Although Parmigiano Reggiano has been made in the Emilia-Romano region of ... Cotija also differs from Parmesan in its high rennet content, which allows the cheese to soften but not melt.

As the cheese matures, the amino acid tyrosine is released and it clusters together; turning into those white specks. You'll mostly find these in the interior of Swiss, Romano, and Parmesan ...

Dairy State Cheese announced earlier this month plans to focus production on parmesan at its Rudolph facility. The retail ...

With its ideal combination of friendly service, delicious food and casual yet upscale ambiance, Romano's Macaroni Grill is a ...

Back in October, after speaking with food content creator and cookbook author Owen Han, I described frico as such: “lacy, gossamer, uber-crispy cooked flats of parmesan cheese.” In Han’s ...