Posts
69108
Joined
8/16/2006
Location
Redding, CA
US
Edited Date/Time
1/26/2012 8:22pm
I am still in shock from having to post it 
Pit Lounge to serve original “Parmigiano-Reggiano” cheese throughout 2010
FUNCHAL (PORTUGAL), 27 April 2010 – Following an agreement between Youthstream and the “Consortium of Parmigiano-Reggiano cheese”, an authority controlling and marking the worldwide famous Italian cheese Parmigiano-Reggiano (Parmesan), the Pit Lounge Restaurant will benefit from a supply of Parmigiano-Reggiano at all Grand Prix’s of the 2010 FIM Motocross World Championship.
Established in 1934, the Consortium gathers all the producers of Parmigiano-Reggiano cheese - dairies that receive the milk from dedicated farmers of the area of origin (provinces of Parma, Reggio Emilia, Modena, Mantua on the right bank of the river Po and Bologna on the left side of the river Reno).
The purposes of the Consortium are:
-safeguarding and protecting the production and sale of Parmigiano-Reggiano cheese and its designation, by carrying out a careful surveillance of the production, sales, use of the designation and marks;
-promoting and advertising the awareness of the product with the aim of fostering its consumption, favouring its sales and export;
-safeguarding product typicality and features;
-implementing initiatives for the qualitative perfecting and improvement in view of a continuous technical support to the Consortium members;
-distinguishing and guaranteeing the product by applying marks and stamps;
Parmigiano-Reggiano is one of the oldest and richest cheeses known in the world. It is still produced as it was nine centuries ago: same ingredients, same processing technique and same artisan care. It is a totally natural cheese.
Source
Pit Lounge to serve original “Parmigiano-Reggiano” cheese throughout 2010
FUNCHAL (PORTUGAL), 27 April 2010 – Following an agreement between Youthstream and the “Consortium of Parmigiano-Reggiano cheese”, an authority controlling and marking the worldwide famous Italian cheese Parmigiano-Reggiano (Parmesan), the Pit Lounge Restaurant will benefit from a supply of Parmigiano-Reggiano at all Grand Prix’s of the 2010 FIM Motocross World Championship.
Established in 1934, the Consortium gathers all the producers of Parmigiano-Reggiano cheese - dairies that receive the milk from dedicated farmers of the area of origin (provinces of Parma, Reggio Emilia, Modena, Mantua on the right bank of the river Po and Bologna on the left side of the river Reno).
The purposes of the Consortium are:
-safeguarding and protecting the production and sale of Parmigiano-Reggiano cheese and its designation, by carrying out a careful surveillance of the production, sales, use of the designation and marks;
-promoting and advertising the awareness of the product with the aim of fostering its consumption, favouring its sales and export;
-safeguarding product typicality and features;
-implementing initiatives for the qualitative perfecting and improvement in view of a continuous technical support to the Consortium members;
-distinguishing and guaranteeing the product by applying marks and stamps;
Parmigiano-Reggiano is one of the oldest and richest cheeses known in the world. It is still produced as it was nine centuries ago: same ingredients, same processing technique and same artisan care. It is a totally natural cheese.
Source
The Shop
Jeez.
This is the parmigiano Reggiano factory, with $millions of dollars worth of cheese maturing.
This is the high end elite of the hard cheeses.
See that room of cheese wheels posted up above? Those wheels are insured for thousands of dollars each and that one room (and there are many) holds millions of dollars in Parmigiano-Reggiano cheese.
Pit Row
of space
I love food
What sane company would really want to get involved with guys that watch motorized bicycles ride around on a dirt road while the spectators have to sit on the ground and defecate in a plastic cubicle (on top of the previous persons excrement too)? Oh! That's just at US Nationals, most GP tracks have permanent facilities.
Post a reply to: THE most important Press Release you will EVER read!