#11  
Old 09-29-2007, 08:22 AM
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Default Re: Cheese everywhere

A few more cheese beauty shots from Pienza





Drake
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  #12  
Old 09-29-2007, 01:34 PM
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Default 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
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  #13  
Old 09-29-2007, 04:08 PM
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Default Re: Cheese everywhere

Quote:
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.
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  #14  
Old 10-01-2007, 04:04 AM
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Default Re: Cheese everywhere

A couple of pics from Amsterdam-Holland.

Luis
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