Parmigiano Reggiano The King of Cheeses

############################# Video Source: www.youtube.com/watch?v=iYqw89gHsE8

Do you like a little parmesan cheese on your pasta? Yes, it's true that the stuff from the plastic green container from the supermarket is pretty good, but it's nothing compared to Parmigiano Reggiano, the artisanal product of the Emilia Romagna region of Italy. This is a DOP product just like aceto balsamico tradizionale di Modena, and it is absolutely exquisite. Today it is made just the way that the Benedictine and Cistercian monks made it hundreds of years ago. Let's talk about the history of this process and product now! • Script by Patrizia Farina, Professor of Italian at Western Connecticut State University and Purchase College. • Watch the whole Italian playlist: http://bit.ly/ProfDaveItalian • American History Tutorials: http://bit.ly/ProfDaveAmericanHistory • Classical Physics Tutorials: http://bit.ly/ProfDavePhysics1 • Modern Physics Tutorials: http://bit.ly/ProfDavePhysics2 • General Chemistry Tutorials: http://bit.ly/ProfDaveGenChem • Organic Chemistry Tutorials: http://bit.ly/ProfDaveOrgChem • Biochemistry Tutorials: http://bit.ly/ProfDaveBiochem • Biology Tutorials: http://bit.ly/ProfDaveBio • EMAIL► [email protected] • PATREON► / professordaveexplains • Check out Is This Wi-Fi Organic? , my book on disarming pseudoscience! • Amazon: https://amzn.to/2HtNpVH • Bookshop: https://bit.ly/39cKADM • Barnes and Noble: https://bit.ly/3pUjmrn • Book Depository: http://bit.ly/3aOVDlT

#############################

New on site