And That’s How They Make Parmigiano Reggiano…
A little while back in 2012 we set off for Emilia-Romagna to discover just how they make the...
Read Moreby Jamie Drummond | Jan 14, 2016 | Good Food Culture | 0
A little while back in 2012 we set off for Emilia-Romagna to discover just how they make the...
Read Moreby | Mar 29, 2012 | Good Food Culture | 0
Cutting the cheese has no meaning when it comes to Parmigiano-Reggiano. It’s actually quite the procedure getting to the center of the nine century old craft that produces 80 lb. wheels of goodness. This is no tootsie-pop. Licking will get you nowhere.
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