USD Chemistry and Biochemistry

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Parmigiano Reggiano

Next week the class will begin studying the chemistry of milk including fat structure, cream, proteins (casein and whey), butter, margarine, and cheese.  Cheesemaking is a rich topic and one that I am becoming increasingly interested in both in theory and in practice.  Parmigiano Reggiano is arguably one of the most famous Italian cheeses.  Not just any knock-off can be called Parmigiano Reggiano.  Only cheese produced in Emilia-Romagna (and just certain cities) can be termed Parmigiano Reggiano.  One thing I really like about well crafted Parmigiano is the texture–granular comes to mind.  Today, a sizable piece of Parmigiano Reggiano is being paired with some well-aged aceto balsamico.  You know the balsamico is good when you have noticeable viscosity.  Trader Joe's this is not.  Students will get a chance to make some cheeses next week.  I'm not sure what we will be making but most likley it will be some simple cheeses such as ricotta and mozzarella.  Apetito tutti!

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Reader Comments (2)

Yum! Hmmm..what are the rules on bringing cheese back to the US? Just wondering :-)

January 18, 2013 | Unregistered CommenterLauren Benz

Need to check into that very issue. Will do my best to bring you back some nice Parmagiano-Reggiano. See you soon.

January 21, 2013 | Registered CommenterPeter Iovine

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