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Parmigiano-Reggiano - Revision history
2024-03-28T13:33:57Z
Revision history for this page on [[Cookipedia]]
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Chef at 16:28, 13 April 2015
2015-04-13T16:28:09Z
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<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">Revision as of 16:28, 13 April 2015</td>
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<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Parmigiano-Reggiano.jpg|300px|thumb|right|Parmigiano-Reggiano]]</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Parmigiano-Reggiano.jpg|300px|thumb|right|Parmigiano-Reggiano]]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>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.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>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.</div></td></tr>
<tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l17" >Line 17:</td>
<td colspan="2" class="diff-lineno">Line 17:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>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.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>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.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>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 [[<del class="diffchange diffchange-inline">alfredo </del>sauce]] and [[pesto]].</div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>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 [[<ins class="diffchange diffchange-inline">Alfredo </ins>sauce]] and [[pesto]].</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>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.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>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.</div></td></tr>
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<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Category:Cows' milk cheeses]]</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Category:Cows' milk cheeses]]</div></td></tr>
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Chef
https://www.cookipedia.co.uk/wiki/index.php?title=Parmigiano-Reggiano&diff=156460&oldid=prev
Chef at 13:40, 6 November 2012
2012-11-06T13:40:27Z
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[[Image:Parmigiano-Reggiano.jpg|300px|thumb|right|Parmigiano-Reggiano]]<br />
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.<br />
<br />
Parmigiano is simply the Italian adjective for Parma; the French version, Parmesan, is used in English. The term Parmesan is also loosely used as a common term for cheeses imitating true Parmesan cheese, especially outside Europe; within Europe, the Parmesan name is classified as a protected designation of origin.<br />
<br />
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.<br />
<br />
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]].<br />
<br />
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.<br />
<br />
Samuel Pepys is reputed to have buried his Parmigiano during the Great Fire of London of 1666 to preserve it.<br />
==See also==<br />
<br />
{{CheeseContact}}<br />
[[Category:Ingredients]]<br />
[[Category:Condiments]]<br />
[[Category:Dairy products]]<br />
[[Category:Cheeses]]<br />
[[Category:Italian cheeses]]<br />
[[Category:Emilia-Romagna cheeses]]<br />
[[Category:Lombardia cheeses]]<br />
[[Category:Cows' milk cheeses]]<br />
</div>
Chef