Hello!
Today we will tell you about the cheese of Parmigiano Reggiano known as Parmesan or King
of cheese.
It is a solid granular cheese, the birthplace of which is Italy.
This type of solid cheese is usually rubbed on a grater and added to paste and salad dishes.
It is also added to soups and risotto.
However, there are many people who prefer to eat it in its purest form.
Watch this video to the end, and you will learn a recipe for making a simple dish with
the addition of parmesan.
Due to its unique taste, it is not surprising that this is one of the most popular types
of hard cheese in the world.
The head of the cheese Parmesan can cost more than a thousand dollars, the average weight
of which is 40 kilograms.
It turns out that it costs $ 25 or 1750 rubles per kilogram.
It may seem to someone that it is not so expensive, but it is more than two times more than more
expensive than usual Chedder.
At least one year, and 600 liters of milk, for the manufacture of the head of the cheese
head, is spent on the head of the cheese head.
Parmesan is produced only in a few small areas of the northern Italian cities of Parma, Revio
Emilia, Moden, Mantuya and Bologna.
In fact, his Italian name Parmigiano Reggiano means "from the cities of Parma and Revio
Emilia."
The production of Parmesan cheese is a great business for Italy.
On average, 3.6 million cheese heads are produced annually.
This industry in the country costs amazing 2.2 billion euros, which makes this cheese
one of the largest export goods in Italy.
So how do this wonderful cheese make and why is it so special?
You can find out about this at a cheese factory in the city of Parma, Italy.
From history it is known that the first manufacturers of the cheese Parmesan were monks.
It began more than a thousand years ago.
Parmesan cheese, both then and now, was produced from only three ingredients: selected cow's
milk, salt and sourdough.
All over the world there are only 329 dairy plants that are certified for the production
of Parmesan cheese.
All of them are located in the same area where monks made it since ancient times.
Due to its popularity, many of his copies have appeared over many years.
But, in fact, it is impossible to make exactly the same product outside this historical area.
The question arises - why?
It turns out that the whole thing is in three useful bacteria that grow exclusively only
in this particular territory.
Its manufacture every year occurs from early April to mid -November, in the so -called
period of "green pastures".
First of all, for the production of cheese, milk is an indispensable ingredient.
This milk is given by cows grown in the best herbal meadows.
All summer they feed on fresh grass, mainly alfalfa, and in winter with hay.
In addition, various cereals are added to the diet to provide more nutrients.
With such nutrition, cows are greatly hunted for dozens of milk every day.
The collected milk is sent to the factory.
Here, milk is pumped right into the vats and left overnight.
For the production of cheese, they take raw materials from two ujoen: morning and evening.
Evening milk left in the vats spontaneously checked.
The next morning, the milk of the new yield is degreased and mixed with already sour.
The mixture is sent to copper boilers containing 1000 liters of milk, which is enough to obtain
two heads of cheese for about 50 kg.
It turns out that for the preparation of 1 kg of Parmesan, approximately 10 liters of
milk are needed.
Parmesan is hard cheese, so milk needs to be thickened.
The ideal temperature for this is 33 degrees.
To thicken the milk, the cheese manufacturer uses the rational enzyme.
This enzyme is obtained from the stomachs of calves, it is poured inside and left for
a while so that it does his magic.
This enzyme gives milk a texture similar to yogurt.
The resulting curd clot is cut into large pieces, and then with sharp movements, the
mass is divided into small particles the size of rice grain.
To do this, the workers install a huge whisk with a wooden handle, called the spin to break
the cottage cheese in place.
Next, the vat is heated to 55 degrees.
After the formation of the correct dehydrated granules, the mixing process and heating are
stopped, and heavy particles of protein fall to the bottom, leaving liquid serum on the
surface.
With the help of a wooden shovel, the settled cottage cheese is transferred to the hemp
fabric, which is then placed once again in serum.
Then the cottage cheese is lifted into the muscle tissue that is compressed.
Further, cheese residents tie it around a steel rod, and then cut into two parts using
a huge blade.
Clushed into two parts of the clots are raised and transferred to Teflon forms for cheese.
Then they are wrapped in gauze and pressed using an automatic or mechanical press for
cheese.
This process removes an excess of serum contained in cottage cheese.
In the forms of cheese, they are periodically turned over to remove excess serum.
At the end of the first day, the fabric is removed and the cheese is placed in the press
form for marking.
Two heads of cheese obtained from one chan, Italian cheese are called twins.
A few days later, plastic tapes are used to apply intriguing marking similar to the code
that can be seen on the peel of the Parmesan head, distinguishable, even if there is only
a small slice in the supermarket.
These symbols contain a large amount of information, including the exact time and place of cheese
production, the registration of cheese hits and the official print of the local consortium.
The cheese is covered with this stencil for engraving the Parmigiano-Reggiano logo.
These points are a sign of the origin used to inform customers that these are real products
made in the same territory where monks lived in the Middle Ages.
Each head is also assigned an identifier.
This plate made of milk protein contains information about where and when this product was produced.
In a world where there are many fakes, this is the most important element of trackability.
On the fourth day, the heads of cheese are placed in large vats filled with salty water.
From it, the mass will absorb the required amount of salt to obtain the right taste
The heads of cheese are immersed in brine, remain in it for about 19 days.
During this process, a cheese crust is formed, which acts as a barrier for brine and after
that the ripening process begins.
The cheese matures in forms in special rooms on large wooden racks, where it is wiped and
turned over every 10 days.
After checking quality, specialists, suitable cheese heads are transferred to storage facilities
for at least a year for final ripening.
The maturity of the cheese is determined by the sound made when hitting it with a silver
hammer.
The average excerpt of cheeses is two years, but some heads are withstanding up to 10 years
to obtain a stronger nut taste.
A longer period of ripening increases the price of the product.
For example, after a year of ripening, Italian cheese is called Vecchio, after 18 months
- Stravecchio.
Cheese- Vecchio is a very old Parmesan that matures for three years.
It will be sold on the market on average for 13 euros.
Such a high price means that now there is a black market for fake products from Parmesan.
Typically, buyers are sure that they buy a real parmesan at a supermarket at a supermarket.
But this does not always happen.
Connoisseurs know that the freshly united Parmesan has the ability to stick quite strongly.
To avoid this, many manufacturers add cellulose to cheese.
It is assumed that the grated parmesan cheese can easily sprinkle any food.
So what is this cellulose?
And although, in fact, cellulose is a harmless supplement of wood mass, and a small amount
of it is allowed as a cheap filler, it is interesting to know how much it is added by
manufacturers.
So, in the United States, according to the Rules for the Office for Sanitary Supervision
of the Quality of Food Products of Pulp Partyan, Parmesan should be no more than 2%.
When the researchers purchased a certain amount of cheeses in the retail network and checked
them in the laboratory for the presence of cellulose, the results were stunning.
In 69% of cheese samples, the excess of the norm of cellulose content was found.
For example, a sample from Pizza Hut had 4.9% cellulose.
The sample from Domino’s contained 5.4% of the additive, this is more than 2 times
higher than the norm.
But the worst sample was the packaging of grated cheese from Colonna, which sold cheese
throughout the country.
Here, an additive made of cellulose was a colossal amount - 21.6%.
Food specialists say that unscrupulous companies make good money on this.
It follows from this: if you want to make sure that your parmesan is 100% cheese - rub
it yourself.
In Italy, for years they fought for fake products, but in fact the problem is so great that fakes
have become a separate industry, which is estimated at a hundred billion euros.
At the same time, Parmijano Redzhano is one of the largest brands struggling with scammers.
At the same time, the cheese itself is protected in the European Union according to the secure
designation scheme - DOP.
Parmesan continues to receive recognition he deserves in the rest of the world.
So how do you know the real Parmesan cheese?
Do you remember this stencil from DOP?
This is a clear sign that the cheese is real.
If it is not visible, then on the package there should be an official Parmesan logo.
And now the promised recipe for potato glasses with Parmesan.
First you need to lubricate with oil 12 cupcake molds and lay them aside.
Then clean 8-10 medium potatoes, about 1.4 kg.
Cut them with thin slices with a thickness of about 1.6 mm.
Fold them in a container and pour three tablespoons (45 g) melted butter.
Sprinkle with two tablespoons (25 g.)
Parmesan cheese on top.
Add one teaspoon (3 g) of garlic powder, a pinch of salt and one teaspoon
of thyme leaves.
At the end of a slightly freshly ground black pepper.
All this should be thoroughly mixed so that the potatoes are covered evenly.
Gently fold the stacks in cupcakes.
Add a little more ground black pepper.
Bake in the oven preheated to 190 ° C from 55 minutes to 1 hour, until the edges and
the top become golden-brown, and the centers will not become soft.
Remove from the oven and let them relax for 5 minutes.
Decorate the stacks with damp Parmesan and thyme.
That's all.
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Until new meetings.