Cheese everywhere

[james]

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

[asudavew]

Re: Cheese everywhere

No fair!

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

Looks awesome!

[Richard]

Re: Cheese everywhere

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

[james]

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

[DrakeRemoray]

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

[asudavew]

Re: Cheese everywhere

Is that a big piece of meat?

I would enjoy a description.

[DrakeRemoray]

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....

[asudavew]

Re: Cheese everywhere

Sounds yummy.

Thank You

[james]

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

[rlf5]

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.

[DrakeRemoray]

Re: Cheese everywhere

A few more cheese beauty shots from Pienza





Drake

[Alfredo]

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

[Acoma]

Re: 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

This looks perfect. I will give my address Kidding. If we all asked for some, you would have none.

[arevalo53anos]

Re: Cheese everywhere

A couple of pics from Amsterdam-Holland.

Luis