Cheese dishes with Parmesan - 182 cooking recipes

In its historical homeland, Italy, Parmesan, Parmigiano Reggiano, has become popular not so much because of its rich taste, but because of its long shelf life. This hard cheese can be stored for years without losing its taste. Its structure is such that it begins to crumble when cut. It doesn't get any worse as it dries out. The Italians initially used it as an independent dish. But over time, cheese also became a condiment.

Two Italian provinces, Reggio Emilia and Parma, have the right to produce Parmesan. Anything manufactured outside their borders, according to the law, cannot have the same name.

The production of Parmesan is complex, the process lasts just over six months (by the way, 16 liters of milk are used per kilo). After which the cheese still needs to mature for up to three years. The older it gets, the brighter the aftertaste and aroma it has. The minimum period is one year; cheese of this age is called “fresh”. A two-year-old becomes “old,” and a three-year-old becomes “very old.” To fully ripen, one wheel of cheese requires another 550 liters of milk - which is why this product is not cheap at all. Moreover, the milk comes from certain provinces and has higher levels of monosodium glutamate (naturally occurring), known as flavor enhancer E621. The readiness of Parmigiano Reggiano is checked by striking it with silver hammers. Professional listeners from Parma listen to what sound is coming from and give their assessment. If there are cavities inside the cheese, it is rejected and sold under a different name. The weight of one head reaches 40 kg.

It is believed that cheese was invented no later than the 13th century by Benedictine monks.

Parmesan makes richer dishes also because it contains less than one-third of the total volume of water. While vitamins, minerals and other beneficial substances account for more than two thirds. It is a good source of proteins and fats.

Parmesan is included in grated form in various recipes. It remains one of the main components of such dishes as: lasagna, pizza (some types), pasta, Bolognese sauce, risotto, ravioli, many salads and puree soups.

Despite the legal ban on the use of this name outside the native borders, Parmesan is produced in many countries around the world, including the USA and Russia. There is even an analogue in the market in the form of dry powder.