The pleasure

LOOKING around
the deli counters of
most supermarkets
‘you can find some
excellent Parmesan
cheeses.

They are all very good
quality — of course some
are better then others.
Generally, thy are ali suit-
able for recipes of Italian
origin, of titers.

But, there is one, and the
only one, made around the
Enza river valley, which is
the undisputed king of this
wonderful cheese type.
Parmigiano-Reggiano is a
cheese that has been pro-
duced in a itypical zoneias,
as the Iralians call it. The
boundaries of this zone are
defined by law since the
1930s. The areas of Mantua,
Modena, Parma have been
the domicile of this unique
fromage since the 13th cen-
tury.

Parmigiano- Reggiano is
made from whole milk, with
no preservatives, coloring or
anti-fermentation chemicals
added to it. It is pure cheese
made from cows’ milk.
Natural and long maturation
is a key step, the cheese
wheels are aged for several
years.

The result is a gastro-
nomic classic — the aroma,
the peerless taste are the
benchmark for this group of
hard cheeses.
Nutritionally,the cheese is
also a chemical wonder —
the protein value of one
hundred grams of
Parmigiano-Reggiano equals
185 grams of red meat, 225
grams ¢ of fish and 190 grams
of pork.

It is easy to digest
because the natural aging
process creates a readily
assimilable food product,
and takes about 45 minutcs
to digest — the same
amount of meat needs about
three hours.

Look for this wonderful
cheese in your favorite deli
or grocery store. If not
available, purchase the next
best stand-in — grana, so
called because it looks a lit-
tle like granite. This cheese
is another parmesan from
Italy.

Parmesan cheese, partic-
ularly Parmigiano-Reggiano,
is not an inexpensive gastro-
nomic investment. Makers
need four gallons of milk to
produce 2 }bs. (.91 kg) of
this cheese. Containing the
moisture amount of around
30% it is a good value for
the money.

A special thank you to
the developers of these
authentic Italian recipes.
They are the chets of
Consorzio de! Frommaggio
Parmigiano- Reggiano.

Chicken pieces alla
Modenese

Ingredients:

6 pieces of bonciess
chicken breasts

150g of prosciutto-style
han, sliced

150g of sliced
Parmigiano-Reggiano
50 g of butter

100 mL cream 33% BF
Salt to taste

50 mL all-purpose flour

Tenderize the chicken
pieces in order to obtain
escalopes.

Roll the pieces in flour
and saute in butrer with a
pinch of salt.

Select a good sauce
pan to do this.

Just before the picces
are fully cooked place a
slice of the ham and a
slice of Parmigiano-
Reggiano cheese.

Be careful slicing this
cheese, it is hard and
crumbly.

Let the pieces of chick-

See Cheeses page 29

PARMESAN cheese,
particularly
Parmigiano-Reggiano,
is not an inexpensive
gastronomic invest-
ment. The makers of
this type of cheese |
need four galions of
milk to produce 2 Ibs.
(.91 kg) of this cheese.

NEWS photo Mike Wakefield

ie BOILED BAGELS <
for $2.95 )

Regular price $3.50 for 6
“the best bagels I've ever tasted”

Customer Linda Buchanan

Westiynn Bakery

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Manufacturers of Danish Salami, Rolle Pulse, Paté, Medister, etc.
FRESH MEAT + DELICATESSEN « IMPORTED CHEESE

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