I can't remember how the actual snack al formaggio tasted, but suffice it to say, it wasn't lovingly crafted from fine Parmigiano-Reggiano. On the topic of Parmigiano-Reggiano, I once got into an argument with a girl at a fundraising party which featured some high-end imported antipasti. My friend Sal and I were speculating on the value of a round of cheese the size of a tire, and I ventured a guess that it must have been worth about $800. A young lady overheard me, and said, "But, Parmesan cheese is only $3 per pound!" Ay, che donna pazza! I couldn't stand by and hear her disparage a cheese like that, so I lit into her (verbally). Oddly enough, I didn't end up going home with her.
6 comments:
you may want to check this out: http://www.amazon.com/Cheesemonger-Life-Wedge-Gordon-Edgar/dp/1603582371/ref=sr_1_1?s=gateway&ie=UTF8&qid=1285712142&sr=8-1
A good friend of mine reviewed the book, and gave me the advanced galley copy. Pretty good.
Also, my good friend has written these:
http://www.amazon.com/Cheeses-Wisconsin-Culinary-Travel-Guide/dp/0881507849/ref=sr_1_sc_1?ie=UTF8&qid=1285712232&sr=8-1-spell
http://www.amazon.com/Complete-Idiots-Guide-Cheeses-World/dp/1592577148/ref=ntt_at_ep_dpi_2
http://www.amazon.com/Complete-Idiots-Guide-Wine-Pairing/dp/1615640150/ref=ntt_at_ep_dpi_1
Among others. Plus, she has AWESOME hair, and a pretty good husband and son to boot.
So now I know the Italian for "Cheese-covered cow sphincters".
Blessed are the cheese-mongers....
Blessed are the cheese makers!
The mongers work for scale...
~
I love that this is on your wall. Very pop arty.
and I ventured a guess that it must have been worth about $800
It could be quite a bit more...
And I have seen chefs say they will only use a cheese that has been recently cut open (like that day)
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