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. This
package however said once the seal is broken, which happened last
night, consume promptly or freeze to prevent possible contamination
and mold. How long do I have with this tub? Are they implying just a
couple days? I do think the texture seems less dry(very light and
fluffy) than when I grate a chunk so may be more susceptible to mold.
But I really have no idea. Should I just go ahead and pop the whole
container in the freezer and store it there to be safe? Thanks for any
help.

"Samois2001" > ha scritto nel messaggio
...
>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. This
> package however said once the seal is broken, which happened last
> night, consume promptly or freeze to prevent possible contamination
> and mold. How long do I have with this tub? Are they implying just a
> couple days? I do think the texture seems less dry(very light and
> fluffy) than when I grate a chunk so may be more susceptible to mold.
> But I really have no idea. Should I just go ahead and pop the whole
> container in the freezer and store it there to be safe? Thanks for any
> help.

I probably would. There are millions of surfaces to have spores and it can
go through out very quickly. Mind you, it won't be that great from the
freezer, either, because it will dry, but it won't mold.

"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. This
> package however said once the seal is broken, which happened last
> night, consume promptly or freeze to prevent possible contamination
> and mold. How long do I have with this tub? Are they implying just a
> couple days? I do think the texture seems less dry(very light and
> fluffy) than when I grate a chunk so may be more susceptible to mold.
> But I really have no idea. Should I just go ahead and pop the whole
> container in the freezer and store it there to be safe? Thanks for any
> help.


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. I buy it in
large chunks to save some money and it has yet to ever go bad, not even any
mould. You just don't want it getting too dry as you will lose the flavor.
I sometimes buy the BelGioioso cheese but parmesano reggiano is so much
better.

Paul

"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. This
> package however said once the seal is broken, which happened last
> night, consume promptly or freeze to prevent possible contamination
> and mold. How long do I have with this tub? Are they implying just a
> couple days? I do think the texture seems less dry(very light and
> fluffy) than when I grate a chunk so may be more susceptible to mold.
> But I really have no idea. Should I just go ahead and pop the whole
> container in the freezer and store it there to be safe? Thanks for any
> help.

I would freeze it. Unlike other cheeses, the texture, no great shakes
anyway,
will not suffer much. In my experience fresh parmesan molds quickly. More
surface area for oxidation, maybe?


** Posted from http://www.teranews.com **

On Apr 9, 3:22 pm, "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. This
> > package however said once the seal is broken, which happened last
> > night, consume promptly or freeze to prevent possible contamination
> > and mold. How long do I have with this tub? Are they implying just a
> > couple days? I do think the texture seems less dry(very light and
> > fluffy) than when I grate a chunk so may be more susceptible to mold.
> > But I really have no idea. Should I just go ahead and pop the whole
> > container in the freezer and store it there to be safe? Thanks for any
> > help.
>
> 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. I buy it in
> large chunks to save some money and it has yet to ever go bad, not even any
> mould. You just don't want it getting too dry as you will lose the flavor.
> I sometimes buy the BelGioioso cheese but parmesano reggiano is so much
> better.
>
> Paul

I have read several sources say to wrap cheese blocks or hunks in a
vinegar-soaked (and wrung out well) cheesecloth to keep mold from
forming while the cheese is refrigerated for long periods.

N.

"Nancy2" > wrote in message
...
> On Apr 9, 3:22 pm, "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. This
>> > package however said once the seal is broken, which happened last
>> > night, consume promptly or freeze to prevent possible contamination
>> > and mold. How long do I have with this tub? Are they implying just a
>> > couple days? I do think the texture seems less dry(very light and
>> > fluffy) than when I grate a chunk so may be more susceptible to mold.
>> > But I really have no idea. Should I just go ahead and pop the whole
>> > container in the freezer and store it there to be safe? Thanks for any
>> > help.
>>
>> 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. I buy it in
>> large chunks to save some money and it has yet to ever go bad, not even
>> any
>> mould. You just don't want it getting too dry as you will lose the
>> flavor.
>> I sometimes buy the BelGioioso cheese but parmesano reggiano is so much
>> better.
>>
>> Paul
>
> I have read several sources say to wrap cheese blocks or hunks in a
> vinegar-soaked (and wrung out well) cheesecloth to keep mold from
> forming while the cheese is refrigerated for long periods.
>

That would work. The mould is actually edible and despite being unsightly
won't harm you. It can be trimmed off and discarded. Roquefort and bleu
are very moldy. People are very used to the very wet cheeses found in
stores. I remember the huge wheels of cheddar we used to get in New
Hampshire. They were quite dry and at worst would get a few spots of mould
on them.

Paul

Thanks for your responses. It didn't occur to me when I was buying it
that the extra surface area would cause it to go bad quicker. From now
on I'll stick to buying a chunk and grating as needed.

"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. This
> > package however said once the seal is broken, which happened last
> > night, consume promptly or freeze to prevent possible contamination
> > and mold. How long do I have with this tub? Are they implying just a
> > couple days? �I do think the texture seems less dry(very light and
> > fluffy) than when I grate a chunk so may be more susceptible to mold.
> > But I really have no idea. Should I just go ahead and pop the whole
> > container in the freezer and store it there to be safe? Thanks for any
> > help.
>
> 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. �I buy it in
> large chunks to save some money and it has yet to ever go bad, not even any
> mould. �You just don't want it getting too dry as you will lose the flavor.
> I sometimes buy the BelGioioso cheese but parmesano reggiano is so much
> better.

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.

http://www.parmigiano-reggiano.it/se..._Features.aspx

"cybercat" > wrote in message
...
>
> "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. This
>> package however said once the seal is broken, which happened last
>> night, consume promptly or freeze to prevent possible contamination
>> and mold. How long do I have with this tub? Are they implying just a
>> couple days? I do think the texture seems less dry(very light and
>> fluffy) than when I grate a chunk so may be more susceptible to mold.
>> But I really have no idea. Should I just go ahead and pop the whole
>> container in the freezer and store it there to be safe? Thanks for any
>> help.
>
> I would freeze it. Unlike other cheeses, the texture, no great shakes
> anyway,
> will not suffer much. In my experience fresh parmesan molds quickly. More
> surface area for oxidation, maybe?
>
BelGioioso is a Wisconsin attempt to create a parmesan like cheese. It is
softer and much less tasty, worth trying once. I've kept this cheese in the
frig a long time without mold forming. I put it in a zip lock bag and
extract as much air as I can. I guess it's time to throw it. I freeze a lot
of different cheeses, never with a problem when they're defrosted. I find
reggiano wrapped in cling wrap stays mold free a very long time in the frig.
I don't ever have to freeze it, unlike all of the softer cheeses. With moldy
cheese I sometime rinse the mold off, trim a bit off with a potato peeler,
and go ahead with the pizza. Mozzarella is among the worst to mold quickly.

Kent

"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. This
> > package however said once the seal is broken, which happened last
> > night, consume promptly or freeze to prevent possible contamination
> > and mold. How long do I have with this tub? Are they implying just a
> > couple days? ?I do think the texture seems less dry(very light and
> > fluffy) than when I grate a chunk so may be more susceptible to mold.
> > But I really have no idea. Should I just go ahead and pop the whole
> > container in the freezer and store it there to be safe? Thanks for any
> > help.
>
> 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. ?I buy it in
> large chunks to save some money and it has yet to ever go bad, not even
> any
> mould. ?You just don't want it getting too dry as you will lose the
> flavor.
> I sometimes buy the BelGioioso cheese but parmesano reggiano is so much
> better.

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.

http://www.parmigiano-reggiano.it/se..._Features.aspx


Who cares, it melts very well tastes great any way you serve it and is worth
every penny. And it has a far better flavor than the domestic cheeses
mostly due to the diets the cows are fed and the microbes unique to that
area of Italy.

Beats me how what is essentially spoiled milk can spoil.

Paul

Paul M. Cook > wrote:

>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.

This sure seems like gobbledegook to me.

Any cheese that can be grated is potentially a grating cheese.
And what does this have to do with cheese being spoiled?
I'm not getting it.

Steve

"Steve Pope" > wrote in message
...
> Paul M. Cook > wrote:
>
>>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.
>
> This sure seems like gobbledegook to me.
>
> Any cheese that can be grated is potentially a grating cheese.
> And what does this have to do with cheese being spoiled?
> I'm not getting it.


When I take a few chunks of reggianno and toss them into my big Cuisinart
and pulse for a while, I get the softest, fluffiest, most aromatic result.
I could eat it with a spoon. When I sprinkle it over hot pasta and soft
butter it melts away like ice on a hot sidewalk and makes a delicious and
smooth sauce. If that is spoiled, I LOVE spoiled!

Paul

Just because it can be eaten as a table cheese, doesn't mean it's not any
good for grating. Quite the opposite in fact. The link you posted
recommends it and no doubt Italians have been doing it with success for
hundreds of years. In fact, I'd goes as far as to say there's no better
cheese for grating.

"Sheldon" > wrote in message
...
<****ing google groups won't quote properly>
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.

http://www.parmigiano-reggiano.it/se..._Features.aspx

"Michael" > wrote in message
u...
> Just because it can be eaten as a table cheese, doesn't mean it's not any
> good for grating. Quite the opposite in fact. The link you posted
> recommends it and no doubt Italians have been doing it with success for
> hundreds of years. In fact, I'd goes as far as to say there's no better
> cheese for grating.

Yeah, just try grating brie - it can't be done!

And I'd agree, reggianno is perhaps the best grating cheese there is.

Paul

In article <MyaLj.8738$BT1.2590@trnddc04>,
"Paul M. Cook" > wrote:

> "Nancy2" > wrote in message
> ...
> > On Apr 9, 3:22 pm, "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. This
> >> > package however said once the seal is broken, which happened last
> >> > night, consume promptly or freeze to prevent possible contamination
> >> > and mold. How long do I have with this tub? Are they implying just a
> >> > couple days? I do think the texture seems less dry(very light and
> >> > fluffy) than when I grate a chunk so may be more susceptible to mold.
> >> > But I really have no idea. Should I just go ahead and pop the whole
> >> > container in the freezer and store it there to be safe? Thanks for any
> >> > help.
> >>
> >> 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. I buy it in
> >> large chunks to save some money and it has yet to ever go bad, not even
> >> any
> >> mould. You just don't want it getting too dry as you will lose the
> >> flavor.
> >> I sometimes buy the BelGioioso cheese but parmesano reggiano is so much
> >> better.
> >>
> >> Paul
> >
> > I have read several sources say to wrap cheese blocks or hunks in a
> > vinegar-soaked (and wrung out well) cheesecloth to keep mold from
> > forming while the cheese is refrigerated for long periods.
> >
>
> That would work. The mould is actually edible and despite being unsightly
> won't harm you. It can be trimmed off and discarded. Roquefort and bleu
> are very moldy. People are very used to the very wet cheeses found in
> stores. I remember the huge wheels of cheddar we used to get in New
> Hampshire. They were quite dry and at worst would get a few spots of mould
> on them.

If anything except a soft, mushy cheese grows a bit of mold, just scrape
it off -- or just ignore it (unless it's red, orange, or black).

I once bought a whole small wheel of cheddar, which I cut into wedges,
wrapped, and put in the cheese-keeper drawer in the refrigerator. I have
been a lover of blue-mold cheeses for a long time, and for years it has
been more likely than not that there'd be a chunk of something moldy in
there too.

After a few months, the cracks between the curds of the cheddar started
turning green. After a bit more time, the blue veins were very evident.

The cheese was wonderful, and the bigger the blue veins got over time,
the wonderfuller it tasted.

Isaac

"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. This
> > package however said once the seal is broken, which happened last
> > night, consume promptly or freeze to prevent possible contamination
> > and mold. How long do I have with this tub? Are they implying just a
> > couple days? ?I do think the texture seems less dry(very light and
> > fluffy) than when I grate a chunk so may be more susceptible to mold.
> > But I really have no idea. Should I just go ahead and pop the whole
> > container in the freezer and store it there to be safe? Thanks for any
> > help.
>
> 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. ?I buy it in
> large chunks to save some money and it has yet to ever go bad, not even
> any
> mould. ?You just don't want it getting too dry as you will lose the
> flavor.
> I sometimes buy the BelGioioso cheese but parmesano reggiano is so much
> better.

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.

http://www.parmigiano-reggiano.it/se..._Features.aspx
>
>
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

"Kent" > ha scritto nel messaggio
. ..
>
> "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.

On Apr 9, 1:16 pm, Samois2001 > wrote:
> 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. This
> package however said once the seal is broken, which happened last
> night, consume promptly or freeze to prevent possible contamination
> and mold. How long do I have with this tub? Are they implying just a
> couple days? I do think the texture seems less dry(very light and
> fluffy) than when I grate a chunk so may be more susceptible to mold.
> But I really have no idea. Should I just go ahead and pop the whole
> container in the freezer and store it there to be safe? Thanks for any
> help.

Puchased grated cheese should last a couple of weeks in a cool fridge;
chunks of good hard cheese, months. And even when it moulds, scrape it
off. And BelGioioso is a good parmesan when your recipe calls for
quantities in cooking. I'd save my Italian P-G for eating and for
grating as a final touch.

It is much fluffier than when I hand grate a chunk on the microplane.
I'm assuming it was done in some type of commericial size food
processor. I used it in a breadcrumb coating for an oven baked chicken
parm that I am very fond of. As far as it being only a table cheese or
not I couldn't possibly imagine another cheese I would want in the
coating or leaving it out. The finished product is always doused with
a handful as well once the chicken has found its home on pasta and red
sauce.

On Apr 9, 11:13�pm, (Steve Pope) wrote:
> Paul M. Cook > wrote:
>
> >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. �
>
> This sure seems like gobbledegook to me.
>
> Any cheese that can be grated is potentially a grating cheese.
> And what does this have to do with cheese being spoiled?
> I'm not getting it.

Obviously uneducated about cheese.

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.

On Apr 9, 11:18�pm, "Paul M. Cook" > wrote:
> "Steve Pope" > wrote in message
>
> ...
>
> > Paul M. Cook > wrote:
>
> >>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.
>
> > This sure seems like gobbledegook to me.
>
> > Any cheese that can be grated is potentially a grating cheese.
> > And what does this have to do with cheese being spoiled?
> > I'm not getting it.
>
> When I take a few chunks of reggianno and toss them into
> my big Cuisinart and pulse for a while,

You demonstrate that you're an idiot.

"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.

Kent

"Sheldon" > wrote in message
...
On Apr 9, 11:18?pm, "Paul M. Cook" > wrote:
> "Steve Pope" > wrote in message
>
> ...
>
> > Paul M. Cook > wrote:
>
> >>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.
>
> > This sure seems like gobbledegook to me.
>
> > Any cheese that can be grated is potentially a grating cheese.
> > And what does this have to do with cheese being spoiled?
> > I'm not getting it.
>
> When I take a few chunks of reggianno and toss them into
> my big Cuisinart and pulse for a while,

You demonstrate that you're an idiot.

Heh! We did that all the time in restaurants where I worked. Works like a
charm, fool.

Paul

Kent > wrote:

> 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.

Are you saying it keeps for two months even if sliced? Or
that it will keep for two months, and be usable for slicing?

In any case, I also keep whole chunks of somewhat hard Reggiano
that long without any quality issues. I don't bother with
the really dried out examples of this cheese. I like it when
it's just a little harder than a hard cheddar.

Steve

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.

"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.

Paul

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.

"Sheldon" > wrote in message
...
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.


Well we can add cheese to the list of purist balderdash. Practictioners of
cultist and elitist thinking lack any appreciation whatsoever for the
subject of their divince devotion. In other words - a poser. A dilettante,
a posturer. And no fool ever saw a fool in their own reflection.

Paul

Paul

pavane wrote:
>
> It is a bit self-serving but this shows the proper method
> and proper tools for opening the cheese.
>
> http://www.wholefoodsmarket.com/parmigianoreggiano/

That's what I buy (depite the nefarious reputation
of John Mackey), and I eat some of it raw and
some of it melted on pasta. Sheldon says that's
a waste, but I disagree. There is no other melted
cheese which is like genuine Parmigiano Reggiano.
Good stuff, both raw and melted.

I usually boil the pasta till done, then dump most
but not all of the water, put the cheese on top,
put the lid on the pot, and return it to the
stovetop (which was earlier turned off). The
residual heat then steams the cheese, melting it.
After a minute or so, I take the pasta off the
stove, and transfer it to a plate or bowl.
I may add a little salt and pepper, but that's
basicly how I make a quick pasta dish when
I'm hungry and don't have time for anything
more elaborate.

A good smoked mozzarella would be a good substitute,
but I haven't been able to find that recently.
When I did have access to that, I would sometimes
cover half the pasta with PR and the other half
with SM, so I could alternate bites of each.

Sometimes I'd put bits of prosciutto or crisp-
fried bacon on top, but that's not at all
necessary.

"Paul M. Cook" wrote:

>
>
> 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?

Why not waste a virgin What good are they. To all the virgins in the world.....
thanks for nothing.

However..... I don't get the point of buying grated Parmesan. Unless you use it
very soon, it isn't exactly freshly grated now is it. I suppose it might me
handy of you need a small amount and guy get just a little, saving you having to
buy a chunk of it sitting in your fridge for months. We buy it in chunks of a
half pound or so and it lasts us weeks. A little freshly grated Parmesan is a nice
touch to a lot of dishes.

"Dave Smith" > wrote in message
...
> "Paul M. Cook" wrote:
>
>>
>>
>> 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?
>
> Why not waste a virgin What good are they. To all the virgins in the
> world.....
> thanks for nothing.
>
> However..... I don't get the point of buying grated Parmesan. Unless you
> use it
> very soon, it isn't exactly freshly grated now is it. I suppose it might
> me
> handy of you need a small amount and guy get just a little, saving you
> having to
> buy a chunk of it sitting in your fridge for months. We buy it in chunks
> of a
> half pound or so and it lasts us weeks. A little freshly grated Parmesan
> is a nice
> touch to a lot of dishes.
>

It's best if not pregrated. It does lose a lot when it is stored that way.
I buy 5 pounds at a time and it lasts me several months or longer. The deli
I get it from is kind of far from me so that is one reason I buy in bulk.
It never moulds but the flavor does drop off a bit over time but still way
better than anything else.

Paul

On Apr 10, 5:18�pm, "Paul M. Cook" > wrote:
> "Dave Smith" > wrote in message
>
>
> > I don't get the point of buying �grated Parmesan. Unless you
> > use it
> > very soon, it isn't exactly freshly grated now is it. � I suppose it might
> > me
> > handy of you need a small amount and guy get just a little, saving you
> > having to
> > buy a chunk of it sitting in your fridge for months. �We buy it in chunks
> > of a
> > half pound or so and it lasts us weeks. A little freshly grated Parmesan
> > is a nice
> > touch to a lot of dishes.
>
> It's best if not pregrated. �It does lose a lot when it is stored that way.
> I buy 5 pounds at a time and it lasts me several months or longer. �The deli
> I get it from is kind of far from me so that is one reason I buy in bulk.
> It never moulds but the flavor does drop off a bit over time but still way
> better than anything else.


Save those trips: http://tinyurl.com/4yvum8

http://www.costco.com/Browse/Product...C&topnav=bdoff


---

"Sheldon" > wrote in message
...
On Apr 10, 5:18?pm, "Paul M. Cook" > wrote:
> "Dave Smith" > wrote in message
>
>
> > I don't get the point of buying ?grated Parmesan. Unless you
> > use it
> > very soon, it isn't exactly freshly grated now is it. ? I suppose it
> > might
> > me
> > handy of you need a small amount and guy get just a little, saving you
> > having to
> > buy a chunk of it sitting in your fridge for months. ?We buy it in
> > chunks
> > of a
> > half pound or so and it lasts us weeks. A little freshly grated Parmesan
> > is a nice
> > touch to a lot of dishes.
>
> It's best if not pregrated. ?It does lose a lot when it is stored that
> way.
> I buy 5 pounds at a time and it lasts me several months or longer. ?The
> deli
> I get it from is kind of far from me so that is one reason I buy in bulk.
> It never moulds but the flavor does drop off a bit over time but still way
> better than anything else.


Save those trips: http://tinyurl.com/4yvum8

http://www.costco.com/Browse/Product...C&topnav=bdoff


Not a Costco member. Besides, I like my little deli. Great gabagool and
pepperoncini sandwiches.

Paul

Mark Thorson said...

> pavane wrote:
>>
>> It is a bit self-serving but this shows the proper method
>> and proper tools for opening the cheese.
>>
>> http://www.wholefoodsmarket.com/parmigianoreggiano/
>
> That's what I buy (depite the nefarious reputation
> of John Mackey), and I eat some of it raw and
> some of it melted on pasta. Sheldon says that's
> a waste, but I disagree. There is no other melted
> cheese which is like genuine Parmigiano Reggiano.
> Good stuff, both raw and melted.
>
> I usually boil the pasta till done, then dump most
> but not all of the water, put the cheese on top,
> put the lid on the pot, and return it to the
> stovetop (which was earlier turned off). The
> residual heat then steams the cheese, melting it.
> After a minute or so, I take the pasta off the
> stove, and transfer it to a plate or bowl.
> I may add a little salt and pepper, but that's
> basicly how I make a quick pasta dish when
> I'm hungry and don't have time for anything
> more elaborate.
>
> A good smoked mozzarella would be a good substitute,
> but I haven't been able to find that recently.
> When I did have access to that, I would sometimes
> cover half the pasta with PR and the other half
> with SM, so I could alternate bites of each.
>
> Sometimes I'd put bits of prosciutto or crisp-
> fried bacon on top, but that's not at all
> necessary.


When I'm on my next weight-gain campaign, I'll surely try your
suggestions!!!

Nice video presentation. I'll attend the event at the WF near me on
Saturday.

Any chance you have a "what is this" contraption for a wheel of cheese like
that?

Andy

"Janet Baraclough" > wrote in message
...
> The message <IuvLj.4726$NM.3940@trnddc01>
> from "Paul M. Cook" > contains these words:
>
>> I buy 5 pounds at a time and it lasts me several months or longer.
>
> Just as a matter of interest. how much does that cost?


That would be $100.00 at my Italian deli. TJs has had it for about 8.00 a
half-pound but they sell it in very small wedges.

Paul

Paul M. Cook wrote:

> Not a Costco member. Besides, I like my little deli. Great gabagool and
> pepperoncini sandwiches.
>
> Paul
>




Does gabagool = capicola by any chance?

I guess it's like fazool = fagioli.

The Italian language really gets trashed in
the US regarding food!

gloria p

"Puester" > wrote in message
...
> Paul M. Cook wrote:
>
>> Not a Costco member. Besides, I like my little deli. Great gabagool and
>> pepperoncini sandwiches.
>>
>> Paul
>>
>
>
>
>
> Does gabagool = capicola by any chance?

Yep. I got the word off the Sopranos.

Paul

"Puester" > wrote

> Paul M. Cook wrote:
>
>> Not a Costco member. Besides, I like my little deli. Great gabagool and
>> pepperoncini sandwiches.

> Does gabagool = capicola by any chance?
>
> I guess it's like fazool = fagioli.
>
> The Italian language really gets trashed in
> the US regarding food!

It was those Italians from Italy who pronounced it that way, in my
experience.

nancy

"Sheldon" > wrote in message
...
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.

**Well if you're going to lecture someone else on the correct name, it's
Parmigiano Reggiano, not Parmesan Reggiano.

Parmesan Reggiano is light years apart from parmesan and other grana.

**It's the best, but Grana Padano isn't too shabby either. Certainly not
'light years' difference.

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.

**It's been aging for years. A thin layer, might, and I mean might become a
little dry, but to label the whole wheel spoilt after 2 weeks is ridiculous.

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.

**If you can't taste the flavour of Parmigiano Reggiano just because it's
been grated, you might like to try this stuff, it's cheaper:
http://img526.imageshack.us/img526/1416/cheesexc1.jpg