On Apr 10, 3:46�pm, "Paul M. Cook" > wrote:
> "Sheldon" > wrote in message
>
> ...
> On Apr 10, 2:50?pm, "Kent" > wrote:
>
>
>
>
>
> > "Sheldon" > wrote in message
>
> ...
> > On Apr 10, 3:01?am, "Giusi" > wrote:
>
> > > "Kent" > ha scritto nel
> > > messaggionews:rZGdnbnwTeo4KWDanZ2dnUVZ_uCinZ2d@com cast.com...
>
> > > > "Sheldon" > wrote in message
> > > ...
> > > > "Paul M. Cook" wrote:
> > > >> "Samois2001" > wrote in message
>
> > > ...
>
> > > >> >I bought some BelGioioso "freshly grated" parmesan yesterday because
> > > >> > it was on sale. I normally buy a chunk, grate myself and never
> > > >> > question the shelf life before I find myself down to the rind.
>
> > > >> I keep reggiano in my fridge in a tupperware container and it is
> > > >> easily
> > > >> 6
> > > >> months old. ?Well if you include the 18 months it sat in an aging
> > > >> room
> > > >> it
> > > >> is
> > > >> easily 2 years old. ?Just wrap it up and avoid air spaces.
> > > > Actually Parmesano Reggiano is a table cheese, not a grating cheese.
> > > > If you're grating Parmesano Rreggianno it's long spoiled... I sure
> > > > hope you're not paying much for rotten cheese. ?And purchased already
> > > > grated it's simply mystery cheese.
> > > > It isn't really a "table cheese" along with the rest in this category.
> > > > Reggiano, sliced thin, and laid across a bed of thinly vinegaretted
> > > > green,
> > > > isn't in the same category as sliced cheddar, or swiss, or provolone..
> > > > Reggiano can, and usually is grated in some fashion. From a fresh
> > > > block,
> > > > use the harshest cut on the grater, and grate onto your salad, your
> > > > pizza,
> > > > or whatever. Dry finely grated "parmesan", as you say, is usually some
> > > > other cheese, and has nothing to do with Reggiano.
>
> > > > Kent
>
> > > OP asked about already grated cheese she had already bought, so all the
> > > goings on about chunks are extra. ?Lives there a person nowadays who
> > > doesn't
> > > know that's better?
>
> > > Parmigiano Reggiano is a DOP cheese and the EU will get around to
> > > protecting
> > > it eventually. ?There are very strict limits to where the cows can live,
> > > what they can eat and how long the cheese is matured before sale. ?If
> > > you
> > > buy fake you have no assurance that it will resemble Parmigiano. ?Loads
> > > of
> > > people do, though.
>
> > > Parmigiano Reggiano is definitely served as a table cheese, particularly
> > > with red wine. ?It's often an older and rarer Parmigiano when so served,
> > > but
> > > not always by any stretch. ?Lots of Italian recipes include grated
> > > Parmigiano, and lots include grated other hard cheeses, sometimes
> > > combined
> > > with Parmigiano.
>
> > > Parmigiano is one of the grana cheeses which means that it is hard and
> > > gratable. ?It is not the only one in Italy, and certainly not in the
> > > world.
> > > Lots of aged Pecorino cheeses are grana, Grana Padano, Grana di
> > > bufala...
> > > I
> > > can remember using a Spanish grana in the US which was not trying to be
> > > Parmigiano.
>
> > You started out okay but then dropped the Reggiano... if you're too
> > lazy to type the full name than no one knows what you're talking
> > about, adn likely you don't know what you're talking about as well.
> > Parmesan Reggiano is light years apart from parmesan and other grana.
> > And that's the entire point, you can't change the name and expect the
> > same product. ?Parmesan Reggiano is expensive. ?Once a wheel is opened
> > (and there is only one correct way) it has a shelf life of about two
> > weeks before it can no longer be considered unspoiled. ? Yes, Parmesan
> > Reggiano is cooked in recipes and grated but only as a way to use up
> > the rind and old bits. ?Anyone paying full price for dried out chunks
> > and pre-grated is a fool. ?Parmesan Reggiano is not a cheese one buys
> > in hopes it will dry out... buy from a reputable knowlegeable cheese
> > merchant and only buy a quantity you can consume in less than two
> > weeks. ?Parmesan Reggiano is a table cheese, meant to be eaten
> > fresh... sure it can be cooked/grated but then there is no way to
> > detect it is Parmesan Reggiano. ?For cooking/grating choose a lesser
> > cheese, but still do not use bits so dry it may as well be sawdust.
>
> > I think Reggiano will last quite a bit longer than two weeks, unless I've
> > never had it "fresh". Our cheesemonger, however, is careful about not
> > putting an old block on the shelf. I tightly wrap it with clingwrap.
> > Sliced
> > with a cheese slicer it's fine for at least two months. It also freezes
> > well. I very coarsely grate Reggiano at the moment it's served. On top of
> > pasta and pizza it changes the character of the dish in a very positive
> > way.
>
> Parmasen Reggiano doesn't come in blocks, only in wheels. �The wheel
> is scored and then broken into wedges, never sliced through.
>
> If that's how you treat Parmesan Reggiano then you are wasting it. �It
> should be broken with a special tool that breaks it with its natural
> grain. �It is eaten fresh, in chunks and slivers, as a table cheese.
> Again, for grating and cooking buy a lesser cheese. � What you're
> doing with Parmesan Reggiano is tantamount to using top shelf booze
> for mixed drinks. �You probably truly believe that $6/pint sludge you
> buy at the stupidmarket is Balsamico Traditionale.
>
> I doubt you're buying Parmesan Reggiano... there are plenty of fakes.
>
> Yes, indeed. �That is the only way to open a wheel. �But you left out that
> the tool is made from the finest alloys and forged in the flames of Mount
> Vesuivius by hunchback bellringers. �The tool is wielded by a sacrificial
> virgin, chosen at birth for her unusual beauty and raised for 16 years as a
> princess, �who after completing the deed of splitting the casing is then
> placed on an altar and has her heart cut out and held up to the Cheese god..
> In the distance a bell tolls, and cherished dairy cows moo contentedly. �In
> a palace chamber overlooking Naples, a young virgin is getting really
> nervous. �A new cheese is born but it's unctuous beauty and delicate aroma
> is ephemeral lasting only 2 short days before the pathetic remains are
> packaged and shipped to the US.. �Why waste a perfectly good virgin after
> all?
>
> That is authentic Parmesan Reggiano. �Nothing else will substitute..


See, when confronted with the reality of your food/cooking ignorance
the only recourse you see for yourself is to weave a distraction while
you slink back under your slimey rock. And this is why you don't know
*anything*, you are unwilling to learn because you believe all
knowlege begins and ends with your own... which of course is
indicative of those with the least intelligence... you're not funny,
you're stupid, and you yourself proved it, again. And from your
idiotic discourse I don't believe you ever tasted Parmigiano Reggiano,
you buy that mystery dust in the green can.