Is this still on? Here is some vintage cheese to refresh the site and keep things moving while I try to find where my newer photos have got to. And not least to celebrate the fact I've finally "gone legitimate" and you can now find this place on its very own domain www.hamburgerinhamburg.com!
Parmesan Cheese is the Champagne of Cheese. Oooh controversial! Yes that's how we like it here. You would expect no less I'm sure.
Maybe not so much in that, unlike Champagne, it has a reputation for being the finest of cheeses, but in that its name (actually Parmigiano-Reggiano) is protected and can only be applied to cheeses from the region. Some would argue against my statement that it isn't the ultimate cheese but I've sworn my cheese allegiance elsewhere and hold true to it.
I admit without any reservation at all that it's the Most Famous of Cheeses (even over Cheddar, which I hope to visit one day). Attitudes to parmesan cheese as I've grown up in suburban Australian might even tip it to the infamous side of the scale. With complaints from uncultured Aussies about its "stinky" nature and inevitable comparisons "it smells like feet mate". Nowadays we get some fresh from the Vic Market and shave or grate it, but usually we are lazy and have a packet of flaked stuff in the fridge or freezer. Back in the day you got your parmesan from a tube you kept in the cupboard which contained a finely powdered version of the stuff. It was pretty stinky and looked something like this.
Eating pasta such as Spaghetti Bolognese at home really feels like it's missing something if we don't have Parmesan Cheese to put in top so I'm very glad to move past that old stuff.
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