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Article: Ingredient Of The Week; PARMIGIANO REGGIANO.(Features)
- Article from:
- Birmingham Mail (England)
- Article date:
- August 21, 2008
CopyrightCOPYRIGHT 2008 Birmingham Post & Mail Ltd. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: CHRIS DUFFY
PARMIGIANO Reggiano, a hard, fat granular cheese made from raw cow's milk, is known as the aristocrat of Italian cheeses - and with justification.
Not only should it be a permanent fixture in the fridge of every fine cheese lover, Parmigiano Reggiano deserves to be enjoyed just as it is: as a nibble with aperitifs before a meal, grated through a fresh leaf salad with olive oil and balsamic ...