{"id":13842,"date":"2014-09-21T08:00:44","date_gmt":"2014-09-21T12:00:44","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=13842"},"modified":"2014-09-19T16:58:08","modified_gmt":"2014-09-19T20:58:08","slug":"the-kings-of-cheese","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-kings-of-cheese\/","title":{"rendered":"The King(s) of Cheese"},"content":{"rendered":"<p>The cheese world has seen its share of heavy hitters, but what makes a certain curd the king of cheese? Well, that depends who you&#8217;re talking to.<\/p>\n<h3>Parmigiano Reggiano<\/h3>\n<p>Mortality has ended a series of historic reigns, the longest ending at about 83 years. Multiply that by ten, and you get the reign of the King of Cheese &#8212; at least, if you&#8217;re talking about&nbsp;<a href=\"\/cheese-library\/Parmigiano-Reggiano\" target=\"_blank\">Parmigiano Reggiano<\/a>. Parmigiano Reggiano is&nbsp;only made in the Parma region of Italy, with both whole and skim milk from&nbsp;cows that only eat a certain type of regional hay &#8212; and these are only some of the rules. <a href=\"\/cheese-bites\/video-parmigiano-reggiano-made\" target=\"_blank\">The process of making Parmigiano Reggiano<\/a> is rigorous and its rules are strict, and this is why some call it the King of Cheese. Apparently, Parmigiano rules with an iron fist. Larry Olmsted, a <strong>Forbes<\/strong> contributor who has been to the Parma region of Italy several times <a href=\"http:\/\/www.forbes.com\/sites\/larryolmsted\/2012\/11\/16\/the-king-of-cheeses-why-does-it-taste-so-good\/\" target=\"_blank\">says<\/a>:<\/p>\n<blockquote><p>\u201cI am an unabashed Parmigiano-Reggiano lover: it is delicious and addictive, and after one chunk you want another and another and another, and unlike many delicacies, it\u2019s hardly an acquired taste\u2026it does not need bread or crackers \u2013 in this case, the cheese truly does stand alone.\u201d<\/p><\/blockquote>\n<h3>Mozzarella<\/h3>\n<p>Last month, <a href=\"http:\/\/www.npr.org\/blogs\/thesalt\/2014\/08\/27\/342448774\/science-crowns-mozzarella-the-king-of-pizza-cheese\" target=\"_blank\">NPR<\/a>&nbsp;reported that&nbsp;the average American consumes pizza about 39 times a year &#8212; and, <a href=\"\/cheese-bites\/the-best-cheese-pizza-according-science\" target=\"_blank\">according to science<\/a>, <a href=\"\/cheese-library\/Mozzarella-Fiore-di-Nonno\" target=\"_blank\">mozzarella<\/a> is the king of pizza cheese. But is pizza enough to propel this springy, stretchy <a href=\"\/cheese-iq\/pasta-filata\" target=\"_blank\">pasta filata cheese<\/a>&nbsp;to the head of the overall cheese kingdom? Well, mozzarella also happens to be the <a href=\"http:\/\/modernfarmer.com\/2014\/01\/take-cheddar-mozzeralla-americas-favorite-cheese-second-year-row\/\" target=\"_blank\">most popular cheese in America<\/a>, and has been for two years running. And who can blame us Americans, when mozzarella is so delectable on <a title=\"Fingerling Potato &amp; Baby Kale Pizza with Ch\u00e8vre\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/recipes\/fingerling-potato-baby-kale-pizza-with-chevre\" target=\"_blank\">pizza<\/a>, pressed into <a href=\"\/recipes\/mozzarella-panini-pressed-apricot-pickled-red-onion\" target=\"_blank\">paninis<\/a>, tossed into <a href=\"\/recipes\/walk-around-caprese\" target=\"_blank\">caprese salad<\/a>\u2026we could go on and on.&nbsp;<\/p>\n<p>Since mozzarella is a fresh cheese, we recommend <a href=\"\/cheese-shop\" target=\"_blank\">buying local<\/a> if you can. If you&#8217;re in Italy, we recommend seeking out&nbsp;<a style=\"color: #d9531e;\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-library\/Mozzarella-di-Bufala\" target=\"_blank\"><em>Mozzarella di Bufala Campana<\/em><\/a><span style=\"color: #666666;\">, the only DOP-protected variation of mozzarella.&nbsp;This cheese is licensed and protected to the Campania region, encompassing the cities of Naples and Salerno, among others. As it says in the name, this recipe is dependent on buffalo\u2019s milk, which has twice the butterfat content of normal cow\u2019s milk. Or, if you&#8217;re feeling adventurous, <a href=\"\/gear\/cultures-health-mozzarella-ricotta-cheese-making-kit\" target=\"_blank\">make your own mozzarella<\/a>!<\/span><\/p>\n<h3>Brie<\/h3>\n<p>While doing research for this article, we realized we are rehashing a very, very old argument. According to <a href=\"http:\/\/mentalfloss.com\/article\/20549\/king-cheese-3-french-cheeses-vying-crown\" target=\"_blank\">Mental Floss<\/a>, there was once a debate between European aristocrats&nbsp;as to which cheeses&nbsp;were kings of each respective nation. The lighthearted discussion came about while naming (actual) kings of each European nation after the violent French Revolution. Each country brought forth their finest, but it was good ol&#8217; France who won the battle (again) in the end:&nbsp;<\/p>\n<blockquote><p>England&#8217;s Stilton, Switzerland&#8217;s Emmenthal, Holland&#8217;s Edam, and Italy&#8217;s Gorgonzola were each enjoyed, assessed, and discussed in turn. Talleyrand remained silent until his own messenger arrived, bearing Brie de Meaux. As one historian records, &#8220;The Brie rendered its cream to the knife. It was a feast, and no one further argued the point.&#8221;\u009d Without further ado, the Congress of Vienna declared Brie the Cheese of Kings and the King of Cheeses.<\/p><\/blockquote>\n<p><em>Which cheese do you bow down to? Let us know on <a href=\"https:\/\/www.facebook.com\/culturecheesemag\" target=\"_blank\">Facebook<\/a> or <a href=\"https:\/\/twitter.com\/culturecheese\" target=\"_blank\">Twitter<\/a>!<\/em><\/p>\n<address>Photo Credit:&nbsp;<a href=\"http:\/\/www.granadoro.it\/parmigiano-reggiano-e-burro\" target=\"_blank\">granadoro.it<\/a><\/address>\n","protected":false},"excerpt":{"rendered":"<p>The cheese world has seen its share of heavy hitters, but what makes a certain curd the king of cheese? <\/p>\n","protected":false},"author":48,"featured_media":13843,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[17],"tags":[],"coauthors":[667],"class_list":["post-13842","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-bites"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.4 (Yoast SEO v24.4) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The King(s) of Cheese - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"The cheese world has seen its share of heavy hitters, but what makes a certain curd the king of cheese? 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