Food remedies soothe aches

Columbia Daily Tribune, food, food writing, news, Will Write for Food

FLORENCE, Italy — The room smelled like spoiled milk. Vats bubbled with liquid whey as cheese curdled. Marco Cavani demonstrated the art of making Parmigiano-Reggiano, casually dipping his fingers in the boiling mixture to make sure everything was perfect.

Source: Food remedies soothe aches

For the love of cheese

food, food writing, MU Journalism Abroad, news, Will Write for Food

Plated

By Claire Lardizabal
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FLORENCE, Italy – Marco Cavani began the San Michele Parmigiano Reggiano factory eight years ago with his wife, Samuela. Samuela grew up making cheese and brought her knowledge to the table when they began their business.

The Cavani’s Parmigiano Reggiano products are labeled DOP (protected designation of origin). The label represents authenticity and distinguishes it from imitators. In Parma, an inspector comes to businesses like the Cavani’s, and inspects every wheel to ensure quality product true to the region.

When we entered the facility, we were asked to cover our feet with electric blue shower caps to prevent dragging in contaminants. Steam was already rising from 1,000 liters of milk in each of three deep, copper vats. After reaching 17°C, rennet, an enzyme that causes milk to become cheese, was added and contined to heat the milk until it reached 27°C. Even though the Cavani’s used modern…

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