The Parmesan Cheese

The Parmesan cheese, served grated over pasta, was already commonplace in the fourteenth century. It was introduced by the Duchess of Parma from France, who married a grand son of Louis XV. The real original parmesan or "Parmigiano Reggiano" - from the Emilia Parma area - is one of the most famous cheeses in the world. With the distinction of being almost an entirely ripened cheese. Salty and sometimes spicy, it is an essential part and found in most europeans kitchens. Its production in the provinces of Parma, Mantua and Bologna is between April 15 and November 11. Protected by a DOC, it isn't every cheese that it is made with a similar procedure that is worthy of being called "Parmigiano Reggiano"; it is made from partially skimmed cow's milk and then immersed in brine for two weeks before being put to refine (one year or more and up to 4 years for the "stravecchio"). With only 32% fat, the pressed cheese and baked, in black crust (coated umber ground and oil) is hard, brittle and brittle, straw-colored with a fruity, sometimes spicy that required length on the palate. This granular consistency has earned the cheese the generic name "grana" in Italian, for cheeses of the same type such as the "bagozzo Brescia". It is always best to grate it yourself, before use, rather than buying it pre-grated in bags... It can also provide taste, cut into shavings with a knife or special tool, served with a Lambrusco wine.