Probably nothing special in most circles...

http://pixdaus.com/pics/1216302729sGUaldn.jpg

Imagine all the grilled cheese sandwiches!!!

Andy

Andy > wrote in :

> Probably nothing special in most circles...
>
> http://pixdaus.com/pics/1216302729sGUaldn.jpg



YUM!!!



>
> Imagine all the grilled cheese sandwiches!!!
>


I don't know if they'd be going into grilled cheese, but they'd certainly go
well in a fondue.



--
Peter Lucas
Brisbane
Australia

You have been weighed,
you have been measured,
and you have been found wanting.

PeterL said...

> I don't know if they'd be going into grilled cheese, but they'd
> certainly go well in a fondue.


Peter,

There's probably a century of fondue there!

<VBG>

Best,

Andy

Andy > wrote in :

> PeterL said...
>
>> I don't know if they'd be going into grilled cheese, but they'd
>> certainly go well in a fondue.
>
>
> Peter,
>
> There's probably a century of fondue there!
>


I feel the same way when I walk into cheese fridge down in Tassie.......
soooooooooooo much cheese, so little time!!




--
Peter Lucas
Brisbane
Australia

You have been weighed,
you have been measured,
and you have been found wanting.

Andy wrote:

> Probably nothing special in most circles...
>
> http://pixdaus.com/pics/1216302729sGUaldn.jpg
>
> Imagine all the grilled cheese sandwiches!!!

WOW!
It resembles Fontina before the side prints are made, very much.

Vilco said...

> Andy wrote:
>
>> Probably nothing special in most circles...
>>
>> http://pixdaus.com/pics/1216302729sGUaldn.jpg
>>
>> Imagine all the grilled cheese sandwiches!!!
>
> WOW!
> It resembles Fontina before the side prints are made, very much.


Vilco,

I can only imagine that that's only one of a dozen or more aisles!!!

We better get started with the bruschetta!

No time to waste!!! <VBG>

We COULD use some rfc membership help! Get your cabal, TINC, tickets to
Italy ASAP!

We begin on Mercoledì.

Best,

Andy

Andy wrote:

>> WOW!
>> It resembles Fontina before the side prints are made, very much.

> I can only imagine that that's only one of a dozen or more aisles!!!

Very probable. A friend used to work in a ageing facility per parmigiano
reggiano: it's a place to visit, even if once in a lifetime. The "scalere",
very tall shelves where they put parmigiano, are at least 20 feet high per
50 feet long, and there's a number of them too. The smell of cheese in there
is wonderful.

> We better get started with the bruschetta!

Good move, cheese bruschette are a nice treat

> No time to waste!!! <VBG>
>
> We COULD use some rfc membership help! Get your cabal, TINC, tickets
> to Italy ASAP!
>
> We begin on Mercoledì.

LOL

"Vilco" > ha scritto nel messaggio
. ..
> Andy wrote:
>
>>> WOW!
>>> It resembles Fontina before the side prints are made, very much.
>
>> I can only imagine that that's only one of a dozen or more aisles!!!
>
> Very probable. A friend used to work in a ageing facility per parmigiano
> reggiano: it's a place to visit, even if once in a lifetime. The
> "scalere",
> very tall shelves where they put parmigiano, are at least 20 feet high per
> 50 feet long, and there's a number of them too. The smell of cheese in
> there
> is wonderful.
>
>> We better get started with the bruschetta!
>
> Good move, cheese bruschette are a nice treat
>
>> No time to waste!!! <VBG>
>>
>> We COULD use some rfc membership help! Get your cabal, TINC, tickets
>> to Italy ASAP!
>>
>> We begin on Mercoledì.

Vengo subito !!!

--
Cheers
Pandora
>
> LOL
>
>

Vilco said...

> Andy wrote:
>
>>> WOW!
>>> It resembles Fontina before the side prints are made, very much.
>
>> I can only imagine that that's only one of a dozen or more aisles!!!
>
> Very probable. A friend used to work in a ageing facility per parmigiano
> reggiano: it's a place to visit, even if once in a lifetime. The
> "scalere", very tall shelves where they put parmigiano, are at least 20
> feet high per 50 feet long, and there's a number of them too. The smell
> of cheese in there is wonderful.
>
>> We better get started with the bruschetta!
>
> Good move, cheese bruschette are a nice treat
>
>> No time to waste!!! <VBG>
>>
>> We COULD use some rfc membership help! Get your cabal, TINC, tickets
>> to Italy ASAP!
>>
>> We begin on Mercoledì.
>
> LOL


<VVBG>

Best,

Andy

Vilco > wrote:

> Andy wrote:
>
>> Probably nothing special in most circles...
>>
>> http://pixdaus.com/pics/1216302729sGUaldn.jpg
>>
>> Imagine all the grilled cheese sandwiches!!!
>
> WOW!
> It resembles Fontina before the side prints are made, very much.

Have you ever been in a Grana Padano factory? The stacks are so
tall and long that robots hung from the ceiling remove and replace
the 20-75lb wheels.

http://www.clal.it/en/index.php?section=video&v=2

-sw

Sqwertz wrote:

>> WOW!
>> It resembles Fontina before the side prints are made, very much.

> Have you ever been in a Grana Padano factory?

I've been in many parmigiano reggiano "caselli" or "caseifici" (places where
you make cheese) abnd in many ageing facilities, which here are usually
separated from the production facilities, so that many small producers can
share the cost of the ageinf facility. BTW: I don't know if there are big
parmigiano reggiano factories, in the meaning of places which produce
hundred pieces a day, the biggest ones I know of are able to produce no more
than 20 pieces a day, which makes about 7000 wheels a year. Maybe grana
padano has bihher production plants.

> The stacks are so
> tall and long that robots hung from the ceiling remove and replace
> the 20-75lb wheels.
>
> http://www.clal.it/en/index.php?section=video&v=2

In the ones I have seen, the machineries were all ground based. Grana is
just the kind of cheese, who was borne 15km from here around 1130 AD, then
parmigiano reggiano came later and took the rules for making grana and moved
them one notch up, but you can say that "parmigiano reggiano" is just one
kind of grana. Grana padano is the gana produce here and in three
neighbouring regions, and more others are spreading around since that way to
make cheese is nowadays widespread in northern italy.