the real deal is good stuff
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 ...
Booger!
That’s Funny
The Green Can Stuff used to be made in my Wife’s Hometown, Kraft pulled out, several of the cheesemakers got together and bought the place, now the Company is owned by Sartori and they have won the Gold Medal at the Wisconsin State Fair several times. I love Grana Padano too... It’s all part of the Fontina of Youth...
It is high priced, easily salable and easy to steal.
Same reason people steal maple syrup, baby formula and laundry detergent.
And if you get caught you probably will get off with a slap on the wrist rather then spending the rest of your life in the poky.
"MONEY: You May Be Sprinkling Wood Pulp on Your Pasta, Not Parmesan Cheese"
The cheese is so valuable because of EU protectionist snobbery. Other nations cannot make Parmesan cheese, lable it so and import it to the EU. It’s not “the real” Parmesan cheese.
http://www.dw.com/en/eu-court-says-parmesan-cheese-must-come-from-italy/a-3152168
the green can IS floor scrapings....
Might be..................
https://www.prevention.com/food-nutrition/healthy-eating/a20457107/31-foods-that-contain-sawdust/
the real deal is good stuff
Yes it is. Shaved and in a sandwich w/Salami and Pepperoni and the Sweet Hot Peppers. Heck if I had enough of it I’d put it on Cereal;)
How Italian Police Finally Busted Thieves for Nabbing $875,000 in cheese
shredded wheat and cheese
My favorite of the hard, sharp tasting salty cheeses is Sbrinz from Switzerland. But I love Parmesan as well. The real stuff. Shaved is killer.
Your comparison gave me a good laugh.
I like REAL Parmesan, but not too often. I detest cheeses that have a smell. Real parm isn’t too bad. Romano smells like fermented gym socks. Limburger, despite it’s reputation, just smells like a case of the farts after a bean supper. The all-time champion of rottenness is Blue. Take all the above smells, add vomit and dirty diaper, and you’ve got it. Tried some Danish blue a couple years ago on a dare. Foulest substance I’ve ever let past my lips.
Yep - Spent a couple years in Italy and the real stuff can't be compared to what most of us eat.
So how do you fence $300 grand worth of expensive cheese?
Well, where might one procure “the good stuff” should one have the money to do so ? Where does “Ma” get hers ??
Thanks for a speedy reply ( my week-end clock is tickin’)!!
Snoot ;o)
On the darkweb of course;)
Or I send the other half to Food Lion, Harris Teeter or Lowes Foods.
And now back to our regularly scheduled F1 crashfest...
Had to read about this one (been offline a bit) but since I am an NCIS cult follower I thought maybe the DNA of the cows might be a clue to who is buying the HOT cheese since the precious “True Parmigiano-Reggiano cheese—the so-called “King of all Cheeses”—is made from unpasteurized cow’s milk cheese, but not just any unpasteurized cow’s milk cheese. To qualify for the legally protected name in Italy and the rest of the European Union, the cheese must be made only in the certain designated provinces of Italy.”
From a similar article written in 2015...
Wealthy mice....................
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