Parmigiano-Reggiano: Italy's 'practically perfect' food

Post by ceejayoz » Mon, Jan 28, 2019, 3:39 PM UTC

LoSboccacc wrote: post #19

crispyambulance wrote: post #6

Earlier quoted context omitted.

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…

real parmigiano doesn't have preservatives so it'll mold in a month after opening; grana padano usually does have and will last longer; both will become dry in time after opening. in genera both tastes ok even when they dry out, albeit they gets saltier; if one eats cheese slowly, I'd suggest to get one relatively younger (i.e. 9 months) so as the flavor matures it doesn't get overly strong. they both contain a lot o…

Post by Lucadg » Mon, Jan 28, 2019, 3:43 PM UTC

crispyambulance wrote: post #6

AdmiralAsshat wrote: post #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,…

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…

Post by twic » Mon, Jan 28, 2019, 3:51 PM UTC

Post by pacbard » Mon, Jan 28, 2019, 3:57 PM UTC

twic wrote: post #25

There's a lot of woo in that article. Yes, Parmesan is made to strict rules; no, i probably couldn't tell it from Grana Padano if i was blindfolded. And there's an effort from Wisconsin that is apparently very good: https://www.thekitchn.com/a-morethanworthy-replacement-f-132...

Post by LandR » Mon, Jan 28, 2019, 4:01 PM UTC

AdmiralAsshat wrote: post #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,…