Where would world's cuisine be without da #CHEESEofITALY? Da world relies heavily on da #ARTISANCHEESES produced in #Italy. Most are familiar wt some of Italy's EVERYDAY cheeses, but there's SO MANY varieties of #ITALIANCHEESE to be discovered, all wt an ABUNDANCE of #CULINARY POSSIBILITIES. Italy is one of da most productive CHEESE REGIONS, wt well over 450 varieties...up to 600 many say. In RAW PRODUCTION it ranks 1st!
Da #ROMANS developed cheese making to a science, a craft & a high art. ROMAN #CHEESEMAKERS were skilled #ARTISANS who developed many types of cheese we still see today. They were da 1st to develop techniques for aging & storing cheese for long periods...; IN #PARMIGGIANO ALONE THERE'S SEVERAL VARIETIES- - PARMIGIANO REGGIANO SOLO DI BRUNA - Parmigiano Reggiano is clearly da most popular girl at school, & #SOLOdiBRUNA possibly holds da honors of both PROM QUEEN & VALEDICTORIAN. About 365 producers in #Emilia-Romagna have their hands in this awsome CHEESE POT - made frm milk of solely ITALIAN BROWN COWS - #SOLOdiBRUNAraw afternoon milking that's left overnight, allowing it's cream to rise to da top allowing complex flavors to develop. This complexity grows through 24 months of aging, resulting in a PARMIGIANO that is classic & unfailing; PARMIGIANO REGGIANO VACCHE ROSSE - possibly da one of da consistently MOST DELICIOUS PARMIGIANO REGGIANO's - It’s all about da RED COWS, #VACCHEROSSE. An ancient breed frm Emilia-Romagna, possibly da best cheese cows in Italy. In 568 AD, da #Lombards invaded Italy’s Emilia-Romagna region,& brought #RedCow wt them. In da1200s, #BENEDICTINE MONKS used milk frm #VACCHEROSSE' to make PARMIGIANO REGGIANO. By da 1980s, these Red Cows, numbered only 450. Breeders created da
CONSORZIO VACCHE ROSSE in 91 to make #PARMIGIANOREGGIANO as da monks did, wt only RED COWS milk. Now 3,000 are milked in 25 area farms. RED COW's milk is fattier & makes a cheese that’s harder & less creamy. It’s yellower & more intense.These are a difficult breed to manage—it’s not a FRIENDLY 🐄!
PARMIGIANO REGGIANO 60 MESI #BIO- #OrganicPARMIGIANO aged 60months is possible da most precious cheese in da market...