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Kim Br y den (Mar k et ing Team Leader)

& Rachael Per lst ein (Cheese Buy er / M onger)

Dat e: TBA, Tim e: 7pm EST

Hello # Tw i t t er Fo l low er s !Why is # Pa rm t he King o f

Cheese? Join us on 3/ ? at7p m EST f or a # Pa rm  t ast i ng f i l l ed w i t h reci pes,w i ne & h ist o r y

Si t dow n t he w i t h Ki ng ,# Pa rm and us @[insertt w i t t er h andl e] f or a

# Tw i t t er t a st i ng f e at u r in g# Pa rm r ecipes, w ine &h i s to ry

The Ki ng o f Cheese , # Pa rm  is h ighl ight ed t h is mont h@[ i nse r t t w i t t e r hand le ] . Toce lebr a t e , w e 'r e hav ing a

# Tw i t t er t ast i ng on 3 / ? at7pm – j o in us!

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Our # Pa rm t ast ing i s spl i t i n t o4 par t s : His t or y , St andar ds,How - t o cut & Tast e. Each

sect i on w i l l f eat u re a newrecipe & w ine ! Ea t w i t h us!

Ea t w i t h us on # Tw i t t er a t 7pmon 3 / ? t o learn t he h ist o ry o f# Pa rm . Tr y # Pa rm w i t h Honeyand sip # Lambrusco w h il ef o l low ing a long !

Lear n our # Pa rm standardsdur ing our # Tw i t t e r t as t i ng .Whip t oget her t h is Ar ugu la,Fenne l a nd # Parm saladh t t p :/ / goo .g l/ t VoT4 & j o in us!

# Pa rm is an I t a l ianmast er p iece. Lear n # Pa rm  

st andards w h il e t ast i ngMalenchin i Chiant i dur ing our# Tw i t t e r t a st i ng on 3/ ? at 7 pm .

Ce lebra t e t he t ast e & t ex t u reof # Pa rm . Cook t his Bak edRiso t t o w i t h # Pa rm dishh t t p :/ / goo .g l/ O536 & j o in us at7pm on # Tw i t t er , 3 / ? !

Dev elop a passion f or # Pa rm  dur ing our # Tw i t t e r t ast i ng on3/ ?. Get some Valpo l ice l la w in

t o d r i nk dur i ng ou r t ast e &t e x t u r e p or t i on .

Kn ow h ow t o cu t # Pa rm  proper ly? Fo l low us on# Tw i t t e r on 3/ ? a t 7pm. Bake# Parm crème b r u leeh t t p :/ / g oo .g l/ v 4 Sr H w hi le

t w ee t i ng w i t h us!Bak e y our # Pa rm crème bru leeand dr ink # prosecco dur ing ou# Tw i t t e r t ast i ng on 3/ ? at 7pmw h il e l ea rn ing how - t o cu t# Pa rm proper ly .

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Tak e out t hat # Pa rm , d r i zz le i tw i t h honey and en j oy# Lambrusco w h il e w e t a k e y ou

t h rough t he h ist o ry o f # Pa rm .

Our # Pa rm is f r om Farm 597, aco - op in t he commun i t y o f SanBar t o lomeo . I t st a r t ed in 1972 .

Cu r ren t l y t here a re 11 f a rmerssupp ly ing m i l k f o r t heproduct ion of # Pa rm . The f ar m s

are loca t ed near t he cheesep lan t , each is f ami ly r un .

The cheese plant uses w el lw a t e r as w e ll as w a t e r f r o mt he loca l aqueduct . Mos t o f t hecow s are Fr isson and som e areo f Br una.

Dat ing back 800 y ear s as anI t a li an t r a di t i o n,approx ima t e ly 12 ,500 w heelsar e pr oduced annual ly . Theco- op produces 11- 12,000w heels.

To honor t h is t r ad i t ion ,

# WholeFoodsMar k et holds aGuinne ss Wor ld Recor d ofc rack ing appr ox. 300 w hee ls o f# Pa rm simul taneous ly .

Join us on 3/ 10 f o r honor ing ourKing of Cheese, # Pa rm @[insertt w i t t er h an dl e] a t 6 pm f o r o urcrack ing ceremony !

To honor t h is t r ad i t ion ,# WholeFoodsMar ket holds aGuinne ss Wor ld Recor d of

c rack ing appr ox. 300 w hee ls o# Pa rm simul taneous ly .

Join us on 3/ 10 f o r honor ing ouKing of Cheese, # Pa rm @[insert w i t t er h an dl e] a t 6 pm f o r o urcrack ing cer emony !

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# Parm has a t ough r ide t o t het op as King o f Cheese. Next w et a lk abou t # Pa rm standards…

Enj oy y our Ar ugula Fennel &# Pa rm Saladh t t p :/ / goo .g l/ t VoT4 w h il es ipp ing Chiant i as w e indulge int he st r i c t s t andards # Pa rm hast o f o ll ow

Lear n about # Pa rm standards

w h i le t ast ing Ma lench iniChiant i ht t p :/ / go o.gl / y 3 k ir

Each w heel of # Pa rm car r iesp roo f o f i t s au t hent i ci t y . Dur ingproduct ion , t he r ind isimp ressed w i t h t he number o ft he “ case i f i cio .”

“ Casei f ic io” (cheese house),p roduct ion da t e and pin dot sf o rm ing t he w o rds “ Pa rm ig ianoReggiano” guaran t ee it w asmade under r egu lat ion .

The Consor iz io de l For m aggi oPar m igiano Reggiano hasst r i ngent st andards of qua li t y

as do es t he D.O.P,Denom inaz ione di Or ig ineP r o t e t t a .

The D.O.P is designe d t o p r ot ecand guarant ee cheeses. I t a lsogover ns w ines and assuresqua l it y , and or ig in speci f i cat io

The M alenchini Chiant i y ou’r es ipp ing is a lso cer t i f ied by t heDenom inaz ione di Or ig inoCont r o l la t a e Garant i t a .

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The int r icacies of # Pa rm s temf rom i t s t ast e & t ex t u re . Hopeyou ’ve cooked up t h is # Pa rm

dish h t t p :/ / goo .g l/ O536 t o ea ta long w i t h us !

Pop open t ha t bo t t le o fVa lpo licel la as w e head int o t hemea t i est por t i on of our # Pa rm# Tw i t t e r t as t i ng .

# Pa rm is an aged cow ’s mi lk

cheese. Cow ’s mi lk is t he mostread i ly ava i lab le since t heyproduce t he highest quan t i t y o fm i l k .

Cow ’s mi lk cheese pr oducedf rom Spr ing - Fa l l w i l l be t heopt ima l choice. Most cow 's mi lk

cheeses are bu t t e ry , r ich,sw eet and creamy .

Par m i s a hard, aged cheese.Aged cheeses ar e usual ly ov er12 mon t hs of ag ing .

The cry s t a l - l i ke subst ancef ound in # Pa rm , t ha t c runch, is

t y r osine cry s t a ls w h ich is abyproduct and a p ro t e in!

I f i t i s an aged cheese, as# Pa rm is , i t needs t o be agedf o r a t l east 60 days i f using raw

mi l k .

Raw mi l k t ends t o have a moreposi t i ve e f f ect on t he bodyt han past eu r i zed . # Pa rm is ar aw mi lk , aged cheese.

High qua li t y cheeses are o f t enunpast eur iz ed and also

m eaning unprocessed.

Most h igh qua l i t y cheeses aremade f rom openly g raz inganimals; t hus, ar e consum ing &passing a long m any essent ia lv i t am ins and m inera ls .

Raw mi lk cheese cont a ins mor

v i t am in A, B6, C, om ega- 3 f a t sand many benef ic ial enzy mes.

An i nt egra l par t o f I t a l i ana t h l et e s’ po st - w o r k o ut d ie t ,t h is cheese is an ex cel lentsource o f p ro t e in , calc ium andphosphorous.

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Now you have t he hi st o ry ,t a st e & t e x t u r e in y o ur # Pa rmk now ledge but HOW do y ou cut

t hat huge w hee l!

Fo r t he f inal por t ion o f ou r# Tw i t t e r t ast i ng , w ine & d inew i t h y ou r # Pa rm crème b r u leeh t t p :/ / g oo .g l/ v 4 Sr H andProsecco.

At # WholeFoodsMar ket , w e cu t

our # Pa rm w i t h t he 4t rad i t i ona l t oo ls and you canalso use a mal l e t . Ot her s usew i re cu t t e rs , not us!

We pay homage t o t he 800 yeart r a di t i on by k e ep in g w i t h t h et oo ls , w h ich in re t u rn keeps t he

nat u ra l f l avo r c rys t a ls i nt act .And remember , t he r ind of a# Pa rm w heel , t hough chew y, i scomple t e ly ed ib le!

I n a w o r ld o f mass- p roducedf ood p roduct s , w e are p roud t oof f er a t r u e h an d- cr a f t e d w o r k

of ar t .

As af o rem ent ioned, j o in us o3 / 10 f o r honor ing our K ing oCheese, # Pa rm @[insert

t w i t t er h an dl e] a t 6 pm f o rour c rack ing cerem ony!