Making Parmigiano Reggiano (part 5)
July 18, 2010 by Pat
Filed under italian cooking
The Casaro then saws the cheese mass in half and each piece is suspended in a sling where they remain at rest until all of the kettles are completed. — See www. thebishopblog. com for daily postings by an ex-software company executive with 7 children who sold his company, their house, and all of [...]
Making Parmigiano Reggiano (part 2)
July 17, 2010 by Pat
Filed under italian cooking
The heat is then turned off and rennet (a natural extract from the stomach of sucking calves) is added to curdle the milk. (This usually takes place in 12 to 15 minutes. ) The curd contains the most nutritive elements of the milk, and the liquid that remains is known as whey. The [...]
Making Parmigiano Reggiano (part 1)
June 24, 2010 by Pat
Filed under italian cooking
One of the interesting things we had during his stay in Italy, a small factories, Parmigiano Reggiano (that is to produce a fundamental part of the tour of Italian cuisine). The tour is free, but must be before the time (which can be done with the consortium is provided by correspondence). Two bills are used [...]