[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.achapur.sk\/parmezan\/#Article","mainEntityOfPage":"https:\/\/www.achapur.sk\/parmezan\/","headline":"Parmez\u00e1n","name":"Parmez\u00e1n","description":"Taliansky syr, ktor\u00fd dobil svet. Pozn\u00e1me ho pod n\u00e1zvom parmez\u00e1n, ale tak isto sa stretneme s\u00a0n\u00e1zvom Parmigiano Reggiano. Taliansky n\u00e1zov parmez\u00e1nu je odvoden\u00ed od n\u00e1zvov provinci\u00ed v\u00a0ktor\u00fdch sa vyr\u00e1ba \u2013 Parma, Reggio Emilia, Modena, Bologna a\u00a0Mantua. Syrov\u00fd bochn\u00edk ma svoju typick\u00fa jemne slan\u00fa chu\u0165 a v\u00f4\u0148u po hrozienkach a\u00a0ovoc\u00ed. Pod zlatohnedou k\u00f4rou sa skr\u00fdva \u017eltkast\u00fd […]","datePublished":"2017-08-24","dateModified":"2023-04-25","author":{"@type":"Person","@id":"https:\/\/www.achapur.sk\/author\/#Person","name":"","url":"https:\/\/www.achapur.sk\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/e32c915fa5b274a4469e3ef5c1f9837e76577a60613858c5c8a74a3de98e33bc?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/e32c915fa5b274a4469e3ef5c1f9837e76577a60613858c5c8a74a3de98e33bc?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"achapur.sk","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.achapur.sk\/wp-content\/uploads\/img_a282983_w2019_t1508865789.jpg","url":"https:\/\/www.achapur.sk\/wp-content\/uploads\/img_a282983_w2019_t1508865789.jpg","height":0,"width":0},"url":"https:\/\/www.achapur.sk\/parmezan\/","wordCount":407,"articleBody":"Taliansky syr, ktor\u00fd dobil svet. Pozn\u00e1me ho pod n\u00e1zvom parmez\u00e1n, ale tak isto sa stretneme s\u00a0n\u00e1zvom Parmigiano Reggiano. Taliansky n\u00e1zov parmez\u00e1nu je odvoden\u00ed od n\u00e1zvov provinci\u00ed v\u00a0ktor\u00fdch sa vyr\u00e1ba \u2013 Parma, Reggio Emilia, Modena, Bologna a\u00a0Mantua.Syrov\u00fd bochn\u00edk ma svoju typick\u00fa jemne slan\u00fa chu\u0165 a v\u00f4\u0148u po hrozienkach a\u00a0ovoc\u00ed. Pod zlatohnedou k\u00f4rou sa skr\u00fdva \u017eltkast\u00fd zrnit\u00fd syr. \u010c\u00edm je dlh\u0161ia doba zrenia, t\u00fdm je chu\u0165 a\u00a0v\u00f4\u0148a syru v\u00fdraznej\u0161ia.V\u00fdroba parmez\u00e1nuNa v\u00fdrobu parmez\u00e1nu sa pou\u017e\u00edva len nepasterizovan\u00e9 mlieko z\u00a0kr\u00e1v pas\u00facich sa na zelen\u00fdch l\u00fakach v\u00a0ur\u010den\u00fdch oblastiach Talianska. Aby bola zachovan\u00e1 jeho chu\u0165 a\u00a0podmienka zelen\u00fdch pastv\u00edn pre kravy vyr\u00e1ba sa parmez\u00e1n len z\u00a0mlieka, ktor\u00e9 sa z\u00edska od kr\u00e1v v\u00a0obdob\u00ed medzi 1. apr\u00edlom a\u00a011. novembrom.Mlieko prech\u00e1dza \u010fal\u0161ou proced\u00farou. Aby bol z\u00a0neho parmez\u00e1n ako m\u00e1 by\u0165 mus\u00ed syr minim\u00e1lne rok zrie\u0165. Ke\u010f je k\u00f4ra parmez\u00e1nu po\u010das zrenia dostato\u010dne hrub\u00e1 vyraz\u00ed sa na bochn\u00edku bodkami n\u00e1pis \u201eParmigiano-Regianno\u201c. To je z\u00e1ruka pre z\u00e1kazn\u00edka, \u017ee kupuje prav\u00fd parmez\u00e1n.Kontrola\u00a0Po\u010das cel\u00e9ho roku sa na dozrievanie dozer\u00e1 a\u00a0po roku sa ka\u017ed\u00fd bochn\u00edk syru podrob\u00ed pr\u00edsnej kontrole. Konzorcium na ochranu, ktor\u00e9 vzniklo v\u00a0roku 1934 prezrie, ochutn\u00e1 a\u00a0skontroluje ka\u017ed\u00fd bochn\u00edk syru. Kontroluje sa jeho farba, v\u00f4\u0148a, hmotnos\u0165, \u0161trukt\u00fara, vzh\u013ead a\u00a0obsah tuku. A\u017e potom sa dostane parmez\u00e1n na trh. K\u00fasky, ktor\u00e9 n\u00e1ro\u010dn\u00e9 podmienky\u00a0 nesplnili sa o\u0161\u00fapu z\u00a0k\u00f4ry (daj\u00fa sa dole bodkovan\u00fd n\u00e1pis) aby sa zabr\u00e1nilo ich zneu\u017eitiu na trhu.Parmez\u00e1n zrie minim\u00e1lne jeden rok. Na trhu ale n\u00e1jdete aj parmez\u00e1n, ktor\u00fd zrel dva alebo tri roky. \u010c\u00edm dlh\u0161ia je doba zrenia t\u00fdm viac si za syr zaplat\u00edte.Pe\u010da\u0165 Okrem vytla\u010den\u00e9ho n\u00e1zvu po celom obvode bochn\u00edka n\u00e1jdete na k\u00f4re aj pe\u010da\u0165. Pod\u013ea farby pe\u010date m\u00f4\u017eete zisti\u0165 ako dlho zrel bochn\u00edk. \u010cerven\u00e1 pe\u010da\u0165 znamen\u00e1, \u017ee syr zrel 18 mesiacov. Strieborn\u00e1 pe\u010da\u0165 ozna\u010duje syr, ktor\u00fd zrel 22 mesiacov a\u00a0zlat\u00fa pe\u010da\u0165 maj\u00fa bochn\u00edky, ktor\u00e9 zrej\u00fa 3 roky a\u00a0maj\u00fa pr\u00edvlastok extra siln\u00fd.\u00a0                                                                                                                                                                                                                                                                                                                                                                                        4\/5 - (10 votes)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Parmez\u00e1n","item":"https:\/\/www.achapur.sk\/parmezan\/#breadcrumbitem"}]}]