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Post by Deleted on Jan 25, 2020 20:34:00 GMT -5
Parmigiano Reggiano Cheese Wedge, Latteria Soresina 10.32 lbs By Latteria Soresina 0.0 star ratingWrite a review $ 129.95  Product Description In order use the name Parmigiano Reggiano, rather than just parmesan, the cheese must be produced in either Emilia-Romagna or neighboring Lombardy. This dry, crumbly cheese is perfect for grating over a plate of pasta with red sauce, or even grated and mixed into breadcrumbs. This cheese is DOP-certified, meaning it is produced and packaged according to traditional standards. It has been called the "King of Cheeses:" this quarter-wheel was produced by Gran Soresina, a member of the Latteria Soresina cooperative, which has been producing milk and dairy for over a hundred years. Ingredients: milk, salt, rennet, lysozyme from egg whites. Contains milk, eggs. Facts: Product of Italy yummybazaar.com/collections/cheese/products/latteria-soresina-parmigiano-reggiano-cheese-wedge-1032-lbs |
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Post by Clipper on Feb 7, 2020 12:30:57 GMT -5
I paid $12 for a small wedge of parmesan not too long ago and it was not Reggiano. We use the real parmesan to grate over our salads and pasta dishes, but still buy the fake parmesan and romano in the green capped bottles from Kraft to use in meatballs and artichoke/spinach dip. I bought one of those hand crank cheese graters like they use at Olive Garden. Grating the real cheese fresh over a hot plate of pasta is really good, and over a fresh green salad with a nice vinaigrette is delish. The smell alone will make your mouth water. The cheese I bought is imported from Italy and came from the special cheese case a Kroger's but what part of Italy is anyone's guess.
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Post by kit on Feb 8, 2020 7:40:05 GMT -5
I must be a cheese snob but I won't have the Kraft (or knock-off) cheese-and-sawdust stuff in my house. Once I used the brick cheese I was hooked. Price Chopper here has the Bel Gioioso brand and although it's not imported from Italy, it's very good. It's made in Wisconsin and we all know that Wisconsin is known for their wonderful cheeses. My favorite is Romano and there's always a brick of it in my fridge. It's not cheap but it's far better than the off-the-shelf stuff and is less expensive than the imported.
That being said, I'll bet Clipper was in heaven with that $12.00 imported cheese. There definitely is a difference.
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Post by Clipper on Feb 8, 2020 9:14:09 GMT -5
We still keep the green capped bottle in the fridge. We actually like it in meatloaf or meatballs. Call it frugal or whatever, but I noticed very little difference in the flavor when we DID put the real McCoy in meatballs, and the sheer quantity needed to make the dip prompts us to use the bottled stuff. When she makes the artichoke dip she would most likely need several dollars worth of the real parmesan. Probably a cup or more. I guess we are just not that fussy when it comes to making a snack dip.
We have kept a wedge of parmesan in the fridge for several years now, and I only noted the last purchase because of the price. I finally broke down and bought the grater with a crank on it because I got sick of the mess and labor involved in using a box grater.
I am a snob in other areas, such as quality seafood and meats, but cheese is not a priority for us. I go to the gourmet cheese case only when we are going to want cheese for snacks on crackers, and occasionally to buy a high quality specific cheese to use in mac and cheese. I also like imported feta on a salad. The very best imported Italian cheeses I ever bought came from the Salumeria on James St in Utica when I lived next door to it. It was the first place that I ever bought real parmesan in a wedge, or imported provolone. He also occasionally had store made mozzarella.
I enjoy reading about you and PB and your culinary adventures and gourmet recipes. We occasionally enjoy making something that you post about, but for the most part we eat comfort food and run of the mill good quality meat, potatoes, or seafood, and a good fresh or frozen veggie. Occasionally I will drive the 20+ miles to Kingsport to a meat purveyor that will custom cut filet mignon for Kathy and ribeye steaks for me, but not often. I also quite often have the meat department at the supermarket grind either chuck or round roasts for me when the price is right. I hate putting a burger in the pan and watching it boil and steam rather than sizzle and brown. The packaged ground beef is fine for chili, goulash or meatballs
You and PB eat a much more healthy diet than I do. I have tried many of your recipes over time, but there ARE those healthy things that I simply don't eat. Humus and kale make my yuk list for example, haha. Keep posting your recipes. I enjoy reading the recipes and enjoy trying some of them.
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Post by BHU on Feb 9, 2020 11:25:40 GMT -5
I must be a cheese snob but I won't have the Kraft (or knock-off) cheese-and-sawdust stuff in my house. Once I used the brick cheese I was hooked. Price Chopper here has the Bel Gioioso brand and although it's not imported from Italy, it's very good. It's made in Wisconsin and we all know that Wisconsin is known for their wonderful cheeses. My favorite is Romano and there's always a brick of it in my fridge. It's not cheap but it's far better than the off-the-shelf stuff and is less expensive than the imported. That being said, I'll bet Clipper was in heaven with that $12.00 imported cheese. There definitely is a difference. I bought a container of that Bel Gioioso cheese not too long ago & yes it is very good. A couple weeks ago I made a red pasta sauce using Cento San Marzano plum tomatoes that i ran thru a blender to break them up & the sauce was fantastic. That's my go to brand from now on. They cost more but are well worth it. |
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Post by kit on Feb 9, 2020 11:55:39 GMT -5
BHU, there's a product called "Pop-N-Cook" in the frozen section of Walmart (near the vegetables). It looks like bubble-wrap, but inside each bubble is a concentrated herb. I like the Basil for making fresh tomato sauce (and I agree... even at $3.69 for a 28oz can, 'Certified' San Marzano tomatoes are worth the price). The Pop-N-Cook saves from having to buy a whole bunch of fresh basil and not using it all. It may be available in other stores but I happened to find it at Walmart.
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Post by BHU on Feb 9, 2020 13:07:46 GMT -5
BHU, there's a product called "Pop-N-Cook" in the frozen section of Walmart (near the vegetables). It looks like bubble-wrap, but inside each bubble is a concentrated herb. I like the Basil for making fresh tomato sauce (and I agree... even at $3.69 for a 28oz can, 'Certified' San Marzano tomatoes are worth the price). The Pop-N-Cook saves from having to buy a whole bunch of fresh basil and not using it all. It may be available in other stores but I happened to find it at Walmart. Thanks Kit, I'll have to look into that. I'm not a big fan of dried basil. I grow Basil in my garden, usually 3-4 plants. When it's ready to pick I hose it off, let the leaves dry & then the leaves go straight into the freezer in a plastic freezer bag. What I won't need I give away. One plant will usually last us a few months. Also, Basil grows well inside but does need a sunny spot. I like the fragrance of it. |
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Post by Deleted on Feb 9, 2020 13:11:39 GMT -5
I am not much of a user of Parmesan. I always use Pecorino-Romano. I buy the Avico brand at Price Chopper. San Marzano tomatoes make excellent sauce.
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Post by Clipper on Feb 9, 2020 17:07:19 GMT -5
San Marzano tomatoes at Walmart? LOL. I found them here in Kroger's but the only variety that they carry is fire roasted. I haven't tried them. I may have to make a dreaded trip, to the dreaded Wally World, haha. I suppose I could use the curbside pickup. I haven't tried that yet.
Kathys sauce comes out quite delicious with crushed and diced tomatoes From Hunts or Red Gold brand, and sometimes she put in a can or two of whole tomatoes, crushed in her hand as she drops them in. Is there really that much difference in flavor between San Marzano and other varieties when cooked for a long period? She cooks her sauce low and slow for several hours, and with the seasonings and herbs I really have to wonder if the variety of tomatoes makes a major difference in the flavor of the end product. I think that sometimes "imported" on a label does not necessarily mean a higher quality, or better tasting product.
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Post by Deleted on Feb 9, 2020 20:30:29 GMT -5
The cheese I like is what is used in Southern Italy like Calabria where my Mom's parents and family is from. Pecorino is a sheep milk cheese and I like the tangyness.
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Post by Clipper on Feb 10, 2020 9:03:19 GMT -5
I have bought Romano cheese in the past and I think it has a sharper cheese flavor than parmesan. I prefer the parmesan although I really don't have a fine tuned and discriminating palate when it comes to such things.
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Post by BHU on Feb 10, 2020 11:37:19 GMT -5
Some of the canned tomatoes I've used have a bit of a bitter taste. Not the SM. I've also opened cans of whole tomatoes & found the stem end green, which tells me that they weren't fully ripe when processed. I like Hunt's & Price Chopper sometimes has them on sale 10/$10.00.
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Post by Clipper on Feb 10, 2020 12:49:01 GMT -5
Some of the canned tomatoes I've used have a bit of a bitter taste. Not the SM. I've also opened cans of whole tomatoes & found the stem end green, which tells me that they weren't fully ripe when processed. I like Hunt's & Price Chopper sometimes has them on sale 10/$10.00. I sometimes use store brand whole tomatoes in chili, and have observed the ripeness thing that you are describing, and with the spices I use in chili any bitterness is pretty much overcome. We never buy store brand canned tomatoes for Kathy's sauce though. She insists on one of the two brands that I mentioned above. She takes her sauce quite seriously. She spends hours stirring, tasting, and tweaking the seasoning. I probably would be sent right back to the store if I brought home the cheap ones for her to make sauce. |
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Post by Deleted on Feb 10, 2020 15:56:40 GMT -5
I have bought Romano cheese in the past and I think it has a sharper cheese flavor than parmesan. I prefer the parmesan although I really don't have a fine tuned and discriminating palate when it comes to such things. Pecorino-Romano is the cheese. |
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Post by Clipper on Feb 10, 2020 18:21:37 GMT -5
I don't know what kind it was other than it was labeled as one kind of Romano or another. We didn't care for the strong taste of it. Kathy said it smelled like old sweat socks, haha. It was grated and bottled in glass bottles at the Amish Market we shop at for bulk foods.
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