Parmigiano reggiano dop

Parmigiano reggiano dop

Parmigiano Reggiano D.O.P. BIO 1 kg

There are fascinating journeys which take us through places and times, stories and traditions to stir our emotions and feelings. And sometimes the best part is the return trip. That is how it is with Parmigiano-Reggiano. L’ABC del Gusto’s Parmigiano-Reggiano is an extraordinary cheese with amazing aromas and taste and a unique texture. But, if you are still wondering why Parmigiano-Reggiano has been considered the king of cheeses for nine centuries, let’s go back to the beginning of our journey. And, at the same time, get ready for the return trip. Product format: 1kg Vintage: 24 months Avg. Nutritional values ​​per 100 gr of product: Calories 431 Fat 29 g Saturated fatty acids 17 g Polyunsaturated fatty acids 1.2 g Monounsaturated fatty acids 8 g Cholesterol 88 mg Sodium 1.529 mg Potassium 125 mg Carbohydrates 4.1 g Dietary fiber 0 g Sugar 0.9 g Protein 38 g Further information: Once opened, keep + 2 ° / 4 ° C in a dry towel. Type of packaging: vachium

  • Additional information
  • Reviews (0)
Weight1 kg

Reviews

There are no reviews yet.

Related Products

Parmigiano Reggiano D.O.P. 24 months 1 kg

There are fascinating journeys which take us through places and times, stories and traditions to stir our emotions and feelings. And sometimes the best part is the return trip. That is how it is with Parmigiano-Reggiano. L’ABC del Gusto’s Parmigiano-Reggiano is an extraordinary cheese with amazing aromas and taste and a unique texture. But, if you are still wondering why Parmigiano-Reggiano has been considered the king of cheeses for nine centuries, let’s go back to the beginning of our journey. And, at the same time, get ready for the return trip. Product format: 1kg Vintage: 24 months Avg. Nutritional values ​​per 100 gr of product: Calories 431 Fat 29 g Saturated fatty acids 17 g Polyunsaturated fatty acids 1.2 g Monounsaturated fatty acids 8 g Cholesterol 88 mg Sodium 1.529 mg Potassium 125 mg Carbohydrates 4.1 g Dietary fiber 0 g Sugar 0.9 g Protein 38 g Further information: Once opened, keep + 2 ° / 4 ° C in a dry towel. Type of packaging: vachium

Parmigiano Reggiano D.O.P. 36 months 1 kg

There are fascinating journeys which take us through places and times, stories and traditions to stir our emotions and feelings. And sometimes the best part is the return trip. That is how it is with Parmigiano-Reggiano. L’ABC del Gusto’s Parmigiano-Reggiano is an extraordinary cheese with amazing aromas and taste and a unique texture. But, if you are still wondering why Parmigiano-Reggiano has been considered the king of cheeses for nine centuries, let’s go back to the beginning of our journey. And, at the same time, get ready for the return trip. Product format: 1kg Vintage: 36 months Avg. Nutritional values ​​per 100 gr of product: Calories 431 Fat 29 g Saturated fatty acids 17 g Polyunsaturated fatty acids 1.2 g Monounsaturated fatty acids 8 g Cholesterol 88 mg Sodium 1.529 mg Potassium 125 mg Carbohydrates 4.1 g Dietary fiber 0 g Sugar 0.9 g Protein 38 g Further information: Once opened, keep + 2 ° / 4 ° C in a dry towel. Type of packaging: vachium

Официальный туристический сайт Италии

Пармиджано Реджано: уникальный продукт наивысшего качества

Пармиджано Реджано: Созревание — фото www.parmigiano-reggiano.it

Пармиджано Реджано: Технология приготовления — фото www.parmigiano-reggiano.it

Пармиджано Реджано: Кусок — фото www.parmigiano-reggiano.it

Пармиджано Реджано: Пикник — фото www.parmigiano-reggiano.it

Пармиджано Реджано — фото www.parmigiano-reggiano.it

Пармиджано Реджано: Макароны — фото www.parmigiano-reggiano.it

Пармиджано Реджано: Разрезанная головка сыра — фото www.parmigiano-reggiano.it

Пармиджано Реджано: Карта — фото www.parmigiano-reggiano.it

Пармиджано Реджано: Приборы — фото www.parmigiano-reggiano.it

Один из символов гастрономии Made in Italy, Пармиджано Реджано (Parmigiano Reggiano) — это вареный твердый сыр из частично обезжиренного (путем снятия сливок) коровьего молока, охраняемый c с помощью знака качества DOP — Denominazione di origine protetta – «Наименование, защищенное по происхождению».

Территория производства охватывает провинции Пармы (Parma), Реджо-Эмилии (Reggio Emilia),Модены (Modena), Мантуи (Mantova), в той их части, что расположена на правом берегу реки По (Po), а также провинцию Болонья (Bologna), но только по левому берегу реки Рейн (Reno). Каждый год здесь производится около 3 миллионов кругов сыра, которые продаются в Италии и экспортируются в 48 стран мира; среди производителей насчитывается порядка 420 небольших сыроварен (согласно оценке Консорциума по защите — Consorzio di tutela). Каждая сыроварня использует молоко всего нескольких коровников и производит не более 20 голов сыра в день. В этом заключается секрет качества Пармиджано Реджано – качества, которое остается неизменным вот уже на протяжении 8 столетий; до сих пор при его производстве соблюдается древний канон, который зародился еще в XII веке.

Изготовление

Молоко вечернего надоя доставляют на сыроварню и разливают по большим стальным чанам, где оно отстаивается всю ночь. На следующий день с молока снимаются образовавшиеся сливки (их используют для производства сливочного масла) и доливается молоко утреннего надоя. Так начинается работа сыровара: для створаживания в молоко добавляют сычужный фермент, затем сырное зерно разбивают и раскладывают по формам, где сырный круг принимает привычный вид.
Через несколько дней сыры солят; этот процесс продолжается 20-30 дней. Так начинается фаза созревания, которая может продолжаться от 12 до 24 месяцев. До появления в продаже сырные головы проверяют специальным молоточком-камертоном, который помогает определить с помощью звуковых вибраций, полностью ли затвердел сыр внутри. В этот момент на «лицевую» и «оборотную» стороны сыра наносится специальное клеймо, повторяющееся также по всей окружности головки сыра.
Один круг пармиджано весит примерно 32 кг; если учесть, что для изготовления одного килограмма сыра требуется 16 литров молока, получается, что для получения одной головы сыра требуется более 5 гектолитров.
Это помогает понять, какова концентрация питательных веществ в этом сыре, в особенности кальция и фосфора; учитывая также, что пармиджано очень легко переваривается, он особенно показан для детей и пожилых.

Рецепты

Пармиджано можно подать как самостоятельное блюдо, а можно использовать в тертом виде — это основной ингредиент сотен блюд. По устоявшимся правилам, подавать к столу принято выдержанный как минимум в течение 12 месяцев сыр, а в тертом виде следует употреблять сверхвыдержанный пармиджано (не менее 24 месяцев созревания).

Часто пармиджано продается в виде долек в вакуумной упаковке, так он и дольше хранится. Как бы то ни было, при хранении в холодильнике достаточно обернуть сыр пленкой.
Пармиджано можно употреблять в пищу с медом или вареньем, или добавлять в салаты (например, с брезаолой и рукколой), к пасте или супам

Любопытные факты

Экономическая ценность Пармиджано Реджано столь высока, что различные итальянские банки принимают в качестве обеспечения выдаваемого производителям пармиджано кредита собственно сам продукт.

События

В любое время года в Эмилии-Романьи, а также за рубежом, проходит множество мероприятий и кулинарных фестивалей, посвященных этому продукту.

Parmigiano reggiano dop

PARMIGIANO REGGIANO THE ONLY PARMESAN !

A Parmesan cheese of great excellence! Matured for 40 months!
Strong taste but not too much, soft and pleasing to the palate it is an excellent high quality product that surprises for the delicate taste in spite of the long ageing.
After 40 months the Parmigiano Reggiano is very aged, the taste is more strong and intense and the notes of spices turn out definitely predominant. A great variety of flavours is recognizable in this cheese. The rich spicy character, with a prominent citrus taste and herbs aroma, is characteristic of its fragrant flavour, tasty but never hot.
The pale yellow colour derives from a long aging process, which leaves to this cheese a finely granular structure, with the typical breaking into flakes.
The milk and the flavours coming from the aging contribute to create a complex and elegant cheese, excellent when accompanied by the sweet notes of a watermelon mustard or by the soft acacia honey, and washed down with a good Pantelleria Passito. The combination of the strong taste of this cheese and the sweetness of the liquorous Passito makes this experience exciting.

Worldwide known as the «King of Cheeses» it’s recommended for the daily diet of all people. It is one of the few foods all naturally made, without any additives! Only milk, rennet and a little salt!

Parmigiano-Reggiano is the only cheese that can withstand, with no added additives, a long maturing that enhance its organoleptic qualities. Calcium, phosphorus and amino acids are the main nutrients: they are easily digested and therefore they are recommended in everyone’s diet, from childhood to old age.

Parmigiano-Reggiano is also ideal for people with lactose intolerance. The lactose is transformed into lactic acid at the very beginning of the maturation process as part of the process of lowering the acidity level of the cheese as a whole, this being an essentially part of the production process. The above findings have been backed up by laboratory experiments that have confirmed the parameters of concentrated lactose at between 0 and 0.39 mg/100g equivalent to 0.1 mg/100kcal. As a consequence Parmigiano-Reggiano can without any doubt be considered a lactose free food. (Source: Parmigiano Reggiano Safeguarding Consortium)

History. The “King of cheeses” has ancient origins: it was first made several hundred years ago at the Benedictine and Cistercian monasteries in the area between the Po river and the Apennine mountains. The monks had much cattle, necessary to produce this wonderful cheese (sixteen litres of milk are used to make 1 Kilo of Parmigiano-Reggiano).

How it’s made. Parmigiano-Reggiano cheese is still produced as eight centuries ago with natural craft method. The dairies use the perfectly healthy milk of cows which are mainly fed with fodder grown in the area of origin, which includes the provinces of Parma, Reggio Emilia, Modena, Bologna (left of the Reno river) and Mantua (south of the Po river). The feeding of cattle complies with the norms of a strict specification that bans the use of silage and fermented feeds. The whole milk from the morning milking is added to the skimmed milk from the night before, and then is poured into the typical bell-shaped copper cauldrons.
The calf rennet and the fermented whey, rich in natural lactic ferments, curdle the milk in a few minutes. After being broken down into minuscule granules using a traditional tool called “spino”, the curd is cooked at a temperature of 55 degrees centigrade. The cheese mass that sinks to the bottom is removed after about 30 minutes, cut into two parts and wrapped in a typical cloth, and then it is put into a «fascera», a mould which will give it its final shape. A casein plate with a unique, progressive number is put on each cheese, in this way we can know the origin of each wheel of cheese. The cheese is then immersed in a water and salt-saturated solution for about a month.
The cheese wheels are placed on wooden tables for a natural drying and maturing. Outside the cheese dries forming a natural rind without being treated in any way and therefore remaining perfectly edible.
A casein plate with a unique, progressive number is put on each cheese, in this way we can know the origin of each wheel of cheese.
After twelve months the experts of the Safeguarding Consortium examine each cheese one by one to verify if they meet the PDO requirements.

Guarantees. Parmigiano-Reggiano production is regulated and controlled by law by the Consortium of Parmigiano-Reggiano. Raw milk, no additives, natural lactic ferments, minimum 12 months of aging process: these are the basic elements to meet the PDO requirements (Protected Designation of Origin recognized by the European Union). A mark is fire-branded onto the individual cheeses: this is the moment of selection and the granting of a certificate of absolute guarantee for the product.

Nutritional values for 100g of Parmigiano-Reggiano
Water g 30.8 — Protein g 33 — Sodium Chloride g 1.36 — Fat g 28.4 — Calcium mg 1160 — Phosphorus mg 680 — Sodium mg 650 — Potassium mg 100 — Magnesium mg 43 — Zinc 4 mg — Vitamin A 270 mcg — Vitamin B1 mcg34 — Vitamin B2 mcg 370 — Vitamin B6 mcg110 — Vitamin B12 mcg4.2 — Vitamin PP mcg55 — Choline mcg40 — Biotin mcg 23 — Pantothenic Acid mcg 320

Additional Info

Additional Info

cow’s milk, salt, rennet.

In the refrigerator for some months. Once opened keep it in the refrigerator for some weeks, wrapped in a cloth and closed in a plastic bag.

Discover Parmigiano Reggiano DOP

Discover Parmigiano Reggiano DOP

You’ve probably enjoyed Parmigiano Reggiano dozens of times grated atop your pasta. But do you know how this world-renowned cheese is made and where it comes from?

Known as the «King of Cheese,» Parmigiano Reggiano is a category all of its own, not to be mistaken with the “parmesan” name you see on many labels denoting imitations. What makes this cheese so special? Let’s discover the story of Parmigiano Reggiano DOP!

LONG, LONG AGO.

Legend has it that Parmigiano-Reggiano was first created during the Middle Ages in Bibbiano, a small town located in the central province of Reggio-Emilia. Nearby Benedictine monks had been searching for a way to preserve their precious milk longer. and in doing so, made cheese. They eventually developed a technique to create an aged cheese, and thus was born Parmigiano Reggiano.

The hard, granular cheese quickly became popular throughout Italy and Europe. Production spread into the Parma and Modena provinces and the cheese was soon traded to surrounding regions and countries. The very first recorded mention of Parmigiano Reggiano was in 1254 A.D. when a noblewoman from Genova actually traded her house in order to have a yearly supply of 53 pounds of Parmigiano Reggiano cheese. We don’t blame her!

During the 14 th century, Parmigiano Reggiano was mentioned once again in Giovanni Boccaccio’s famous Decameron. When describing an imaginary town called Bengodi, he wrote that there was “a mountain of grated parmesan cheese” where “dwell folk that do nothing else but make macaroni and ravioli, and boil them in capon’s broth, and then throw them down the mountain.

EMILIA-ROMAGNA scenery regionpasta-handmade-wood-board-emilia-romagna-web

Today, the recipe and technique for making Parmigiano Reggiano cheese differs very little from the way it was made centuries ago. Production can only be carried out in five select provinces: Parma, Reggio-Emilia, Bologna (left of the Reno River), Modena, and Mantova (right of the Po River). Approximately 350 small dairy farms produce more than 3.6 million wheels per year which are exported throughout Italy and the world.

HOW IS IT MADE?

Parmigiano Reggiano cheese is made with just a few simple ingredients: raw, unpasteurized cow’s milk, sea salt, and rennet (a natural enzyme produced by calves). Nevertheless, don’t be fooled by this simple ingredient list. Each wheel of cheese requires a lot of time, passion, and expertise.

The production process begins very early in the morning with the milking of grass and hay-fed dairy cows. The fresh whole milk is mixed with naturally-skimmed milk from the evening before. It takes roughly 137 gallons of unpasteurized cow’s milk to make a single wheel of cheese.

This part-skim milk is pumped into copper-lined vats and slowly heated. The copper allows the cheesemaker to control the temperature more precisely. Rennet is added, causing the milk to curdle and separate into curd and whey. After 10 to 12 minutes, the cheesemaker breaks up the curds into tiny grain-like pieces using a giant whisk. The mixture is heated to about 130°F and the curd is left to settle for 45 to 60 minutes.

Next, two to three cheesemakers collect the curd in a large cheesecloth, lifting it up out of the copper vat to separate it from the remaining liquid whey. Each batch produces enough curd for just two wheels, so the cheesemakers must divide the curd in half by cutting it with a rounded knife. Each half is wrapped in its own cheesecloth before being lifted up out of the vat entirely.

After that, the cheesemakers place the cloth-wrapped curd into round molds which are closed shut with a spring-powered buckle in order to retain the cheese’s shape. A weight is placed on top and the cheese is left to rest, allowing the liquid to drain.

Parmigiano_reggiano_factory

Ever notice the words imprinted on the rind of the Parmigiano Reggiano wheel? A customized plastic belt containing the Parmigiano Reggiano name (printed over and over again), the factory’s number, and the month and year the cheese was made is wrapped around the cheese for about two days in order to imprint the signature name on the rind.

Once the cheese has become hard enough to stand on its own, each wheel is sent off to a brine bath, a room full of warm water mixed with Mediterranean sea salt. It is left to brine for about 20 to 25 days. This process is essential to giving the cheese its distinctive salty flavor.

Finally, the wheels are placed on wooden shelves and aged for a minimum of 12 months and up to 36 months. Every seven days, the cheese wheels are rotated and cleaned either manually or with a special machine. The final wheel weighs about 100 pounds!

At 12 months, the Consorzio Parmigiano Reggiano, the governing body that regulates that standards of Parmigiano Reggiano, inspects each wheel. To test its quality, the representative taps each wheel and checks to make sure there aren’t any cracks or holes. Once it passes the test, it is given the stamp of approval (literally!) and can now be deemed the title Parmigiano Reggiano DOP.

OK, BUT HOW DOES IT TASTE?

Parmigiano Reggiano has a sharp and complex flavor. Its intense savoriness is balanced out by fruity and nutty notes. It has a signature texture that is slightly gritty, thanks to the salt crystals which become more pronounced throughout the aging process.

Speaking of age, the flavor and texture of Parmigiano Reggiano differ depending on how long it’s aged. A 12-month old cheese will be lighter in flavor and smoother in texture while a 36-month old cheese will boast more complex flavors, a stronger salty kick, and a more granular texture.

No wheel of Parmigiano Reggiano cheese is exactly the same. Since it is an artisan product produced all year round, there is variability with the season and the day.

BACK TO THE TABLE

So how can you use Parmigiano Reggiano cheese? Let us count the ways! Excellent served on its own as snack or antipasto, Parmigiano Reggiano cheese can be grated over pasta and risotto, shaved atop salads, or stirred into soups, broths, and sauces to add depth of flavor. Try our favorite recipes that use Parmigiano Reggiano below.

Agnolotti in Brodo di Parmigiano Reggiano (Veal-stuffed pasta with Parmigiano Reggiano Broth)
Brodo di Parmigiano Reggiano DOP (Parmigiano Reggiano Broth)
Cicorie alla Griglia (Grilled Chicory Salad)
Gnocchi alla Romana (Roman-style Gnocchi)
Risotto ai Funghi (Mushroom Risotto)
Parmigiano Reggiano Snaps (Savory Parmigiano Reggiano Chips)

AgnolottiParmigianoBrodo_IG_Story

Buon appetito! Now that you’re an expert on Parmigiano Reggiano DOP, explore the world of Italian formaggi with our cheese guide.

Parmigiano Reggiano DOP

Il Parmigiano Reggiano è uno dei formaggi più antichi e ricchi conosciuti al mondo. Viene ancora prodotto come nove secoli fa: stessi ingredienti, stessa tecnica di lavorazione e stessa cura artigianale. È un formaggio completamente naturale, conosciuto in tutto il mondo come il “Re dei Formaggi” per via delle sue speciali caratteristiche produttive, nutrizionali e organolettiche che lo rendono un prodotto unico e superiore. Le sue origini documentate risalgono al XIII secolo: è sopravvissuto negli anni, ha viaggiato intorno al mondo, ma è rimasto fedele alla sua identità e unicità naturale, grazie a molte generazioni di maestri caseari che hanno coltivato quest’arte straordinaria in un territorio limitato e fondamentale.
Questo prodotto DOP è un formaggio cotto e non pressato con una pasta dura e stagionata lentamente. Viene prodotto esclusivamente con latte crudo, caglio e sale in una specifica zona di origine (le province di Parma, Reggio Emilia, Modena, Mantova sulla riva destra del fiume Po e Bologna sulla riva sinistra del fiume Reno), seguendo dei metodi artigianali specificati nella Normativa di Produzione accettata dalla UE.

Читайте также  Palmanova outlet village

Caratteristiche

Le sue proprietà sono numerose e tutte collegate alle caratteristiche intrinseche del prodotto: alta digeribilità, elevato contenuto di calcio, assenza di conservanti o additivi, presenza di numerose sostanze minerali, piacevolezza e apprezzamento organolettico. La sua complessità di gusti e aromi dipende non solo da come vengono alimentate le mucche e lavorato il latte, ma anche dalla cura dei maestri caseari e dal tempo. La sua stagionatura minima è di 12 mesi, ma solo quando raggiunge approssimativamente i 24 mesi o più di età, si esprime al meglio.
I processi che avvengono all’interno del formaggio e dell’ambiente di stagionatura permettono ad ogni pezzo di Parmigiano Reggiano di avere un carattere più forte e più complesso. È per questo motivo che si può dire che il Parmigiano Reggiano vive in un continuo stato di evoluzione e che formaggi di diversa stagionatura presentano profili di aromi notevolmente diversi.

Ricetta

Soufflé al Parmigiano Reggiano

Ingredienti: (per 4 persone)
• 75 g di burro
• 100 g di Parmigiano Reggiano, finemente grattugiato
• 50 g di farina per tutti gli usi
• 300 ml di latte
• Un pizzico di sale
• Un pizzico di pepe
• 4 uova

Preparazione:
Preriscaldare il forno a 200°C. Imburrare uno stampo per soufflé, poi aggiungere 2 cucchiai da tavola di Parmigiano Reggiano grattugiato, inclinando lo stampo in modo da ricoprire la base e i lati. Mettere il restante burro in una casseruola con la farina e il latte. Scaldare, mescolare costantemente con una piccola frusta finché il composto non diventa sodo e senza grumi. Cuocere per alcuni secondi mescolando continuamente.
Rimuovere dalla fiamma e aggiungere il restante Parmigiano Reggiano grattugiato, mescolando finché non si sarà sciolto. Insaporire con un pizzico di sale e pepe nero. Unire i tuorli d’uovo al composto. Montare a neve gli albumi in una ciotola. Incorporarli nel composto utilizzando un cucchiaio di metallo grande. Versare nell’apposito stampo. Cuocere in forno per 35-40 minuti finché non si gonfia e diventa dorato.
Servire subito.

Рейтинг
( Пока оценок нет )
Понравилась статья? Поделиться с друзьями:
Добавить комментарий

;-) :| :x :twisted: :smile: :shock: :sad: :roll: :razz: :oops: :o :mrgreen: :lol: :idea: :grin: :evil: :cry: :cool: :arrow: :???: :?: :!:

Adblock
detector