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PARMESAN CHEESE

Parmesan cheese probably originated in Parma or in Tuscany in the 11th century. Boccaccio mentioned it in 1364.

Parmigiano-Reggiano is made only from April 1 to November 11, with milk from cows that have been eating fresh grasses. Most of the cream is skimmed from the milk which is then cooked in copper pots, pressed in cheesecloth lined molds, then salted in brine and allowed to mature.  Parmigiano-Reggiano is the highest quality parmesan from the Parma region.

Light olive oils have the same calories as other olive oils, about 120 calories per tablespoon. There is no official definition for 'light' olive oils.

In 1969, an Italian man was charged with selling a product described as grated Parmesan cheese -- which turned out to be grated umbrella handles!
 

 

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