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Food/cooking/nutrition

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Counting sheep

Article Abstract:

Antonello Cossu and his family run Cossu Demetrio Sardinia, one of the world's largest producers of Pecorino Romano as well as a variety of other sheep's-milk cheeses like Fiore Sardo. The Cossu produce Pecorino Romano of legendary quality and their new factory, in the town of Ottana, in the Barbagia region has state-of-the-art cheesemaking technology.

Author: Mandelbaum, Robb
Publisher: Conde Nast Publications, Inc.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 2006
Italy, Management dynamics, Cheese, natural and processed, Cheese, Cheese Manufacturing, Management, Company business management, Sardinia, Cheese factories

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If you like parmesan ..

Article Abstract:

An overview is presented of alternatives to Parmigiano-Reggiano that are available worldwide. The list includes Switzerland's Sbrinz, which is made from cow's milk and aged for two years, and is grainy and good for shredding; and Spain's Manchego, which is made from sheep's milk.

Publisher: Conde Nast Publications, Inc.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 2001
Product information, International aspects, Dairy industry, Parmesan cheese

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Eggplant, zucchini, red pepper, and parmesan torte

Article Abstract:

A recipe is presented for eggplant, zucchini, red pepper, and parmesan torte, originating from Neil Chalmers at the Kennel Holt Hotel.

Publisher: Conde Nast Publications, Inc.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 1999
Editorial, Recipes and menus, Cooking, Cookery (Cheese), Vegetables, Cookery (Vegetables), Vegetarian cookery, Vegetarian cooking, Chalmers, Neil

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Subjects list: Cheese, Varieties
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