It means that the dish is made in the Parma-style: It does not refer to food that is made using Parmigiano, although in the U.S. the term is often used in this way.
10 oz. mixed dried fruit
1 l. red wine
1 cinnamon stick
nutmeg, freshly grated
zest of 1 orange
2 tbsp. honey
4 tbsp. rum
1. In a large skillet, combine 10 oz. mixed dried fruit with enough water to cover. 2. Bring to a light boil, then lower the heat and simmer until the fruit is tender. 3. Add 1 l. red wine, 1 cinnamon stick, 3 cloves, freshly grated nutmeg, and the zest of 1 orange. Bring to a boil again and cook for 15 minutes. 4. Remove and discard the cinnamon stick and cloves. Add 2 tbsp. honey and 4 tbsp. rum and stir. 5. Serve the punch in preheated tempered glasses, distributing the pieces of fruit at the bottom of the glass first and covering with the punch. Garnish with orange slices and cinnamon sticks, if desired. Serves 6 to 8
Besides all the technicalities, I would like to give you a few guidelines to use for the evaluation of a cheese.
- By Sight: If there appears to be many small holes in the crust or in the surface of a wedge, it indicates that the cheese has been over fermented.
- By Smell: One should be able to perceive the typical aromas and perfumes of a given cheese.
- By Taste: The evaluation should be very similar to the one by smell. The taste should be acidic, salty, bitter, or piquant.
- On the Palate: There are various sensations one feels while eating a piece of cheese. For instance, one could feel that the paste of the cheese is compact, it is elastic to the point of being chewy, or that it is easily soluble by saliva.
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