The University of Texas at Tyler's in-state tuition is more expensive than the average public 4 year college in Texas's in-state tuition ($5,278). The school's out-of-state tuition is more expensive than the average public 4 year college in Texas's out-of-state tuition ($12,126). 2014-2015 Academic Year.
The term âparmesanâ is used in English language, while the original term for the cheese is Parmigiano-Reggiano. It is named after the producing areas of Parma, Modena, Bologna, Reggio Emilia, in Emilia-Romagna, and Mantova, in Lombardy, Italy.Parmesan is used as a common term for cheeses, duplicating true Parmesan cheese, especially outside Europe.In Europe, the name parmesan has been graded as a protected designation of origin. Parmesan Cheese is made from raw cow's milk. Parmesan cheese is used in grated form over pastas, tomato sauces, salads and warm, crusty French and Italian breads. 2  The cheese is also stirred into soup and risotto, to enhance their flavor. 3  Parmesan type can also be eaten in chunks, along with balsamic vinegar.
Also called, Parmesan's Cousin due to apparent similarities in flavour, Piave is a hard, cooked curd cheese sold at five different maturation periods. As a thumb's rule, Piave is dense in texture without any open holes.The colour of the pate is white in fresco, which becomes straw coloured as the cheese matures. A sweet tasting cheese intensifies with aging. The rind is soft and clear when fresh becoming hard and brownish colour in advanced ages.The holes are also absent in aged Piave. Depending on the type, texture and flavour of the Piave, the cheese goes well as a grating as well as a table cheese.Its mild, sweet and delicate taste can be paired with Zinfandel or full-bodied red wine like Barolo and Amarone. sweet tasting cheese intensifies with aging. The rind is soft and clear when fresh becoming hard and brownish colour in advanced ages. The holes are also absent in aged Piave. Depending on the type, texture and flavour of the Piave, the cheese goes well as a grating as well as a table cheese.