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Ruminations on food, cooking in and eating out in our area.


It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.


Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.


Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.


Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.


Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Wednesday, March 19, 2008

Whole Foods stages parmigiano reggiano revolution

Good news for cheese lovers, bad news for the lactose intolerant.
Whole Foods (aka the former Wild Oats) is staging a revolution of that deliciously pungent cheese. Are they stringing up those that pass off the putrid stuff in shaker cans as the real thing? Are they punishing those that call it parm? (I vote they outlaw the powdered crud that most of us ate growing up. Sounds like a good revolution to me.)
Nope, they're trying to set a world record for cracking open 270 hand-selected wheels of two-year-aged Parmigiano Reggiano.
Why? "In a world of mass-produced food products, we are proud to offer a true hand-crafted work of art. That’s a reason to celebrate!"
Sounds good to me!
"Whole Foods Market cheesemongers will demonstrate the ancient art of “opening happiness” or breaking into its crown jewel of cheeses with the traditional method that preserves its salty, crunchy, crumbly internal crystalline structure, which is left intact. Parmigiano Reggiano samples, wine pairings, and recipe ideas will also be offered."
The details:
WHEN: April 12 from 3 p.m. to 4 p.m.

WHERE: Whole Foods Market specialty/cheese department
2693 Edmondston Rd. (513) 531-8015
5805 Deerfield Rd. (513) 398-9358


3 Comments:

at 3:39 PM Blogger Cin Twin1 said...

This sounds like so much fun! Unfortunately, I will have to just hear about it because there are other events I have tickets to going on that same day. The Bockfest Prohibition Resistance Tour is rescheduled for that day and also the Subway Tours sponsored by the Museum Center. Somebody cut the cheese for me! :)

 
at 3:44 PM Blogger Kelly said...

I know you were just opening with a joke, but actually, even the lactose-intolerant can enjoy Parmigiano Reggiano (in moderation)! Hard cheeses have less lactose in them than soft cheeses, so they don't affect the system as much.

 
at 4:33 PM Blogger Stepf said...

Oh, yeah. As one who is lactose-challenged, I know that well. Yogurt, good. Ice cream, bad. Parmesan, good. mozzarella, bad. :)

 
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