Not Your Powdered Cheese in a Green Tube
Truly, there is nothing like Parmesan Reggiano. You know what the best part about real Parmesan is? The salt deposits.
Tonight I got some Sini Fulvi Parmesan Reggiano. I haven't had this one before, but it has more salt crystals than other Parmesan I've had. It has a sharp taste that almost hides an undertone of kirsh.
Every bite has several evolving layers. First, the dry salty skin. Then, the sharp rush, punctuated by a crunch of salt that pushes the flavor to a more intense sourness, approaching a citrus kick. If I eat a big enough chunk, the pungency almost makes my lips pucker.
I will use this as a key ingredient in the Phyllo Straws.
Tonight I got some Sini Fulvi Parmesan Reggiano. I haven't had this one before, but it has more salt crystals than other Parmesan I've had. It has a sharp taste that almost hides an undertone of kirsh.
Every bite has several evolving layers. First, the dry salty skin. Then, the sharp rush, punctuated by a crunch of salt that pushes the flavor to a more intense sourness, approaching a citrus kick. If I eat a big enough chunk, the pungency almost makes my lips pucker.
I will use this as a key ingredient in the Phyllo Straws.
2 Comments:
OH THE CHEESMANITY! You cut the cheese.
Jesus that was a horrible choice of words. We cheeses are onto you, buddy boy. We will not go gentle into the good night.
What? Like cheese can't read Dylan Thomas?
By
Gorgs, at 3:17 PM
Blue Cheese Rocks!
By
Steve Wasser, at 7:05 PM
Post a Comment
Links to this post:
Create a Link
<< Home