110,618
edits
Parmigiano-Reggiano: Difference between revisions
no edit summary
No edit summary |
No edit summary |
||
| Line 1: | Line 1: | ||
<!-- seo --> | <!-- seo --> | ||
{{#seo: | {{#seo: | ||
|title= | |title=Parmigiano-Reggianocheese suppliers, pictures, product info | ||
|titlemode=replace | |titlemode=replace | ||
|keywords= | |keywords=#parmigianoreggiano #italiancheeses #cheeses #balsamicvinegar #alfredosauce #cheesegrater #cowsmilkcheeses #cowsmilk #pesto #dairyproducts #pasta | ||
|description=Parmigiano-Reggiano is a hard, fat granular cheese, cooked but not pressed, named after the producing areas of Parma, Reggio Emilia | |hashtagrev=12032020 | ||
|description=Parmigiano-Reggiano is a hard, fat granular cheese, cooked but not pressed, named after the producing areas of Parma, Reggio Emilia | |||
}} | }} | ||
<!-- /seo --> | <!-- /seo --> | ||
[[Image:Parmigiano-Reggiano.jpg|300px|thumb|right|Parmigiano-Reggiano]] | [[Image:Parmigiano-Reggiano.jpg|300px|thumb|right|Parmigiano-Reggiano]] | ||
Parmigiano-Reggiano is a hard, fat granular cheese, cooked but not pressed, named after the producing areas of Parma, Reggio Emilia, Modena, Bologna, in Emilia-Romagna, and Mantova, in Lombardy, Italy. | Parmigiano-Reggiano is a hard, fat granular cheese, cooked but not pressed, named after the producing areas of Parma, Reggio Emilia, Modena, Bologna, in Emilia-Romagna, and Mantova, in Lombardy, Italy. | ||
| Line 17: | Line 17: | ||
Parmigiano-Reggiano is made from raw [[cows' milk]]. The only additive allowed is [[salt]], which the cheese absorbs while being submerged for 20 days in brine tanks saturated to near total salinity with Mediterranean [[sea salt]]. The product is aged an average of two years. True Parmigiano-Reggiano cheese has a sharp, complex fruity/nutty taste and a slightly gritty texture. | Parmigiano-Reggiano is made from raw [[cows' milk]]. The only additive allowed is [[salt]], which the cheese absorbs while being submerged for 20 days in brine tanks saturated to near total salinity with Mediterranean [[sea salt]]. The product is aged an average of two years. True Parmigiano-Reggiano cheese has a sharp, complex fruity/nutty taste and a slightly gritty texture. | ||
Uses of the cheese include being grated with a [[cheese grater]] over [[pasta]], stirred into soup and risotto, and eaten in chunks with [[balsamic vinegar]]. It is also a key ingredient in [[ | Uses of the cheese include being grated with a [[cheese grater]] over [[pasta]], stirred into soup and risotto, and eaten in chunks with [[balsamic vinegar]]. It is also a key ingredient in [[Alfredo sauce]] and [[pesto]]. | ||
Parmigiano crusts should never be discarded because they have their culinary uses. Added to a pot of soup or when cooking plain white rice, they can lend a pleasant, fine aroma to it, and they can also be chewed and eaten. | Parmigiano crusts should never be discarded because they have their culinary uses. Added to a pot of soup or when cooking plain white rice, they can lend a pleasant, fine aroma to it, and they can also be chewed and eaten. | ||
| Line 33: | Line 33: | ||
[[Category:Lombardia cheeses]] | [[Category:Lombardia cheeses]] | ||
[[Category:Cows' milk cheeses]] | [[Category:Cows' milk cheeses]] | ||
[[Category:PDO-PGI-TSG ingredients]] | |||
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/parmigianoreggiano|#parmigianoreggiano]] [[Special:Search/italiancheeses|#italiancheeses]] [[Special:Search/cheeses|#cheeses]] [[Special:Search/balsamicvinegar|#balsamicvinegar]] [[Special:Search/alfredosauce|#alfredosauce]] [[Special:Search/cheesegrater|#cheesegrater]] [[Special:Search/cowsmilkcheeses|#cowsmilkcheeses]] [[Special:Search/cowsmilk|#cowsmilk]] [[Special:Search/pesto|#pesto]] [[Special:Search/dairyproducts|#dairyproducts]] [[Special:Search/pasta|#pasta]] | |||
</code><!-- /footer hashtags --> | |||