又名
帕尔玛干酪
What is it?
Parmigiano-Reggiano—the real deal from Italy—is undeniably one of the world’s great cheeses, with an unrivaled texture and nutty taste. As opposed to cheese labeled simply “Parmesan,” Parmigiano-Reggiano must meet certain requirements to earn the name: It can only be made in a specific designated region of Italy (including Parma, where it gets its name).
遵循严格的指导原则，真正的帕马米亚诺 - 雷吉诺仅在意大利北部的艾米利亚 - 罗马纳地区制造。用来制作奶酪的牛奶来自奶牛，大部分时间都在草地上放牧。它必须从4月15日至11月11日制成，以便牛奶出来的母牛只能在新鲜的草丛上放牧。它必须在重量至少66磅的车轮中至少陈化至少14个月（尽管大多数年龄为2年）。结果是一种昂贵但无与伦比的奶酪，具有强烈的坚果味，质地根本无法被仿制。
Parmigiano-Reggiano not only provides delicious, nutty chunks for nibbling, but it also begs to be grated so its flavor can be included in risottos, pastas, salads and whatever else needs a cheesy flavor boost.
厨房数学：
获得一定重量的碎parmigiano的体积度量将取决于您的磨损方式；玫瑰花丝润滑剂会产生淡淡，蓬松的碎片，而食品加工机中的奶酪地面将更加紧凑：2盎司。
没有吗？
如果您根本找不到真正的Parmigiano，那么意大利Grana Padano就是您最好的替代品。它以类似于Parmigiano的方式生产。
如何选择：
由于Parmigiano-Reggiano比一般标签的“帕玛森”要优越，因此我们指出了我们食谱中真正的物品。我们还建议您购买一块奶酪，然后将其新鲜地磨碎，而不是购买它已经磨碎了。当您购买预磨碎的奶酪时，您无法知道它的磨碎了多久，并且随着磨碎的奶酪坐着，它会失去水分和FL Avor，最终品尝到比木屑而不是奶酪。亲自擦洗奶酪非常值得一小部分 - 奶酪将具有更多的风味和细微差别，您的食物会更好。
Genuine Parmigiano Reggiano has a distinctive tan-colored rind that´s stamped repeatedly with its name. If you’re lucky enough to have a cheese shop near you, shop there. Turnover is likely to be higher, increasing your chance of getting a really fresh chunk. Ask for a piece with the rind attached; it helps the cheese stay fresh. If you buy from a grocery store, look for a piece with the latest sell-by date. It shouldn’t have any holes, and it should look neither dry nor oily.
如何准备：
Like many hard cheeses, Parmigiano changes personality depending on how it’s cut, whether its shaved or finely or coarsely grated. There’s a big difference between Parmigiano that’s freshly grated and Parm that’s been grated even hours before. For this reason, grate the cheese as close to using it as possible. For most recipes calling for grated Parmigiano, a rasp grater is our go-to tool, creating light, fluffy shreds.
However, when large amounts are needed, a food processor does the job of grating faster and with less elbow grease. Just trim the rind off the cheese (reserve for flavoring a soup or stew), cut the cheese into 1-inch chunks, and process up to 1/2 lb. at a time in a food processor until very finely ground (about the size of kosher salt crystals). Keep in mind that cheese ground in the food processor will have a different volume than that grated by hand (see Kitchen Math, above).
如何存储：
将Parmigiano的楔形物紧紧地包裹在箔纸上，然后将其存放在冰箱蔬菜酥脆的干燥部分中。它将保持最佳风味大约一个月。如果奶酪在储藏过程中干燥，请用湿纸巾包裹，然后用箔纸将其包裹一天，然后再用箔纸重新包装。不建议冷冻。
Cross Reference
Grana Padno
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Really tasty. Thanks for sharing this post