Shows all articles with the topic Parma cheese
Rick Stein, the famous British TV chef, visited Bologna to introduce his audience to Italy's culinary capital as a long-weekend-Foodie-destination. Although the historic center has [...]
The production of parmigiano reggiano has to follow a special guideline, so you would think Parma cheese is Parma cheese, but for Foodies it's not [...]
This is actually not really a recipe, it’s just a reminder that meat and salad are a perfect match for a light meal in summer. [...]
Parma cheese Every place has its own special customs or usanze for its holidays. One that we see in many places, as far as gifts [...]
The production area of the original Parmigiano Reggiano cheese is strictly limited, within these borders the restrictive production rules apply to every factory and you [...]
The birth month of a Parma cheese also makes a difference, not only the aging time, like most people believe. When in May the cows [...]
Like the aging time and production location, the cow breed which delivers the milk for Parma cheese makes a difference in taste and consistency. The [...]
Now, that we know how the Parmigiano is made, we have to taste the difference: to distinct between the 12-, 24- and 36 month old [...]
This trip to the foothills of the Appenin has one disadvantage: leaving town at 7.30 a.m. ….. But as soon as we get out of [...]
