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A Day Trip to Parma and the Source of Parmigiano-Reggiano

The curd and the whey separates resulting in a mound of cheese at the bottom of the vat. This is cut in two and the two are referred to as twins - "A Day Trip to Parma and the Source of Parmigiano-Reggiano" by @Solo Traveler

Michael Chiarello's Salsa di Parmigiano; Homemade Advent Calendar

il famoso formaggio Provolone 100% italiano My FAVORITE cheese!! I could eat the whole thing! Amare così tanto

italian Food ~ Parmigiano rests in a simple, quiet room for many months. The cheesemaker knows the wheel is ready with a simple sound test using a small hammer.