[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.quprax.sk\/historia-a-vyroba-celosvetovo-milovaneho-syra\/#Article","mainEntityOfPage":"https:\/\/www.quprax.sk\/historia-a-vyroba-celosvetovo-milovaneho-syra\/","headline":"Hist\u00f3ria a v\u00fdroba celosvetovo milovan\u00e9ho syra","name":"Hist\u00f3ria a v\u00fdroba celosvetovo milovan\u00e9ho syra","description":"Origin\u00e1lny n\u00e1zov parmez\u00e1nu je Parmigiano Reggiano. Po prv\u00fdkr\u00e1t sa za\u010dal vyr\u00e1ba\u0165 u\u017e v stredoveku, niekedy okolo dvan\u00e1steho storo\u010dia. Z tejto doby o \u0148om poch\u00e1dza prv\u00e1 zdokumentovan\u00e1, p\u00edsomn\u00e1 zmienka. Jeho domovinou je Taliansko, konkr\u00e9tne oblas\u0165 Parmy a mesto Reggio Emilia, kde ho ako prv\u00ed za\u010dali vyr\u00e1ba\u0165 mn\u00edsi. Pozoruhodn\u00e9 je, \u017ee sa postupy a technol\u00f3gie pou\u017e\u00edvan\u00e9 pri…","datePublished":"2025-03-01","dateModified":"2023-04-28","author":{"@type":"Person","@id":"https:\/\/www.quprax.sk\/author\/#Person","name":"","url":"https:\/\/www.quprax.sk\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/4faace62981be50719be6a25151192978e6d585737a520836dcb98934de3bb45?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/4faace62981be50719be6a25151192978e6d585737a520836dcb98934de3bb45?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"quprax.sk","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.quprax.sk\/wp-content\/uploads\/img_a295790_w16789_t1547823400.jpg","url":"https:\/\/www.quprax.sk\/wp-content\/uploads\/img_a295790_w16789_t1547823400.jpg","height":0,"width":0},"url":"https:\/\/www.quprax.sk\/historia-a-vyroba-celosvetovo-milovaneho-syra\/","wordCount":401,"articleBody":"Origin\u00e1lny n\u00e1zov parmez\u00e1nu je Parmigiano Reggiano. Po prv\u00fdkr\u00e1t sa za\u010dal vyr\u00e1ba\u0165 u\u017e v stredoveku, niekedy okolo dvan\u00e1steho storo\u010dia. Z tejto doby o \u0148om poch\u00e1dza prv\u00e1 zdokumentovan\u00e1, p\u00edsomn\u00e1 zmienka. Jeho domovinou je Taliansko, konkr\u00e9tne oblas\u0165 Parmy a mesto Reggio Emilia, kde ho ako prv\u00ed za\u010dali vyr\u00e1ba\u0165 mn\u00edsi. Pozoruhodn\u00e9 je, \u017ee sa postupy a technol\u00f3gie pou\u017e\u00edvan\u00e9 pri jeho spracovan\u00ed, a\u017e do dnes nezmenili.\u201e Parmez\u00e1n m\u00e1 svoju ochrann\u00fa zn\u00e1mku u\u017e viac ako osemdesiat rokov. Preto ho m\u00f4\u017eeme pokojne zaradi\u0165 medzi rekord\u00e9rov v tejto oblasti. \u201e Na v\u00fdrobu parmez\u00e1nu sa pou\u017e\u00edva z\u00e1sadne nepasterizovan\u00e9 kravsk\u00e9 mlieko. Okrem neho, obsahuje iba so\u013e a syridlo. \u017diadne in\u00e9 ingrediencie v tejto potravine nen\u00e1jdete. Tajomstvo jeho neopakovate\u013enej a charakteristickej chute, toti\u017e tkvie v postupe v\u00fdroby a najm\u00e4 v zren\u00ed. \u201e Nov\u00e9 syry sa vyr\u00e1baj\u00fa v\u00fdhradne raz v roku, a to v obdob\u00ed medzi prv\u00fdm apr\u00edlom a\u017e jeden\u00e1stym novembrom. \u201e Presn\u00fd v\u00fdrobn\u00fd postup je samozrejme tajomstvom. Z\u00e1kladom, je v\u0161ak spr\u00e1vny pomer odst\u00e1teho a \u010derstv\u00e9ho mlieka. Ke\u010f sa v tejto zmesi vytvor\u00ed dostato\u010dn\u00e9 mno\u017estvo kyseliny mlie\u010dnej, prich\u00e1dza na rad syridlo a so\u013e. Syry sa n\u00e1sledne formuj\u00fa do ak\u00fdchsi bochn\u00edkov, v tvare mal\u00fdch s\u00fadkov. Na tento \u00fa\u010del sl\u00fa\u017eia \u0161peci\u00e1lne lisy.\u201e Pred t\u00fdm, ako je parmez\u00e1n ulo\u017een\u00fd na miesto kde zreje, sa na\u0148ho vytla\u010d\u00ed n\u00e1zov. Ide o n\u00e1pisy, ktor\u00e9 si m\u00f4\u017eete v\u0161imn\u00fa\u0165 na k\u00f4rke syra, ktor\u00fd si k\u00fapite v obchode. \u201e Bochn\u00edky parmez\u00e1nu, s\u00fa na mesiac namo\u010den\u00e9 do \u0161peci\u00e1lneho slan\u00e9ho roztoku. Potom sa poukladaj\u00fa na dreven\u00e9 dosky. Tento typ syru mus\u00ed zrie\u0165 minim\u00e1lne dvan\u00e1s\u0165 mesiacov. Po uplynut\u00ed tohto \u010dasu sa testuje jeho kvalita. Ak sa v\u0161etko podarilo, je nakr\u00e1jan\u00fd a putuje na pulty predajn\u00ed. Tie najkvalitnej\u0161ie syry zrej\u00fa pokojne i p\u00e4\u0165, \u010di \u0161es\u0165 rokov. Parmez\u00e1n sa v s\u00fa\u010dasnosti vyr\u00e1ba v piatich talianskych provinci\u00e1ch. Okrem spom\u00ednanej Parmy a Reggio Emillie, je to e\u0161te mesto Modena, Bologna a Mantova. V t\u00fdchto oblastiach sa nach\u00e1dza viac ako 3 000 fariem na produkciu mlieka, ur\u010den\u00e9ho v\u00fdhradne na v\u00fdrobu parmez\u00e1nu a viac ne\u017e 350 syr\u00e1rn\u00ed na jeho spracovanie a n\u00e1sledn\u00e9 zrenie.                                                                                                                                                                                                                                                                                                                                                                                                "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Hist\u00f3ria a v\u00fdroba celosvetovo milovan\u00e9ho syra","item":"https:\/\/www.quprax.sk\/historia-a-vyroba-celosvetovo-milovaneho-syra\/#breadcrumbitem"}]}]