Kim Bryden (Marketing Team Leader) & Rachael Perlstein (Cheese Buyer/Monger) Date: TBA, Time: 7pm EST

Hello #Twitter Followers! Why is #Parm the King of Cheese? Join us on 3/? at 7pm EST for a #Parm tasting filled with recipes, wine & history Sit down the with King, #Parm and us @[insert twitter handle] for a #Twitter tasting featuring #Parm recipes, wine & history The King of Cheese, #Parm is highlighted this month @[insert twitter handle]. To celebrate, we're having a #Twitter tasting on 3/? at 7pm join us!

Our #Parm tasting is split into 4 parts: History, Standards, How-to cut & Taste. Each section will feature a new recipe & wine! Eat with us! Eat with us on #Twitter at 7pm on 3/? to learn the history of #Parm. Try #Parm with Honey and sip #Lambrusco while following along! Learn our #Parm standards during our #Twitter tasting. Whip together this Arugula, Fennel and #Parm salad http://goo.gl/tVoT4 & join us! #Parm is an Italian masterpiece. Learn #Parm standards while tasting Malenchini Chianti during our #Twitter tasting on 3/? at 7pm. Celebrate the taste & texture of #Parm. Cook this Baked Risotto with #Parm dish http://goo.gl/O536 & join us at 7pm on #Twitter, 3/?!

Develop a passion for #Parm during our #Twitter tasting on 3/?. Get some Valpolicella wine to drink during our taste & texture portion. Know how to cut #Parm properly? Follow us on #Twitter on 3/? at 7pm. Bake #Parm crme brulee http://goo.gl/v4SrH while tweeting with us! Bake your #Parm crme brulee and drink #prosecco during our #Twitter tasting on 3/? at 7pm while learning how-to cut #Parm properly.

Take out that #Parm, drizzle it with honey and enjoy #Lambrusco while we take you through the history of #Parm. Our #Parm is from Farm 597, a co-op in the community of San Bartolomeo. It started in 1972. Currently there are 11 farmers supplying milk for the production of #Parm. The farms are located near the cheese plant, each is family run. The cheese plant uses well water as well as water from the local aqueduct. Most of the cows are Frisson and some are of Bruna. Dating back 800 years as an Italian tradition, approximately 12,500 wheels are produced annually. The co-op produces 11-12,000 wheels. To honor this tradition, #WholeFoodsMarket holds a Guinness World Record of cracking approx. 300 wheels of #Parm simultaneously. Join us on 3/10 for honoring our King of Cheese, #Parm @[insert twitter handle] at 6pm for our cracking ceremony!

To honor this tradition, #WholeFoodsMarket holds a Guinness World Record of cracking approx. 300 wheels of #Parm simultaneously. Join us on 3/10 for honoring our King of Cheese, #Parm @[insert twitter handle] at 6pm for our cracking ceremony!

#Parm has a tough ride to the top as King of Cheese. Next we talk about #Parm standards Enjoy your Arugula Fennel & #Parm Salad http://goo.gl/tVoT4 while sipping Chianti as we indulge in the strict standards #Parm has to follow Learn about #Parm standards while tasting Malenchini Chianti http://goo.gl/y3kir Each wheel of #Parm carries proof of its authenticity. During production, the rind is impressed with the number of the caseificio. Caseificio (cheese house), production date and pin dots forming the words Parmigiano Reggiano guarantee it was made under regulation.

The Consorizio del Formaggio Parmigiano Reggiano has stringent standards of quality; as does the D.O.P, Denominazione di Origine Protetta. The D.O.P is designed to protect and guarantee cheeses. It also governs wines and assures quality, and origin specification The Malenchini Chianti youre sipping is also certified by the Denominazione di Origino Controllata e Garantita.

The intricacies of #Parm stem from its taste & texture. Hope youve cooked up this #Parm dish http://goo.gl/O536 to eat along with us! Pop open that bottle of Valpolicella as we head into the meatiest portion of our #Parm #Twitter tasting. #Parm is an aged cows milk cheese. Cows milk is the most readily available since they produce the highest quantity of milk. Cows milk cheese produced from Spring-Fall will be the optimal choice. Most cow's milk cheeses are buttery, rich, sweet and creamy. Parm is a hard, aged cheese. Aged cheeses are usually over 12 months of aging. The crystal-like substance found in #Parm, that crunch, is tyrosine crystals which is a byproduct and a protein!

If it is an aged cheese, as #Parm is, it needs to be aged for at least 60 days if using raw milk. Raw milk tends to have a more positive effect on the body than pasteurized. #Parm is a raw milk, aged cheese. High quality cheeses are often unpasteurized and also meaning unprocessed. Most high quality cheeses are made from openly grazing animals; thus, are consuming & passing along many essential vitamins and minerals. Raw milk cheese contains more vitamin A, B6, C, omega-3 fats and many beneficial enzymes. An integral part of Italian athletes post-workout diet, this cheese is an excellent source of protein, calcium and phosphorous.

Now you have the history, taste & texture in your #Parm knowledge but HOW do you cut that huge wheel! For the final portion of our #Twitter tasting, wine & dine with your #Parm crme brulee http://goo.gl/v4SrH and Prosecco. At #WholeFoodsMarket, we cut our #Parm with the 4 traditional tools and you can also use a mallet. Others use wire cutters, not us! We pay homage to the 800 year tradition by keeping with the tools, which in return keeps the natural flavor crystals intact. And remember, the rind of a #Parm wheel, though chewy, is completely edible! In a world of mass-produced food products, we are proud to offer a true hand-crafted work of art.

As aforementioned, join us on 3/10 for honoring our King of Cheese, #Parm @[insert twitter handle] at 6pm for our cracking ceremony!