[Cheese] Parrano cheese

[Doug Snyder]

Here's a direct link but it doesn't explain much.  The ingredients  
page doesn't help either.

http://www.parrano.com/info/products.asp?language=en

Doug


On Feb 7, 2006, at 7:32 PM, Brian wrote:

> Hello Jack.
> Went to the Napa Valley this last weekend and tasted some Parrano  
> Gouda. they call it a "Deanery" cheese.
> Parrano Cheese
> Aged gouda is one of my favorite cheeses, so my fondness for  
> Parrano Originale cheese was preordained. Another product of the  
> Netherlands, this aged cheese is smooth and creamy like Gouda, but  
> nuttier. It is often described as Italian in taste, somewhat like  
> Parmesan. The company website describes it as a "deanery" cheese:  
> "This is a type of cheese that uses a special coagulant to give it  
> a slightly sweet, nut-flavored taste." I don't know about you, but  
> talk of coagulants doesn't set off my salivary glands. Anyway,  
> unlike most of my favorite cheeses, this one is of recent origin,  
> so there is no cool story about the region of its birth. Still, it  
> makes for a very tasty snack.
>
>
>
> What pray tell is the "coagulants" they speak of?  Anywhere from  
> "meso" or "thermo" starters to rennets I'm figuering.
>
>
>
> Thanks
>
> Brian
>
>
> <parrano.jpg>
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