January
9, 2006
Letter #2-2006
SEE SPECIAL AT THE
BOTTOM OF PAGE.
Greetings from The
Cheese Lady.
Let’s talk cheese in 2006.
But where do I
start? Some of you have been with
me
for a whole year of
online ramblings and others are relatively new.
Let’s revisit one
on my favorites.
Parmigiano
Reggiano
PARMIGIANO REGGIANO: this undisputed king of Italian
cheese is believed to have originated in the provence of Reggio Emilia south of
the Po Valley. The area was formerly under the rule of the Dukedom of Parma,
which was the main trading center, hence it's name.
It was
called the great cheese of seven countries because the ancient formula remained
unchanged throughout 700 years of history in which the area was under the rule
of seven different countries. Records dating back to AD 1200-1300 describe the
characteristics of Parmigiano Reggiano as they are today and it is assumed that
the real origins of the cheese go back even further to the fine cheeses
extolled by early Latin writers.
It is
produced from the first of April to the eleventh of November in large drums
anywhere from 50-100 lbs. It is made with the unpasteurized but tested milk of
morning and evening milkings in it's "zona tipica" of Bologna,
Mantua, Modena, Parma and Reggio Emilia where
the soil, climate, vegetation, fodder and cattle rearing traditions have
influenced its flavor and quality over the centuries.
“le
gout du terroir” say GOO
duh the-WAHR
Is a term
used for foods or wines that have “the taste of the soil”.
It refers
to the taste that could not have come from anywhere else.
The
specific climate. The specific
soil.
They
combine to make the food or wine special.
(see
Parmigiano Reggianno above)
Some simple, some complicated.
My
favorite use for the cheese is to use it everywhere.
I
love the cheese grated on salads, pasta, vegetables.
I love the cheese to nibble
on with a sturdy red wine.
This
may be my favorite eating cheese!
***The new REAL SIMPLE magazine
has an article called “lighten up.”
One of the finishing touches, “It takes only a modest amount of a
highly flavored ingredient, like Parmesan (I know they meant Parmigiano
Reggiano), to lend depth to soup.
Try grating the cheese using the small holes on a box grater for fluffy,
delicate shavings. . .low fat isn’t just about reducing but also about asking,
What can we add that really boosts the flavor?”
Baby update – My grandbaby is getting closer. Sarah says the dr. says “perfect”. I hear Todd is drawing pictures of the
nursery that include stripes.
Won’t that be fun!
I am thinking a lot about both my boys this week. They both quit smoking on the 1st. Even those of us who aren’t smokers
know that it is awful and hard.
All my love and best wishes to both.
The Cheese Lady
will be in her CHEESE SNUG
Friday from 12-7
Saturday 9-2
Or by appointment.
231-744-8652
I STILL HAVE PERSIAN
FETTA – BUY 1 GET 1
NOTICE
THE CHEESE LADY WILL NOT BE IN THE CHEESE SNUG
JANUARY 20 – FEBRUARY 4
THAT IS TWO WEEKENDS.
PLEASE PLAN AHEAD.