Parmesan

Parmesan (in Italian: Parmigiana Reggiano) is an Italian cuisine Italian Types of cheese#Hard cheese hard, full-fat, Grana (cheese) grana-type cheese produced from Dairy cattle cow's milk and aged at least 12 months. The term "Parmesan" may refer to either Parmigiano Reggiano or, when outside the European Union (EU) countries, an Parmesan#Non-European Parmesan cheese imitation produced outside the EU-certified Italian provinces. Quotes No matter how quietly I tried to replace the spoon and glass top of the container of freshly grated Parmesan cheese on Nonna's dining table, one or the other always clinked. If I was lucky, the animated conversations in the living room masked the clink and no adult voice called out to inquire who might be in the dining room tasting the cheese. My earliest memories of irresistible temptation invoked the pursuit of Parmesan, soft and nutty, sitting like a sacrament in its sacred vessel on the linen cloth. Claire Gaudiani, Of Cheese and Choices 114–125 Beyond the Godfather: Italian American Writers on the Real Italian American Experience illustrated, revised University Press of New England 1997 9780874518887 https://books.google.com/books?id=eHqPaGHO2hIC&pg=PA114 (338 pages; quote from p. 114; edited by A. Kenneth Ciongoli (1843–2008) and Jay Parini) The process of elaboration of parmesan cheese begins with skimming the milk collected the previous evening; fresh milk and fermented whey are added. This mixture is placed in a copper vat at 32–35 °C to form the curd, which is finely cut. Afterward, it is heated to 50 °C while being stirred until it forms a paste. The paste is then placed in cheesecloth for draining. Subsequently, the cheese is shaped in a mold; and a marking band is applied. It is then placed in a metal mold and added to a container with a saline solution. Afterward, it is aged for 12–30 months. Sarahí del Carmen Rangel-Ortega, Lizeth Guadalupe Campos-Múzquiz, Dora Elisa Cruz-Casas, and Raul Rodríguez-Herrera, 2025 Chapter 7. Parmesan Cheese 101–106 Dairy Foods Processing. Methods and Protocols in Food Science Springer https://doi.org/10.1007/978-1-0716-4144-6_7 (324 pages; edited by Adriano Gomes da Cruz, Tatiana Colombo Pimentel, Erick Almeida Esmerino, and Silvani Verruck) The classic eggplant Parmesan is said to come from Parma in Emilia-Romagna, or Campania, or Sicily, although it is also found in Calabria. The first mention of something resembling an eggplant Parmesan is from Il saporetto by Simone de’ Prodenzani Simone Prudenzani (1387–1440): the recipe refers to Parmigiana cheese. In his book Il cuoco gallant, published in 1786, the eighteenth-century Neapolitan chef Vincenzo Corrado mentions that eggplant can be cooked alla Parmigiana, meaning that the eggplant was seasoned with butter, herbs, cinnamon and other spices, and grated Parmigiano cheese. It was the covered with a cream sauce made with egg yolks and baked in the oven. Clifford A. Wright, Mediterranean Vegetables: A Cook's Compendium of All the Vegetables from the World's Healthiest Cuisine, with More Than 200 Recipes Houghton Mifflin Harcourt 2012 9781558327757 Parmigiana di Melanzane. Eggplant Parmesan https://books.google.com/books?id=KDb48fBSpjkC&pg=PA133 133–136 (416 pages; quote from p. 133; 1st edition 2001) External links parmesan Nicole Doster, 51 Parmesan Cheese Recipes You'll Crave 2025 Taste of Home https://www.tasteofhome.com/collection/parmesan-cheese-recipes/ Parmesan Cheese Recipes Food Network https://www.foodnetwork.com/topics/parmesan-cheese Why Parmesan Cheese Is So Expensive Regional Eats November 17, 2018 Insider Food, YouTube https://www.youtube.com/watch?v=ZgjWOo7IqQY Category:Food and drink