Welcome back everyone to another inauguration of an ongoing procession of experiments. However, rather than find different uses for a single item as with my previous post, the objective for this series will be to test a selection of different cheeses for any given situation. So, with that said, it’s time to corral the cheeses and start the tasting!
It never occured to me before I started writing about it that the crust on a slice of parmigiano-reggiano is in fact just the cheese itself, albeit harder. If it’s thrown away then perfectly good cheese is being wasted. I have sadly been guilty of this heinous crime all too often so now I want to explore the available alternatives.
Every new method attempted at consuming the previously disposable cheese (whether a success or failure) will be reported here in an ongoing series with the aim of answering a simple question. How can we best use the crusts?
If you’re reading a website about cheese (this one) and you’ve never had parmigiano-reggiano (the topic at hand) then… well, it all depends on if you’ve had the “fake stuff” or not.
Before I officially store away parmigiano-reggiano with a post later this week, I’ve already added it to the Storage page. The link there will take you to a great article about parmesan, the highlight of which is this amazing video that I also want to showcase here.
An advert for cheese has no right to make me this happy. Seriously, if there’s a DJ anywhere in the world that plays this I want to know.