[Cheese] Parrano cheese

[Erica Schechter]

When you said "Italian taste", I immedietly thought that it might be
gouda made with thermo...worth a shot!

--Erica

On 2/7/06, Brian <mavityre at comcast.net> wrote:
> Hello Jack.
> Went to the Napa Valley this last weekend and tasted some Parrano Gouda.
> they call it a "Deanery" cheese.
> Parrano Cheese
> Aged gouda is one of my favorite cheeses, so my fondness for Parrano
> Originale cheese was preordained. Another product of the Netherlands, this
> aged cheese is smooth and creamy like Gouda, but nuttier. It is often
> described as Italian in taste, somewhat like Parmesan. The company website
> describes it as a "deanery" cheese: "This is a type of cheese that uses a
> special coagulant to give it a slightly sweet, nut-flavored taste." I don't
> know about you, but talk of coagulants doesn't set off my salivary glands.
> Anyway, unlike most of my favorite cheeses, this one is of recent origin, so
> there is no cool story about the region of its birth. Still, it makes for a
> very tasty snack.
>
>
>
> What pray tell is the "coagulants" they speak of?  Anywhere from "meso" or
> "thermo" starters to rennets I'm figuering.
>
>
>
> Thanks
>
> Brian
>
>
>
>
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