Iziphakamiso zeParmesan Cheese

I-Parmigiano-Reggiano, noma i-Parmesan nje uma iyenziwa noma yikuphi ngaphandle kwe-Italy, "yinkosi yamashizi," ngokusho komkhakha we-cheese. Ungayidla yedwa noma uyibeke phezu kokudla kwakho, kodwa uma ibiza kakhulu noma ingatholakali esitolo, kunezinye izinkukhu ezinzima ongazifaka endaweni yayo.

Hlola ezinye izinhlobo zokudla ezifana ne-Parmigiano-Reggiano kodwa zibe namaflegi ahlukile.

• 01 ka-06

  Grana Padano

  I-Grana Padano ine-texture efanayo, enzima njengeParmigiano-Reggiano kodwa iyancibilika emlonyeni uma uthola ukulunywa. I-flavour yi-nutty enezindwangu zebhotela elibomvu futhi inezithelo ezibukhali eziqedile ngokuphelela okunamnandi, okunomsoco.

  Njengo-Parmigiano-Reggiano, kuyisithelo esinzima, esiphuthumayo, esine-fat-fat esenziwe ngobisi lwezinkomo. I-cheese ivame ukubhekwa njengento engabizi kakhulu ye-Parmesan ushizi ovela ebisi ekhishwa esifundeni sasePo Valley enyakatho ye-Italy.

• 02 ka 06

  I-Grana yaseMelika

  I-Grana yaseMelika, eyenziwe yiBelGioioso esekelwe eWisconsin, iyinhlangano yaseMelika yeParmiigi-Reggiano ene-smooth, yaxy, granular texture kanye ne-flavor nut, ebukhali. Yenziwe ubisi lwenkomo eluhlaza, ezinyangeni ezingu-18 emaphandleni. Ihlangana kahle ngamagilebhisi, amakhiwane, inyama ephulukisiwe, izinkwa zesinkwa, ubhiya obuqinile, newayini.

• 03 ka 06

  Dry Jack

  I-Jack eyomile yinkimbinkimbi kakhulu, i-nutty encane kakhulu futhi ejabulisayo. Yenziwa yi-Vella Cheese Company eNyakatho California. I-cheese iqala njengeJack Monterey yendabuko , bese ikhulile izinyanga ezingu-7 kuya kwezingu-10. Omdala ukuguga, ukunambitheka okukhulu kakhulu. Leli shizi lihlangana kahle nezithelo newayini futhi liboshwe kakhulu phezu kwe-pasta. I-cheese ihamba kahle ngama-saladi.

• 04 ka 06

  Pecorino

  I-Pecorino uhlobo lwama-cheese ase-Italy olwenziwa njalo olusuka 'ubisi lwezimvu. Igama elithi pecorino livela egameni lesiNtaliyane elithi pecora elisho "izimvu." I-flavour ibukhali, i-nutty, ne-herbaceous. Kanti futhi usawoti, ngakho-ke qaphela ukuthi usawoti owengeziwe owengeza kukho konke okuphekayo. Iningi le-pecorino likhiqizwa esiqhingini sase-Sardinia sase-Italy, nakuba ukukhiqizwa kwayo kuvunyelwe naseTuscany, eSicily, nakwezinye izindawo ezimbalwa.

  Ukuhluka okuvela eningizimu ye-Italy yi-pecorino pepato , okusho ngokuqondile, "peppered pecorino," okungeziwe nge-peppercorns emnyama. Uma ushizi oluningi oluvuthiwe , olubizwa ngokuthi i- stagionato, lusho ukuthi "olumnandi" noma " oludala, " luyinkimbinkimbi kodwa luyaqhubeka lukhuni. I-semi-stagionato ne- fresco, okusho ukuthi "fresh," ibe nokuthungwa okuncane futhi okunamandla, ukunambitheka kwe-creamier.

• 05 ka 06

  I-Reggianito

  I-Reggianito, ushizi lwezinyosi ezineminyaka engaba yisithupha, lwenziwa e-Argentina futhi lakhiwa abalimi base-Italy abafudukela e-Argentina futhi balahlekelwa i-Parmigiano Reggiano shizi e-Italy. I-Reggianito, ukwehla kweSpain kweRéggiano, kubhekisela emasondo amancane eshizi okwenziwa e-Argentina ngokuphathelene namadubhu amakhulu eRéggiano eyenziwa e-Italy.

  I-Reggianito ine-texture ebushelelezi futhi nakuba kunzima ngokwanele ukumbumbana, ukuthungwa kungaba yincabha. I-flavour ilula futhi inomsoco.

• 06 ka-06

  Ukupheka i-Wth Hard Cheese

  Kunezinhlobo zokupheka eziningi ezibiza ngokuthi ushizi onzima, njengesitshalo. Ngokujwayelekile, izindlela zokupheka zicela i-Parmigiano-Reggiano, kodwa kaningi kunokuba ungasebenzisi ezinye izinyosi ezinzima njengendawo eyamukelekayo.

  Ama-Recipes eParmesan

  • I-Parmesan Crisps
  • Clam Linguine