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Joanne Weir
Who grated my cheese? Recipes and tales from my studio kitchen.
By the time you read this newsletter I will be teaching a weeklong course in La Rioja, Spain and then heading to Morocco for another couple of weeks of classes in Marrakech. So, why you ask, am I holding that huge wheel of Parmigiano Reggiano®? Well, it has a lot to do with taping 39 episodes of my new public television cooking series, Joanne Weir's Cooking Confidence, in my studio kitchen in San Francisco for the last month! The series begins airing nationally in early January 2012, but you can get a sneak preview on my latest blog posts!

So what's the story behind the wheel of parmesan? Well besides the fact that as Executive Producer of the series I gained the nickname “The Big Cheese”, I love to use authentic Parmigiano Reggiano from Italy and a major sponsor of the series is the European Union that represents five Protected Designation of Origin products including: Grana Padano®, Prosciutto di San Daniele®, Montasio®, Prosciutto di Parma®, and Parmigiano Reggiano®. Let's just say that my well-stocked cheese drawer is now the envy of all my friends!

While I'm tapas-hopping and tajine-cooking for the next month, enjoy these late summer/early fall cheese-inspired recipes in the meantime:
Enjoy!
Joanne Weir
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