Noodles & Rice

Noodle and Rice Bowls
 
  Home | About | Archives | Sponsorship | Contact Us | Submit / Suggest
  Deli rss  
   
   How Good Has US Cheese Become? Good Enough To Worry The Italians.
by Jason Wilson, Washington Post
Posted: Thursday, October 5, 2017 at 3:30PM EDT

BRA, Italy — A few weeks ago, I witnessed an unprecedented moment in the evolution of American artisan cheese. It happened here, in this small Piemontese city, at Cheese 2017, the 11th edition of the grand festival put on biennially by the organization Slow Food.

In a pavilion sponsored by the famed and powerful Parmigiano-Reggiano consortium, there was a comparative tasting, served to a mostly Italian audience. But on the plate was something previously unimaginable in Italy: Three American cheeses were served alongside a hunk of aged Parm.

At first, the audience seemed skeptical, even amused, by the notion of these American cheeses served next to one of their sacred culinary touchstones. One of presenters from the consortium made a dismissive joke about the green cans of Kraft pre-grated fake “Parmesan” that many Italians still believe Americans love.

To read the rest of the story, please go to: Washington Post


print article
Print Article
send article
Send Article
Respond
Respond
Permalink
Permalink
Share Article
Share Article


Bakery Dairy Deli Floral  Meat & Poultry Produce Seafood Retail & Foodsvc
 Deviled Eggs Kits  Right Choice for Deli  Culinary Industry  Parma-Retail Partnership  Kens Foods  

mail to friend

Got News? Send your latest press releases and announcements to DeliPR@PerishableNews.com