It has been suggested that this article or section be merged into Parmigiano_Reggiano. (Discuss) It has been suggested that this article or section be merged with Parmigiano Reggiano. (Discuss) Parmesan is the common term for any cheese similar to the Italian cheese known as Parmigiano Reggiano DOP. The word parmesan is derived from French referring to the original Italian Parmigiano Reggiano. In the European Union the word parmesan is a food label protected by the law that can be legally used to refer exclusively to the Parmigiano Reggiano DOP cheese manufactured in a limited area in Northern Italy. (See Protected designation of origin.) Wikipedia does not have an article with this exact name. ...
Country of origin Italy Region, town Parma, Reggio Emilia, Modena, Bologna, Mantua Source of milk Cows Pasteurized No Texture Hard Aging time 24 months or more Certification PDO 1992 Parmigiano-Reggiano is a grana, a hard, grainy cheese, cooked but not pressed, named after the producing areas of Parma and...
Wikipedia does not have an article with this exact name. ...
Country of origin Italy Region, town Parma, Reggio Emilia, Modena, Bologna, Mantua Source of milk Cows Pasteurized No Texture Hard Aging time 24 months or more Certification PDO 1992 Parmigiano-Reggiano is a grana, a hard, grainy cheese, cooked but not pressed, named after the producing areas of Parma and...
Image File history File links Parmigiano_reggiano_piece. ...
Image File history File links Parmigiano_reggiano_piece. ...
For other uses of the term Cheese, see Cheese (disambiguation). ...
For other uses of the term Cheese, see Cheese (disambiguation). ...
Country of origin Italy Region, town Parma, Reggio Emilia, Modena, Bologna, Mantua Source of milk Cows Pasteurized No Texture Hard Aging time 24 months or more Certification PDO 1992 Parmigiano-Reggiano is a grana, a hard, grainy cheese, cooked but not pressed, named after the producing areas of Parma and...
Protected designation of origin (PDO), protected geographical indication (PGI) and Traditional Speciality Guaranteed (TSG) are geographical indications defined in European Union Law to protect regional foods. ...
In other parts of the world and in everyday language the word parmesan may also refer to other cheeses that resemble the original Parmigiano Reggiano, such as Grana Padano, a hard, grainy Italian cheese close to Parmigiano Reggiano. Outside Europe, local cheeses are manufactured and sold under the generic name Parmesan in many countries, most notably in the United States. Grana Padano cheese is one of the most popular Denominazione di Origine Controllata cheeses of Italy. ...
For other uses of the term Cheese, see Cheese (disambiguation). ...
Country of origin Italy Region, town Parma, Reggio Emilia, Modena, Bologna, Mantua Source of milk Cows Pasteurized No Texture Hard Aging time 24 months or more Certification PDO 1992 Parmigiano-Reggiano is a grana, a hard, grainy cheese, cooked but not pressed, named after the producing areas of Parma and...
Parmigiano Reggiano has become an increasingly regulated product; in 1955 it became what is known as a certified name (not a brand name). The name "Parmesan" (in its extra-European sense) however, has no such regulations. The European Union campaigns against the use of protected European food labels by producers outside the designated region of origin, which might eventually lead to dropping the word "Parmesan" from cheese products originating outside the designated production region of Parmigiano Reggiano. 1955 (MCMLV) was a common year starting on Saturday of the Gregorian calendar. ...
This article is about brands in marketing. ...
American Parmesan
 A common American variation of Parmigiano Reggiano American Parmesan differs from Parmigiano Reggiano in several ways. First, it is aged for an average of 10 months; Parmigiano Reggiano is aged for a minimum of 12 months, and usually for 18-24 months. Image File history File linksMetadata Download high resolution version (600x800, 45 KB) Summary self-created Licensing I, the creator of this work, hereby grant the permission to copy, distribute and/or modify this document under the terms of the GNU Free Documentation License, Version 1. ...
Image File history File linksMetadata Download high resolution version (600x800, 45 KB) Summary self-created Licensing I, the creator of this work, hereby grant the permission to copy, distribute and/or modify this document under the terms of the GNU Free Documentation License, Version 1. ...
Secondly, the curds for Parmigiano Reggiano are cut into fragments the size of wheat grains, which is much finer than the fragments created in the manufacture of the American version Parmesan. The smaller curds drain more effectively; American Parmesan is mechanically pressed in order to expel excess moisture. Curd is a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar and then draining off the liquid portion (called whey). ...
Species T. boeoticum T. compactum T. dicoccoides T. dicoccon T. durum T. monococcum T. spelta T. sphaerococcum References: ITIS 42236 2002-09-22 Wheat (Triticum spp. ...
The average Parmigiano Reggiano wheel is about 18-24 cm (7 to 9 inches) high, 40-45 cm (16 to 18 inches) in diameter, and weighs an average of 38 kg (80 pounds); Parmesan wheels in the United States average 11 kg (24 pounds). The size difference can affect their salt saturation during the brining process; Parmigiano Reggiano on average contains two-thirds less sodium than the average Parmesan. Gourmands tend to view American Parmesan as inferior in quality to Parmigiano Reggiano, due to its difference in flavor and texture. Mid-19th century tool for converting between different standards of the inch An inch is an Imperial unit of length. ...
Diameter is an AAA (authentication, authorization and accounting) protocol for applications such as network access or IP mobility. ...
A magnified crystal of a salt (halite/sodium chloride) In chemistry, a salt is any ionic compound composed of positively charged cations and negatively charged anions so that the product is neutral and without a net charge. ...
In cooking, brining is a process similar to marination in which meat is soaked in a salt solution (the brine) before cooking. ...
General Name, Symbol, Number sodium, Na, 11 Chemical series alkali metals Group, Period, Block 1, 3, s Appearance silvery white Atomic mass 22. ...
A gourmand is a person given to excess in the consumption of food and drink: ones who lives for the hedonistic pleasure of dining. ...
See also Country of origin Argentina Region, town Source of milk Pasture-fed cows Pasteurized ? Texture Hard, granular Aging time 6 months Certification Reggianito is a very hard, granular, cows milk cheese from Argentina whose origins lie with immigrant Italians who wished to make a cheese reminiscent of their native Parmigiano-Reggiano. ...
List of PDO Italian cheeses (with their places of origin in Italy) PDO refers to the European regulation of Protected Designation of Origin Asiago (Padua, Trento, Treviso, Vicenza) Bitto (Bergamo, Sondrio) Bra (Cuneo, Turin) Caciocavallo Silano (Crotone, Catanzaro, Cosenza, Avellino, Benevento, Caserta, Naples, Isernia, Campobasso, Bari, Taranto, Brindisi, Matera, Potenza...
Cheese by place of origin: // Africa Egypt Sardo cheese Testouri cheese Mauritania Caravane cheese South Africa Bokmakiri cheese Kwaito cheese Asia China Yunnan Cheese (ru3 lao4) India Paneer Middle East Ackawi cheese Basket cheese Labneh Jibneh Arabieh cheese Kenafa cheese Naboulsi cheese Nepal Yak cheese Europe Austria Affineur Bergkäse...
External links - http://www.parmigiano-reggiano.it/
- http://www.parmigiano.it/
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