Question about Parmesan Reggiano? - parmesan reggiano
My brother and I had a discussion about what makes it so real Parmesan Reggiano, but more importantly, why other companies do not have parmesan cheese, which tastes so different as the authentic Italian manifold. I said that because the milk they use, but what do you think? Thank you!
Monday, January 18, 2010
Parmesan Reggiano Question About Parmesan Reggiano?
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3 comments:
America Parmesan Parmigiano Reggiano differ in several respects:
The cheese is old for 10 months only
The fraction of Parmigiano Reggiano cheese are cut into pieces the size of a grain of wheat that are much finer than the fragments by the U.S. version is created by Parmesan. The small curd drain more efficiently;
I think North America is much more humid than Italian Parmesan Parmesan cheese. He has totally ruined for me.
Reggiano milk from the high and can be made with fresh milk. Time is the key to the climate in Italy is very different from the density of milk or cheese, you should just Noy regg
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