Parmigiano Reggiano DOP 24 months aged

[marsel]

Ya, thats a nice way to taste parmigiano, but if you can find some Taleggio cheese, with peers is the end of the world!!!

 

[marsel]

Thanks Puspa, glad to hear that
A suggestion: dont trhow away the crust of Parmigiano, if you are planning to cook some vegetables soup, cut the crust in piecies of about 3 cm and let them cook with the soup from the beginning.

 

[Puspawarna]

Thank you for the suggestion. I make a lot of soup, so I'll definitely be able to do that.

 

[El_Goretto]

Ya, thats a nice way to taste parmigiano, but if you can find some Taleggio cheese, with peers is the end of the world!!!

Back when I was a kid, I used to spend summers in Italy. I would eat Galbanino with fresh figs! I miss this so much.

 

[Euc-]

Thanks Puspa, glad to hear that
A suggestion: dont trhow away the crust of Parmigiano, if you are planning to cook some vegetables soup, cut the crust in piecies of about 3 cm and let them cook with the soup from the beginning.

Marsel I've send you a PM this morning, in need of some cheez.

Cheers

 

[Anglian]

Back when I was a kid, I used to spend summers in Italy. I would eat Galbanino with fresh figs! I miss this so much.

Bet you had a good run for your money

 

[marsel]

Hi Eric, I just reply to your PM, tks

 

[gerrardtorres]

Thanks for your question JamieC, the custom always cleared the cheese without problem and never asked for any sticker with the ingredients in bahasa indonesia.
Parmigiano Reggiano, as you can see in a post above from JStar, is already register as GI in Indonesia.
Well, do you want order some Kilo? Tks

I think Jamie C is asking about BPOM registration - all food must have a little white sticker with ingredients, place of origin and manufacturer, importer and other details on it in Bahasa Indonesian. In addition, any food product must go for analysis first before BPOM will issue a number. However, there are many products that slip through the import process and can be found on supermarket shelves, although I am not suggesting that yours is.

Personally, I love a good Parmigiano Reggiano - I thought I saw something recently on Nat. Geo that the cows' grass is important? From the area where they feed, the grass has unusually high levels of something in it (volcanic area?!?), and, thus, that is what makes the cheese special. Also, the whole process has to be sealed and approved by the Master cheese guy...

Anyway, good luck!

 

[marsel]

I think Jamie C is asking about BPOM registration - all food must have a little white sticker with ingredients, place of origin and manufacturer, importer and other details on it in Bahasa Indonesian. In addition, any food product must go for analysis first before BPOM will issue a number. However, there are many products that slip through the import process and can be found on supermarket shelves, although I am not suggesting that yours is.

Personally, I love a good Parmigiano Reggiano - I thought I saw something recently on Nat. Geo that the cows' grass is important? From the area where they feed, the grass has unusually high levels of something in it (volcanic area?!?), and, thus, that is what makes the cheese special. Also, the whole process has to be sealed and approved by the Master cheese guy...

Anyway, good luck!

I appreciate ur interest about the process to make Parmigiano Reggiano and I would like to suggest this link http://www.parmigianoreggiano.com/made/parmigiano_reggiano_cheese/default.aspx from the official corporate which is authorized to aplly the DOP certification to all the Parmigiano Reggiano.
Tks for ur wish