tag:blogger.com,1999:blog-3115083762819846316.post2826245225195875118..comments2024-02-23T03:17:40.391-08:00Comments on Madame Fromage: Parm, Meet BalsamicMadame Fromagehttp://www.blogger.com/profile/10303441163329031923noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-3115083762819846316.post-66123493443770220772010-04-01T08:27:41.991-07:002010-04-01T08:27:41.991-07:00Yes, fristrom, I check with Ezekial, the cheesemon...Yes, fristrom, I check with Ezekial, the cheesemonger who sold me this Parm, and you're exactly right. Authentic parm should have the stippled stamp on its rind. He added: "do keep your eye out for 3 ( i believe ) vertical lines on the rind near the middle of the wheel of cheese, that means its considered lower quality and not suitable for more ageing ( even those will be really good though because of the quality control )."Madame Fromagehttps://www.blogger.com/profile/10303441163329031923noreply@blogger.comtag:blogger.com,1999:blog-3115083762819846316.post-11188288572677628942010-03-31T17:37:47.755-07:002010-03-31T17:37:47.755-07:00My first (and only) 'grown up' bottle of a...My first (and only) 'grown up' bottle of aged balsamic was bought from Conran's in London - I used to take shots of it - it was soooo good! Cost about 30 pounds from memory.Daniellehttps://www.blogger.com/profile/14820425934727421653noreply@blogger.comtag:blogger.com,1999:blog-3115083762819846316.post-40471331327020445032010-03-31T16:36:56.119-07:002010-03-31T16:36:56.119-07:00I remember being told that the stippled stamp was ...I remember being told that the stippled stamp was the thing to look for in an "authentic" Parmesan. Is that true? Do all those 500 producers have the same or similar stamp?Anonymousnoreply@blogger.com