Parmesan
Parmesan
Parmesan (/pɑːrˈmeɪzən/, UK also /-ˈzɑːn/; Italian: Parmigiano-Reggiano [parmiˈdʒaːno redˈdʒaːno]) is a hard, granular cheese.
Etymology
The name "Parmesan" is derived from the Italian region of Parma. The original Italian name is Parmigiano-Reggiano, which represents the regions of production, Parma, Reggio Emilia, the part of Bologna west of the Reno, and Modena (all in Emilia-Romagna); and the part of Mantua (Lombardy) on the right/south bank of the Po.
Production
Parmesan cheese is made from raw cow's milk. The whole milk of the morning milking is mixed with the naturally skimmed milk (which is made by holding milk in large shallow tanks to allow the cream to separate) of the previous evening's milking, resulting in a part skim mixture. This mixture is pumped into copper-lined vats.
Related Terms
External links
- Medical encyclopedia article on Parmesan
- Wikipedia's article - Parmesan
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