Why You Should Reach for REAL Parmesan Cheese
Living in France, I am tempted by cheese all the time. Famous for beautiful ash-rubbed rounds of chévre and silky soft “moelleux” wedges of Camembert, one wonders how the French manage not to overindulge. One secret in French culture is the cheese course of a meal traditionally follows the “plat,” or main plate, and after one has (hopefully) already filled up on protein and vegetables. Another secret here on the French Riviera, near the Italian border, is parmigiano reggiano, a staple in Italian cuisine.