On Mon, 30 Apr 2012 09:02:25 -0400, Brooklyn1 <Gravesend1> wrote:

>Tommy Joe wrote:
>>Brooklyn1 wrote:
>>
>>> You've obviously never been to Italy... they use pre-grated hard
>>> cheeses of all kinds just as much as in the US if not more... so stop
>>> making stuff up, if you don't know STFU.
>>
>>You know what Brooklyn, I hopped into this thread hoping to see
>>an Italian sausage recipe, but read on anyway as I found it
>>interesting to some degree. I saw the person's response about
>>Italians not using "only" prepared parmesan cheese and had trouble
>>believing it but decided to say nothing because it wasn't that
>>important and I've never been to Italy and am not an authority. But
>>it did dawn on me that Italy is a big country, and like most big
>>countries, there are probably people living there who don't do
>>everything exactly the same way. I thought surely there are people
>>living in Italy who use dried cheeses out of shakers rather than
>>shredding their own. Now I'm not saying your input clinches the
>>argument, but I do have to say I agree with you on this one even
>>though I've never been to Italy. Everyone everywhere eventually gives
>>in to easy packaging and processed foods - to some degree - I doubt
>>it's just a USA thing.
>>
>>TJ
>
>I've been to Italy, several times... most everywhere serves
>pre-grated... most folks buy several weeks worth and have their cheese
>grated at the store, same as in the US and everywhere else. It sits
>in their fridge until used up, it's not fresh grated at their table.
>Even though it's nearly impossible to get folks here to admit it I'd
>venture to say that very few actually grate their cheese from a wedge
>at table. I'm one who does exclusively, probably because I use very
>little grated cheese... a one pound wedge lasts in my fridge several
>months. I can honestly say I have never bought pre-grated cheese and
>I've never tasted cheese from the green can, maybe it's good but I
>wouldn't know. Actually the reason I sometimes run out of grating
>cheese is because occasionally I get the urge and I'll eat the entire
>thing au jus by slicing off chunks... I always begin by thinking I'll
>just nibble a little around the edges but before I know it there is
>only a little nub left, so may as well finish her off.

The best grating cheese is Jackie Gleason brand Fatchamatta Macaroni
Cheese