27 rokov zrelej parmezánu: cenný syr na oslavu!

27 rokov zrelej parmezánu: cenný syr na oslavu!

Parma, Italien - Minulý týždeň bola v srdci talianskej Emilia-Romagne po pôsobivých 27 rokoch a troch mesiacoch maturácie v samom srdci talianskej emilia-romagny rozrezaná mimoriadna laib Parmigiano Reggiano v srdci talianskej emilia-romagny. This cheese is considered the oldest bike Parmigiano Reggiano and was produced in February 1998 when the Lira was still in force in Italy. Predsedníčka konzorcia výrobcu Nicola Bertinelli vyjadrila, že bochník má odhadovanú hodnotu viac ako 20 000 EUR a že dozrievanie tohto syra by mohlo byť rekordom.

The LAIB is part of the manufacturer's ambitious goal of breaking the current record for the longest ripening period of a cheese. Tento rekord v súčasnosti vlastní americký čedar, ktorý sa otvoril v americkom štáte Wisconsin pred dvanástimi rokmi a má zrením 28 rokov. Aby sa tento záznam prekročil, je pripravený ďalší bochník s neuveriteľným obdobím dozrievania 30 rokov, ale ktorého presné umiestnenie úložiska zostáva tajné.

Special features of the Parmigiano Reggiano

Parmigiano Reggiano is not only known for his long ripening; It is also one of the hardest types of cheese in the world. The loafs usually weigh about 40 kilograms and tires on high racks that are between seven and eight meters high. Na dosiahnutie charakteristických vôní a sily potrebuje syr obdobie dozrievania viac ako dva roky, pričom staršie kópie, ako je bochník, ktoré sa teraz prerezali ďaleko ďalej.

The term "Parmesan" is a protected designation of origin. The Parmigiano Reggiano has to be made from the region around Modena, Bologna and Mantua. This tradition has its roots in the 13th century, where the cheese originally came into being and is still used for centuries -old methods.

The history and the scope of the Parmigiano Reggiano not only illustrate the quality, but also the cultural relevance of the product. It shows how a traditional food in the modern world is still valued and preserved. It remains to be seen whether the record of 28 years will soon be exceeded, but the fascination for this unique cheese is growing.