Ubuchwepheshe bokukhiqizwa kwalesi shizi buye kwahlonishwa kakade esikhathini esiphakathi kweminyaka eyi-1200 kuya ku-1300. Kule minyaka, ushizi lweParmesan seluthole ukunambitheka okuyingqayizivele okwedlula umthetho owadluliselwa ekuvinjeni izinguquko ekukhiqizeni kanye ne-recipe ye-Parmigiano Reggiano. Futhi kakade ekuqaleni kwe-XVI lama-Parmesan ushizi wekhulu le-XVI waba yisihloko sokuthunyelwa e-England, eFrance nakwamanye amazwe.
"I-Parmigiano-Reggiano" yi-cheese e-Italy eqinile, ebhekisela ezinhlotsheni ezinzima. Ukukhiqizwa kunama-nuances amaningi nokulinganiselwa. Ukukhiqizwa ushizi kuqala ngo-Ephreli 1, futhi kuphela ngolweshumi nanye kaNovemba. Khona-ke ushizi kufanele uvuthwe izinyanga ezingamashumi amathathu nesithupha. Ngonyaka, ushizi lenziwa ubisi oluvela emakhompheni amabili namashumi ayisikhombisa. Ukupheka i-kilogram eyodwa kuphela yamahhashi we-Parmesan we-Italy onzima kanzima ushiya amalitha ayisithupha ayisithupha obisi. Akuzona zonke ubisi ezifanele ukwenza lolu hlobo ushizi. Ubisi buyathathwa kuphela kulezi zinkomo ezazalelwa futhi zikhule ezindaweni eziningana zamadolobha - iParma, Reggio, Emilia, Modena, Mantua naseBoli. Ukuqapha ngokuqinile isamba se-freenok. Bondliwa utshani kuphela emadlelweni asendaweni kanye nezinhlanzi ezintsha ezivuna lapho. Azikho izithasiselo ezondla izinkomo, zilandelwa ngokuqinile, njengoba izinguquko ekudleni zizoshintsha ubisi. Futhi ubisi olunjalo ngeke lufanele ukukhiqizwa ushizi odumile.
Ngakho-ke, yikuphi ubuchwepheshe wokwenza ushizi lweParmesan. Thatha ubisi olunomshini obusika obusika bese uluthambisa ngobisi bonke bokubamba ekuseni. Ingxube eholayo ishayela ama degree angama-33-34 bese ingeza kuwo ama-enzyme emvelo (imvubelo itholakala ku-juice esiswini somthole wethole). Ngokushesha kakhulu, emva kwemizuzu eyishumi, ingxube yobisi igobile futhi i-clot iyatholakala. Ngethuluzi elikhethekile, leli bunch liye laba yizicucu ezincane, futhi lishiswe ku-55-56 degrees. Khona-ke, usebenzisa indwangu yemvelo, susa whey, futhi ngaphandle kwalo ushizi upheke cishe ihora. Emva kokupheka ushizi weParmesan ufinyelela emahoreni angu-6-7. Kuphela emva kwalokho kushintshaniswa ngamafomu, ezingxenyeni zangaphakathi ezikhona lapho kukhona khona ama-protuberance amancane. Yilokho okubhalwe khona "i-Parmigiano-rijano" kuvela emakhanda eshizi esiphelile. Ngaphansi kokucindezelwa kwezinhlobo zezingodo, ushizi uzothatha izinsuku ezimbalwa, bese luzofakwa kwisisombululo sesinyosi esanelisiwe izinsuku ezingaphansi kwezinsuku ezingamashumi amabili nanhlanu. Ngemuva kwe-salting, izinhloko zama-cheese zifakwa emashalofini, lapho zidlula inqubo yokuguga isikhathi eside. Ukuvezwa okungenani ngonyaka, okubaluleke kakhulu kuyoba ushizi obegcinwe eParamma microclimate kusuka ezinyangeni ezingu-24 kuya kwezi-36. Amanye ushizi angadala iminyaka engaba yishumi emazingeni okushisa aphansi. Uma usuguga kakhulu, ushizi wase-Italiya luyaqina futhi lunambitheka ngokwengeziwe. Ikhanda eliphelile leshizi, eligugile kakhulu elilinganiselwa ngamamentimitha angamatshumi amahlanu kuphela lingalinganisa kilogram.
I-Parmesan ushizi akuyona nje ukuziqhenya kwe-Italy, umlando wayo nokupheka, kodwa futhi ubuciko. Ngenxa yalokhu ushizi kukhona umsebenzi ongajwayelekile - ama-parma amanga. Babeka ukukhishwa kwama-cheese amakhanda ngenxa yokuzwa, ukushaya ushizi ngesando esincane sesiliva. E-Italy, ushizi weParmesan ubizwa ngokuthi "okusanhlamvu", njengoba kunombukiso we-granular ku-fracture. Iphunga elimnandi elimnandi nelinambitheka enamaqabunga ekhanda lidla kuphela ushizi oluvuthiwe ngokuphelele. Kuvame ukusetshenziselwa ifomu elivulekile, ngoba kunzima kakhulu ukunquma.
Kunezinhlobonhlobo eziningana ze-Italian eziqinile zama-Parmesan ushizi. Ekukhuleni okungaphezulu konyaka. Lesi ishizi esincane - i-Parmigiano Reggiano fresco. Ezinhlobonhlobo ezinjalo kuhle njenge-aperitif, futhi njenge-dessert. Ihlanganiswe nezithelo ezihlukahlukene. Ushizi oneminyaka emibili ubudala - i-Parmigiano Reggiano vecchio. Futhi i-Parmigiano ushizi Reggiano stravecchio ishizi elidala elinokudalwa kwezinyanga ezingu-36. Lolu hlobo lwe-cheese lungcono ukusebenzisa efomini elivuliwe.
Ukudla kwase-Italy kunzima ukucabanga ngaphandle kweParmezan. Yena kanye ne-dessert enhle ekhonjiswa ngezithelo futhi igayiwe esimweni esihle sezinkathi ezihlukahlukene. I-soups, i-pasta, i-risotto, i-casseroles yemifino, ama-saladi ahlukahlukene kanye nezinye izitsha eziningi zingenakwenzeka ngaphandle kwe-Parmigiano, egalelwe i-grater enhle. Ingqikithi yeshizi encane eneglasi yewayini ekupheleni kwesidlo semnandi nje.
Ake sikhulume kancane mayelana nezakhiwo zalesi shizi. I-Parmesan iyimithombo yamaprotheni, igxile kakhulu futhi ifakwe kalula. Kubandakanya iqukethe amavithamini ahlukahlukene kanye nama-mineral compounds (calcium, fluoride), okwenza iParmesan ibe umkhiqizo omuhle kakhulu futhi owusizo. Njengoba le cheese igajwa kalula, ngakho-ke kunconywa izingane kanye nabantu asebekhulile. Ngenxa yezimfanelo zayo zokudla okunomsoco, ushizi ufakwe ekubaleni kwabadlali kanye nezisimondi.
Sonke siyazi ukuthi ushizi uyamnandi, kodwa akuwona umkhiqizo wokudla. Iqukethe amafutha amaningi futhi, ngemva kokudla amagremu angama-100 we ushizi, sithola ama-kilocalories angamakhulu amathathu namashumi amahlanu ngesikhathi esisodwa. Ngakho-ke uma ufuna ukunciphisa umzimba, ke uhlale etafuleni kude ne-plate cheese. Ikakhulukazi njengoba ushizi lunamafutha, ngakho-ke kuthanda kangcono. Ngaphezu kwalokho, odokotela batusa ukuthi abantu abahlukunyezwa yi-migraine bavimbela ukusetshenziswa kweshizi.
Futhi kulabo abangenayo isisindo esiningi futhi abahlukunyezwa yikhanda, ngisho nocezu oluncane kunazo zonke ushizi luzoletha kuphela inzuzo futhi lujabule. Ushizi usinikeza umuzwa wokuphuza, ngoba kunamaprotheni amaningi kuwo kunokudla kanye nenhlanzi. Umzimba wethu uzothola amavithamini namaminerali uma udla ushizi. I-cheese iyasiza ekusebenzeni okujwayelekile kwesistimu yethu yezinzwa, ngcono isimo sesikhumba nezinwele. Ushizi onzima uyosiza amehlo ethu futhi aqinise amathambo. Bathi labo abathanda ushizi bavame ukuvakashela udokotela wamazinyo. Ushizi, olune-reaction alkaline, ubuyisela ibhalansi ye-acid-base emlonyeni wethu. Manje uyazi konke mayelana noshizi we-Parmesan wase-Italy onzima kanzima, okungeke ujabulise nje kuphela ngezimfanelo zalo, kodwa futhi nezakhiwo eziwusizo. Yidla ushizi ngempilo.