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Parmigiano Reggiano / Episode 2

As promised, here's the second half of our Parmigiano Reggiano episode. Enjoy and as always please let us know what you think! Scott Get the Parmigian Reggiano Crisp and "Ice Cream" recipes that are included in this episode!

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6 comments

Comments

Rima says …

Did you really put the parmesan ice cream in the fridge, and not freezer??

Jarod says …

Just came across this. Love it!

scott says …

Rima, yes, the fridge firms it up beautifully. Because it isn't true ice cream, it doesn't need to be frozen; just chilled. Jerod, thank you. Please let us know if you have any feedback.

Darren says …

While I like the show very much, please, pretty please, do something with the camera work and edits. I know it's impossible to make changes when you are shooting a 10 segment block, so maybe cut back to a one day shoot until you get the kinks worked out. I know I'm being picky, but it's what I do for a living. Otherwise, the ingredients are wonderful, the information is plentiful and the recipes are fantastic. Keep up the good work and how about a show dedicated to the olive bar!

scott says …

Darren, thank you for the feedback! We'll get there, I promise. The olive/antipasti bar idea is a good one...we'll add that to the list of potential episodes, because there are a lot of meal solutions just sitting there waiting patiently on our antipasti bar. Pestos immediately come to mind.

Carol Carroll says …

I absolutely love these crackers. I travel 1 hour to get to you to buy them.. Worth every minute. Great video.. Love these