Yu tink se Parmesan Chiz Rili Gud fɔ Yu? Lɛ Wi Fayn Ɔt!

Bɔku pan wi lɛk fɔ it chiz, nɔto so? Bɔt we wi tink bɔt chiz, bɔku tɛm wi kin tink bɔt am as it we gɛt bɔku fat ɛn sɔl, ɛn na spɛshal tɛm nɔmɔ wi fɔ it am. Pan ɔl we sɔm trut de na da stori de, i nɔ de apin to ɔl kayn chiz. Especially di Parmesan Cheese we wi de tok abaut tide no bi so. Dis strɔng chiz we de te, pak wit nyutrishɔnal valyu ɛn na sɔntin we yu fɔ gɛt na yu kichin. So mek wi tek wan luk pan evritin abaut dis "king of cheesees".

Wetin na dis Parmesan chiz?

Fɔ tɔk am simpul wan, Parmesan na chiz we rili strɔng ɛn we dɔn dray. We yu kɔmpia am to ɔda chiz dɛn lɛk mozzarella, i gɛt bɔku bɔku wata.

I istri bigin frɔm Itali insay di midul ivul. Na di prist dɛn we bin de da tɛm de bin fɛn we fɔ mek wan kayn chiz we pɔsin kin kip fɔ lɔng tɛm. Bay di ia 1500, dɛn bin dɔn bigin fɔ mek dɛn tin ya we tan lɛk big wil dɛn we we lɛk 18 kilo.

Dɛn kɔl parmesan chiz di "kiŋ fɔ chiz." Ɛn fɔ gud rizin. Na di 2021 Wol Chiz Awod , i bin win 4,000 ɔda chiz dɛn fɔ bi di chiz we dɛn dɔn awɔd pas ɔl na di wɔl. Sayɛnsman dɛn dɔn kam fɔ no se 31 tin dɛn we gɛt amino asid, fat asid , ɛn minral, kin jɔyn fɔ mek i gɛt spɛshal flawa. I nɔ rili swit, sɔl, ɔ sɔl. Bifo dat, i gɛt wan fayn flawa we dɛn kɔl umami .

Aw dɛn kin mek dis chiz ɛn wetin difrɛn bitwin am ɛn Parmigiano-Reggiano?

Frɔm Chɛda to Gouda, di men tin dɛn we dɛn kin yuz fɔ mek ɔl kayn chiz na di sem: milk, sɔl, baktri, ɛn rɛnet, we na wan spɛshal ɛnzaym we kin bigin fɔ mek chiz.

Fɔs, dɛn kin kɔt di milk. di kכd we de fכm kin brok εn dεn kin pul di likwid pat (wεy). Dɔn, dɛn kin strɛch dɛn kɔd dɛn ya, prɛs dɛn to big wil dɛn, ɛn put dɛn insay sɔl wata sɔlvushɔn. Afta dat, dɛn kin kɛr dɛn wil dɛn ya go na wan spɛshal rum ɛn lɛf dɛn fɔ machɔ fɔ sɔm ia.

Di difrɛns bitwin Parmigiano-Reggiano ɛn Parmesan

yu kin tink se enitin we dem lebul "Parmesan" na di sem lek di rial Parmigiano-Reggiano we dem mek na Itali. Bɔt nɔto so i bi. Kɔntri dɛm lɛk Amɛrika nɔ gɛt strikt lɔ fɔ mek chiz we dɛn de sɛl ɔnda di "Parmesan" lɛbl.

Rial Parmigiano-RɛjianoNa spɛshal kayn chiz we dɛn mek wit fresh kaw milk na di Parma/Reggio rijɔn na Itali we dɛn de yuz tri tin dɛn nɔmɔ: sɔl ɛn rɛnet, ɛn ɔnda wan we we dɛn kin kɔntrol rili strikt wan.

Aw di nyutrishɔnal valyu fɔ Parmesan chiz de?

Pan ɔl we difrɛn pipul dɛn we de mek dairy de mek Parmesan, di nyutrishɔn valyu na di sem bikɔs dɛn kin kɔntrol di prɔses fayn fayn wan. Na dis na wetin 100 gram Parmesan de insay.

Pan ɔl we na tin we dɛn kin mek wit milk, Pamisan chiz nɔ gɛt laktɔs bay insɛf . Dis kin mek i bi gud ɔda tin fɔ di wan dɛn we kin gɛt bɛlɛ at afta dɛn dɔn drink milk. Apat frɔm dat, i gɛt bɔku vaytamɛn ɛn minral dɛn:

• Kalsiɔm we dɛn kɔl
• Fɔsfɔr we dɛn kɔl
• Sɔdiɔm we dɛn kɔl
• Potashɔm we gɛt di sik
• Magnɛsiɔm we dɛn kɔl
• Vitamin A we gɛt di sik

Di bɛnifit dɛn we Parmesan chiz kin gi wɛlbɔdi

Naw, lɛ wi luk sɔm pan di men bɛnifit dɛn we wi kin gɛt we wi it Parmesan chiz fɔ wi bɔdi.

1. I de mek di bon dɛn strɔng ɛn i de mek pɔsin nɔ gɛt ɔstioporosis

Insay Yurop, dɛn kin put Parmesan chiz as it we gɛt mɛrɛsin. Di rizin fɔ dis na di bɔku bɔku kalsiɔm we de insay. Kalsiɔm impɔtant fɔ mek wi bon dɛn gɛt wɛlbɔdi. Dis kin ɛp bɔku fɔ mek yu nɔ gɛt ɔstioporosis , we na wan sik we kin mek di bon dɛn wik ɛn i kin brok izi wan.

2. I de ɛp fɔ mek pɔsin nɔ gɛt bɔku prɔtin

If yu na pɔsin we nɔ de it bif, yu go mɔs no aw i nɔ kin izi fɔ gɛt di rayt prɔtin. Di tin dɛn we dɛn mek wit milk, mɔ di chiz, na fayn tin we gɛt prɔtin. Masta sabi bukman dɛn se yu fɔ ad lɛk 100 gram it dɛn we gɛt bɔku prɔtin lɛk chiz to yu it ɛvride fɔ mek yu it fayn fayn tin dɛn we yu nɔ de it.

3. I de ɛp fɔ mek yu gɛt wɛlbɔdi blɔd prɛshɔn

Kalsiɔm na impɔtant tin we nɔ jɔs de mek di bon dɛn strɔng bɔt i de ɛp bak fɔ mek di blɔd prɛshɔn gɛt wɛlbɔdi. Kalsiɔm de ɛp di blɔd vesel dɛn fɔ kɔntrakt ɛn dilay we nid de. Wan ɔns (we na lɛk 28 gram) pan Pamisan chiz gɛt lɛk 335 miligram kalsiɔm. Dat na lɛk 26% pan di kalsiɔm we big pɔsin nid ɛvride!

Ɛni risk dɛn de we kin apin?

Parmesan chiz na jɔs nɔto big tin. Na chiz we nɔ gɛt laktɔs. Ɛn bikɔs i strɔng, if sɔntin de we gɛt mold, yu kin kɔt am ɛn it di ɔda wan dɛn sef wan. Bɔt jɔs lɛk ɔl di chiz dɛn, sɔntin de insay Pamisan we kin mek sɔm pipul dɛn gɛt alɛji.

Kesin alɛji

Dɛn kin kɔl dis bak milk alɛji. Dis min se yu gɛt alɛji fɔ wan prɔtin we dɛn kɔl kasɛyn, we de insay milk ɛn tin dɛn we dɛn mek wit milk. Di sayn dɛm kin sho insay sɔm minit to awa afta yu it sɔntin lɛk dis.

• Hiv dɛn
• We pɔsin de swɛt
• I de it ɛn tingling na di mɔt
• Di mɔt ɛn di lip dɛn we de swel
• I nɔ kin izi fɔ yu fɔ blo
• Fɔ vɔmit

If i rili bad, wan bad bad alɛji we dɛn kɔl anafylaksis kin apin, we kin mek pɔsin in layf de pan denja. Dis kin mek i nɔ no natin ɔ ivin day. If dɛn kayn bad bad tin ya apin, yu fɔ go na ɔspitul imejensi rum (ETU) wantɛm wantɛm. Pan ɔl we dis alɛji kin bɔku pan yɔŋ pikin dɛn, bɔku pipul dɛn kin gro pas dis sik as dɛn de ol.

We yu de gɛt mɔ wet

Pan ɔl we Parmesan chiz gɛt bɔku bɛnifit dɛn fɔ wɛlbɔdi, i gɛt bɔku kalori. We yu gɛt bɔku bɔku bɔdi, dat kin mek yu gɛt siriɔs sik dɛn lɛk at sik ɛn strok. So, lɛk ɛni it we gɛt fayn fayn tin dɛn, i bɛtɛ fɔ it Pamisan chiz smɔl smɔl .

Aw fɔ yuz Parmesan chiz

Apat frɔm we yu sprink am oba pasta, na sɔm ɔda izi we dɛn fɔ ɛnjɔy dis "king of cheesees":

• Sprinkle Parmesan chiz slais pan tap wan salad.
• It wit fresh pia ɔ apul slais.
• Gret ɛn sprinkle oba ɔt pɔp.
• We yu de frɛy chukchuk ɔ fish, ad am to di bredkrɔm miksɔp.
• Ad boyl vegjetabul to eg omelet, ɔ put avokado tost pan am.
• Mek wan fayn fayn pesto sos bay we yu miks basil lif, galik, ɛn ɔliv ɔyl insay fud prɔsesɔ.
• Spread am pan tap yu fav pizza.
• Ad Parmesan chiz rind to sup we yu de kuk. I de ad wan krim tɛkstɔr ɛn wan mild sɔl flawa to di sup.