On Mon, 07 Jul 2014 10:58:55 -0400, Gary > wrote:

> jmcquown wrote:
> >
> > I rarely buy parmesan.
>
> I quit buying it. Once, I tried the pre-shredded and it was
> tasteless. Then I tried some of the expensive wedges of it in the
> gourmet section of the grocery store. Even those, I need to shred most
> of the wedge to get my taste on pasta.
>
> Yesterday, I saw a wedge of Parmigiano-Reggiano. That stuff might be
> the strong taste I'm after but I'm not paying $23 a pound for it. Get
> real.

I see decent parmesan for more like $13 lb. Still expensive, but not
as expensive as that your $23 lb cheese.
>
> I'm proud to say (remember, I have tiad) that I love and use the dried
> stuff in the green can. Most of you put it down and others that use it
> are too embarrassed to admit using it.
>
> Well I like it. It's cheap, it's strong tasting, and it *IS* real
> cheese so I don't understand why so many turn their noses up to using
> it.

This article is from 2009, but it might give you more ideas.
http://www.sfgate.com/food/article/G...ds-3292970.php
>
> I have a new, unopened jar here. It's Essential Everyday, Parmesan
> and Romano Cheese.
>
> Ingredients a
> -real parmesan cheese
> -real romano cheese
> -powdered cellulose added to prevent caking.
>
> How can you cool kids not say that is good cheese?
>

I buy mine in tubs that I find in the grocery store deli section
(lately from an Italian deli) and Trader Joe's, but basically it's the
same idea as what you have. If I had to grate it every time I wanted
a little to use in whatever it is I'm making, I wouldn't use it at
all.

My kids bring over a wedge for dinner (they are more purist scratch
cooks than I am) and the leftover part ends up just sitting in my
refrigerator until it turns into a brick. I don't even use it in
soup, like Janet suggested doing with the rind. That needs to
change.

--
All you need is love. But a little chocolate now and then doesn't hurt.