#Cutting a wheel of Parmesan

[toxicrivalries]

To our most dearest most beloved elle @gayferrari ✨

Happy birth-week from carp @antspaul and myself. Please enjoy this wonderful and silly gift from the pair of us ❤️. We're so glad to have you in both our lives, and hope this brings you joy.

(also here on ao3)

Image ID under the cut.

[a series of 10 images describing Charles Leclerc’s journey into becoming a mouse during the 2025 Formula 1 season. 

IMAGE 1: 

A screenshot from Autosport’s website. 

‘Leclerc made mouse in new Ferrari strategy’ followed by a banner of two images showing Leclerc in his human form and also as a striped field mouse. 

The text reads:

‘Charles Leclerc has turned into a mouse ahead of 2025 season testing, as reported by official channels earlier today. 

Leclerc’s transformation occurred as an experimental effort by Ferrari to maximize their drivers’ physical reflexes. Other teams have already logged formal complaints. The FIA have yet to make their official decision, but an insider source insists that “there is nothing in the rulebook that dictates mice cannot compete in Formula 1”. 

Ferrari boss Frederick Vasseur seemed quite pleased with the outcomes. When asked if the Monegasque driver could communicate over team radio while in mouse form, Vasseur responded that his team are presently working through solutions. He reassured Autosport that Ferrari’s mouseification process is ‘entirely reversible’, though it seems the subject of the transformation must be willing to undergo the process again - a task far more difficult to achieve with a vocabulary limited to squeaks.’

IMAGE 2: 

Charles Leclerc in mouse form, standing near the cockpit of his F1 car. He is a striped field mouse wearing a ferrari cap.

IMAGE 3: 

Charles Leclerc in mouse form, standing on the head of his golden Dachshund Leo. Leo is running towards the viewer with a red chew toy in his mouth. 

IMAGE 4: 

Screenshot of Leclerc’s radio message during a race. The radio reads: ‘Squeak Squeak ****** Squeak’

IMAGE 5: 

An advertisement of Parmesan cheese being sold by Charles’ ice cream company. Charles in his mouse form is posing by a wheel of parmesan. The word LEC in brand font is above his head. 

IMAGE 6: 

A screenshot from the GPDA’s instagram profile. It shows the GDPA’s statement on Charles’ mouse transformation. 

The text reads: 

“‘GPDA Statement regarding “Mouseification’

As athletes, we wholeheartedly understand and support technological developments in revolutionising our sport. As such, we commend the efforts of the scientific and engineering minds behind Ferrari’s “mouseification” process. However, as the representative body of Formula 1 drivers, the GPDA must voice its concerns.

First, we must state that the Grand Prix Drivers Association does not exclude non-human members. Indeed, our purpose is to represent all drivers, including drivers who are mice. Should the FIA, stewards, or any other members of the governing bodies of our Sport single out our rodent co-competitors, it is within the duties of the GPDA to intervene.

Further, the GPDA would like to express concern for the ethics of turning drivers at the pinnacle of motorsport into common household animals. While the engineers of this technique have made assurances that it is reversible, we want to be 100% certain this is the case. Additionally, we want full confirmation that no driver should have to undergo a similar transformation without his or her express permission and consent, regardless of any competitive benefits it may provide.

Lastly, we would like to state on record that GPDA members who have been transformed into animals are willingly participating in the Sport, and that it is not considered animal cruelty. However, should a team force a driver to compete in animal form against their will, the parties involved will be liable for animal cruelty.

The GPDA wishes to be as collaborative and as forthcoming as possible with the stakeholders, teams, individuals, and governing bodies involved in these changes to the sport that we all hold dear.

Best regards, 

The Directors and Chairman of the GPDA on behalf of the Grand Prix Drivers.

#RacingUnited for our Safety, our Sport, our Fans.”

IMAGE 7: 

A screenshot of Charles’ interview with the Athletic. The title reads: “Man or Mouse? Leclerc opens up about mouseification, cheese sponsorship, and 2025 WDC hopes”

It is followed by a graphic banner. The banner displays the Ferrari badge, Charles in his human form, and Charles in his mouse form. His mouse form is wearing a Ferrari cap, and is on a red circle background. 

IMAGE 8: 

A screenshot of Charles’ interview with the Athletic, containing an excerpt of it.

The text reads: 

“Man or Mouse? Leclerc opens up about mouseification, cheese sponsorship, and 2025 WDC hopes”

Indeed, Leclerc has gone from success to success since the opening of the 2025 season. Within a week of claiming the top step in Melbourne, the Monegasque driver announced a new personal sponsorship and collaboration with none other than Parmigiano Reggiano — a match made in heaven, since Leclerc’s momentary mouse metamorphosis. 

“It’s changed my outlook on racing,” he squeaked to his interpreter, four-time world champion Sebastian Vettel, at whose farm Leclerc has been rumoured to reside since his mouseification. “Being a mouse, it gives me more courage in the car to try things I wouldn’t be trying in previous seasons.” 

This new perspective can be seen in how Leclerc carries himself, though he is only ten centimeters tall. When asked about his target for this season, he answered without hesitation: “To be world champion. This hasn’t changed. I am more certain than ever that this year it is possible.” The current points standings would not disagree. “No mouse has ever been world champion. It would mean a lot to the greater rodent community. It would mean a lot to me.”’

IMAGE 9: 

A breaking news announcement from the official F1 channels. It is framed in Ferrari red. It shows Charles’ in mouse form on his car. 

The text in the image reads: 

‘BREAKING 

Ferrari left with ‘no way to reverse’ Leclerc mouseification. 

IMAGE 10: 

A photo of Sebastian Vettel at the paddock. Charles Leclerc in mouse form is sitting on his shoulder, wearing a little bucket hat. 

END ID]

[fanaticsnail]

Hey! Hope you’re doing well this fine day~ I had a cute idea if u just wanna hear me rant about it.

So imagine teaching Killer a new pasta recipe whether that is a new sauce or new way to cook it and making it for him and watching him literally LIGHT UP with pure glee over how good it is. I say this as I’ve made my grandma’s spaghetti sauce which is STRAIGHT UP ADDICTING every time I make it and gobble it all up. Like the reader can be like a straw hat or kid pirate who is like hey I have this really yummy pasta recipe if you wanna try and afterwards she keeps on exchanging recipes with Killer and lowkey he in love with her mwahahaha (cause as they say in Princess and the Frog “the quickest way to a man’s heart, is through his stomach”). And she cooks it for him since he is always cooking 🥹🥹🥹

Also! I do have to add how much IM OBSESSED with the recent Hey Doc Drabble. Idk if you saw my tags but man I was GOING THROUGH IT. All the sweet nicknames and just the pure desperation for doc to be okay like 😭😭😭 and POOR HEAT AND BUBBLEGUM LIKE AWWWW I need a part 2 to that or SOMETHING just to see an aftermath if you will. Wire calling them “honey” had me WEAK.

Alright imma head out now, have a marvelous day/night 🏃🏽‍♀️🏃🏽‍♀️🏃🏽‍♀️

How did I miss this 😭. Thank you for your beautiful compliments on the 'Hey Doc' series. It's been an absolute joy to write. Reading through tags and reblogs are my favourite: especially when it's as enthusiastic as yours has been. You're so much fun, and I very much appreciate the time you take to read and go through my silly things. I can't write a full fic, but I hope this little drabble satiates the need of cooking with Killer 🖤.

Pasta

Masterlist Here

Word Count: mini-fic, just a little one.

Themes: Killer x reader, fluff, cooking, food, Killer is in awe, you are cooking, and I am hungry.

The one thing he hasn't managed to perfect is a pure, unadulterated Marinara. Anything to do with crushed tomato he finds too acidic, and over compensates with far too much salt to cut the tannins. He's tried everything: more onion, less herbs, malted brown sugar, refining his own salt by storing sea water on the oven, everything. He just can't seem to get it right.

Killer and pasta: his one weakness.

He would never admit it, but he has been attempting to perfect each recipe he comes upon. Pesto is all made from scratch: crushed fresh basil, the purest of virgin olive oils, a parmesan wheel with crispy salt crystals, oven toasted pine nuts, cloves of bulbed garlic, everything perfected by his skill in his kitchen. His pesto pasta is better than Sanji's, and the curly-browed chef is both impressed and intimidated by it.

Watching from a safe distance as you bounce gleefully within the dominion of the kitchen, he hunches his back and places his whiskered chin over his laced fingertips. He was unsure as to why you offered to cook for the crew, but your enthusiasm had him step aside to watch you work. It was the initial confession of homesickness that did it for him. Knowing food can aid in emotional regulation and comfort, he was more than happy to watch from his position sitting at the kitchen island.

And then the smell hit him.

The sweetness of roasting tomatoes, onion, garlic, and the herbal aromatics of thyme, rosemary and sage. The soft waft had his heart swell and beat in his chest and eyes twinkle in curiousity. Stirring the rotund vegetables in the pot and expertly crushing them with the blunt tip of the wooden spoon had him sit up attentively in his seat, watching you as you attend to the sauce from muscle memory alone.

He was in awe, perplexed, and intrigued.

Each time you would move on to another element of the dish, Killer would move a little closer. Each time your back was turned, he would perch himself just a little more towards the simmering pot. When you moved to the pantry to decide which shape of pasta to begin to boil, you could barely make out the shape of Killer's mask being partially elevated over his lips and nose by one large hand. Using a fresh spoon, he dips it into the sauce and puckers his purple-tinted lips and extends a breath of cool air to stifle the heat.

As soon as the first drops meet his tongue, he can't help the soft moan that escapes him at the flavor. Upon your return with a bag of penne in hand, you are immediately hoisted into the air with Killer's hands beneath your arms. Gently spinning you before placing you on the ground, he claps his arms over your shoulders and leans down closer. The purple hue of his lips is stretched up in a smile, his joy at your sauce immediately having him taken aback and fullfilled in the knowledge that he now has the answer he desperately seeks.

"Teach me. Please."

And who were you to deny him? It was a family recipe, and this crew aboard the Victoria Punk was your new family. Gently raising one of your hands to cup over his on your shoulder, you crinkle your nose at him and nod with a smile to match his own.

"Yes, chef."

Tag list: @mfreedomstuff @daydreamer-in-training @since-im-already-here @gingernut1314 @writingmysanity @sordidmusings @i-am-vita @indydonuts @feral-artistry @the-light-of-star @empirenowmp3 @racfoam @sunflowersatori @carrotsunshine @skullfacedlady

[lrgcarter]

So, I'm the first person to point out that advertising and marketing doesn't work in an age where people have no money to spend on products.

and at the same time...

Italian artistic gymnast Giorgia Villa (bronze medalist in a previous Olympics, Silver medalist in the current Olympics, Italian national champion various previous years) is a Brand Ambassador for Parmigiano Reggiano, or as you and I would call it, a Parmesan Cheese Company.

Obviously everyone is saying that she shills for Big Parma, which, yes, was funny the first time I heard it.

But I want to focus on the photographs that have been taken as part of her role of Brand Ambassador. These ones were produced by a person/company named Gabriele Seghizzi Photography.

In the photographer's own words, "The goal was to produce three types of contents. First we had to shot some portraits, posed and contextualized with some of the tools that the athlete uses daily in her discipline. The second type were shots in which some of the products brought by Parmigiano Reggiano were inserted and attempts were made to reproduce pre and post sport consumption opportunities. While the third and last kind of shots were real action photos, as if I had to document a typical workout of her."

I would like to focus on a few bits of that quote.

Contents 1: 'portraits, posed and contextualized with some of the tools that the athlete uses..." Okay, so far so good, photos of the athlete doing the thing she is second place at in the world.

Contents 2: 'shots in which some of the products brought by Parmigiano Reggiano were inserted...'

What sort of products, you ask? Well, Big Parma of course, we've already covered that!

You might think "well, those are way too big to 'insert' anywhere-" and yeah, I'm going to cut you off there, because obviously the insertion happens using the photographic art of implication using a shared and mutually understood visual language. By which I mean, an arrow made out of cheese pointing in the direction of the intended insertion.

Next bit of Contents 2:

"...and attempts were made to reproduce pre and post sport consumption opportunities.'

Pre and post sport consumption. So that's ... eating it before and after sport, right?

Okay, yeah, that's one way to eat a ridiculously big cheese-

Wait a second! Now the photographer is specifically aiming for size-play vibes! And vore vibes! Especially if you're some kind of cheese-person!

Anyway, contents 3 is a standard set of photos of the athlete doing her sport. Possibly as a sort of after-care to help her ground herself back into the world of not-everything-being-about-giant-or-tiny-cheeses.

So, if you're a cheese person or a 'not-to be-a-lesbian-but' person, check out this link for more photos. Be warned, they're pretty big.

Anyway, what was my point? Oh yeah! Theoretically, I have now done some free marketing for this big cheese company. I have fallen into their trap of helping promote their cheeses!

BUT

Nobody who is ever going to see this post will ever be able to afford ONE giant cheese wheel, let alone FOUR. So it still isn't working, Big Business! You will have total brand recognition but the line will still go down because nobody can afford your products!!

In conclusion; universal basic income, nationalising water and energy, making housing a human right and then making sure all human rights are provided to everyone, and decriminalising sex work are the bare minimum of what we need to do to fix society.

[eonars]

4 years ago today Steven and I were blissed out watching parmesan cheese wheel cutting videos

[dubious-writing]

💜Larsdunn!

💜 surprise kiss / impulsive kiss

Hello anon! So sorry this one also took a long time, I once again had to go be a slave to the wheel of capitalism. I like my job though, so it’s okay. This one became less of a snippet and more of a 1,216 word oneshot. I hope you like it!!

Vince is not entirely sure how he ended up here. 

Well, not literally. He can trace each step that brought him to this room and this situation. Getting picked for one of those silly PR interviews last week, sitting down in that decorated conference in front of a camera to answer questions not in any way related to hockey or how the team is doing. Somehow letting the topic stray to the comments about his and Adam’s eating habits they made at the beginning of the season, admitting that yes he did finally cook a meal for Adam. Telling them that the favor hadn’t been returned yet, actually, now that you mention it.

Somehow being roped into showing up at Adam’s house 8 days later after practice with no game that evening, sitting down at one of the island's barstools, and letting a producer tie a blindfold around his head. They must’ve sprung for a good brand - if there is a good brand of blindfolds - because the fabric is thick enough that he can’t see any shapes through it, and there’s no light peeking in either the top or bottom.

So yeah, he technically knows how he got here, filming some fun little PR piece with his d-partner. He’s just not entirely sure how he ended up here, in Adam’s kitchen, chatting while a meal is being made like this is some kind of normal domestic scene for them.

It’s not, no matter how much Vince wishes it was.

The producers keep asking them questions when the pauses between conversations start to lull too long, keeping the soundbites going, milking as much content out of this situation as they can get. Vince tells stories about learning to cook with his mother when he was young, naive mishaps from his twelve year old self. Describing his favorite meals, how difficult it is sometimes to take the time to make something from scratch during the season. Adam, in turn, admits that he can cook perfectly well - good, even, if some of his exes are to be believed - he just doesn’t necessarily like to. Finds it a little depressing to be cooking for one all the time.

Vince knows a way he could fix that, but is too much of a coward to voice it out loud.

The longer they sit there, the more Vince can pick up on the scents being created just on the other side of the island from him. Garlic and caramelized onion, lemon pepper and rosemary, sizzling bacon and marinated chicken breast. If nothing else, it all smells amazing. Every so often, Adam will set a pan down, open the oven, stir something in a pot, metal on stainless steel.

Vince isn’t worried, per se. Adam is an adult; you don’t get through three decades of life without picking up a few tricks, a little bit of cooking knowledge. He’s not even that peeved about the blindfold honestly, perfectly happy to sit there and laugh at all of Adam’s dry little jokes you wouldn’t be able to pick up on unless you were paying attention. Mostly he’s worried about liking it too much, being taken care of in this way, yearning for something he’s not allowed to have.

After maybe thirty minutes, the oven beeps as it’s turned off and all the burners click as the gas is cut, and Adam pronounces the food ready. Vince hasn’t been allowed a peak this entire time, but he has a vague idea about the meal being placed in front of him. Some kind of altered carbonara recipe, chicken and herbs and onions being thrown in with the normal pasta and bacon and eggs and parmesan, he’s pretty sure.

They don’t give him a fork on account of the whole not being able to see anything right now thing, which they warned him about beforehand. What Vince isn’t prepared for, though, is the sudden heat of Adam’s body at his elbow, overwarm from standing in front of the burning stove for so long. The hand that’s placed, featherlight, on his shoulder makes him jump just a touch. There’s the sound of a utensil scraping against a plate, and then Adam’s voice soft in his ear requesting open your mouth please.

Vince is never going to be able to unhear that.

But he obeys, opens his mouth so Adam can guide the fork full of food onto his tongue, clenches his teeth over the tines to make sure he gets it all. It’s an explosion of flavor the second he starts chewing, and he can’t help the moan that escapes his throat when he does.

“Oh my god, this is amazing.”

He swallows quickly and doesn’t hesitate to open his mouth again for another bite, which Adam gives him after a slight pause. His second moan is even louder.

“Is it really that good?” Adam asks, and his voice sounds strangled, like he was genuinely worried about Vince’s reaction.

“Dude, yes, this is literally so good. You’ve been holding out on me, what the fuck.”

There’s a puff of warm breath against the side of Vince’s face when Adam chuckles at him. Oops; the editors will have to take care of that later. “It’s really not that complicated of a recipe.”

“That doesn’t matter.” Vince turns his head in Adam’s direction, licking his lips to catch a stray bit of sauce before smiling up at his d-partner. Adam swallows very loud around his own forkful of food. “If you know what you’re doing, it will always taste this good. That’s what my mom used to say, anyways, when she was teaching me the basics. I’m gonna make you cook for me more often now– mmm!”

It’s not delicious pasta and chicken bumping up against his mouth this time; it’s Adam’s own lips smashed against his.

It’s objectively not that great of a kiss, seeing as how Vince was halfway through a sentence and not at all prepared to be kissed by the man of his dreams. But it’s Adam, so it’s still pretty fucking perfect anyways.

It only takes a few seconds - three, because Vince didn’t even realize he was counting - for Adam to pull away again, and the only thing that can be heard in the silence that follows is the popping of soap bubbles in the sink where Adam set the dishes to soak.

“Um.”

“I didn’t– fuck, I’m sorry, I didn’t mean to do that.”

Vince reaches up to pull the blindfold off, feels his curls fly in every direction with the motion, and looks at where Adam is grimacing down at him with a hand rubbing the back of his neck. He looks so worried, like he’s afraid of Vince’s reaction, of getting yelled at or something.

He’s the man of Vince’s dreams, but he’s so stupid sometimes.

“Did you… did you want to though?” Adam takes half a step back before Vince darts a hand out to grab his wrist. Looks like they’re both doing things they didn’t necessarily mean to. Adam looks so terribly worried, and it’s a look Vince has never seen on him before, a sight so foreign that a kernel of understanding pops in the back of his mind, and maybe… maybe he is allowed to have things, actually.

[pizzapasta23045]

this is really specific and weird but: albedo eats grated cheese straight out of the fridge in the middle of the night

I can see that. Albedo def has, like, the weirdest taste in food.

Like his regular diet is straight up the broke college student in an exam study crunch but, like, every single day. I can imagine him drinking the good 'ld student coffe every morning before work.

(For those who don't know, to make "student coffee" you makes some normal coffee and then use the coffee you just made as water for your next batch so it comes out more caffeinated. It tastes gross but it exists.)

Also I feel like he'd like the specific student meal in Italy called "melt whatever random cheese you have in your fridge and shove some ham on a plate of pasta". Lovely food, very nice.

It'd be funny if he had just, like, a little cabinet in his lab filled with cheese that he sometimes pulls out and cuts to eat. Like he's got a whole 2/3kg wheel of parmesan in there.

[reciperolodex]

Dutch Baby With Bacon and Runny Camembert by NYT Cooking

Ingredients

4 ounces bacon, chopped (about ½ cup)

1 cup all-purpose flour

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¼ teaspoon baking powder

8 large eggs

¾ cup whole milk

¼ cup grated Parmesan

¼ cup chopped chives

4 tablespoons unsalted butter

1 (8- to 10-ounce) wheel of Camembert, rind on and cut into ¼-inch slices (not wedges)

Directions

1. Heat oven to 425 degrees. Place bacon in a 9-inch oven-safe skillet, then set over medium heat. Cook, stirring occasionally, until fat has rendered and bacon has browned on the edges, 7 to 10 minutes.

2. Meanwhile, in a large bowl, whisk together flour, salt, pepper and baking powder. In a medium bowl, whisk together eggs and milk, then whisk egg mixture into flour. Stir in Parmesan and half the chives.

3. Once bacon is crisp and brown, raise heat to medium-high, and add butter, stirring until melted. Pour batter into skillet, then quickly arrange Camembert pieces on top.

4. Transfer pan to the oven, and bake until puffed and golden, 20 to 25 minutes. Sprinkle with remaining chives, and serve immediately.

Tips

To make this vegetarian:

[orcelito]

oh for another stupid thing i did recently. ALSO on friday. well i was getting ready to prep the tiramisu cream. and i was Also getting ready to cut up the big parmesan wheel. so i grabbed the parmesan wheel with my left arm (it's a Real armful) and i needed the mascarpone cheese tub. and my dumb ass was just like "Hm i need this in my arm. YEET" except. at myself?

i threw the mascarpone cheese tub at my ribs. accidentally. but it fuckin HIT & i cant see a visible bruise but it definitely felt like i bruised my ribs. hurts when i touch the area. i felt very not smart after this.

[mademoiselleseraph]

Back when i worked by a cheese kyosk they used to announce when they cut up a new wheel of parmesan because most people don't get to see a whole wheel in their lives because it's so pricey. If he legit got a half wheel for only like $10.40 that's a once in a lifetime opportunity and i'm sure he'll figure something out

[saras-recipe-journal]

Cheese sticks

This recipe is truly a crowd pleaser for quick and easy snacks to make at home and are much better than their bought alternative.

Ingredients:

100 g shredded Edam cheese

puff pastry

1 egg

Instructions:

Preheat your oven for 185°C. Roll out your puff pastry into a thin sheet and apply egg glazing on the whole surface. We sprinkle the dough with our shredded cheese (100 g). The best suitable cheese for this is Edam or Parmesan.

We fold our dough with cheese in half and roll it out again, as thinly as we can. We then cut slices with a rolling pastry wheel cutter.

We put baking paper on our baking sheet and individually take each stick and twist it several times and place it on a baking sheet and glaze it with the remaining egg.

We bake it in the oven for 15-20 minutes until golden.

Enjoy <3

[nawetlubieplacki]

Ravioli with Butter and Sage

This recipe is designed for one serving. To make more, simply double or triple the quantities as needed. Let’s get started!

Ingredients

For the Dough:

100 g 00 flour

1 medium egg

A pinch of salt

For the Filling:

200 g ricotta cheese

20 g Parmesan cheese

Salt and pepper, to taste

For the Sauce:

40 g butter

Up to 5 sage leaves

Equipment

Rolling pin

Knife

Fork

Clean flat surface

Pastry wheel

2 teaspoons

Directions

Prepare the Dough:

Place the flour on a clean, flat surface, forming a mound.

Make a well in the center and crack the egg into it. Add a pinch of salt.

Use a fork to whisk the egg, gradually incorporating the flour.

Once combined, knead the dough for about 5 minutes until smooth and slightly firm.

Shape the dough into a ball, wrap it in cling film, and let it rest for 20–30 minutes.

Prepare the Filling:

In a bowl, mix ricotta, Parmesan cheese, salt, and pepper until smooth.

Roll Out the Dough:

Roll the dough into a thin sheet using a rolling pin, dusting with flour as needed to prevent sticking.

Assemble the Ravioli:

Cut the dough into long strips.

Along one side of each strip, place small heaps of the ricotta mixture, about 4 cm apart.

Fold the strip over the filling to cover it.

Press around each filling mound to seal, ensuring no air is trapped inside.

Cut the ravioli using a pastry wheel or knife and place them on a floured cloth.

Cook the Ravioli:

Boil a pot of salted water (add a drizzle of oil to prevent sticking).

Cook the ravioli for a few minutes until they float to the surface.

Use a slotted spoon to transfer them to a plate.

Make the Sauce:

In a pan, melt the butter and add the sage leaves.

Toss the cooked ravioli in the butter and sage for a few seconds to coat them.

Serve:

Plate the ravioli and sprinkle with Parmesan cheese.

Enjoy your homemade ravioli with butter and sage—simple, elegant, and delicious! Buon appetito!

[luckystorein22]

Is grated Parmesan cheese real cheese?

Yes, grated Parmesan cheese is real cheese. It is a hard, granular cheese made from cow's milk, with a nutty and salty flavor. Parmesan cheese is also known as Parmigiano-Reggiano, named after the regions in Italy where it is traditionally produced.

To make Parmesan cheese, milk is first heated and mixed with rennet, an enzyme that curdles the milk. The resulting curds are then cut, heated, and molded into the familiar wheel shape. After several months of aging, the cheese is grated into small pieces and packaged for sale.

It's important to note that not all grated Parmesan cheese is created equal. Some brands may include additives like cellulose powder or other types of cheese, which can affect the flavor and texture. To ensure you are getting real Parmesan cheese, look for a label that says "100% Parmigiano-Reggiano" or "Parmesan made from cow's milk." Additionally, consider purchasing a block of Parmesan cheese and grating it yourself for the freshest flavor.

In conclusion, grated Parmesan cheese is a real cheese made from cow's milk and has a distinct flavor and texture that adds depth to many dishes. Just be sure to check the label for 100% Parmigiano-Reggiano to ensure you are getting the real deal.

[the-witchhunter]

“Did you really think you could stop me? You, some I’ll formed revenant?” Vlad monologued. If the Red Hood’s face were visible through that ridiculous helmet of his, Vlad was sure he’d be glaring daggers at him as the man gloated.

“No,” the modulated voice range through a hiss of static from the damaged helmet “I can’t.” He admitted. Vlad felt giddy. “But HE can!”

“Wha–“ a wheel of parmesan Reggiano to the head cut him off.

Jason stepped over the unconscious halfa, making his way towards his ghostly savior. He was beaten and battered, but the armor took the brunt of the damage, and despite his bruised ribs protesting he raised his arms to embrace the man he loved.

“Cut it close there, spooky.”

“It worked out in the end, love.” Smiled the Dairy king before phasing his face through the helmet to plant a kiss on Jason’s lips

Jason smirked. Try the Gouda indeed

Prompt #903467

Cheese

[aiiaiiiyo]

Cutting a wheel of Parmesan Check this blog!

[gec2unow]

so i work in the imported cheese department of a grocery store where we work with things that look like this to cut cheese wheels into sellable chunks

and i just have to say. holy shit. we have to hand wash them and cheese gets in EVERY little crevice of it. also the edges are sharp ive cut myself so many times in the sink. ALSO also the wires break and theyre so loud when they snap and it scares the shit out of me every time. ok that's all

[poltergeistings]

oh tonight my psychic manager made a joke about me cutting my hand open and then 2 seconds later i did and then he insisted on cleaning it and putting a bandaid on instead of me