Kev siv tshuab ntawm zus no tau muaj honed twb nyob rau lub sij hawm nruab nrab ntawm 1200 - 1300 xyoo. Hauv cov xyoo no, Parmesan cheese tau nrhiav tau qhov tshwj xeeb tshaj li qhov cim tshwj xeeb uas muaj cai txwv tsis pub muaj kev hloov hauv kev tsim thiab daim ntawv qhia ntawm Parmigiano Reggiano. Thiab twb nyob rau hauv thaum pib ntawm lub XVI xyoo pua Parmesan cheese ua lub ntsiab lus ntawm cov export rau Askiv, Fabkis thiab lwm lub teb chaws.
"Parmigiano-Reggiano" yog Italian cheese, referring rau cov cheeses nyuaj. Ntau cov khoom muaj ntau cov khoom nuances thiab cov kev txwv. Zus tau pib ua rau lub Plaub Hlis 1, thiab xaus rau ntawm kaum ib hlis ntawm lub Kaum Ib Hlis. Tom qab ntawd lub cheese yuav tsum siav rau peb caug-rau lub hlis. Txhua xyoo, cheese yog tsim los ntawm mis nyuj los ntawm ob puas thiab xya caum tshis. Kev ua noj tsuas yog ib kilogram ntawm Italian tiag tiag Parmesan cheese yoojyim rau kaum liters ntawm mis nyuj haus. Tsis yog txhua txhua tus mis yog tsim rau kev ua hom cheese. Mis nyuj tsuas yog coj los ntawm cov nyuj uas yug los thiab cog hauv ob peb cheeb tsam ntawm lub zos - Parma, Reggio, Emilia, Modena, Mantua thiab Bologna. Nrig xyuas lub laj kab ntawm lub pob zeb zom zaws. Lawv tsuas pub nyom ntawm thaj chaw meadows thiab cov quav nyab tshiab tau muaj. Tsis muaj cov additives nyob rau hauv cov nyuj 'txau, lawv nruj me ntsis raws li, raws li cov kev hloov hauv cov kev noj haus yuav hloov cov mis. Thiab xws li cov mis nyuj yuav tsis haum rau cov khoom ntawm lub npe nrov cheese.
Yog li, qhov tshuab fais fab Parmesan yog dab tsi. Noj cov kua mis nyuj ntawm mis nyuj rau yav tsaus ntuj thiab sib tov nrog mis nyuj ntawm yav sawv ntxov. Lub resulting sib tov yog rhuab mus rau 33-34 degrees thiab ces ntxiv rau nws natural enzymes (lub leaven yog tau los ntawm pais plab kua txiv ntawm calf lub calf). Heev sai sai, tom qab kaum feeb, qhov sib tov ntawm mis nyuj yog curdled thiab ib tug clot yog tau. Nrog ib tug tshwj xeeb lub cuab tam, lub pawg yog txiav mus rau hauv me me pieces, thiab rhuab mus rau 55-56 degrees. Tom qab ntawd, siv ib daim ntaub, tshem cov xeb, thiab tsis muaj nws cov cheese yog siav txog li ib teev. Tom qab ua noj Parmesan cheese nce mus txog 6-7 teev. Tsuas yog tom qab hais tias nws yog txav mus rau hauv cov ntaub ntawv ntoo, nyob rau sab sab hauv ntawm cov uas muaj cov kabmob me me. Qhov no yog li cas cov ntawv sau "Parmigiano-rijano" tshwm rau ntawm lub hau ntawm cov cheese tas. Nyob rau hauv kev tsim txom hauv cov ntawv ntoo, cov cheese yuav siv sijhawm ntau hnub, thiab tom qab ntawd nws yuav muab tso rau hauv cov kua ntsev uas muaj ntsev kom tsis pub tsawg tshaj nees nkaum tsib hnub. Tom qab salting, lub cheese hau yog pw tawm ntawm lub txee, qhov twg lawv dhau txoj kev ntawm lub neej ntev heev. Kev kis tau yog tsawg kawg yog ib xyoos, qhov tseem ceeb tshaj plaws yog cov cheese uas tau khaws cia hauv Parma microclimate ntawm 24 mus rau 36 lub hlis. Qee cov cheese yuav muaj hnub nyoog txog li kaum xyoo ntawm qis dua. Cov laus ntau, Italian cheese yog firmer thiab muaj ib tug ntau muag heev saj. Lub taub hau tiav ntawm cheese, zoo hnub nyoog ntawm ib lub cheeb ntawm tsuas yog tsib caug centimeters tau hnyav plaub caug kilograms.
Parmesan cheese tsis tsuas yog kev txaus siab ntawm ltalis, nws keeb kwm thiab ua noj ua haus, tab sis kuj kos duab. Tsaug rau no cheese yog ib qho txawv txoj haujlwm - Parma lus xaiv. Lawv teem caij kom loj hlob ntawm cheese taub vim hnov, ntaus lub cheese nrog ib tug me me nyiaj rauj. Nyob rau hauv ltalis, Parmesan cheese hu ua "lis", raws li nws muaj ib qho xim zoo li ntawm pob txha. Lub qab ntxiag ntse aroma thiab brackish ntom saj tau tsuas yog tag nrho ripened cheese. Nws yog feem ntau siv nyob rau hauv daim ntawv grated, vim nws yog qhov nyuaj heev rau kev txiav.
Muaj ntau ntau yam ntawm Italian nyuaj Parmesan cheese. Nyob rau hauv lub kom loj hlob ntawm ib tug me ntsis ntau tshaj ib xyoo. Qhov no yog ib tug hluas cheese - Parmigiano Reggiano fresco. Xws li ib tug ntau yam yog zoo raws li ib tug aperitif, thiab raws li ib tug khoom noj qab zib. Nws muaj nrog ntau yam txiv hmab txiv ntoo. Ob xyoos-cheese - Parmigiano Reggiano vecchio. Thiab cov Parmigiano cheese Reggiano stravecchio yog lub qub cheese nrog kev kis tau mus txog 36 lub hlis. Qhov no hom ntawm cheese yog zoo siv nyob rau hauv grated daim ntawv.
Italian cuisine yog nyuaj rau xav tsis muaj Parmezan. Nws thiab ib qho khoom noj qab zib zoo kawg nkaus uas tau txais kev pab nrog txiv hmab txiv ntoo thiab grated nyob rau hauv ib qho zoo kawg li seasoning rau ntau yam lauj kaub tais diav. Kua zaub, pasta, risotto, zaub casseroles, ntau cov zaub nyoos thiab ntau lwm yam tais diav tsis muaj Parmigiano, grated rau ntawm nplua grater. Ib qho ntawm cov txiv neej cheese nrog ib khob dej caw tom qhov noj hmo yog qhov zoo heev.
Peb tham me ntsis txog cov khoom ntawm no cheese. Parmesan yog lub hauv paus ntawm cov protein, kom muaj zog thiab yooj yim assimilated. Xws li nws muaj ntau cov vitamins thiab ntxhia pob zeb (calcium, fluoride), uas ua rau Parmesan ib qho khoom zoo heev thiab tseem ceeb. Txij li no cheese yog yooj yim digested, yog li nws yog pom zoo rau cov me nyuam thiab cov neeg laus. Vim nws cov khoom noj khoom haus zoo, cheese tau muab tso rau hauv kev sib tw ntawm cov ncaws pob thiab cosmonauts.
Peb txhua tus paub hais tias cheese yog delicious, tab sis nws tsis yog ib qho khoom noj khoom haus. Nws muaj ntau roj thiab, tom qab noj mov ib puas npauj ntawm cheese, peb yuav luag txog peb puas thiab tsib caug kilocalories ib zaug. Yog li, yog tias koj xav poob phaus, ces zaum hauv ib lub rooj kom deb ntawm cov ntawv phom cheese. Tshwj xeeb tshaj yog raws li lub cheese yog fatter, yog li nws saj zoo dua. Tsis tas li ntawd, cov kws kho mob pom zoo tias cov neeg muaj mob ntawm migraine tawm tsam kev siv cov cheese.
Thiab rau cov neeg uas tsis raug kev txom nyem los ntawm kev hnyav tshaj thiab tsis raug kev txom nyem los ntawm mob taub hau, txawm tias me tshaj plaws ntawm nplua cheese yuav tsuas pab nyiaj thiab muaj siab. Cheese muab peb lub siab xav ua zoo, vim tias muaj ntau cov proteins uas nyob hauv cov nqaij thiab cov ntses. Peb lub cev yuav tau txais cov vitamins thiab minerals thaum haus cov cheese. Cheese yog tseem ceeb rau kev lag luam ntawm peb lub paj hlwb, txhim kho qhov mob ntawm daim tawv nqaij thiab plaub hau. Nyuaj cheese yuav pab peb lub qhov muag thiab ntxiv dag zog rau cov pob txha. Lawv hais tias cov neeg uas nyiam cheese tsis tshua mus ntsib kws kho hniav. Cheese, muaj ib qho tshuaj lom alkaline, rov qab ua kom lub qe kua qaub qis hauv peb lub qhov ncauj. Tam sim no koj paub txhua yam hais txog Italian nyuaj Parmesan cheese, uas yuav thov koj tsis tsuas nrog nws cov saj zoo, tab sis kuj nrog cov khoom tseem ceeb. Noj cheese kom huv.