Parmesan Cheese

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Cheese fondue usually goes clumpy if it is overcooked, or has had something acidic added to it (like lemon juice). If some of the cheese just has not melted properly, just put it through a blender and it will be fine. However if it's overcooked or separeted, it's better to throw it out and start again.

That is approximately 1.864 cups

provolone cheese has a smoky flavor. if you ask me it is quite good on sandwiches and by itself. some people don't like it because of it texture and taste if you would like to try it i recommend it to you.

the chief brontico

See answer in "Is the name alfredo in chicken Alfredo supposed to be capitalized?"

A cup of finely grated Parmesan cheese typically weighs around 3 to 4 ounces (85 to 113 grams). The exact weight can vary slightly depending on the cheese's moisture content and how tightly it is packed into the cup. For more precise measurements, it's always best to weigh the cheese directly.

Assuming you mean after grating the parmesan, there is no way to tell. It would depend on the fineness of the grater you used and how packed the cheese is in the cup measure.

111 calories and 66 from fat which equal to 22 calories and 13 calories from fat.

The amount of fat depends on the amount of cheese consumed. One tablespoon has 22 calories and 13 of those calories are from fat. This is for grated parmesan cheese.

1 tablespoon of (grated) parmesan cheese will have 21 calories in it.

It depends how finely you shred or grate the cheese and how much you pack the measuring cup, but 1 cup of finely shredded Parmesan is roughly 2 ounces.

Almost anything. Pasta is one of the most versatile foods there is. You can even make sweet pasta. Feel free to experiment because if you can think of a combination of any seasoning with pasta, there is probably a cuisine where it's made.

depends on the kind of milk used with when making the cheese. Whole milk will obviously have more calories than cheese made with skim milk

To soften Parmesan cheese, you can let it sit at room temperature for about 30 minutes before using it, which helps to enhance its flavor and texture. Alternatively, you can grate or shred the cheese to increase its surface area, making it easier to melt or incorporate into dishes. If you're using it in a recipe, adding it to warm sauces or cooking it briefly can also help soften its texture.

No Parmesan does not need to be kept in your refrigerator as it is a hard cheese and therefore should be dry but the cold in the fridge tends to over dry it but the choice is yours as you like which if you asked one hundred people how to store Parmesan cheese the result would be half and half on average but personally i keep it out of the fridge if its ready grated in a tub and on the cheese board covered with the lid for up to three weeks when its bought fresh r in a block and it would probably keep longer but you need only buy a small piece at a time which you will use within three to four weeks and you will ok eating it if you choose to keep it covered in your kitchen.

Another view

Absolutely it should be refrigerated! The lower temperature extends the life of the cheese. To extend the life of cheese, look at products like the cheese saver.

No, any food left unrefrigerated over two hours has begun to acquire bacteria and is contaminated. It would not be safe to eat.

Possibly. It depends on how long after the date it is, and if any exposure still happened.

Parmigiano-Reggiano is made from raw cow's milk. The whole milk of the morning milking is mixed with the naturally skimmed milk (it is left in large shallow tanks to allow the cream to separate) of the previous evening's milking, resulting in a part skim mixture. The milk is pumped into copper-lined vats (copper heats and cools quickly). Starter whey is added, and the temperature is raised to 33-35 °C (91-95 °F). Calf rennet is added, and the mixture is left to curdle for 10-12 minutes. The curd is then broken up mechanically into small pieces (around the size of rice grains). The temperature is then raised to 55 °C (131 °F) with careful control by the cheese-maker. The curd is left to settle for 45-60 minutes. The compacted curd is collected in a piece of muslin before being divided in two and placed in molds. There are 1100 L (290 gallons) of milk per vat, producing two cheeses each. The curd making up each wheel at this point weighs around 45 kg (100 lb). The remaining whey in the vat was traditionally used to feed the pigs from which "Prosciutto di Parma" (cured Parma ham) was produced. The barns for these animals were usually just a few yards away from the cheese production rooms.

The cheese is put into a stainless steel round form that is pulled tight with a spring powered buckle so the cheese retains its wheel shape. After a day or two, the buckle is released and a plastic belt imprinted numerous times with the Parmigiano-Reggiano name, the plant's number, and month and year of production is put around the cheese and the metal form is buckled tight again. The imprints take hold on the rind of the cheese in about a day and the wheel is then put into a brine bath to absorb salt for 20-25 days. After brining, the wheels are then transferred to the aging rooms in the plant for 12 months. Each cheese is placed on wooden shelves that can be 24 cheeses high by 90 cheeses long or about 4,000 total wheels per aisle. Each cheese and the shelf underneath it is then cleaned manually or robotically every 7 days. The cheese is also turned at this time.

Aged Parmigiano-Reggiano

At 12 months, the Consorzio Parmigiano-Reggiano inspects each and every cheese. The cheese is tested by a master grader whose only instruments are a hammer and his ear. By tapping the wheel at various points, he can identify undesirable cracks and voids within the wheel. Those cheeses that pass the test are then heat branded on the rind with the Consorzio's logo. Those that don't pass the test used to have their rinds marked with lines or crosses all the way around to inform consumers that they are not getting top-quality Parmigiano-Reggiano; more recent practices simply have these lesser rinds stripped of all markings.

Traditionally, cows have to be fed only on grass or hay, producing grass fed milk. Only natural whey culture is allowed as a starter, together with calf rennet.[1]

The only additive allowed is salt, which the cheese absorbs while being submerged for 20 days in brine tanks saturated to near total salinity with Mediterranean sea salt. The product is aged an average of two years. The cheese is produced daily, and it can show a natural variability. True Parmigiano-Reggiano cheese has a sharp, complex fruity/nutty taste with a strong savory flavor and a slightly gritty texture. Inferior versions can impart a bitter taste.

The average Parmigiano-Reggiano wheel is about 18-24 centimetres (7.1-9.4 in) high, 40-45 centimetres (16-18 in) in diameter, and weighs 38 kilograms (84 lb).

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When your cheese isn't pre-grated, slicing off the appropriate sized hunk based on the package's total weight is the best advice.

But there is no difference between the two formulations stated above--except perhaps in that you will waste a small amount of cheese during grating. 6oz of a cheese weighed before grating will weigh 6 oz after grating (less a few grams for whatever is left on the grater and cutting board--so grate a little extra).

There's no exact conversion for oz of grated cheese to volume as the volume of the grated cheese will vary both by the size of grating and the weight will vary by the cheese's density. That said:

1 cup coarsely grated cheddar = 4 oz (approx)

1 cup finely grated parmesan = 3.5 oz (approx)

And I do agree, sometimes a mistake improves the outcome.

Parmesan is and is not the same as Parmigiano.

Parmesan cheese is a term commonly applied for commercial purposes outside of Italy to Parmigiano Reggiano cheese, one of Italy's finest.

Parmigiano Reggiano is a DOP product which means it is protected by European Law and only the cheese made from the zone of Parma and nearby can be classed as the real thing.

Parmesan cheese is, therefore, a cheap imitation.

Parmesan Cheese molds because cheese is made from MOLD, yup the way cheese is made is by letting mold run its course for a while and then chopping off the bacteria!

As cheeses come from animals the all contain some cholesterol.

It is most commonly used in Italian dishes. Parmesean is seen in ceasar salads. Most all Italian dishes (such as lasagna, manicotti, spaghetti, etc) are optionally topped with Italian cheese after cooking. In American, ground up, dry parmesean cheese is commonly used on top of pizza after it is served. They can also be found in stuffed mushrooms, breadsticks, spinach dip, chicken dishes and more.

in the making of cheese, there are many bacterias that can be involved. For example, fungus, hungders, michas and scons

If the milk being used in the making of cheese is not pasteurized there is a very strong possibility that the cheese will contain bacteria.

No. Pasta is made of flour, eggs, salt and water.

Most pasta is made with semolina or durum, a type of wheat flour, but other grains, such as corn, rice, quinoa, spelt, and kamut can be used.