Posted in Italian Cuisine, The Cheese Course on June 3, 2009 | Leave a Comment »
Run Date: June 3, 2009
By Stacey Adams-Zier
Formaggio is the Italian word for cheese but Romans often refer to their cheese as cacio [kah-chee-oh], an ancient term rarely used anywhere else but in Rome. Everywhere around the city I discovered little cheese shops tucked away in alleys or outside in the tented mercato at [...]
Posted in Italian Cuisine, The Cheese Course on August 27, 2008 | Leave a Comment »
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 [...]
Posted in Italian Cuisine, The Cheese Course on July 30, 2008 | Leave a Comment »
“E Pronto!” “It’s ready,” the cheesemaker shouted as he gently stirred the big white molten blob. Two other men leapt into action, reached into the vat of warm water and pulled out ropes of shiny, porcelain white cheese. I had a strange urge to plunge my hands into the big gooey mass, but managed to [...]
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