311–317 of 317 posts
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They are red they look like tomatoes they just taste like nothing that’s what I mean. Those are available most of the time the other kind almost never
I know what you mean. I get to eat really good tomatoes every few years, and just for a few days, then they are gone. The good stuff spoils pretty quickly, too. It's not just the price that makes them uncommon
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I believe it's the latter. > the FDA investigated a cheese factory in Pennsylvania and found that the cheese it was selling as “100% grated parmesan” was actually cut with fillers like wood pulp and contained exactly 0% real Parmesan cheese, using instead cheaper varieties like Swiss and cheddar. That particular producer was busted and heavily fined due to a tip-off from a former employee, but similar practices are s…
> cut with fillers like wood pulp Label fraud aside, I really don't understand the vitriol that gets directed against grated cheese being sold with cellulose. It's only there to make the cheese shake out better (which it does well, you can buy grated cheese without cellulose to compare it to) And besides, there's nothing wrong with cellulose in the first place. You eat loads of cellulose every time you eat lettuce. S…
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I still don't get what it adds over a unique QR code.
A QR code is easy to copy? Im guessing this isn't.
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> is silly protectionism It's not silly. It's protecting the buyers from frauds. Parmigiano-Reggiano is made in Emilia Romagna, in the Parma-Reggio (Emilia) area. That's the only real deal. Like Champagne which is made only in the Champagne wine region in France. If it's not from there, it's not the same product. It might even be better according to personal taste, for example I prefer Franciacorta, which is from Fra…
Is there a quality control board, or does making the product in the area confer magical powers to the product?
Culturally Americans are terrified of finding such things in their food supply, so it's easy to understand why they don't hold these protected designations of origin in high regard, nor are likely to do much to replicate the effects in their domestic versions.
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You haven’t seen most North American supermarkets, then. Many, many supermarkets except the cheapest of the cheap carry real domestic and imported cheddar for at least 10-15 years.
No, I haven't! It just stood out in the ones I did. (I didn't mean the first part as a claim to expertise; the second was a genuine question.)
I noticed "Fancy cheese" (not velveeta) showing up regularly in the 2000s, when I was starting to shop for myself, and as my cheesy experience grew, "good cheese" like the better stinky ones were more available probably 4-5 years later. Now, even in my local supermarket which is considered the "worst" of all the grocery stores in the area, I can get authentic cheeses from a variety of places.
I don't think people's tastes evolved as much as the supply chain for getting these cheeses around has improved much in recent years, making tasty cheese super affordable.
So, what if we stop use term "parmesan" in our recipes and use just "aged hard cheese"?
I'm curious to know which cheesemakers are using these chips. If you look at a wheel of Parmigiano (a whole one), you will see a number stamped on it. That's the cheesemaker's matriculation number in the consortium. There are 313 active ones right now. Some of them are very big (especially the ones in the lowlands) and some of them are very small (mostly the ones up in the hills). The small cheesemakers have trouble…
You can also sign up for classes where you watch them crack a wheel and then do a sample of various cheese flavors.
It is interesting to find out more about the production side of these wheels. Thank you!