Yes, Benjamin Franklin had a fondness for Parmesan cheese. In a letter written in 1770, he praised the cheese for its flavor and versatility, suggesting it could be enjoyed in various dishes. Franklin's appreciation for this Italian cheese reflects his broader interest in culinary delights and the exchange of ideas between cultures.
Because both Chicken Parmesan, like Parmesan cheese is named after the Parma region of Italy. It has nothing to do with the ingredients. Mike
It needs to be a hard cheese like, Parmesan Cheese or Romano Cheese.
I love cheese, and everyone has their own favourites, but I like, Parmesan, and Mozzarella the best.
Parmesan cheese, specifically known as "Parmigiano-Reggiano," is traditionally made in Italy, not France. However, France produces a similar cheese called "Parmesan" or "Parmesan-style cheese," primarily in regions like Jura and Savoie. These French versions follow similar production methods but may differ in taste and texture from authentic Parmigiano-Reggiano.
Ricotta cheese is NOT a substitute for romano cheese. Use parmesan if you must. Ricotta cheese is more like cottage cheese. Romano cheese is a stronger, tastier than parmesan cheese also know as the pizza cheese.
Sounds like Benjamin Franklin to me.
A good vegetarian alternative to parmesan cheese is nutritional yeast. It has a similar cheesy flavor and can be sprinkled on dishes like pasta, salads, and popcorn for added taste.
A vegetarian substitute for parmesan cheese that can be used in recipes is nutritional yeast. It has a similar cheesy flavor and can be sprinkled on dishes like pasta, salads, and popcorn.
It is not known if Benjamin Franklin liked school. Benjamin Franklin attended Boston Latin School but he did not graduate.
england
Parmesan Parmesan is a great topper for many italian/greek food, especially things like spaghetti and various pasta.
A good non-dairy substitute for parmesan cheese is nutritional yeast. It has a similar cheesy flavor and can be sprinkled on dishes like pasta or salads for added taste.