The representative of Italian cheese Parmesan cheese
Cheese is a transliteration of Cheese, also known as cheese, cheese, refers to animal milk fermented by lactic acid bacteria or added enzymes after coagulation, and remove whey made of concentrated dairy products, rich in protein, vitamin B complex, calcium.
Italian "formaggio"
Cheese was an important part of the ancient Romans food culture. Cheese of different shapes is not only convenient to carry, but also, in ancient times, when there was no refrigeration technology, it was also a suitable food for a long time. The ancient Roman writer Pliny the Elder also detailed the cheese-making process in his writings.
Today to introduce you to a few super classic Italian "formaggio"
Cheese is power
Mozzarella
Mozzarella cheese is a kind of light cheese produced in Campania and Naples in southern Italy, the real Mozzarella cheese is made with water milk, but modern more common is ordinary milk products, ordinary milk products are light yellow, containing milk fat about 50%, authentic buffalo milk products are very white, there is a thin layer of bright shell, when immature texture is very soft, very elastic, easy to slice, maturity period of about 1 to 3 days, When ripe, it becomes quite soft and the flavor is enhanced, but then it deteriorates rapidly and has a shelf life of no more than 1 week. Authentic buffalo milk products have a sweetness and depth that ordinary milk products cannot match, and the flavor is much better, but the texture is softer and the elasticity is lacking a lot.
Fresh mozzarella is known in Italy as the "Flower of Cheese" because of its moist and smooth texture, ideal for pastries, and the dish is complemented by tomato and olive oil.
The remade mozzarella belongs to stretched curd cheese: cheese making mainly includes three steps: condensation, processing of coagulation and aging, this type of cheese will have a kneading process in the second step, so mozzarella has a much-loved feature - it will be brushed after melting! Generally, pizza is made with this cheese, as well as lasagna, Hong Kong-style baked pasta, baked rice with "white sauce", etc., or cut into thick slices and mixed evenly in salads.
Fresh mozzarella cheese with tomatoes has a fresh taste
Because of its super malleability, we usually see this
Parmesan Parmesan
Parmesan cheese is made from raw bovine milk that has just been extruded because of a little separation due to gravity. Traditionally, cattle that can provide raw bovine milk to Parmesan cheese can only be fed grass or hay. Other additions to Parmesan cheese are said to have natural milk and calf stomach lining to aid in coagulation, as well as table salt. The entire production and maturation process lasts two years and can be made every day, but the natural environment can affect the final product.
Parmigiano-Reggiano is trademarked and in Italy the Parmigiano-Reggiano Cheese Control Bureau (government department) controls its manufacture and sale. Each round of Parmesan cheese is tested at an early stage of maturation, when the cheese is still soft and tender, and then stamped with an official stamp and stored in a storage place to mature. Cheese that didn't meet the standards was thrown to feed to the pigs, and these cheese-eating pigs were the source of Parma ham.
Can be ground into a powder and sprinkled on pasta or served with a large piece of balsamic vinegar (i.e. balsamic vinegar). It is also one of the main ingredients of Italian milk sauce and green sauce.
Parmesan cheese is the highest grade of Chewley cheese and is produced in Reggio Emilia, the region with the most excellent natural conditions. Normal grade Babelson cheeses take at least 12 months to make, while Parmigiano Reggiano takes more than 24 months. The whole production process is meticulously in accordance with the tradition of nearly 8 centuries, full manual operation, and finally every 440 liters of milk can only make a 40 kg of cheese, which can be described as the ultimate concentrate, so Parmigiano Reggiano is also known as the "King of Cheese". The resulting Babelson cheese can be left for 3 to 4 years, and the color is pale yellow and soft, with a rich and attractive fruity aroma. Because of its long maturity period, it is easier to digest and absorb than other cheeses.
There are more than 400 cheeses in Italy, but only Parmesan cheese can be called the top cheese, and it is known as the "king of Italian cheese".
Pasta and parmesan cheese
The king of Italian cheese is Parmesan
Gorgonzola cheese Gorgonzola
Gorgonzola cheese, the most famous type of cheese with stripes, has the Protection of Appellation of Origin (D.O.P.) Labeled Gorgonzola cheese is produced only from full-fat milk, limited to two regions in northern Italy, Lombardia and some provinces of The Piedmont. Sweet Gorgonzola, very soft like cream, grass yellow, with a green streak of sweetness at the same time slightly spicy taste.
As for the spicy Gorgonzola, the cheese balls are more coagulated and crispy, and more mold makes the taste thicker and stronger.
The crusts of both gorgonzola cheeses are coarse, moist and soft, with a slight reddish tinge when ripe.
Gorgonzola cheese is a great base ingredient for traditional cooking, often paired with good bread and rich red wine, and served with pears or peaches. Used in cooking dishes to make hollow powder, salads, tomatoes, steaks more flavorful.
The blue and white pattern tastes a little sweet
The skin is slightly reddish and the taste is stronger
Mascarpone cheese Mascarpone
Mascarpone cheese (mascarbony cheese) is not technically a cheese – because it is neither fermented nor made from curd mold. It is very convenient to make, and it is made by adding tartaric acid (tartaric acid) to light cream (commonly referred to as light cream) and turning it into a thick consistency. Mascarpone cheese is similar in texture to cream cheese, but has a higher fat content, so it is softer and smoother. Open mascarpone cheese is best used up within a week.
Many people know mascarpone cheese through tiramisu, which is an important ingredient for making tiramisu, and there is no ideal substitute so far, and mascarpone cheese is also popular around the world with the romantic atmosphere of tiramisu ~ in addition, it can also replace cream cheese to make cheesecake, and many Italian desserts are also used in macapone. It has a very fluffy feeling, slightly sweet taste, creamy aroma, so it can also be mixed with sugar in mascarpone cheese to make a cream-like cheese cream, spread on bread or biscuits, or directly with fruit.
Probably the most famous of the Italian desserts is tiramisu
Creamy and thick muscarpuni
Ricotta Ricotta
Ricotta cheese is native to Italy. In the process of making cheese, by-product whey is produced, and in order to extract the protein in whey, people invented the method of making whey cheese. Ricotta means "recook" in Italian, which also reflects the production process of Ricotta cheese.
People recycle the proteins in the whey by heating and acidifying them. Ricota cheese can be made not only with whey, but also with whole or skim milk, as well as a mixture of milk and whey. Raw milk can also be made from Ricotta cheese, as the high temperature cooking during cheese processing is perfectly pasteurized.
Many wheys are excreted when making Mozzarella (a cheese with a pale white taste) and Pivolone (smoked cheese, a hard light-colored cheese, pear-shaped, usually made with smoke), which is mainly made with whey cheese. In terms of production process, this whey cheese is not really a cheese, because it is made from the by-product of the cheese.
When you look closely at Ricotta, you'll see that it's made up of tiny particles, but it's smoother than fluffy cheese made from skim cheese. The pure white surface and slightly wet texture give people a faint, sweet feeling.
Ricotta made from whey
Pure white surface, slightly damp texture
This is today is about the knowledge of Italian cheese content, what do you think, welcome to tell the editor in the comment area to discuss together!
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