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Article: The Cheese Course: Parmigiano-Reggiano: One of the world's best cheeses
- Article from:
- Capital (Annapolis)
- Article date:
- August 27, 2008
- Author:
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Copyright informationCopyright 2008 Capital (Annapolis). Provided by ProQuest LLC. (Hide copyright information)
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Giovanni, a native of Emilia-Romagna, has been making Parmigiano-
Reggiano his entire life and still holds his breath every time a
Consortium official judges his cheese. I've never witnessed such
suspense as the cheese-tester tapped the firm golden rind with his
percussion hammer and listened carefully to the way the crust took
the blows. Piercing through the firm outer layer with a thin, screw-
like needle he extracted a minute sample to examine the paste for
resistance, aroma and texture. It was like watching a doctor perform
a thorough physical on an important patient and scribbling notes
without uttering a word until he was satisfied of his conclusion.
"Bravo," he finally spoke. We all ...
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