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Post by Deleted on May 6, 2017 18:17:38 GMT -5
Wife just came home from Trader Joe's with $4.40 chunk of this stuff. $10.99/lb, made with raw milk/aged 18 months. The rind and writing looks similar to Reggiano. I didn't tell her to do that then she tries to tell me it's Reggiano. I'm biting my tongue... I think I might have to sell her to the gypsies...   |
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Post by frmthegrav on May 6, 2017 19:33:10 GMT -5
Wife just came home from Trader Joe's with $4.40 chunk of this stuff. $10.99/lb, made with raw milk/aged 18 months. The rind and writing looks similar to Reggiano. I didn't tell her to do that then she tries to tell me it's Reggiano. I'm biting my tongue... I think I might have to sell her to the gypsies... fred: not the real deal BUT its made with raw milk (big plus for me, at least-- raw milk/raw milk cheese is good for you). my boss who has lived in italy will know the difference, and she will give me shit about getting the wrong one for weeks. i dont want to hear, "i tol' you to get parmagiano reggiano, so why did you get this one? does this say parmagiano on it? no! so? why?". its probably pretty good nonetheless. the real parmagiano reggiano has the words printed on the rind with dots making up the letters. i think that it wouldnt have lysozymes in it, either, and not part skimmed milk. i found a pecorino romano, organic raw milk at wegmans (east coast upscale supermarket) the other day. never had that one before... and i wont get it again, either. it was a poor mans parma.... like drinking a non alcoholic beer. |
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Post by Deleted on May 6, 2017 19:41:52 GMT -5
Unfortunately for us stupid male units, with SWMBO we do not have the luxury of doing what they do - giving us shit for weeks...
Anyway, this stuff looks like it oughta taste good. I'm going have a bite or two with dinner and see.
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Post by Deleted on May 7, 2017 20:43:16 GMT -5
Just ate a big chunk. Damn, this some tasty stuff! Fairly soft and somewhat crumbly but with flavor for days. I'd say it's right up there with Reggiano. Will need to do a side by side comparison and will report back.
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Post by frmthegrav on May 8, 2017 19:17:43 GMT -5
soft? its probably not aged as long as the parma. dont use the grated parma for the comparison-- thats jacked up with cellulose filler.
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Post by Deleted on May 8, 2017 20:34:16 GMT -5
soft? its probably not aged as long as the parma. dont use the grated parma for the comparison-- thats jacked up with cellulose filler. By soft I mean not hard. I've never eaten a big chunk of it before, only shaved or slivered and I was surprised that when eating it it's not as hard as it feels in the hand. You can buy grated Reggiano? I haven't seen that before. |
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Post by frmthegrav on May 8, 2017 21:41:57 GMT -5
soft? its probably not aged as long as the parma. dont use the grated parma for the comparison-- thats jacked up with cellulose filler. By soft I mean not hard. I've never eaten a big chunk of it before, only shaved or slivered and I was surprised that when eating it it's not as hard as it feels in the hand. You can buy grated Reggiano? I haven't seen that before. once you go big chunks... |
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Post by Deleted on May 8, 2017 21:45:12 GMT -5
By soft I mean not hard. I've never eaten a big chunk of it before, only shaved or slivered and I was surprised that when eating it it's not as hard as it feels in the hand. You can buy grated Reggiano? I haven't seen that before. once you go big chunks... Im a hearin on ya. That's some tasty eatin, pa! |
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Post by frmthegrav on May 8, 2017 21:55:05 GMT -5
once you go big chunks... Im a hearin on ya. That's some tasty eatin, pa! good, son. now dont forget to use protection. |
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Post by Deleted on May 8, 2017 21:59:04 GMT -5
Im a hearin on ya. That's some tasty eatin, pa! good, son. now dont forget to use protection. I likes my cheese like I likes my wimins... |
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Post by frmthegrav on May 9, 2017 18:00:57 GMT -5
good, son. now dont forget to use protection. I likes my cheese like I likes my wimins... so you said-- shaved-- but now youre going for 'the chunky'. |
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Post by oujour76 on May 9, 2017 19:24:01 GMT -5
I likes my cheese like I likes my wimins... so you said-- shaved-- but now youre going for 'the chunky'. LOL... |
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Post by Deleted on May 9, 2017 19:34:13 GMT -5
I'm getting strung out on parm chunks... If this keeps up I'll soon be talking to a group about being a parmaholic...
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Post by Walter on May 11, 2017 17:18:51 GMT -5
Wife just came home from Trader Joe's with $4.40 chunk of this stuff. $10.99/lb, made with raw milk/aged 18 months. The rind and writing looks similar to Reggiano. I didn't tell her to do that then she tries to tell me it's Reggiano. I'm biting my tongue... I think I might have to sell her to the gypsies... fred: not the real deal BUT its made with raw milk (big plus for me, at least-- raw milk/raw milk cheese is good for you). my boss who has lived in italy will know the difference, and she will give me shit about getting the wrong one for weeks. i dont want to hear, "i tol' you to get parmagiano reggiano, so why did you get this one? does this say parmagiano on it? no! so? why?". its probably pretty good nonetheless. the real parmagiano reggiano has the words printed on the rind with dots making up the letters. i think that it wouldnt have lysozymes in it, either, and not part skimmed milk. i found a pecorino romano, organic raw milk at wegmans (east coast upscale supermarket) the other day. never had that one before... and i wont get it again, either. it was a poor mans parma.... like drinking a non alcoholic beer. What's stupid is that Grana Padano doesn't come from Parma, so it isn't "Parmesan". It's like saying Napa Valley Cabernet from Sonoma County. And FTR, there are dishes from the various regions from which these cheeses come from that demand the regional cheese to get the authentic taste of the dish. So saying Pecorino Romano isn't as good means you didn't use it on a dish common to Rome and its surrounding area. You guys need to spend some time roaming town to town in Italy. Practically every town has its particular wine and its particular cheese and the food in each is a little different. I've had some of the best wine ever in a small town I can't even remember the name of because it went perfectly with the food it was served with. Italy is rapidly losing that culinary regionalism, but when you find it, it is fantastic. |
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