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11/09/2006 11:40:22 PM · #26 |
| 12/20. I won't eat Parmesan cheese anyway, because it smells like ... |
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11/09/2006 11:53:04 PM · #27 |
"Milk used for Parmesan is heated and curdled in copper containers but not before most of the milk's cream has been separated and removed. Curd is cut and then heated to 125 degrees F, all the while stirring the curd to encourage whey runoff. The curd is further cooked at temperatures of up to 131 degrees F, then pressed in cheesecloth-lined moulds. After two days, the cheeses are removed and salted in brine for a month, then allowed to mature for up to two years in very humid conditions."
well, one can guess where he keeps the cheese for maturation...
very humid conditions huh? :p
(runs off to hide before fotoman wakes up)
Message edited by author 2006-11-09 23:53:25. |
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11/10/2006 12:01:49 AM · #28 |
| 11/20 I guess I DON'T know everything... lol |
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11/10/2006 12:10:24 AM · #29 |
That was fun!!
I love parmesan cheese, the real stuff! |
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11/10/2006 03:12:58 AM · #30 |
Originally posted by heatherd:
That was fun!!
I love parmesan cheese, the real stuff! |
I think he's describing the real stuff.... after all that they grate it and put it in a can |
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