Parmigiano-Reggiano: Italy's 'practically perfect' food
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Re: Parmigiano-Reggiano: Italy's 'practically perfect' food
#2It really saddens me that many folks have only had the generic, relatively flavorless knock-off. The real stuff is a different cheese entirely.
Re: Parmigiano-Reggiano: Italy's 'practically perfect' food
#3>Few of these fans would recognise much of what’s sold today. The white flakes many of us grew up shaking from a green can aren’t parmesan, not even close. Within the EU, both Parmigiano-Reggiano and its anglicised version, “parmesan”, are legally registered terms protected by the PDO – protected designation of origin – label since 1996. But in the US, the law protects only the name “Parmigiano-Reggiano” (In the EU, those green Kraft canisters are labelled “Parmasello”).
This should be everyone's takeaway point from the article. The generic term "parmesan" means nothing. Don't buy it unless it actually says "Parmigiano-Reggiano", as that guarantees at least some minimum level of quality (fraud notwithstanding).
I'd also suggest that anyone with a Costco membership should grab a wedge from there. You'll pay $18 or so for a chunk of quality stuff that will last you about six months. It's very, very resilient to mold.
Re: Parmigiano-Reggiano: Italy's 'practically perfect' food
#4It's an absolutely delicious cheese, but why write this nutritional nonsense about "perfect food"?
Re: Parmigiano-Reggiano: Italy's 'practically perfect' food
#5It's an absolutely delicious cheese, but why write this nutritional nonsense about "perfect food"?
I'm not sure about a cheese being prescribed as a cure... And also, I'm very tired about all those articles that talk about another new 'miraculous food'.
Re: Parmigiano-Reggiano: Italy's 'practically perfect' food
#6>Few of these fans would recognise much of what’s sold today. The white flakes many of us grew up shaking from a green can aren’t parmesan, not even close. Within the EU, both Parmigiano-Reggiano and its anglicised version, “parmesan”, are legally registered terms protected by the PDO – protected designation of origin – label since 1996. But in the US, the law protects only the name “Parmigiano-Reggiano” (In the EU,…
eh... 6 months is really stretching it!
Once it has been cut from the wheel, the usable life will be a few weeks maybe a couple months max if properly stored. While it may not mold, it will desiccate and become hard and waxy. You might not be able to tell if you're just grating it finely, but if you're cutting off slivers it will taste different when it's been sitting for too long in the fridge.
Local Italian and gourmet groceries sell it for about the same price as Costco. The advantage over Costco is that you get it cut from the wheel in whatever quantity you want, in front of you and you're not buying it as shrink-wrapped wedge.
Re: Parmigiano-Reggiano: Italy's 'practically perfect' food
#7>Few of these fans would recognise much of what’s sold today. The white flakes many of us grew up shaking from a green can aren’t parmesan, not even close. Within the EU, both Parmigiano-Reggiano and its anglicised version, “parmesan”, are legally registered terms protected by the PDO – protected designation of origin – label since 1996. But in the US, the law protects only the name “Parmigiano-Reggiano” (In the EU,…
eh... 6 months is really stretching it! Once it has been cut from the wheel, the usable life will be a few weeks maybe a couple months max if properly stored. While it may not mold, it will desiccate and become hard and waxy. You might not be able to tell if you're just grating it finely, but if you're cutting off slivers it will taste different when it's been sitting for too long in the fridge. Local Italian and gou…
'...Once it has been cut from the wheel, the usable life will be a few weeks maybe a couple months max if properly stored. While it may not mold, ... '
Totally true. That's why, when I buy it, I eat a small piece everyday.
Re: Parmigiano-Reggiano: Italy's 'practically perfect' food
#8>Few of these fans would recognise much of what’s sold today. The white flakes many of us grew up shaking from a green can aren’t parmesan, not even close. Within the EU, both Parmigiano-Reggiano and its anglicised version, “parmesan”, are legally registered terms protected by the PDO – protected designation of origin – label since 1996. But in the US, the law protects only the name “Parmigiano-Reggiano” (In the EU,…
There are good American variants. "Parmigiano-Reggiano" may be protected, but it doesnt mean that the only good cheese is coming from Italy.
https://www.belgioioso.com/Products/American-Grana
https://www.belgioioso.com/Products/Parmesan
Check out section H - https://1sskha48hhbhl0oc61bhsagh-wpengine.netdna-ssl.com/wp-...
https://wccc.myentries.org/contest/results/?event=61&eventCl...
They won first place in America and the World this year. 1st, 2nd, 3rd, 4th, and 6th came from Wisconsin at world. 5th and 7th from Italy. And there are 6 different companies from Wisconsin represented on that list. NY, SD, IA, and MD are the only other states represented.
Re: Parmigiano-Reggiano: Italy's 'practically perfect' food
#9It's an absolutely delicious cheese, but why write this nutritional nonsense about "perfect food"?
Click bait.
Re: Parmigiano-Reggiano: Italy's 'practically perfect' food
#10Parmigiano-Reggiano and Grana Padano are my favorites.