Since retirement in 2012 I can't take a nice cheese to work.
Instead, I bring a nice cheese home! I absolutely love a Parmesano-Reggiano. I crave a good-quality Pecorino Romano about once a month; a sheep's cheese.
But since you're showing a goat's milk cheese in these fabulous stills, it SO reminds me of another favorite goat's milk cheese: a French Tomme de Chevre Aydius. With a glass of Bordeaux, some grapes and French bread; Ahhh, all is right with Autumn leaves falling around the picnic blanket.
They`re hard to read Bob....hungry ? irritated ?....who`s to say ?.......you made me buy this Camel when you called a historical anomaly foul on the Elephant I had erroneously placed in the wrong war 🤨
Since retirement in 2012 I can't take a nice cheese to work.
Instead, I bring a nice cheese home! I absolutely love a Parmesano-Reggiano. I crave a good-quality Pecorino Romano about once a month; a sheep's cheese.
But since you're showing a goat's milk cheese in these fabulous stills, it SO reminds me of another favorite goat's milk cheese: a French Tomme de Chevre Aydius. With a glass of Bordeaux, some grapes and French bread; Ahhh, all is right with Autumn leaves falling around the picnic blanket.
You are a classy guy Tony; I picked up on your sophistication du fromage right away. I relax with a chunka marble cheddar, saltines and a can of Bud Light.
Since retirement in 2012 I can't take a nice cheese to work.
Instead, I bring a nice cheese home! I absolutely love a Parmesano-Reggiano. I crave a good-quality Pecorino Romano about once a month; a sheep's cheese.
But since you're showing a goat's milk cheese in these fabulous stills, it SO reminds me of another favorite goat's milk cheese: a French Tomme de Chevre Aydius. With a glass of Bordeaux, some grapes and French bread; Ahhh, all is right with Autumn leaves falling around the picnic blanket.
huh??? I`ve been retired,as near as I can figure,for ten years also !!!.........I will see if I can locate some "French Tomme de Chevre Aydius".....thanks for the tip
Parmigiano Reggiano Vacche Rosse
here`s a picture of my cheese guys Tony
"Parmigiano Reggiano Vacche Rosse
As part of the slow food movement it gives me great pleasure to share with you this wonderful cheese and its history. It’s about this lovely cow that was almost lost to us and how it has been reinvigorated.
Up until the post WWII era, the Reggiana was the main breed of cow in the province of Reggio Emilia. This beautiful cow had the most striking red coat. But sadly it did not produce as much milk as its black and white cousins. By the last 1980’s there were only a few of these cows left. However, during the last few years Fanticini family has brought this breed of cow back from the brink of disaster. In their family dairy in Villa Sabbione they use the milk of the Reggiana to make Parmigiano Reggiano of yesteryear. It has a higher butterfat content and contains more proteins. This combination allow for a longer period of aging. Its unique nutty, fruity, grassy flavor is richer than most Reggianos and its texture is creamier.
The Vacche Rosse (Red Cow) is made from 100% grass fed, unpasteurized cow’s milk. Most Parmigiano Reggiano’s are made from 80% grass fed cow’s milk. The farm only makes 2000 wheels per year so most Italian reserve this cheese for special dishes or eat it chunked and drizzled with thick expensive Balsamico.
This cheese carries several marks very proudly on its shell. This cheese is certified that no GMO was used in the feed, no methods to force the production were used and the animals were given a high level of attention. This is cheese at its best!"
Since retirement in 2012 I can't take a nice cheese to work.
Instead, I bring a nice cheese home! I absolutely love a Parmesano-Reggiano. I crave a good-quality Pecorino Romano about once a month; a sheep's cheese.
But since you're showing a goat's milk cheese in these fabulous stills, it SO reminds me of another favorite goat's milk cheese: a French Tomme de Chevre Aydius. With a glass of Bordeaux, some grapes and French bread; Ahhh, all is right with Autumn leaves falling around the picnic blanket.
You are a classy guy Tony; I picked up on your sophistication du fromage right away. I relax with a chunka marble cheddar, saltines and a can of Bud Light.
They`re hard to read Bob....hungry ? irritated ?....who`s to say ?.......you made me buy this Camel when you called a historical anomaly foul on the Elephant I had erroneously placed in the wrong war 🤨
Wrong war?? An shameful mistake for an artiste of your caliber JayBee.....tusk, tusk.
A PERFECT study of cheese sir!! I developed a taste for fine cheese growing up in a Sicilian family. Enjoyed the best Parmesano-Reggiano both on the Original "Nostalgic Orient Express" from Zurich, Switzerland, to Lake Como, Italy. Then again in Bellagio, Italy, on the lake itself, at Villa Serbeloni. In the French Pyrenees we enjoyed Tomme de Chevre Aydius and I still buy it today. The Pecorino Romano is made readily available by Boar's Head, that we get locally.
They`re hard to read Bob....hungry ? irritated ?....who`s to say ?.......you made me buy this Camel when you called a historical anomaly foul on the Elephant I had erroneously placed in the wrong war 🤨
Wrong war?? An shameful mistake for a artiste of your caliber JayBee.....tusk, tusk.
Bob Jackman is sneaky like that Jack....just when you think he aint payin` attention.....he eats your lunch !!!
Since retirement in 2012 I can't take a nice cheese to work.
Instead, I bring a nice cheese home! I absolutely love a Parmesano-Reggiano. I crave a good-quality Pecorino Romano about once a month; a sheep's cheese.
But since you're showing a goat's milk cheese in these fabulous stills, it SO reminds me of another favorite goat's milk cheese: a French Tomme de Chevre Aydius. With a glass of Bordeaux, some grapes and French bread; Ahhh, all is right with Autumn leaves falling around the picnic blanket.
huh??? I`ve been retired,as near as I can figure,for ten years also !!!.........I will see if I can locate some "French Tomme de Chevre Aydius".....thanks for the tip
Parmigiano Reggiano Vacche Rosse
here`s a picture of my cheese guys Tony
"Parmigiano Reggiano Vacche Rosse
As part of the slow food movement it gives me great pleasure to share with you this wonderful cheese and its history. It’s about this lovely cow that was almost lost to us and how it has been reinvigorated.
Up until the post WWII era, the Reggiana was the main breed of cow in the province of Reggio Emilia. This beautiful cow had the most striking red coat. But sadly it did not produce as much milk as its black and white cousins. By the last 1980’s there were only a few of these cows left. However, during the last few years Fanticini family has brought this breed of cow back from the brink of disaster. In their family dairy in Villa Sabbione they use the milk of the Reggiana to make Parmigiano Reggiano of yesteryear. It has a higher butterfat content and contains more proteins. This combination allow for a longer period of aging. Its unique nutty, fruity, grassy flavor is richer than most Reggianos and its texture is creamier.
The Vacche Rosse (Red Cow) is made from 100% grass fed, unpasteurized cow’s milk. Most Parmigiano Reggiano’s are made from 80% grass fed cow’s milk. The farm only makes 2000 wheels per year so most Italian reserve this cheese for special dishes or eat it chunked and drizzled with thick expensive Balsamico.
This cheese carries several marks very proudly on its shell. This cheese is certified that no GMO was used in the feed, no methods to force the production were used and the animals were given a high level of attention. This is cheese at its best!"
What a coincidence...I was just thinking about this Reggie stuff. Don't you just love those Fanticinis?
A PERFECT study of cheese sir!! I developed a taste for fine cheese growing up in a Sicilian family. Enjoyed the best Parmesano-Reggiano both on the Original "Nostalgic Orient Express" from Zurich, Switzerland, to Lake Como, Italy. Then again in Bellagio, Italy, on the lake itself, at Villa Serbeloni. In the French Pyrenees we enjoyed Tomme de Chevre Aydius and I still buy it today. The Pecorino Romano is made readily available by Boar's Head, that we get locally.
true or not.....This is a WONDERFUL story ...........are you hinting that there is a Parmesano-Reggiano that is SUPERIOR to Consorzio Vacche Rosse ?
and.................is THIS the form that your Tomme de Chevre Aydius takes ??
...........are you hinting that there is a Parmesano-Reggiano that is SUPERIOR to Consorzio Vacche Rosse ?
