Italian food
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The pasta is an insatiable noodle, and the heat is lower than rice, and the mode of change is very varied. The following is a summary of parmesan from Wikipedia: Palmerson cheese (English: Parmesan, Italian: Parmigiano-Reggiano, translated as Palma local cheese) is a hard cheese, which has been cooked but has not been squeezed. The cheese is named after the Italian Emilia-Romanie Palma and Amelia in the producing region. Many favorite cheesemen call cheese king. Parmigiano-Reggiano is protected by the DOP, and is produced elsewhere or not qualified only as Grana, for example, Grana Padano, which is separated from the previously mentioned river, and cannot be crowned with Parmigiano-Reggiano, which is produced using the same method of production. The Palmerson cheese is made of cattle milk that has just been squeezed out because of a slight separation of gravity. Traditionally, cattle milk to Palmerson cheese can only feed grass or weed. Other additions to Palmerson's cheese are said to be natural milk, as well as oxen's stomach internal membranes to help coagulate, and salt to eat. The whole production and maturity process is two years old and can be produced every day, but the natural environment will affect the final product. The following is taken from Wikipedia with a profile of the Palmerson cheese: Parmigiano-Reggiano has a registered commercial and in Italy the Parmigiano-Reggiano cheese control department (government department) controls its manufacture and sale. Each round of Palmerson cheese is tested when the cheese is soft and soft, and then the official stamp is placed in the repository to mature. The pigs who eat the cheese, which is the source of the palm ham, are thrown to feed the pigs. This is the first time in the world that the country has been able to eat the cheeses of the pasta. This is also one of the main ingredients of Italian milk and caviar。
