Parmesan cheese
Parmesan Cheese
Parmesan cheese (/pɑːrˈmeɪzən/; Italian: Parmigiano-Reggiano) is a hard, granular cheese that originates from Italy. It is named after the producing areas, which comprise the Provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua, Italy.
Etymology
The name "Parmesan" is derived from the region of Parma, Italy. The Italian term "Parmigiano-Reggiano" is protected by law and can only be applied to the cheese produced in these specific provinces.
Production
Parmesan cheese is produced using cow's milk and has a hard, granular texture. The milk is heated and combined with rennet, a natural enzyme, to create curds. The curds are then pressed into a wheel and aged for a minimum of 12 months.
Uses
Parmesan cheese is often used in Italian cuisine, particularly in pasta dishes, risottos, and salads. It is also commonly used as a topping for pizzas and can be eaten on its own as a snack.
Related Terms
See Also
External links
- Medical encyclopedia article on Parmesan cheese
- Wikipedia's article - Parmesan cheese
This WikiMD article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski