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Article: OFTEN IMITATED, NEVER DUPLICATED\SPECIAL CARE ENSURES THAT PARMIGIANO-REGGIANO IS AUTHENTIC PARMESAN CHEESE.(SPOTLIGHT ON FOOD)
- Article from:
- Rocky Mountain News (Denver, CO)
- Article date:
- January 24, 1996
CopyrightCOPYRIGHT 1996 Rocky Mountain News. All rights reserved. Reproduced with the permission of Dialog LLC by Gale Group. 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: BILL ST. JOHN NEWS DINING AND WINE CRITIC
PARMA, ITALY -- Fire and milk conspire elsewhere to make cheese, but nowhere better than here.
This is the home of Parmigiano-Reggiano, the crystalline, ivory-white cow's milk cheese, crafted hereabouts in the same way for more than 800 years.
Simply put, Parmigiano-Reggiano is a firm, semi-fat cheese made of partially-skimmed cow's milk, gently cooked, pressed, molded into squat cylinders, brined and slowly aged for 12-24 months.
There is no other cheese like Parmigiano-Reggiano, though there are many copycat cheeses from around the world which carry the name "Parmesan."
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