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(group member since Jan 22, 2011)
Moderators of NBRC’s
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from the Nothing But Reading Challenges group.
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Team OooAPlease Welcome your new team member Kat!
Out with the smelly, in with the . . .salty classic?Parmigiano Reggiano
The production area of Parmigiano Reggiano is more localized, occurring in very specific provinces of Italy. (In comparison to Grana Padano where the production is more widely spread.) To make Parmigiano Reggiano, cows are exclusively fed hay and grass (alfalfa and stable meadows), without using silage or fermented forage.
Parmigiano Reggiano is a cooked, hard parmesan cheese made from partially skimmed cow's milk. It has a rich, sharp flavour. The cheese's complex flavour and extremely granular texture is a result of the long aging.
Out with the smelly, in with the . . .salty classic?Parmigiano Reggiano
The production area of Parmigiano Reggiano is more localized, occurring in very specific provinces of Italy. (In comparison to Grana Padano where the production is more widely spread.) To make Parmigiano Reggiano, cows are exclusively fed hay and grass (alfalfa and stable meadows), without using silage or fermented forage.
Parmigiano Reggiano is a cooked, hard parmesan cheese made from partially skimmed cow's milk. It has a rich, sharp flavour. The cheese's complex flavour and extremely granular texture is a result of the long aging.
Out with the smelly, in with the . . .salty classic?Parmigiano Reggiano
The production area of Parmigiano Reggiano is more localized, occurring in very specific provinces of Italy. (In comparison to Grana Padano where the production is more widely spread.) To make Parmigiano Reggiano, cows are exclusively fed hay and grass (alfalfa and stable meadows), without using silage or fermented forage.
Parmigiano Reggiano is a cooked, hard parmesan cheese made from partially skimmed cow's milk. It has a rich, sharp flavour. The cheese's complex flavour and extremely granular texture is a result of the long aging.
Out with the smelly, in with the . . .salty classic?Parmigiano Reggiano
The production area of Parmigiano Reggiano is more localized, occurring in very specific provinces of Italy. (In comparison to Grana Padano where the production is more widely spread.) To make Parmigiano Reggiano, cows are exclusively fed hay and grass (alfalfa and stable meadows), without using silage or fermented forage.
Parmigiano Reggiano is a cooked, hard parmesan cheese made from partially skimmed cow's milk. It has a rich, sharp flavour. The cheese's complex flavour and extremely granular texture is a result of the long aging.
Out with the smelly, in with the . . .salty classic?Parmigiano Reggiano
The production area of Parmigiano Reggiano is more localized, occurring in very specific provinces of Italy. (In comparison to Grana Padano where the production is more widely spread.) To make Parmigiano Reggiano, cows are exclusively fed hay and grass (alfalfa and stable meadows), without using silage or fermented forage.
Parmigiano Reggiano is a cooked, hard parmesan cheese made from partially skimmed cow's milk. It has a rich, sharp flavour. The cheese's complex flavour and extremely granular texture is a result of the long aging.
Out with the smelly, in with the . . .salty classic?Parmigiano Reggiano
The production area of Parmigiano Reggiano is more localized, occurring in very specific provinces of Italy. (In comparison to Grana Padano where the production is more widely spread.) To make Parmigiano Reggiano, cows are exclusively fed hay and grass (alfalfa and stable meadows), without using silage or fermented forage.
Parmigiano Reggiano is a cooked, hard parmesan cheese made from partially skimmed cow's milk. It has a rich, sharp flavour. The cheese's complex flavour and extremely granular texture is a result of the long aging.
Out with the smelly, in with the . . .salty classic?Parmigiano Reggiano
The production area of Parmigiano Reggiano is more localized, occurring in very specific provinces of Italy. (In comparison to Grana Padano where the production is more widely spread.) To make Parmigiano Reggiano, cows are exclusively fed hay and grass (alfalfa and stable meadows), without using silage or fermented forage.
Parmigiano Reggiano is a cooked, hard parmesan cheese made from partially skimmed cow's milk. It has a rich, sharp flavour. The cheese's complex flavour and extremely granular texture is a result of the long aging.
Out with the smelly, in with the . . .salty classic?Parmigiano Reggiano
The production area of Parmigiano Reggiano is more localized, occurring in very specific provinces of Italy. (In comparison to Grana Padano where the production is more widely spread.) To make Parmigiano Reggiano, cows are exclusively fed hay and grass (alfalfa and stable meadows), without using silage or fermented forage.
Parmigiano Reggiano is a cooked, hard parmesan cheese made from partially skimmed cow's milk. It has a rich, sharp flavour. The cheese's complex flavour and extremely granular texture is a result of the long aging.
Out with the smelly, in with the . . .salty classic?Parmigiano Reggiano
The production area of Parmigiano Reggiano is more localized, occurring in very specific provinces of Italy. (In comparison to Grana Padano where the production is more widely spread.) To make Parmigiano Reggiano, cows are exclusively fed hay and grass (alfalfa and stable meadows), without using silage or fermented forage.
Parmigiano Reggiano is a cooked, hard parmesan cheese made from partially skimmed cow's milk. It has a rich, sharp flavour. The cheese's complex flavour and extremely granular texture is a result of the long aging.
Out with the smelly, in with the . . .salty classic?Parmigiano Reggiano
The production area of Parmigiano Reggiano is more localized, occurring in very specific provinces of Italy. (In comparison to Grana Padano where the production is more widely spread.) To make Parmigiano Reggiano, cows are exclusively fed hay and grass (alfalfa and stable meadows), without using silage or fermented forage.
Parmigiano Reggiano is a cooked, hard parmesan cheese made from partially skimmed cow's milk. It has a rich, sharp flavour. The cheese's complex flavour and extremely granular texture is a result of the long aging.
Out with the smelly, in with the . . .salty classic?Parmigiano Reggiano
The production area of Parmigiano Reggiano is more localized, occurring in very specific provinces of Italy. (In comparison to Grana Padano where the production is more widely spread.) To make Parmigiano Reggiano, cows are exclusively fed hay and grass (alfalfa and stable meadows), without using silage or fermented forage.
Parmigiano Reggiano is a cooked, hard parmesan cheese made from partially skimmed cow's milk. It has a rich, sharp flavour. The cheese's complex flavour and extremely granular texture is a result of the long aging.
Out with the smelly, in with the . . .salty classic?Parmigiano Reggiano
The production area of Parmigiano Reggiano is more localized, occurring in very specific provinces of Italy. (In comparison to Grana Padano where the production is more widely spread.) To make Parmigiano Reggiano, cows are exclusively fed hay and grass (alfalfa and stable meadows), without using silage or fermented forage.
Parmigiano Reggiano is a cooked, hard parmesan cheese made from partially skimmed cow's milk. It has a rich, sharp flavour. The cheese's complex flavour and extremely granular texture is a result of the long aging.
Out with the smelly, in with the . . .salty classic?Parmigiano Reggiano
The production area of Parmigiano Reggiano is more localized, occurring in very specific provinces of Italy. (In comparison to Grana Padano where the production is more widely spread.) To make Parmigiano Reggiano, cows are exclusively fed hay and grass (alfalfa and stable meadows), without using silage or fermented forage.
Parmigiano Reggiano is a cooked, hard parmesan cheese made from partially skimmed cow's milk. It has a rich, sharp flavour. The cheese's complex flavour and extremely granular texture is a result of the long aging.
End of June UpdateThat means we are 50% through the year!! If you have hit 100% or are close, it may be time to adjust your goal. If you are under 50% time to get reading!
Name % Progress to goal
Cheryl 100%
Sammy 91%
Elizabeth 86%
Cindy 78%
Toni 78%
Carmen 77%
Gabby 76%
Marty 73%
Charlie 70%
Melindam 68%
The other Sandy 67%
Karen ⊰✿ 65%
Trisha 62%
Elena 60%
Jim 60%
MelanieJoy 60%
Patty 58%
Cordelia 56%
Karen ♐ 56%
Linda C 55%
Angie ☯ 55%
Keely 54%
Vicki Willis 51%
Jillypenny 51%
Chrissie 50%
Sophie 50%
Sophie (mod) 50%
Tricia 50%
===================
Cat 48%
Wendy 47%
Yasmine 47%
Jessica (Goldenfurpro) 45%
Eldarwen 44%
Christina 44%
KelB 40%
Rocsana 40%
Janis 38%
Jenny 37%
Lexi 36%
Judy 32%
Sonja 30%
Melanie 28%
✿Danielle✿ 27%
Jenner 27%
Keli 27%
LittleRedRidingHood 27%
Marie-Eve 25%
Marla 25%
Insiyah 21%
Sherri 20%
LaurLa 13%
Roe 12%
Annalisa 10%
Jenn 9%
Jamie 6%
Denise 3%
Christene 2%
Gwen|| Bookish Blondie 1%
From one smelly cheese to the next, isn't it fabulously smelly?Roquefort
Roquefort originated in the South of France and is first tasted with your eyes. The blue-green marbling that dots it from the center to the edges is harmoniously and evenly distributed in the pearly white of the slightly moist dough. The cavities are well dilated.
Then smell the flavours expressed by the mold and the acidity of the curdled milk, which emanates from the ivory paste. Now savour it. Roquefort has sweet and frank notes, a fine taste and pronounced bitterness. Its texture is melting.
From one smelly cheese to the next, isn't it fabulously smelly?Roquefort
Roquefort originated in the South of France and is first tasted with your eyes. The blue-green marbling that dots it from the center to the edges is harmoniously and evenly distributed in the pearly white of the slightly moist dough. The cavities are well dilated.
Then smell the flavours expressed by the mold and the acidity of the curdled milk, which emanates from the ivory paste. Now savour it. Roquefort has sweet and frank notes, a fine taste and pronounced bitterness. Its texture is melting.
From one smelly cheese to the next, isn't it fabulously smelly?Roquefort
Roquefort originated in the South of France and is first tasted with your eyes. The blue-green marbling that dots it from the center to the edges is harmoniously and evenly distributed in the pearly white of the slightly moist dough. The cavities are well dilated.
Then smell the flavours expressed by the mold and the acidity of the curdled milk, which emanates from the ivory paste. Now savour it. Roquefort has sweet and frank notes, a fine taste and pronounced bitterness. Its texture is melting.
From one smelly cheese to the next, isn't it fabulously smelly?Roquefort
Roquefort originated in the South of France and is first tasted with your eyes. The blue-green marbling that dots it from the center to the edges is harmoniously and evenly distributed in the pearly white of the slightly moist dough. The cavities are well dilated.
Then smell the flavours expressed by the mold and the acidity of the curdled milk, which emanates from the ivory paste. Now savour it. Roquefort has sweet and frank notes, a fine taste and pronounced bitterness. Its texture is melting.
From one smelly cheese to the next, isn't it fabulously smelly?Roquefort
Roquefort originated in the South of France and is first tasted with your eyes. The blue-green marbling that dots it from the center to the edges is harmoniously and evenly distributed in the pearly white of the slightly moist dough. The cavities are well dilated.
Then smell the flavours expressed by the mold and the acidity of the curdled milk, which emanates from the ivory paste. Now savour it. Roquefort has sweet and frank notes, a fine taste and pronounced bitterness. Its texture is melting.
