You may remember that back in June I had a whirlwind day in Manhattan to check out Parmigiano-Reggiano cheese. I was the lucky assistant to Syracuse's own Nancy Radke who operates the US information office for Parmigiano-Reggiano. Well, I never got around to posting parts two and three (or however more I thought there were going to be). So here are some photos with a few shots from Artisanal Cheese, step by step coverage of cutting a wheel of Parmigiano-Reggiano cheese--plus a look at the lunch that Lou DiPalo made us after his guys did all the work, and a couple of shots from Murray's Cheese in the West Village. I can't wait to get back there--especially since Di Palo's has expanded. Maybe the week after Christmas.
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