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Parmigiano Reggiano. Parmesan (Italian: Parmigiano Reggiano, Italian: [parmiˈdʒaːno redˈdʒaːno]) is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months or, outside the European Union and Lisbon Agreement countries, a locally produced imitation. Parmigiano Reggiano is named after two of the areas which ...
Parmigiana (/ ˌ p ɑːr m ɪ ˈ dʒ ɑː n ə,-ˈ ʒ ɑː-/, Italian: [parmiˈdʒaːna]), also called parmigiana di melanzane (Italian: [parmiˈdʒaːna di melanˈdzaːne;-ˈtsaːne]), melanzane alla parmigiana (Italian: [melanˈdzaːne;-ˈtsaːne ˌalla parmiˈdʒaːna]) or, in the United States, eggplant parmesan, is an Italian dish made with fried, sliced eggplant layered with cheese and ...
This page lists more than 1,000 types of Italian cheese but is still incomplete; you can help by expanding it. Pecorino romano. This is an article of Italian cheeses.Italy is the country with the highest variety of cheeses in the world, with over 2,500 traditional varieties, among which are about 500 commercially recognized cheeses [1] and more than 300 kinds of cheese with protected ...
Media: Chicken parmesan. Chicken parmesan or chicken parmigiana (Italian: pollo alla parmigiana) is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, Parmesan, or provolone. [1] Ham or bacon is sometimes added. [2][3]
Cheese is valued for its portability, long shelf life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than milk. [3] Hard cheeses, such as Parmesan, last longer than soft cheeses, such as Brie or goat's milk cheese. The long storage life of some cheeses, especially when encased in a ...
You can help by adding missing items with reliable sources. Different types of Gruyère, Jura Alpage and Etivaz cheeses at a food market in Lausanne, Switzerland. Parmigiano-Reggiano ripening in a modern factory. This is a list of cheeses by place of origin. Cheese is a milk -based food that is produced in wide-ranging flavors, textures, and forms.
Fettuccine Alfredo (Italian: [fettut'tʃiːne alˈfreːdo]) is a pasta dish made with fettuccine, butter, and Parmesan cheese.As the cheese is mixed with freshly cooked, warm fettuccine and ample butter, it melts and emulsifies to form a smooth, rich cheese sauce coating the pasta. [1]
For these simplest cheeses, milk is curdled and drained, with little other processing. Examples include cottage cheese, cream cheese, curd cheese, farmer cheese, caș, chhena, fromage blanc, queso fresco, paneer, fresh goat's milk chèvre, Breingen-Tortoille, Irish Mellieriem Rochers and Belgian Mellieriem Rochers.