How to Make Parmesan Cheese (Italian Hard Cheese) at Home - WOW

The Parmigiano Reggiano or Parmesan cheese as it is called in English is considered to be among the top cheeses by cheese connoisseurs. It is usually made using skimmed or partially skimmed unpasteurised milk however in this instance, I have used partially skimmed pasteurised/homogenised milk as that was all I had available.
 
Cheeses imitating Parmigiano Reggiano (like this version I've made) are called as Parmesan or Italian hard cheese by producers to avoid legal issues. Parmigiano Reggiano cheese is named after the provinces in which it is made, namely Provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua.

 
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The crocodile caught the fastest animal in the world, dragged it under water and ate it

 In South Africa's Kruger National Park, a crocodile caught and ate a cheetah cub, considered the fastest animal in the world. The animal footage was posted on the Kruger Sightings YouTube channel.

Guide Busani Mtshali was conducting an online tour for guests of the Phinda Private Reserve and spotted a female cheetah with two cubs at a watering hole. He showed in the video how the young male approached the reservoir and began to carefully quench his thirst. Suddenly, a crocodile jumped out of the water and grabbed the cub in front of his mother.



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How Bhumi Growers Deals Yuzu and Rare Citrus to Michelin-Starred Restaurants — Vendors

After falling in love with the flavor of yuzu, Vivek and Seema decided to grow their own in New Jersey. Now, with help from their daughter Simran, the family has a full-on yuzu and citrus farm. While many of their rare fruits are available year-round, yuzu is only available August through November. Today, their business, Bhumi Growers, is one of the preferred yuzu and rare citrus vendors for top NYC restaurants like Masa and Gabriel Kreuther, and Elements in New Jersey.


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Roasted Chicken in a 2 Michelin star french restaurant with Giuliano Sperandio - "Le Clarence"

Widespread in all cultures of the world, roasted chicken is a true cult dish for French families. To discover its secrets, we went to Paris inside the kitchen of the two Michelin star restaurant "Le Clarence", hosted by Giuliano Sperandio. This great chef with Ligurian origins, already protagonist n couple with Mauro Ricciardi of our original pesto recipe, will guide us with his professionalism and great irony through the search of the perfect roasted chicken, without forgetting the side dish: French fries with Bernese sauce!

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