Posted on 06/22/2018 10:33:04 AM PDT by Red Badger
Parmigiano-Reggiano thieves are driving producers to drastic measures; “This is Fort Knox for cheese”
SERRAMAZZONI, Italy—The thieves came in the thick of darkness. They used a blowtorch to pry open steel bars and sneaked through a narrow window before making off with their loot. Less than 24 hours later, they came back for more.
In all, they made off with almost 25,000 pounds of Parmesan cheese.
The target was Santa Rita Bio, a small producer of Italy’s famous Parmigiano-Reggiano. The thieves took 271 wheels of organic cheese, weighing 90 pounds each and with a total street value of $300,000. The wheels had been aging in a nondescript warehouse here amid a bucolic setting of rolling green hills, vineyards and hilltop castles.
The thieves “had to have been pretty thin, because that is a small window,” said Graziano Poggioli, Santa Rita’s vice chairman, as he pointed to the opening.
Now, the Santa Rita warehouse sits almost empty. Its wooden shelves bear circular stains where the Parmigiano once rested. A new set of steel bars block the window.
In the pantheon of Italian food products, Parmigiano is up there with pasta and raw Parma ham. The shape of an uncut wheel is practically a national symbol: Two-thirds of Italians use Parmigiano regularly, according to a poll by market-research firm Ipsos published this month. By law, it can only be produced in a restricted area that includes the cities of Parma and Reggio Emilia, which lend their names to the cheese.
(Excerpt) Read more at wsj.com ...
It was a Feta Accompli.................
Kidney Stones?...................
This IS a cheese shop, isn’t it?
O: Finest in the district sir!
C: Explain the logic underlying that conclusion, please.
O: Well, it’s so clean, sir!
C: It’s certainly uncontaminated by cheese.
One of many spontaneous allergies that cropped up. Nasty.
The mice got organized.
Ground? Oh no no no. Use a veggie peeler and get nice strips. I have about a pound of the real stuff in the fridge. Anyone using the stuff from a can should be forced to wear burlap underwear all summer.
Sounds like someone is in deep Manouri, but I hope there is a happy end to this saga.
Cut the cheese and run
O: Any Venezuelan Beaver cheese?
C: No, sir.
Costco usually has it in stock. The apprenticeship to be a certified maker of Parmigiano-Reggiano cheese is 12 years long. Comparing it to the green can of Kraft crap is like putting filet mignon alongside a booger.
Nacho typical theft items to be sure
Anyone ever try Kasseri cheese? It’s hard, sharp tasting like aged Parmesan. Sheep’s milk mostly used and a decent substitute for Parmesan.
Sweet dreams are made of cheese, who am I to diss a brie
The nearest Costco is 2 hours away. I refuse to shop anywhere where I have to pay them to take my money. No thanks.
That green can can last a year or two. Like I said, I haven’t missed anything.
Cheese Louise, that’s a lot.
FIRST Thing I’m thinking is on Payday I’ll be stocking up before they jack the price two or three times current prices.
SECOND Anybody that’s using the Stuff in the can (excuse Me while I puke) try getting a wedge of the real stuff and grate it or run it in a food processor using the blade. Once you taste the real deal you won’t go back to that crap in the can!!!
“The fromunda is also safe.”
The only place I ever heard this term was in Boston.
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