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Wrapped parmesan
Parmigiano Reggiano, (often Frenchized as Parmesan), is the designation of origin of an Italian cow's milk cheese, made in a limited area of Emilia Romagna, south of Lombardy.
Since June 12, 1996, the appellation Parmigiano Reggiano has been preserved in the European Union by a PDO. The Court of Justice of the European Union ruled in 2008 that this was also the case for its Parmesan translation.
Native country Italy
Region provinces of Parma, Reggio Emilia, Modena, part of that of Mantua located on the right bank of the Po, part of that of Bologna located on the left bank of the Reno
Milk cow
Dough pressed cooked
Appellation 1996, protected designation of origin (PDO)
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How to cook Parmesan, store it, when to taste it for optimal flavor ... discover all the secrets of this delicious cheese.
Parmesan can be made from cow's milk or goat's milk, it is a semi-fatty cheese.
History and characteristics of Parmesan
Parmesan originates from Parma, in northern Italy.
When to eat parmesan
Parmesan, can be enjoyed en primeur from November to March; it is the high season for its tasting from April to October.
Parmesan Calories and Nutrition Facts
Parmesan has great nutritional benefits. It is the cheese richest in calcium (1.2 g / 100 g), an essential element for the maintenance of bones. In addition, it has a very good protein supply, necessary for neuromuscular balance. Although rich in fat and sodium, it therefore has its place in a balanced diet; provided you eat it in moderation.
Nutritional value of parmesan per 100 g
Protein 36 g
Carbohydrates 3 g
Fat 26 g
Calories 392 kcal
How to choose parmesan
"Parmesan" is the generic term for Italian grana type cheeses, such as Parmigiano Reggiano or Grana Padano. These cheeses have the particularity of being made from partially skimmed cow's milk, which allows very slow maturation and long storage. Some Parmesans, such as Parmigiano Reggiano, can in fact be matured for 1 to 4 years. Cooked pressed cheese, it comes in the form of a wheel 35 to 45 cm in diameter and 18 to 24 cm high, for a weight of 25 to 38 kg. Its crumbly and grainy paste has a fruity flavor and a unique spiciness.
How to store Parmesan
To store Parmesan, place it in the crisper of the refrigerator.
How to cook and taste Parmesan
Often sold grated, Parmesan is associated with pasta recipes, savory pies, vegetable gratins ... It can also be enjoyed with nuts, fresh figs and pears. To stay in the Italian gastronomy, it can be accompanied by wine such as Chianti or Bardolino.
History
Its place of origin, its date of appearance (around 1200) are controversial. Émile Littré and Pierre Larousse give as their place of origin the town of Lodi, located in Lombardy, others indicate Reggio Emilia or even Bibbiano, near Parma, in the province of Reggio Emilia.
The origin of Parmigiano Reggiano is attested by numerous historiographical sources which attribute its paternity to the Benedictine abbeys. Over the centuries, these consolidated traditions have spread to areas other than the two toponymic designations of origin Parmigiano (Parma) and Reggiano (Reggio Emilia).
“The“ king of Italian cheeses ”, very old since he was born in Tuscany in the 11th century (…). »Gastronomic Larousse, 1996.
“The history of Parmigiano (…) goes back to the 12th century, when the Po swamps were drained to become a fertile plain devoted to pasture (…) La Bonne Cuisine Italien des Carluccio, 1998.”
The appellation in France
For the French appellation, it is generally accepted that the name simply comes from the region of Parma. For Littré and Larousse, the name Parmesan comes from Marie-Amélie de Habsbourg-Lorraine, Duchess of Parma, who would have taken the cheese to Paris.
But the Robert Historical Dictionary of the French language found a first use of the word in French in 1414.
In 1600, Olivier de Serres, in The theater of agriculture and mesnage des champs, praised Parmesan, which he also sometimes called Milan or Lombardy cheese, and described "as big as a millstone" . From Olivier de Serres, we learn that in his time, the production of Parmesan was copied: "We can see it in a few places in Switzerland, where we try to imitate Parmesan. (Maybe an allusion to Sbrinz).
Features
Parmigiano reggiano in a cheese factory, Genoa.
This aged cheese is world renowned. It owes its flavor to the milk of Reggiana cows.
“(…) [Parmigiano reggiano] has a buccaneer, fruity, salty, sometimes spicy lactic flavor. »
Its ideal consumption period is from April to October after a minimum of 12 months of aging (the older ones are aged 48 months and more), but it is eaten all year round, as table cheese, grated, chips or still in cubes in many recipes. At 12 months of aging, it is cut with a special knife to give chips.
At 24 months of aging, it has become crumbly and has a fruity and spicy flavor. It is also characterized by its umami taste.
Difference with the Padano grana
Grana Padano has a different and larger production area, less stringent milk production rules and a manufacturing process close to parmigiano reggiano. Their flavors are very differentiated.
“(…) [Grana padano] has a grainy, very hard texture, and a puffy, slightly rancid taste. »
Nutritional qualities
Lactose-containing parmigiano reggiano is highly digestible. Refining creates small tyrosine crystals that give it its characteristic taste.
Composition of parmigiano reggiano per 100 g
Protein 33 g
Water 30.8 g
Lipids 28.4 g
Carbohydrates 3.67 g
Sodium chloride 1.39 g
Calcium 1.16 g
Phosphorus 680 mg
Sodium 650 mg
Potassium 100 mg
Magnesium 43 mg
Choline 40 mg
Zinc 4 mg
Vitamin B2 370 g
Vitamin B5 320 g
Vitamin A 270 µg
Vitamin B6 110 µg
Vitamin PP 55 µg
Vitamin B1 34 µg
Biotin 23 µg
Vitamin B12 4.2 g
100 g of parmigiano reggiano provide about 390 kcal.
Economy
Bank loan guarantee
In the 1950s, the Italian bank Credem (it) had two ultra-secure warehouses built in the Emilia-Romagna region that could store up to 450,000 grinding wheels of parmigiano reggiano. The warehouse serves as a refining cellar for farmers or processors who do not have one, as well as a guarantee for loans to their owners. If the borrowers do not repay their loans, then the grindstones are sold by the bank20,21,22.
Philately
In March 2011, the Italian post office, in the thematic series Made in Italy, sent him a stamp with a tax value of € 0.60.
Culture
This cheese is quoted in Robert Louis Stevenson's novel Treasure Island, where Dr. Livesey tells Jim, "You know my snuffbox, don't you?" and you never saw me take a shot at it. That’s because I keep a piece of parmesan there, a very nutritious cheese made in Italy ”.
Columbo is a big fan of this cheese in "Vote for Me".
Stendhal evokes Parmesan cheese in Napoleon's Life, Memoirs of Napoleon: "Further on, beyond Ticino, were Milanese and Mantuan, admirable countries, pleasing to the eye and at the same time of fabulous richness." This country produces wine and wheat in sufficient quantities and also sells its rice, silks and cheeses abroad. Lodi makes Parmesan, famous in Europe; the export of this commodity produces 80 million. ». While in La Chartreuse de Parma, Le Parmesan refers to either the painter Parmigianino, or the inhabitant of Parma or the Parmesans, the inhabitants of Parma, but never the cheese!