71–80 of 118 posts
Earlier quoted context omitted.
Not everyone needs Parmagiano-Reggiano. You can buy parmesan to put on your microwaved pasta and it will be Very Good(TM). No need to waste good quality DOP on that. As with all cheeses, "parmesan" labeled cheeses will also vary in quality. Go for what your wallet + taste buds tell you to pick. There really are good quality "parmesan" brands out there. Maybe not the cheapest stuff in your grocery store, but as long a…
> Not everyone needs Parmagiano-Reggiano. You can buy parmesan to put on your microwaved pasta and it will be Very Good(TM). I was served something marked as 'Gruyere' in the US, and it was a bright white, liquid-paste-like substance which oozed out of a foil triangle, basically a generic processed cheese product unrelated to Gruyere. So if you buy something marked as Parmesan, presumably, it could be almost anything…
Some cheeses like the one you mentioned, I can see a need for caution, but I can generally look at a block of parmesan and tell whether its going to be great or mediocre.
Earlier quoted context omitted.
> You can buy parmesan to put on your microwaved pasta Jesus Christ you almost gave me a heart attack
Sometimes I buy the yellow cheese slices at the grocery store without reading what kind they are.
Earlier quoted context omitted.
I'm Italian living in California, I looked far and wide for reasonable alternatives and wished to find good stuff here. You can give yourself all the medals you want but it won't make you the real deal, the stuff you mentioned might be passable grated but it's not even remotely the same when consumed by itself.
Have you tried the actual cheeses he mentions?
Parmigiano-Reggiano and Grana Padano are my favorites.
I haven't tried Grana Padano yet, but you can I will!
I tried it once and it tasted very plain
Every week I had to grate this stuff to fill the repurposed glass Smuckers jar kept in the refrigerator for sprinkling on damn near everything.
Us kids were regularly being scolded for devouring the small chunk kept in the drawer, reserved for thinly sliced antipasto use.
This article however seems completely absurd to me. This cheese when grated is basically a dairy-derived flavorful salt substitute.
It is not a health food. You wouldn't tell someone they're practicing healthy eating when shaking salt over their spaghetti, they're doing basically the same thing with grated parmegian while adding more calories than salt alone would.
If you put a block of parm anywhere near me it'll be in my belly within the hour, but every time I do this my pants fit tightly for 2 days from all the retained water. It's a decadent treat I indulge in few times a year, to give myself a block of parm and eat it in one sitting. Mostly for the time machine effect of revisiting childhood. The linked article implies I should do it more often for positive health reasons, and I'm certain doing so would not improve my health one iota.
Earlier quoted context omitted.
Come on. That last is obviously a "championship" which is completely biased towards American style and palate, and probably only has a very few non-American cheeses in the competition. It is run by the Wisconsin Cheese Makers Association, and might not even have many submissions that aren't from Wisconsin. They only list styles and winners but it is transparently biased/primarily local. Similar comments can be made f…
They may or may not be impartial, but is it really any different than the EU PDO? If Italy can claim the flavor is special to the region, Wisconsin should be able to make similar claims of their superiority. https://www.washingtonpost.com/lifestyle/food/how-good-has-u...
>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,…
Not everyone needs Parmagiano-Reggiano. You can buy parmesan to put on your microwaved pasta and it will be Very Good(TM). No need to waste good quality DOP on that. As with all cheeses, "parmesan" labeled cheeses will also vary in quality. Go for what your wallet + taste buds tell you to pick. There really are good quality "parmesan" brands out there. Maybe not the cheapest stuff in your grocery store, but as long a…
You probably think microwaved pasta is Very Good(TM) too, then.