What creative use is suggested for the cheese rind in cooking?
From which country and region does Murray's Parmigiano Reggiano originate?
Which statement best reflects the historical significance of Parmigiano Reggiano as highlighted in the introduction?
Which evocative word is used to describe Parmigiano Reggiano in the quick guide?
How is the texture of Parmigiano Reggiano described as it melts in the mouth?