From
my tiny spot here up north I observe that Norwegians, along side the remainder
of the planet , probably, have taken Parmigiano Reggiano to heart. Aka
Parmesan, a French name by the way. We cannot have enough of it. Personally i'm
more in favour of Swiss Sbrinz, but it's made only in minute quantities, most
of which is consumed domestically. the tiny part being exported, goes to Italy,
of course. i feel most folks are approaching the way Italians make use of the
cheese, for everyday use. Most Italians though, have some finer versions for
festive use, like Sundays. We mostly don't. the rationale for that's probably
ignorance and availability.
I
like being precise; so there's Parmigiano Reggiano, then there's Parmigiano
Reggiano. what is the difference?
What's
all this with Parmigiano Reggiano?
Depends
on your perspective in fact and the way concerned you're with authenticity.
This cheese has become a, volume wise, huge cheese, sold everywhere the planet
. That naturally also introduces a couple of challenges. The artisan cheese
that it once was, all the way back when it started, you've got to seem
carefully to seek out . Most of today's cheese come from big dairies. doesn't
need to be anything wrong thereupon , though. But, it seems to be the rule that
the larger the players, the more they need it their way, spending huge
resources changing the principles in their favour. Enough to say Camembert. But
this has also happened to Parmigiano Reggiano, long before the Camembert issue.
consistent with what was said during a tasting at Cheese 2017, there's allowed
to use quite few additives in making the cheese, allowed because the large
actors find it useful, not allowed earlier and not applied by the tiny dairies.
But that's not my concern with this post. i would like to speak about milk. A
rather important factor when it involves cheese making. Hard to form good
cheese from bad milk, but in fact quite possible to form bad cheese from good
milk. there's tons of various breeds out there, and every one of them with
their own individuality. Of course. a number of them provide milk very suitable
for creating cheese while others aren't necessarily within the same league.
Vacca
Bianca Modenese og Vacca Rosso
Earlier,
Parmesan was made with milk from these two breeds. i'm not saying originally,
because it's a cheese with an extended history, but there are mentions of Vacca
Rosso as far back as around year 1000. Benedictine monks were using milk from
this breed to form Parmigiano Reggiano. The white appeared later, I think,
through cross breeding; Vacca Rosso and gray Podolico (Grigi di tipo Podolico).
At
least that seems to be the opinion. As a matter of fact, these two breeds were
alright fitted to providing milk for the Parmigiano Reggiano making, and cheese
generally for that sake. That has got to do with the Protein/Fat ratio, which
is vital when it involves cheesemaking and which milk is best fitted to making
which cheese. For these two breeds the content of kappa proteins in their milk
is specially high, consistent with Slow Food. Which may be a good thing. And?
To-day there are only relatively small herds left of those two breeds. But
they, or some, are working hard on increasing them. Milk from these two breeds
aren't blended to form cheese, it's either or. So you've got Vacca Bianco
Mondenese Parmigiano Reggiano from the Modena area and Vacca Rosso Parmigiano
Reggiano from the Reggio-Emilia area.
So
what's the problem?
Huge
demand attracts big participants demanding many milk to run their operations.
The Vacca Bianca Modenese and Vacca Rosso are too few and therefore the output
from each of them is way too low for the large players. in order that they have
pushed the introduction of Holtein-Friesians. it's an enormous output. Most
breeds have an annual maximum, if you feed them more believing you'll get more
milk from them, you're wrong. They only get fat from this excess feeding. Not
so with the Holstein-Friesians. The more you feed them the more milk you get.
reciprocally you get what's commonly called "white water". it's
generally accepted the milk quality from Holstein-Friesians is poorer than from
other breeds. That doesn't stop tons from using milk from this Dutch breed in
cheese making, albeit it's better fitted to consumption milk. The
Holstein-Friesian is sort of a machine.
Suboptimal
milk
From
this we will learn that the majority of the Parmigiano Reggiano we consume
comes from suboptimal milk, carefully put. It's all about "milking the
market". that's in fact a well-known drive . It brings us back to
Parmigiano Reggiano as an everyday cheese, though, good for grating. The cheese
for those special occasions comes from Vacca Bianca Modenese and Vacca Rosso.
they're rather rare, but probably easier to urge hold of the Vacca Rosso
cheese. If the milk comes from any of the 2 breeds, it's on the label, fear
not. That's how exclusive it's .
So
while most folks are only concerned with the age of the Parmigiano Reggiano we
eat, we should always be more concerned with what sort of milk it's made up of
.
Vacca
Bianco Modenese
Apart
from excellent milk this breed also provide extraordinary beef. Besides, in
earlier times it had been a really useful animal within the fields. So if
you're offered beef from the Vacca Bianco Modenese, don't hesitate. within the
meantime i like to recommend you have a look for the important Parmigiano
Reggiano.
I
like being precise; there are differing types of Parmigiano Reggiano other that
how long it's been matured. But what is the difference then? Read on and learn
what quite Parmesan you ought to be trying to find .
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