot be left to age for up to 2-3 years, since it will no longer be real Parmesan.

But the cheese that passes the test with honor is marked with a special quality mark, which guarantees that it was produced in accordance with all the rules, and only in a certain region of Italy, which makes it a real parmesan.

Cooking application

Naturally, real parmesan does not contain any extra ingredients, because, in fact, it consists only of milk and sourdough. Its rich taste is appreciated by culinary experts all over the world, and in Italy it is added to almost all dishes: salads, pastas, risotto and others. Due to its structure, the cheese does not take lumps during melting, leaving its ideal shape. In addition, it is good in itself: it can be consumed in small portions, washed down with wine.

The only major problem that gourmets face when eating Parmesan is the need to cut it neatly. Due to the long aging time, it becomes very hard, but at the same time it has a rather fragile structure, so simply cutting off a few pieces from its head usually does not work. That is why a special knife with a round handle is used for it, which is convenient to hold in the palm of your hand.

But the main advantage of parmesan is the fact that it can be stored in the refrigerator for a long time – for several months.

Composition

Parmesan, as a natural product, contains a wide range of essential substances that a person needs. In particular, it contains amino acids, healthy fats, B vitamins, phosphorus and calcium. At the same time, it contains a minimum amount of cholesterol, which, combined with useful substances, makes it indispensable for feeding children with their growing bodies, as well as for athletes whose bodies need to be restored. In addition, it is also recommended for pregnant women and nursing mothers. In addition, it will be indispensable for people whose work is associated with heavy intellectual or physical stress.

Parmesan is also indispensable because it contains a large amount of protein – 33% (for comparison, in beef – 20%), which is also digested much faster (about 45 minutes) ^[5]. This substance is necessary for the body as a building element: with its help, bones and muscles are formed, the level of hormones is normalized and skin cells are renewed.

Useful Properties

Parmesan contains the essential amino acid glutamate, which occurs naturally in it. When cheese is boiled, this substance combines with water and sodium. The result is monosodium glutamate, but unlike its artificial counterparts, it may even provide benefits due to its naturalness. In addition, it is to this chemical compound that parmesan owes its original taste. This amino acid stimulates metabolism and helps brain function.

Useful properties of parmesan ^[6]:

• quickly absorbed;
• stimulates cell renewal;
• maintains muscle tone;
• lactose free;
• normalizes digestion;
• develops the vital activity of beneficial bifidobacteria;
• improves the condition of teeth and bones;
• helps to normalize sleep;
• supports the functioning of the nervous system.

Many are interested in whether parmesan can be consumed during pregnancy, when the diet is seriously limited and many dairy products have to be excluded from it. Parmesan is not one of them, so you can safely use it during pregnancy and while breastfeeding, of course, if you do not have dairy intolerance ^[7]. Moreover, it does not contain any harmful bacteria and is considered one of the safest long-term storage products.

Interesting facts about Parmesan

To get a kilogram of the product, you need 16 liters of milk ^[1]. When counting on one large head of cheese, this turns out to be more than 500 liters of milk.

In Italy, children are given parmesan crusts. It is believed that they contain a large amount of calcium, which helps to develop the skeletal system.

Few people know, but Nikolai Vasilyevich Gogol was a big fan of parmesan, who always complained that he had no appetite, but at the same time simply adored cheese dishes.

Boccaccio can also be named among fans of cheese. Even in his greatest creation, The Decameron, you can find references to happy people who live on a mountain of parmesan. ^[1].

Even R.L. Stevenson’s novel Treasure Island mentions parmesan when the pirate Ben Gunn begs for a piece of the delicacy.

The French writer Moliere simply adored this cheese, so much so that in his declining years he ate almost only him.

Parmesan necessarily included in the diet of astronauts due to the large concentration of nutrients.

Real Parmesan needs to be checked regularly for maturity and quality. This is done by specially trained people: they knock on the heads of cheese with small silver hammers and listen to the sound that comes out. ^[1].

In some regions of Italy, banks even issue loans secured by this valuable cheese. Such an original pledge was first used in the 50s of the last century, and specifically for cheese makers. Since the Parmesan took a long time to ripen, and the first profit had to wait more than a year, they had to borrow, using the most valuable thing they had – cheese. To this day, one of the banks, Credito Emiliano, issues loans secured by parmesan to those cheese makers who need it. ^[8].

Harm and restrictions

The only problem with parmesan is that it contains sodium, and in a fairly high concentration. A healthy adult should consume no more than 2000 mg of sodium per day. ^[9], and for the elderly, children, and those with kidney or cardiovascular disease, this level should be reduced to 1500 mg.

Sources of