Parmesan

Hi I bought a wedge of Italian imported parmesan cheese that was vacuum packed and only use only a quarter of it. I ziplock the rest and put it back in my fridge. It's been 3 months past the offici...

by Melanie Wong 3 months ago

This article has recommendations from six cheese experts on the best cheese(s) to use for mac and cheese. What do you think? What are your own favorites for this?

Visited Parma Italy several years ago and bought red cow parmigiano reggiano aged 30 months at Antica Corte Pallavicina. Is there anywhere in US we can buy the red cow cheese? May have to revisit...

As a Christmas gift I got the half wheel of PR I’ve been wanting. I never expected to get it... and now I’m stressing on how to store it. It was shipped straight from Italy in a thick plastic, some...

Hi, all. Carbonara is certainly in my top three pasta dishes. I have two approaches that I'd like to share, and see if anyone else does something similar, and hopefully pick up helpful tips and ...

by NonnieMuss 1 year ago

I'm trying to figure out how to make parmesan crisps (and yes, there are 1,000 recipes online and I've made them before), but like the ones you can buy in a bag. They are lighter and crispier and ...

Does anyone know the difference between Parm. Reggiano and what Costco sells called Parm. Stratavecchia? I've only seen this at Costco. Wondering if this is an exclusive marketing thing that Costc...

Does anyone know if there's a restaurant in Montreal I can go to that will toss pasta out of a Parmesan wheel?

I've been buying it for years at Whole Foods but it has seemed very bland lately. Any suggestions on where to buy 'good' parmesan cheese in the Cambridge, Somerville, not over-the-river Boston area?

by outRIAAge 2 years ago

What grabs me about this is the Korean/Parmesan angle. I apologize to anyone looking for a detailed recipe, because this is straight from today's NY Times, and has me fascinated. It's more a descri...

by iheartcooking 3 years ago

I admit I can't speak for the Kraft stuff, but the few storebrand canned Parmesan cheeses I've bought contain only cheese and cellulose. Why is it commonly held to be utter crap? I love the real s...

So I've made three batches of eggplant parmesan using three different methods of cooking the eggplant, and I count all three as fails. What I want is a method that cooks the eggplant so it's still ...

http://www.bloomberg.com/news/articles/2015-06-08/italian-parmigiano-reggiano-goes-kosher-to-grab-u-s-market

I've had a jar of store-brand grated Parmesan cheese in the fridge for a long time, and it has never gone moldy. By contrast, maybe 4 weeks ago I bought a 5 oz. plastic container of name-brand Par...

I have been saving them in my freezer, as I had read on here. Today I am cooking a BIG batch of tomato sauce and threw a bunch in. I see they are melted and pulled one out while it was still recog...

by Scott_R 3 years ago

I recently saw a grits-based dish on a food show, but unfortunately it was a show about a restaurant (I was too late to catch the place's name) and not about cooking, so there was no recipe, but it...

by sbp 3 years ago

I made a dish a few weeks ago by roasting fennel slices lightly brushed with olive oil, then sprinkling grated Parmegiano Reggiano generously in between. Popped it back into the oven until the chee...

by BiscuitBoy 3 years ago

I doubt any of us are buying parm that originates from (gasp!) Pennsylvania, but here's a little tidbit to beware of: https://beta.finance.yahoo.com/news/parmesan-cheese-sprinkle-penne-could-1...