Parmigiano-Reggiano

Parmesan cheese, of Italian Parmigiano, referred to a particularly suitable for grating hard cheese made from cow's milk as Würzkäse.

The eponymous extra hard cheeses Parmigiano Reggiano has been protected since October 30, 1955 with the DOP seal, since June 12, 1996 across the EU as a PDO / PDO product. He has at least 32 % fat in dry matter.

History

The Parmigiano has a very long tradition. Historical sources show that it is produced in the region of origin for at least 800 years in virtually unchanged form. So exemplifying example, Giovanni Boccaccio in the 14th century the name Parmigiano already in his famous Decameron:

" ... And there was [ there ] a mountain of grated Parmesan cheese, to which people were who did nothing more than to make macaroni and ravioli. "

Casanova claimed in his memoirs "Histoire de ma vie" that " this excellent cheese [ ... ] from Lodi and not from Parma " is derived.

The Parmigiano Reggiano is produced today in several provinces of northern Italy. The production is supervised by the Consorzio del Formaggio Parmigiano Reggiano, the 512 dairies are connected with 5480 milk producers. Today this cheese is produced annually to the three million loaves. Resulting in an average weight of 39 kg per cheese to 114,000 tonnes. Of which reach about 18 % are exported, the rest is consumed in Italy.

Production

One kilo of cheese about 16 liters of milk are required. The untreated silage -free raw milk produced is brought into the cheese within two hours of milking. The milk of the evening Melkganges rests in the cheese until morning in low, large copper kettles, where they creaming in a natural way. The following morning the layer of cream is skimmed and semi-skimmed milk thus obtained is mixed with whole milk of the morning milking. Now the milk mixture is gently heated in truncated conical boilers and added lactic ferment the cheese process the previous day. Is then initiated by the addition of rennet coagulation. With a large, spino -called Ballonsieb is from the curd (called curds ) of the so-called fracture generated: The precipitated casein begins to separate from the whey and is divided into a fine granules. The fraction is further heated under very careful control to 33-34 ° C, whereby the separation of casein and whey progresses. After completion of the heating, the cheese granules sink to the bottom of the boiler, where it is lifted in large cloths, with the excess whey drips, which is used as feed for pigs ( Parma ham ). Comprised of about lentil-sized concretions cheese granules are heated to 55 ° C. The paste thus formed now rests for two to three days in round, fascere mentioned forms. Thereafter, the thus formed round loaf during a three-week period are repeatedly dipped in a brine. Here, the cheese takes on the necessary for taste and long shelf life amount of salt. The cheese comes to maturity in air-conditioned storage rooms or basement where he stores at least twelve months, but usually two years or more. Throughout the maturation period, the cheeses must be ( called wheels) maintained, always turned back, cleaned and checked. After the one-year minimum aging period, each individual cheese is tested by experts. Upon maturation no holes may be formed in the dough. This is assessed by the smell, the sound of the tapping and removal of drill core samples. Only flawless loaves continue to mature and may be traded as Parmigiano Reggiano. The Committee is mostly sold as a nameless grated cheese, a smaller portion is traded within Italy under the name retinato. Only tested and had been found to be good Parmigiano receives the seal of the consortium and can be traded as Parmigiano Reggiano.

Use

There are cookbooks that deal only with the Parmesan cuisine. In addition to the maturation period mainly influenced the time of year when the milk used was obtained, the taste of the parmesan. Among gourmets autumn Parmesan is considered the best, depending on the application, however, Parmesan cheese from other months may be preferred.

Parmigiano Reggiano is primarily known as a spicy shredded cheese in Italian pasta dishes, but is planed including in thin leaves over steamed or boiled vegetables such as asparagus or fennel. Even pure, broken into small pieces and coated with honey or sprinkled with a little balsamic vinegar, it is consumed. Parmesan is also a classic part of many pesto recipes. Among connoisseurs, it is considered bad manners to cut Parmesan with a normal knife, but he should be scratched with a special brief, almond-shaped parmesan knife and broken, so that the grown structure is preserved.

As an accompanying drink for younger parmesan sparkling wines like Prosecco and light, fruity red wines such as Beaujolais or Valpolicella are. For long -ripened cheese is rather recommend the heavier reds.

If the Parmesan not used immediately after rubbing, it loses much of its flavor.

Variants

Ages

There are different age groups:

72 months matured separately stravecchione Parmigiano Reggiano cheese is a very rare, as very few producers make their cheeses are matured for six years.

Designation of origin

As should have been protected by a previously held opinion, only the name Parmigiano Reggiano, isolated, other hard cheeses were traded of very different quality than Parmesan or similar names. Following the decision of the European Court of Justice in Case C-132/05 is now clear that the name 'Parmesan' as a translation or evocation fall under the designation of origin and is therefore reserved to the original Parmigiano. Numerous other similar names and allusions to the terms Parmigiano Parmesan or have since been prohibited by German courts. In a final judgment against a Allgäu cheese manufacturers, the Supreme Court has also noted the obligation to pay compensation for such sales actions (judgment of 15 June 2010, Case No. 5 U 97/ 08). The protection of designations has been very largely embodied by Article 13 of Regulation 510 /2006.

Similar hard cheese

Not to be confused with parmesan are the other hard Italian cheese made from cow's milk, the Grana ( Grana Padano, Grana Trentino ). Another similar hard cheese is the Swiss Sbrinz, which often comes in several maturation stages.

The United States and Argentina are the largest producers of " wrong" Parmesan. In Germany quite well known is the pasta with their brand Mirácoli distributed by the Mars Group powder cheese Pamesello.