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.

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.

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.

Editorial, Recipes and menus, Cooking, Cookery (Cheese), Vegetables, Cookery (Vegetables), Vegetarian cookery, Vegetarian cooking, Chalmers, Neil

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