We've all seen it: the wedge of cheese on the platter whose innards have been scooped out, leaving behind the shell that allowed its wonderful flavors to develop. Who left the rind behind, and why?So long as the cheese coating in question was not made by man alone (like the red wax on Gouda) the…| Food Republic
Parmesan and Pecorino Romano are used similarly in pastas and more, but they have differences in flavor and their suitability for different dishes.| Food Republic
Your grocery store parmesan cheese could contain non-dairy filler ingredients like wood pulp according to a new report.| www.cbsnews.com
Links on this page:| www.accessdata.fda.gov
Food industry news, cooking tips, reviews, rankings, recipes, and interviews from the experts at Food Republic - since 2010.| Food Republic
