Over my birthday weekend, the program I was studying with in Milan took us to Parma for a Culture/Cuisine Trip where we toured the Parmigiano Reggiano factory and watch the magic unfold. I bought a solid 5 lbs. of cheese but the only thing that was missing was a good tart sour ale like Jolly Pumpkin Perseguidor, Rodenbach Grand Cru or perhaps an impy like Victory Storm King Imperial Stout. Here’s a quick run through of the process that goes into parmesan cheese:
The head cheese of the Parmagiano Reggiano factory, separating extra whey to be fed to the piggies.
Skimming the cheese with a wooden rod to check consistency.
Bagging the cheese in cloth to drain before being pressed into the molds.
Brine bath where the proteins and little fat basically cure and harden until aging begins.
Cheese cheeeese gloriousss cheeeeeeseeeeee!!!
Back in the States, I’ve had some very good cheese from La Cave du Vin and Whole Foods. At La Cave I ordered a bleu and brie board with a Great Divide Hercules IPA. The maximum hoppy happiness of the pint worked well against the funky and very sweet smooth cheeses. From Whole Foods I enjoyed a beautiful smoked creamy gouda with a Cantillon Gueuze.