In real Italian parmesan, the milk enzyme of animal origin spoils the image of favorability for vegans. However, it is more about the fact that the source of this popular cheese causes it to many people will never look at him the same way again. However, it should be noted that the facts below refer only to Parmesan made using the original Italian method. In addition to this version, the cheese also has alternatives of its own brands, which are not accompanied by the described problems. So what is it about?
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There is no reason to drag it out – the animal lactating enzyme in the traditional formula comes from the gastric mucosa of calves. The lining of the slaughtered calf is thoroughly washed, dried and then still softens with the use of boric acid. This process takes 4-5 days and although it sounds scary, it is a reality. Although this procedure belongs to the true original Parmesan cheese, it pays to be a little careful with other types of cheese as well. Fortunately, there is a plant-based alternative to this enzyme.
However, if it is used, it must be clearly stated on the packaging of the specific product. Cheeses made in this way are completely cruelty-free and vegetarian-friendly. It can then contain the same folder for example emmental, roquefort, gorgonzola, camembert and some other cheeses. So next time you’re looking for a cheese that doesn’t really contain this ingredient, pay close attention to the label. You’ve probably been messing around most of your life.
Production and grading of Parmesan cheese
Parmesan cheese – maybe also Parmesan or simply parmesan cheese – is originally from Italy. It is characterized by a yellow color, a granular structure and a smooth crust. The raw material is fresh and semi-skimmed cow’s milkthe cheese loaves are 40–45 centimeters in diameter and 18–24 centimeters thick. They normally weigh 40 kilograms and one kilogram requires about 13.5 liters of milk. First, they are soaked for 15-20 days in a salt solution, then they mature in wooden racks.
The following classes are distinguished according to the age of a particular piece: 12 months new24 months vecchio, 36 months stravecchio, 48 months super old man and 72 months extra geeky. Last however, the class is extremely rare and only a few producers allow the cheese to mature for this long. Parmesan cheese melts very easily and, in addition to sprinkling on food, it also goes well with sauces and soups. You can do it alone consume with wine, on crackers or otherwise as an “appetizer”.
How to keep it cool
As a general rule, all soft cheeses should be kept refrigerated at all times. However, Parmesan does not require refrigeration. However, it is always better to refrigerate all cheeses for their longest shelf life. If you leave the cheese out of the fridge, use within 3-7 days. However, it will last for 6 weeks in the fridge, and even longer in a sealed package. Just make sure there is as little air as possible inside, then it will last a really long time.
But let’s say something goes wrong and some of the cheese catches mold. In that case, we have good news. Mold has trouble getting into the inner layers of hard cheeses, such as parmesan. That’s why completely safe to cut off affected part and consume the rest normally. However, make sure that you also cut off a piece of healthy cheese, and do not touch the mold directly with the knife. In that case, you would also contaminate the rest.
Source: VédaŽivě.cz
Author: VédaŽivé editors
