Inyanzvi yekugadzirwa kwechizi ichi yakakodzwa kare pakati pemakore 1200 - 1300. Mumakore aya, Parmesan cheese yakagadzikana zvakasiyana nekunakidza kwakasiyana-siyana iyo mutemo wakapedzeredzwa kurambidza kushandiswa mukugadzirwa uye chikafu cheParmigiano Reggiano. Uye kare kare pakutanga kwezana remakore rechi16 reParmesan chesi yakazova nyaya yekutengeserana kuEngland, France nedzimwe nyika.
"Parmigiano-Reggiano" ndiItaly rakaoma chechi, achitaura nezvechizipa chakaoma. Kugadzira kune zvakawanda zvakasiyana uye zvikanganiso. Kugadzirwa kwechizi kunotanga musi waApril 1, uye kunopera musi wegumi nerimwe waNovember. Zvadaro cheese inofanira kuibva kwemwedzi makumi matatu nematanhatu. Gore negore, cheese inogadzirwa nemukaka kubva kumombe mazana maviri nemakumi manomwe. Kubika imwe kirogram imwechete yeItaly chaiyo yakaoma Parmesan cheese inosvika gumi nematanhatu emakisi. Kwete mukaka wose wakakodzera kuita rudzi urwu rwechizi. Misi inotorwa chete kubva kune mhou dzakaberekerwa uye dzakakura mumativi akawanda emaguta - Parma, Reggio, Emilia, Modena, Mantua uye Bologna. Chengetedza zviyero zvekusunungura. Vanodyiswa chete uswa hunobva munzvimbo dzomunharaunda uye nzvimbo itsva yehusi inokohwa ipapo. Izvo hazvina zvinowanikwa mumhou dzinochengetwa, zvinonyatsoteverwa, sezvo kuchinja mune zvekudya kuchachinja mukaka. Uye mukaka wakadaro haungakodzeri mukugadzirwa kwechechi yakakurumbira.
Saka, chii chinyanzvi chekuita Parmesan cheese. Tora mukaka usina kuvharwa wemakwenzi emadekwana uye uikanganise nemukaka wose wemangwanani emangwanani. Musanganiswa unogadziriswa unopisa kusvika ku 33-34 digiri uye ndokuwedzera kune iyo masimba enzymes (mbiriso inowanikwa kubva muchechi yegastrum yemhuru yemhuru). Nokukurumidza zvikuru, mushure memaminitsi gumi, musanganiswa wemukaka wakavharwa uye chivharo chinowanikwa. Nechishandiso chinokosha, boka racho rinochekwa kuita zviduku, uye rinopisa kusvika kune 55-56 degrees. Zvadaro, uchishandisa machira echisikigo, bvisa whey, uye pasina iyo chezi inogadzirirwa kweawa. Mushure mekubika kubika kweParmesan kunosvika maawa 6-7. Izvo chete mushure mezvo zvinenge zvichishandurwa mumhando yematanda, pamativi emukati aripo pane zvishoma zvigadzirwa. Iyi ndiyo nzira iyo mabhuku anonzi "Parmigiano-rijano" anowanikwa pamisoro yemedu yakapedzwa. Pasi pekudzvinyirirwa mumhando dzehuni, chesi ichapedza mazuva anoverengeka, uye iyo ichaiswa mune imwe soro yakagadziriswa yemazuva makumi maviri nemashanu. Mushure mokupa salting, misoro yechechi inowanikwa pamasharofu, uko inopedza chirongwa chekukwegura kwenguva refu. Kunyanya kuve kwegore, iyo inokosha zvikuru ichava cheese yakachengetwa muParamma microclimate kubva pamwedzi 24 kusvika ku 36. Mimwe cheki inogona kuva yakwegura kwemakore gumi kusvika pamatambo ekudzivirira. Kunyanya kukwegura, chechi yeItaly inobwinya uye ine unhu husina kunaka. Musoro wakagadzirwa chezi, wakwegura zvakakwana pamamita masentimita makumi mashanu chete anogona kuyera kilogiramu makumi mana.
Parmesan cheese haisi kungozvikudza chete kweItaly, nhoroondo yayo nekubika, asiwo unyanzvi. Kuvonga ichi chese kune basa risina kujairika - Parma rumor. Vanogadza kukura kwetizi misoro nekuda kwekunzwa, kurova cheese nechando chiduku chesirivha. MuItaly, Parmesan cheese inonzi "zviyo", sezvo ine chimiro chegranular pane kuputsika. Iyo inonaka inonhuwira inopisa uye inonaka inononoka yakagadzika yakanyatsoputika cheese. Inowanzoshandiswa muchigadzirwa chemavara, sezvo zvakaoma kwazvo kutema.
Kune mhando dzakasiyana dzeItaly zvakaoma Parmesan cheese. Pakukura kwenguva shoma kupfuura gore. Uyu wechidiki cheki - Parmigiano Reggiano fresco. Kusiyana kwakadaro kwakanaka sechirwere, uye se dessert. Inosanganiswa nezvibereko zvakasiyana-siyana. Two-year-old cheese - Parmigiano Reggiano vecchio. Uye iyo Parmigiano cheese Reggiano stravecchio isati yakwegura yakasvibirira kusvika kumwedzi 36. Iri rudzi rwechizi rakanaka kushandiswa mufomu rakagadzirwa.
Zvokudya zveItaly zvakaoma kufungidzira pasina Parmezan. Iye uye dessert yakanaka iyo inoshandiswa nemichero uye grated mukunaka kwakanaka kwezvokudya zvakasiyana-siyana. Soups, pasta, risotto, zvinomera zvepasiteri, zvinokambaira saladhi uye nezvimwe zvakawanda ndiro hazvikwanisiki kunze kweParmiigiano, yakagadzirwa pa grater yakanaka. Chikamu chechicheki cheki chine girasi rewaini pamagumo ezvokudya zvinongoshamisa.
Ngatitaurirei zvishoma pamusoro pezvinhu zvechizi. Parmesan inobva puroteni, yakanyanya kuiswa uye nyore nyore. Kusanganisira ine mavhithamini akasiyana-siyana uye emaminera emiti (calcium, fluoride), izvo zvinoita kuti Parmesan ive yakagadzirwa uye inobatsira. Sezvo ichi cheese chiri nyore kugadzirwa, saka zvinokurudzirwa vana nevakwegura. Nemhaka yehutano hwahwo hwekudya, cheese inosanganiswa mumutambo wevatambi uye cosmonauts.
Isu tose tinoziva kuti cheese inonaka, asi haisi chibereko chekudya. Iine mafuta akawanda uye, mushure mekudya mashekeri zana echechi, tinowana makiloti mazana matatu nemakumi mashanu kamwechete. Saka kana iwe uchida kushaya uremu, gara iwe patafura kubva kune cheese chese. Kunyanya sezvo cheese iri mafuta, saka inonakidza zviri nani. Mukuwedzera, vanachiremba vanokurudzira kuti vanhu vanotambura nemagraine kurwisa kunogumira kushandiswa kwechizi.
Uye kune avo vasingatamburi nekuremerwa zvakanyanya uye havatambudzi nemusoro, kunyange chiduku chiduku chechizi yakanaka chinongounza kubatsirwa uye kufara. Cheese inotipa manzwiro ekuti satiety, sezvo kune zvimwe mapuroteni mairi kupfuura pane nyama nehove. Muviri wedu uchawana mavitamini nemaminera kana uchidya chezi. Cheese inobatsira kwemazuva ose ekushanda kwehutano hwedu, kunatsiridza chimiro cheganda nemvere. Hard cheese ichabatsira meso edu uye kusimbisa mapfupa. Vanoti avo avo vakaita sechesi havawanzoshanyira mazino. Cheese, ine aine alkaline reaction, inodzorera muyero we-acid-base mumuromo medu. Iye zvino unoziva zvose pamusoro peItaly zvakaoma cheParmesan cheese, iyo inofadza iwe kwete chete nekuravira kwayo maitiro, asiwo nemafaro anobatsira. Idya cheese yehutano.