Parmesan

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 4 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...

by EM23 4 years ago

From the article: "The FDA warns Parmesan fraud has become a serious problem for American consumers. Tests show products described as "100 percent Parmesan" routinely have cut-rate substitutes — l...

by Elster 6 years ago

I've always wanted to give my tomato soups, pasta sauces, stews etc that unbelievable umami kick that comes from adding a parmesan rind or two to the stock. The problem is, I just don't use par...

Is it normal for this cheese to have spots that look like mold? Thanks.

by SimSportPlyr 6 years ago

[cross-posting from the California forum] Earlier this year I had Parmesan cheese in a restaurant in Parma, Italy that was off-the-charts delicious. Is it possible to buy cheese in N Cal ...

Is there a noticeable difference in terms of taste between store-bought grated Parmesiano Reggiano vs grating one on your own at home from a block of the same cheese?

I'll be based in Bologna but will also spend a couple of days in Parma and Modena. I'd like to bring home the above mentioned products but I'm not sure where's best to obtain them. Will a qualit...

Spotted in a Kosher market in Rome: Parmigiano Reggiano in wedge and grated forms. It's not widely available in Rome so I dont know when it will make it to the U.S. but it does exist.

by trolley 4 years ago

hi, is Parmigiano-Reggiano always made with raw milk? I swear i thought i saw some that's not made with raw milk. trying to avoid raw milk for the little ones until they're a bit older...

by PSRaT 4 years ago

eggplant Parmesan - not too difficult to grasp, eh? the eggplant bit I get, the sauce bit I get. what I don't get is the Parmesan cheese bit - does one just heap grated cheese on a round of egg...

I want to make baked macaroni cheese which, according to the recipe requires cheddar, parmesan and gruyere. I am unable to find gruyere in the local supermarkets so is there something that i can us...

by gourmandadventurer 11 years ago

I've searched the net and didn't find what I seek: If you needed to pulverize a gigantic and very hard wheel of parmesan cheese into small pieces, how would you go about it? Please note if you've a...

by sandrina 12 years ago

Parmigiano Reggiano seems to be the cheese of choice for grating over pasta, salads, etc. I much prefer the tanginess of Pecorino Romano instead, especially over pasta. Parmigiano has kind of a n...