parmesan cheese

n. variety of hard Italian cheese (used to add flavor)

Parmigiano-Reggiano is a grana, a hard, granular cheese, cooked but not pressed, named after the producing areas of Parma, Reggio Emilia, Modena, Mantova and Bologna, in Emilia-Romagna, Italy.Parmigiano is simply the Italian adjective for Parma; the French version, parmesan, is used in English. The term parmesan is also loosely used as a common term for cheeses imitating true Parmesan cheese, especially outside Europe; within Europe, the Parmesan name is classified as a protected designation of origin. The generic name for this type of cheese is grana.
See more at Wikipedia.org...

A cow's milk cheese whose taste ranges from sweet to sharp. It is a hard cheese, most suitable for grating. Officially, only Parmigiano Reggiano from the Italian area of Emilia-Romagna may be called Parmesan. Asiago and Romano cheeses are good substitutes for Parmesan.

Amount per 100g:
• Calories.......................415
• Total Fat......................27 g
• Saturated Fat.................17 g
• Cholesterol..................72 mg
• Sodium........................1696 mg
• Total Carbohydrate......3 g
• Dietary Fiber...................0 g
• Protein.........................38 g Vitamin A  639 IU   Vitamin C  0 mg
 Calcium    1253 mg    Iron         1 mg

parmesan cheese
danh từ phó mát Pácma; phó mát cứng làm ở Pama (Itali)
(C) 2007 www.TừĐiểnTiếngViệt.net