We're spending some time this week with European food, and so I decided to inflict some serious pain by looking back on my photos from a month-long jaunt to Europe I took last summer, just to see what cheese-related lessons I could share. Or reshare. With hundreds of photos to choose from, I had a hard time picking, but here are my top five European cheese takeaways.wrote an ode to honor its creativity: it simulates eggplant parmesan with its addition of parmigiano. Parm doesn't have the typical melting capabilities of cheese: it melts, sure, but not in a stringy, gooey kind of way. With the extreme heat of a pizza oven, it becomes crispy, nearly toasted, and adds a totally welcome salty bite. Of if you opt to top when out of the oven, you get that unmelted, satisfying flavor of straight-up parm, a welcome contrast to the inevitably mozzarella-laden pie that lies beneath. this link or this one.
Oh, the memories. Almost as sweet as the lessons learned.
Nora Singley used to be a cheesemonger and the Director of Education at Murray's Cheese Shop. Until recently she was a TV Chef on The Martha Stewart Show. She is currently a freelance food stylist and private chef in New York City.
(Images: Nora Singley)