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Say Cheese! Parmesan Fricos

partysugar — Thu, 11 Jun 2009 10:15:08 -0700

Parmesan cheese is quite possibly Italy's most popular cheese. The hard, dry cheese has clearly won its way into the hearts of America. It's made from skimmed (or partially skimmed) cow's milk and has a pale golden rind and light-straw interior. Although Parmesan is made in the US, Argentina, and Australia, for it to be authentically Italian it must be called Parmigiano-Reggiano. On average Parmesan is aged for two years. It has a granular texture that's sometimes characterized by crystals.

The flavor of Parmesan is salty, complex, and nutty. Parmesan is insanely versatile: it's obviously delicious in pasta, makes a wonderful addition to any cheese plate, is great shaved on salads or crisped on pizzas, and makes an exceptional frico. What exactly is a frico? Find out when you read more.

Frico, quite simply a crispy disk made of grated cheese, are native to Italy's Friuli region. Traditionally fricos consist of montasio cheese, but authentic Parmigiano-Reggiano is a nice substitute. Fricos can be used in salads, but paired with a glass of Prosecco, they make a light, luxurious appetizer.

Parmesan Fricos
Modified from Food & Wine

Ingredients

4 cups Parmigiano-Reggiano cheese, coarsely grated

Directions

Preheat the oven to 350°. In the corner of a large nonstick baking sheet, sprinkle 1/4 cup of the grated cheese in a 4-inch round. Repeat to make 3 more rounds on the baking sheet, leaving about 2 inches between the rounds.
Bake the frico in the oven for about 5 minutes, or until the cheese is slightly melted and golden brown. Let the frico cool on the sheet for 2 minutes to firm up.
Using a metal spatula, transfer the frico to a platter to cool completely; they’ll crisp as they cool. Repeat with the remaining cheese. Arrange the frico on a platter and serve.

Serves 8.

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Italy's Parmigiano Crisis

YumSugar — Thu, 16 Oct 2008 09:10:04 -0700

With cheese prices slipping while raw materials prices multiply, producers of Italy's parmigiano reggiano are turning to the government to remedy a dire situation. The wholesale price of parmiggiano reggiano has fallen below the cost of producing it. Cheese prices have dropped as the result of two factors. First, the availability of parmesan has increased: The sector produces 11 percent more cheese compared to eight years ago. Second, Italians are reacting to the economic downturn by purchasing less of the so-called "King of Cheese."

Producers complain that a select group of supermarkets are able to dictate low prices by buying the bulk of the cheese produced. "This is a prized product. There ought to be policies to safeguard those who produce it," said farmers group Coldiretti.

The group is lobbying the government to temporarily suspend an antitrust law so that producers can cooperate together to reduce output, rather than being wiped out by the competitive market.

Have you heard about the parmigiano reggiano crisis? Have you bought less parmesan cheese as a result of the rising cost of raw materials?

Source

What Does Parmigiano-Reggiano Mean?

YumSugar — Thu, 04 Jan 2007 09:46:11 -0800

Your favorite Italian recipe calls for Parmigiano-Reggiano and your best friend's, which is very similar to yours, calls for parmesan. So what's the difference? Or are they the same thing? Well the answer is yes, and no.

You see, Parmigiano-Reggiano, is the only "true" parmesan cheese. This is because it's named after, and produced in, the Parma region of Italy. Parmigiano is simply the Italian adjective for Parma, and parmesan is the French adjective, which we use in America.

However the term parmesan has now become so broad that it now covers cheeses that are similar to (or imitating) Parmigiano-Reggiano. American parmesan is similar in flavor and texture, but has a higher salt content and is aged only 10 months (Parmigiano-Reggiano is aged a minimum of 12 months).

So how do you know if you're getting the real deal? Parmigiano-Reggiano is the only one that will have the words Parmigiano-Reggiano on the rind. No other parmesan cheese will have those exact words.

The Crack Heard Around the World

YumSugar — Mon, 05 May 2008 03:00:00 -0700

Another strange food-based world record was set last month, but at least this time it wasn't a giant vat of food, or salad. In fact this time, it was actually sort of fun! On April 12 at 3 p.m. ET, cheesemongers at Whole Foods in the US, Canada and UK simultaneously cracked open nearly 300 wheels of Parmigiano Reggiano. With official recordings coming in from 176 stores, the record for Most Parmigiano Wheels Cracked Simultaneously was set.

While it sounds simple, the process of cracking open and carving an 85-pound cheese wheel can take up to a half an hour. When asked about the event, Cathy Strange, Global Cheese Buyer - doesn't that sound like a great job! - for Whole Foods said:

It was a sight to behold as our cheesemongers "broke open happiness" and shared this crown jewel of cheeses with our guests. We are thrilled that Whole Foods Market has made its mark in the Guinness Book of World Records.

To check out a video of a cheesemonger cracking open an 80-pound wheel, or see a step-by-step video of how to crack the cheese open, just read more.

Sacramento Whole Foods on April 12, 2008

Learn how to Crack Open a Wheel of Cheese
(skip to about 4:00)

Source

Cheese-Stuffed Mushrooms Two Ways - Beginner and Expert

YumSugar — Wed, 14 Oct 2009 05:50:53 -0700

Rustic, woodsy cremini mushrooms are the perfect flavor this time of year, and they make a killer app for gatherings big and small - especially when combined with the nuttiness of aged, hard Italian cheeses such as Parmigiano-Reggiano or Pecorino Romano.

Whether you're new to cooking or a seasoned expert, stuffed mushrooms are an ideal start to any meal, and many versions are vegetarian! Keep it simple by baking 'shroom caps with a cold cheese mixture, or opt for a more sophisticated variation by making your own breadcrumbs, then adding sautéed vegetables into the stuffing before sticking the bites into the oven. Interested? Then keep reading.

Yummy Links: From Dancing Vegetables to Logical Bacon

YumSugar — Thu, 12 Apr 2007 14:11:59 -0700

In Italy dancing and singing pasta and vegetables are as excited about Parmigiano Reggiano as I am. I dare you not to get the song stuck in your head after watching. - Serious Eats
Don't miss this list of 50 wines you can always trust - and bonus, almost all are under $20. - Food & Wine
Think British food is terrible? Think again. Sam is out to prove that English food is not a joke. - Becks & Posh

I meant to post this earlier, but thought most of you may have heard. But just in case, Cadbury says that their Creme Eggs haven't gotten smaller, but you've gotten bigger. However, The Office's BJ Novak proves that they have indeed gotten smaller. - The Consumerist
David Beckam's not on the "daughter diet" to help conceive a girl. - Chow
Meeta manages to mix three of my favorite things into one delicious salad: spinach salad, goat cheese and avocado. - What's For Lunch, Honey?
And from the news of geeks + food = awesome... A computer is helping calculate how to make a perfect bacon sandwich. - geeksugar