tag:blogger.com,1999:blog-6738341290828030112.post2710469290731644350..comments2023-06-09T11:17:54.644+02:00Comments on roots: Eros Buratti and the art of preservation of milkdariohttp://www.blogger.com/profile/08719639521072927353noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-6738341290828030112.post-70059284127025591932009-11-01T19:40:09.137+01:002009-11-01T19:40:09.137+01:00What a great blog you have here!
Congratulations.
...What a great blog you have here!<br />Congratulations.<br />I'll add it to my blog list.Anahttps://www.blogger.com/profile/05742171327602935061noreply@blogger.comtag:blogger.com,1999:blog-6738341290828030112.post-79763317832500435852009-01-26T16:26:00.000+01:002009-01-26T16:26:00.000+01:00Uhm... a part from a couple of types of Cheddar ch...Uhm... a part from a couple of types of Cheddar cheese i am not very familiar with English cheese. I always found kind of odd that they have that huge amount of sheep but apparently they don't produce sheep milk cheeses.<BR/><BR/>Some EU restrictions actually changed the production (or atleast the official distribution) of some cheeses.<BR/>Anyway the EU requirements do not impose pasteurization. Most of italian cheeses exported allover EU are infact obtained with row (unpasteurized) milk.<BR/><BR/>I don't know the rules for exporting cheese to the US. What i know is that in the state of Hawaii i found, apart from the famous Parmigiano Reggiano and Pecorino Romano, only mozzarella (which doesn't look anything like the fresh mozzarella we have in Italy) and gorgonzola (without the best blue mould veins that make all the taste)... i guess over there you guys have more strict hygienic restrictions.dariohttps://www.blogger.com/profile/08719639521072927353noreply@blogger.comtag:blogger.com,1999:blog-6738341290828030112.post-85229854605584714632009-01-23T17:56:00.000+01:002009-01-23T17:56:00.000+01:00Some years ago my wife and I drove around England,...Some years ago my wife and I drove around England, a country not known for it's food.<BR/>We found an exception to this was to many local cheeses offered in rural areas. Almost all were delicious.<BR/><BR/>I wonder how the EU's pasteurization requirements have changed the taste and availability of Italy's abundant and famous offerings?<BR/><BR/>I do know that the imported cheese we get here in the States isn't as tasty as it was years ago.tychecathttps://www.blogger.com/profile/13841884863775096589noreply@blogger.com