Parmigiano Reggiano

Studd, Will. (Added Author). Robinson, Michael. (Added Author). XYZ Networks (Added Author). Landmark Media, Inc. (Added Author).

Summary: Italy's big cheese is still made by hand in giant copper cauldrons, just as it always has been. Master of Cheese Will Studd goes to the countryside near Parma in Reggio Emilia, Italy, and meets the Biemme family, which has been making Parmigiano Reggiano in their farm for four generations, and learns about the steps they take to control production. He visits the farm and maturation rooms before meeting the Cravero family, who have been selecting and ripening this cheese since the 1890s. Finally, he investigates Parmigiano Reggiano's popular cousin, the thousand year old Grana Padano, and how they differ. A brief history and the correct definition of Parmesan are also covered.

Record details

Physical Description: videorecording (DVD)
videodisc
1 videodisc (25 min.) : sd., col. with b&w sequences ; 4 3/4 in.
Publisher: Sydney, NSW : XYZ Networks, 2005 ; Falls Church, VA : Landmark Media ; Vancouver, BC : Image Media [distributor], 2008.

Content descriptions

General Note:	Series numbering from web site.
Formatted Contents Note:	Chapters: 1. The king of cheeses (8:44) -- 2. Beginning the process (7:15) -- 3. Grated traditions (8:00).
Restrictions on Access Note:	Eligible B.C. culinary arts schools and post-secondary institutions only.
Creation/Production Credits Note:	Producer, director, Michael Robinson; executive producer, Will Studd.
Participant or Performer Note:	Host, Will Studd.
Additional Physical Form available Note:	Also available as streaming video file.
System Details Note:	DVD-R.