Parmesan, which is famously known as Parmigiano-Reggiano, is one of the most renowned Italian cheese down the era. It has a long drawn history that stretches from the 13th and 14th centuries to the present modern times. At present they are created in two affirm regions of Italy, namely Bologna and Mantua, with a strict government affirmation that allows only cheese processed in these five provinces to receive official honour of Parmigiano-Reggiano, thereafter it is exported to the world as Parmesan cheese. The very concept of naming a food after their place of origin dates back to the Roman empire. But this practice continued even after their fall, nonetheless the Italians embedded the very legacy, it was the monks in Parma who prepared this artisan cheese during the middle age, and this very practice of producing these artisan cheese trailed within the nobility at the time of the Renaissance, and was known as caseum paramensis in Latin, and Pramsan in the local dialect. These are generally hard, artisan, dry Italian cheese, which is produced from skim cow’s milk with a crystalline, dense and grainy texture, and is straw-coloured. They are often grated over pasta, used in soups, risottos, etc, not only that it is also eaten on its own as snacks, and is branded top amongst all other cheese. The authentic Parmesan is moulded with a stencil, notifying where and when it was made and is often aged 2 years. They are available all round the year. These Parmesan cheese are rich in nutrients like vitamin B 12, which is good for the nervous system and blood formation. They also have B complex that plays a vital role in converting food into energy, thereby breaking carbohydrates down into sugars that the body requires to function. And has a very low-calorie count.
Parmesan should generally taste sweet and fruity, with slightly lipolytic, and have a firm, dry and close texture.
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