I-teknoloji yokuveliswa kwesi sihlahla sele ihloniphekile kwixesha eliphakathi kwe-1200 ukuya kwe-1300 iminyaka. Kule minyaka, i-Parmesan ushizi ifumene inqabileyo ekhethekileyo yokuba umthetho udluliselwe ukuvalwa kweenguqu kwimveliso kunye ne-recipe ye-Parmigiano Reggiano. Kwaye kwasekuqaleni kwe-XVI inkulungwane ye-parmesan ushizi yaba yinto yokuthumela ngaphandle e-England, eFransi nakwamanye amazwe.
"I-Parmigiano-Reggiano" iyisikiti esinzima saseNtaliyane, ngokubhekiselele kwientshizi ezinzima. Ukuveliswa kunemiba emininzi kunye nemida. Umveliso weeshizi uqala ngo-Apreli 1, kwaye uphela ngomhla weshumi elinanye kaNovemba. Emva koko i-cheese kufuneka ivule iinyanga ezingamashumi amathathu nesithandathu. Ngonyaka, i-cheese yenziwa kubisi ephuma kumakhulu amabini anamanci asixhenxe. Ukupheka iikhilogram enye ye-Italian yangempela i-Parmesan ushizi ishiya iititha ezilishumi elinesithandathu zobisi. Akukho ubisi obulungele ukwenza lolu hlobo lweshizi. Ubisi kuthathwa kuphela kwiinkomo ezazalelwa kwaye zakhula kwiindawo ezininzi zeedolophu-iParma, iReggio, i-Emilia, i-Modena, iMantua ne-Bologna. Ukujonga ngokukhawuleza isantya se-freenok. Bondliwa kuphela utshani kwiindawo zokuhlala zendawo kunye nokuvuna okutsha kwintsi apho. Akukho zixube kwiinkomo zeenkomo, zilandelwa ngokukhawuleza, njengoko utshintsho kwisondlo luya kuguqula ubisi. Yaye ubisi olunjalo aluyi kulungele ukuveliswa kweshizi esidumile.
Ngoko, yintoni i-teknoloji yokwenza i-Parmesan ushizi. Thatha ubisi olunqabileyo obusiweyo obusika kunye nokuxuba ngobisi obushushu bokusa. Umxube obangelwayo uphelelwa kumadiresi angama-33-34 kwaye wongeze kuyo i-enzyme yemvelo (isonka siyifumene kwisantya sesisu somntwana wethole). Ngokukhawuleza, emva kwemizuzu elishumi, umxube wobisi uphawulwe kwaye i-clot iyatholakala. Nge sixhobo esikhethekileyo, iqela ligalelwe kwiinqununu ezincinci, kwaye lifudumele ukuya kuma-degree 55-56. Emva koko, usebenzisa indwangu yendalo, susa whey, kwaye ngaphandle kwayo i-cheese iphekwe malunga neyure. Emva kokupheka i-Parmesan ushizi ifikelela kwiiyure ezingama-6-7. Kuphela emva koko kuguqulelwe kwiifomu zeenkuni, kwiindawo zangaphakathi zecala apho kukho izinto ezincinci. Yile ndlela le mibhalo ethi "Parmigiano-rijano" ibonakala kwiintloko zeentshizi ezigqityiweyo. Ngaphantsi koxinzelelo kwiifom zokhuni, i-cheese iya kuchitha iintsuku eziliqela, kwaye iya kufakwa kwisisombululo sesinyu egcweleyo esingaphantsi kweentsuku ezingamashumi amabini anesihlanu. Emva kokusila, iintloko zeeshizi zifakwa kwiithala, apho zidlula inkqubo yokuguga. Ukubhengezwa ubuncinane ngonyaka, eyona nto ibaluleke kakhulu iya kuba yitshizi egcinwe kwi-Parma microclimate ukususela kwiinyanga ezingama-24 ukuya kwezi-36. Elinye ushizi lunokuba luneminyaka eli-10 ukuya kumaqondo atshisayo aphantsi. Ukuguga ngakumbi, ishizi yaseNtaliyane inamandla ngakumbi kwaye inomdla ongathandekiyo. Intloko yeshizi ephelileyo, eligugile elide kumlinganiselo wamasentimitha amahlanu kuphela lingalinganisa iikhilogram ezingamashumi amane.
I-Parmesan ushizi ayikuphela kwekratshi laseItali, imbali yayo nokupheka, kodwa ubugcisa. Siyabulela kule ntsizi kukho umsebenzi ongaqhelekanga - i-Parma ivumi. Zibeka ukukhula kweentloko zeeshizi ngenxa yokuva, ukubetha ushizi ngesando esincinci sesiliva. EItali, i-Parmesan ushizi ibizwa ngokuba "inkozo", njengoko inokubonakala kwincithakalo kwiqhekeza. Iphunga elimnandi elimnandi kunye neengqungquthela ezinamaqabunga ezinomdla ophelile kuphela ushizi. Ngokuqhelekileyo isetyenziswe kwifom evuyiweyo, kuba kunzima ukunqumla.
Kukho iintlobo ezininzi zeTaliyane ezinzima zama-parmesan ushizi. Ekukhuleni kancinci ngaphezu konyaka. Le yitshizi elincinane - iParmigiano Reggiano fresco. Ezi ntlobo ezintle zilungileyo njenge-spitter, kunye ne-dessert. Idibene neziqhamo ezahlukeneyo. I-cheese eneminyaka emibili ubudala - iParmigiano Reggiano vecchio. Kwaye i-Parmigiano ushizi Reggiano stravecchio yidese elidala kunye nokuvezwa kweenyanga ezili-36. Olu hlobo lweshizi lulungele ukusetyenziswa kwifom ebhaliweyo.
Ukutya kwesiNtaliyane kunzima ukucinga ngaphandle kweParmezan. Yena kunye ne-dessert enhle eyenziwa ngeziqhamo kunye ne-grated kwixesha elihle kakhulu lokutya. Iisobho, i-pasta, i-risotto, i-casseroles yemifuno, i-salads eyahlukeneyo kunye nezinye izitya ezininzi akunakwenzeka ngaphandle kwe-Parmigiano, igalelwe kwi-grater. Ingqayi yentsikazi eneglasi yewayini ekupheleni kwesidlo sinomdla kakhulu.
Makhe sithethe kancinci malunga neepropati zale shizi. I-Parmesan ngumthombo weprotheni, igxininiswe kwaye ilula. Kubandakanya iqukethe iivithamini ezahlukeneyo kunye nezixhobo zamaminerali (i-calcium, i-fluoride), eyenza iParmesan ibe yimveliso enobungcali kwaye inomsebenzi. Ekubeni i-cheese ishicilelwa lula, ngoko kuyacetyiswa kubantwana nakwabadala. Ngenxa yeempawu zayo zondlo, i-cheese ifakiwe kwi-ration of athletes and cosmonauts.
Sonke siyazi ukuba ushizi lunandi, kodwa akusiyo imveliso yokutya. Iqulethe amaninzi amanqatha kwaye, emva kokutya nje iigremu zeeshizi, sifumana ama-kilocalories angamakhulu amathathu namashumi amahlanu kwangoko. Ngoko ukuba ufuna ukunciphisa umzimba, ke uhlale etafileni kude ne-plate cheese. Ngokukodwa njengoko i-cheese i-fatter, ngoko iyakuthandeka ngakumbi. Ukongezelela, oogqirha bancomela ukuba abantu abahlaselwa yi-migraine bahlasele ukusetyenziswa kweeshizi.
Kwaye abo abangenaso ubunzima obunzima kwaye abahluphekanga ngenxa yeentloko, nokuba yincityana encinci ye-cheese efanelekileyo iya kuzisa inzuzo kwaye ijonge. I-Cheese isinika ivakalelo, kuba zikhona iiprotheni ezingaphezu kwayo kwenyama kunye neentlanzi. Umzimba wethu uya kufumana amavithamini kunye neemaminerali xa udla ushizi. I-cheese iluncedo ekusebenzeni ngokuqhelekileyo kwinkqubo yethu yeentlanzi, ukuphucula imeko yesikhumba kunye neenwele. I-cheese enzima iya kunceda amehlo ethu kwaye aqinise amathambo. Bathi abo abafana ne-cheese baqhelanga ukutyelela udokotela wamazinyo. I-Cheese, ene-alkaline reaction, ibuyisela ukulinganisela kwe-acid-base emlonyeni wethu. Ngoku uyazi konke malunga ne-Italian itekisi yaseParmesan enzima, eya kukukholisa nje ngeempawu zayo, kodwa kunye nezixhobo ezixhamlayo. Yidla ushizi kwimpilo.