From flavor to texture, there's so much to praise about parmesan cheese. This great cheese is wonderful by itself in chunks, shaved over or grated into foods, cooked or uncooked. As you can see it's really versatile and I can use it on pizza, salad, pasta or baking. Since I am crazy for cheese I need to share with you all how this baby is made. I don't know why it took me so long to think about adding this card but read on if you're curious how this "King of Cheeses" is made. Bonus: I also included an interesting fact at the end of this card!
Basically, this is the process of parmesan cheese making:
1. Milk from evening milking is collected and poured into large vats to settle overnight.
2. When the cream rises to the top, the skim milk is combine with the morning milk.
3. Then whey starts the cheese making.
4. Rennet is added after the heating process is finished to make it form curds.
5. Then it's time to test, break, lever, shape and cut the curd.
6. Fresh curds are then put in molds.
7. Cheese will then be marked with code through pin dot to show their production date, guarantee freshness and authentic.
8. The next step is brining (a sea-salt solution), where they stay for about 24 days.
9. After brining, the cheese will began the aging process.
10. The cheese then receive a stamp of approval once it has been tested and passed by the consortium.
- Parmesan is known as the "King of Cheeses"
- The only cheese in the world that can be called Parmigiano Reggiano has to be made in Reggio Emilia, Parma, Modena and portions of Bologna and Mantua.
- The label "Parmesan" in U.S. is generally only used for cheeses similar to Parmigiano-Reggiano. According to Forbes, you're not eating authentic parmesan cheese!
Chances are the grated parmesan cheese you see in the market is mostly likely not "parmigiano reggiano". Isn't the mind blowing?