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  • Cheese everywhere

    Here are photos of our cheese packing day. We receive one wheel of Black King Pecorino di Pienza, and 1/8 of a wheel of real Parmigiano Reggiano. What a treat.

    I hacked everything into useable pieces -- the Parmesan into hunks and the Peccorino into 1/6ths, then vaccum sealed it. I am trying refrigeration this time through, guessing it will take only a few months to work our way through it.

    It tastes better than it looks! I think good Parmesan is like good olive oil. You can add just a little of it to just about anything, and it will taste better.
    James
    Attached Files
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: Cheese everywhere

    No fair!

    You're making me hungry James, and it's not lunchtime yet!

    Looks awesome!
    My thread:
    http://www.fornobravo.com/forum/f8/d...ress-2476.html
    My costs:
    http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
    My pics:
    http://picasaweb.google.com/dawatsonator

    Comment


    • #3
      Re: Cheese everywhere

      Remember to save the parmesan rinds to use as a flavor agent in minnestrone soup.

      Comment


      • #4
        Re: Cheese everywhere

        Very nice Richard. I have never done that.

        For folks going to Tuscany on vacation, don't miss Pienza. It's the perorino capital of the world. The whole place smells like cheese, and there is an incredible range of cheese -- including two of my favorites, sotto cenere and sotto fieno, which are aged for years. The first under wood ash, the second in straw. They look like something somebody forgot about, and discovered after years; only to find that they taste great.

        James
        Pizza Ovens
        Outdoor Fireplaces

        Comment


        • #5
          Re: Cheese everywhere

          Second that Pienza reccomendation.

          Here is a picture of us in a cheese shop there....I can still smell it...


          Oh and the porchetta shop right down the street


          Sorry for the giant pictures but the small ones just don't do it justice.

          James where did you order your cheese?

          Drake
          My Oven Thread:
          http://www.fornobravo.com/forum/f8/d...-oven-633.html

          Comment


          • #6
            Re: Cheese everywhere

            Is that a big piece of meat?

            I would enjoy a description.

            My thread:
            http://www.fornobravo.com/forum/f8/d...ress-2476.html
            My costs:
            http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
            My pics:
            http://picasaweb.google.com/dawatsonator

            Comment


            • #7
              Re: Cheese everywhere

              That is porchetta, a boneless whole pig roasted in giant wood fired ovens...served warm in the morning and room temp throughout the day...Oh yeah! You can get a hunk to take home, or eat it as a sandwich. You should say how much of the salt/herb mixture you want on your sandwich, how lean/fatty you want it....
              My Oven Thread:
              http://www.fornobravo.com/forum/f8/d...-oven-633.html

              Comment


              • #8
                Re: Cheese everywhere

                Sounds yummy.

                Thank You
                My thread:
                http://www.fornobravo.com/forum/f8/d...ress-2476.html
                My costs:
                http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
                My pics:
                http://picasaweb.google.com/dawatsonator

                Comment


                • #9
                  Re: Cheese everywhere

                  Hey Drew,

                  We are getting it from the big Italian food importer/wholesaler in SFO. Let me know if I can send you a wedge.

                  James
                  Pizza Ovens
                  Outdoor Fireplaces

                  Comment


                  • #10
                    Re: Cheese everywhere

                    I love cheese. I just bought some Taleggio and Camembert de Normandie the other day. I tend to be more of a soft cheese lover.
                    Oven Progress
                    Bread Photos
                    Oven Stand Thread

                    Comment


                    • #11
                      Re: Cheese everywhere

                      A few more cheese beauty shots from Pienza





                      Drake
                      My Oven Thread:
                      http://www.fornobravo.com/forum/f8/d...-oven-633.html

                      Comment


                      • #12
                        Re: Cheese everywhere

                        Parmesan rinds in soup and such is very traditional. My daughter the Food Maven (studying Culinary Arts Management at a local technical college) tells me they just bake the rind and scoop it up, or sometimes spread it on crusty bread. Sounds like a good way to use retained heat in a WFO after a bread bake
                        Un amico degli amici.

                        Comment


                        • #13
                          Re: Cheese everywhere

                          Originally posted by james View Post
                          Here are photos of our cheese packing day. We receive one wheel of Black King Pecorino di Pienza, and 1/8 of a wheel of real Parmigiano Reggiano. What a treat.

                          I hacked everything into useable pieces -- the Parmesan into hunks and the Peccorino into 1/6ths, then vaccum sealed it. I am trying refrigeration this time through, guessing it will take only a few months to work our way through it.

                          It tastes better than it looks! I think good Parmesan is like good olive oil. You can add just a little of it to just about anything, and it will taste better.
                          James
                          This looks perfect. I will give my address Kidding. If we all asked for some, you would have none.
                          An excellent pizza is shared with the ones you love!

                          Acoma's Tuscan:
                          http://www.fornobravo.com/forum/f8/a...scan-2862.html

                          Comment


                          • #14
                            Re: Cheese everywhere

                            A couple of pics from Amsterdam-Holland.

                            Luis
                            Attached Files

                            Comment

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