Brutus
CGN Ultra frequent flyer
Asiago, Parmesan, Parmigiano-Reggiano, and Romano.
These are the hard Italian cheeses I will discuss.
Thier outer wax crust & about half inch of cheese is required.
For any vegetable or chicken, perhaps even least likely but possible fish soup they are substantial taste enhancers.
For some reason does work so well any beef broth soup?
While making your wonderful choice of soup take a few pieces your cheese crust and capture them in a cheese cloth bag with a long hoisting string or perhaps suspended in a metal mesh strainer.
Let it brew in your soup suspended but the big pieces captured. You want the liquid to rob the goodies without the wax getting into your soup.
After 45 minutes or one hour retrieve the pouch and discard the remaining wax.
You can tell all the good stuff made it into your soup as it cools. Upon cooling along the rim of your saucepan you will observe little red droplets.
That's the good stuff that will surely enhance the flavor your soup.
Remember though, you just introduced a dairy product. Therefore any leftovers require refrigeration.
This cheese enhancement addition goes way back into Roman times.
Be well
These are the hard Italian cheeses I will discuss.
Thier outer wax crust & about half inch of cheese is required.
For any vegetable or chicken, perhaps even least likely but possible fish soup they are substantial taste enhancers.
For some reason does work so well any beef broth soup?
While making your wonderful choice of soup take a few pieces your cheese crust and capture them in a cheese cloth bag with a long hoisting string or perhaps suspended in a metal mesh strainer.
Let it brew in your soup suspended but the big pieces captured. You want the liquid to rob the goodies without the wax getting into your soup.
After 45 minutes or one hour retrieve the pouch and discard the remaining wax.
You can tell all the good stuff made it into your soup as it cools. Upon cooling along the rim of your saucepan you will observe little red droplets.
That's the good stuff that will surely enhance the flavor your soup.
Remember though, you just introduced a dairy product. Therefore any leftovers require refrigeration.
This cheese enhancement addition goes way back into Roman times.
Be well
