Brooklyn1 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.

I actually prefer the green can parmesan cheese. The flavor is more
concentrated and intense. I've used both but I do prefer the canned
version. Perhaps it's because that's what I grew up eating or maybe I buy
cheap fresh cheese.

Gary