Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Testing for true Parmigiano Reggiano

huiray

By huiray
in Kitchen Consumer

 Share

Recommended Posts

Smithy

Smithy

Posted
Posted

Very interesting! I didn't realize that Parmegiano-Reggiano cheese (and certain others) could not include milk from cows that had been fed fermented silage.  Interesting that silage produces a couple of unique fatty acids that can be a good 'adulteration' marker.

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx; twitter.com/egullet

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Link to comment
Share on other sites
 Share
Go to topic listing
×
×
  • Create New...