(Parmesan) cheese is hard. With less moisture. The intense flavor. The smell is quite strong. It is salty.
It's been aged (aging) 24-30 months, the incubation time is expensive and taste better. The process will take a cow raw mixed starter whey (whey or milk plasma) is water from step to curd of process cheese, the whey left over from the process to bring the San cheese will be used to feed pigs. To be used for Parma ham "Prosciutto di Parma" (cured Parma ham).
The grading of the Parmesan cheese. The incubation period is three levels.
Minimum: 12 months.
Vecchio: 18-24 months.
Stravecchio: 24-36 months.
The origins of the Parmesan cheese from Italy, the region of Parma, Reggio Emilia, Modena,, Bologna (all in Emilia-Romagna), Mantova (in Lombardia) cheese made from these sources. In the laws of Italy. Turks are the signs and the Parmesan cheese that "Parmigiano-Reggiano" cheese that is similar to the taste and production methods. Parmigiano-Reggiano is Grana Padano.
The Parmesan cheese was used. Can be cut into pieces, then topped with orange juice in a one-in. (Used to sample the taste test), to scrape into the pasta and pizza. The item will allow the flavor intensity, and put in salads.
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