Parmesan butter has been on my to do list for years. We have tossed pasta with butter and cheese, a rendition of parmesan and butter. I've even been tempted to buy the butter from Parma, made from the cows that produce the milk for Parmigiano Reggiano. What I have not done is combine Parmigiano Reggiano, cream and salt and churned the mixture into butter. Today I did. The result was a creamy and savory butter and its buttermilk. Both elements have tremendous potential. Crusty bread never tasted so good. And now parmesan buttermilk biscuits have been added to the must do list.
Years Past
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