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Old 08-06-2010, 07:50 PM posted to rec.food.cooking
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Default Good Italian deli in southern California?


"Christine Dabney" ha scritto nel messaggio

I will be wanting to replenish my supply of good Parmesan cheese while I
am there.


Vilco will back me up on this: there is no such thing as bad Parmigiano
Reggiano, but all of that comes from Parma and not from any other country or
state or even any other part of Italy. It comes different ages, but that's
all the variety there is.

If you want to gamble you can buy "parmesan" which can come from anywhere.
I don't. You can buy Grana Padana and that's good too, but I haven't seen
it (nor looked for it) in the US.



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Old 08-06-2010, 08:47 PM posted to rec.food.cooking
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Default Good Italian deli in southern California?


"Giusi" wrote in message ...
|
| "Christine Dabney" ha scritto nel messaggio
|
| I will be wanting to replenish my supply of good Parmesan cheese while I
| am there.
|
| Vilco will back me up on this: there is no such thing as bad Parmigiano
| Reggiano, but all of that comes from Parma and not from any other country or
| state or even any other part of Italy. It comes different ages, but that's
| all the variety there is.

I don't wish to quibble (well of course I do) but Parmigiano Reggiano comes
from Modena, Parma, Reggio Emilia, Bologna and Mantova. There are distinct
but minor taste differences; Parma tends towards a sharper, saltier taste than
Reggio, which is more mellow, less full flavored. All are superb. Grana
Padano is a very old cheese, made the same way and having a similar taste
but usually a bit milder and it typically is sold at a younger age than Parm.

You might look for a Whole Foods in the Bakersfield area, they bring in a lot
of very good Parm and also Grana Padano:
http://www.wholefoodsmarket.com/stores/all/index.php

pavane


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Old 08-06-2010, 08:49 PM posted to rec.food.cooking
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Default Good Italian deli in southern California?

Giusi wrote:

Vilco will back me up on this: there is no such thing as bad Parmigiano
Reggiano, but all of that comes from Parma and not from any other country or
state or even any other part of Italy. It comes different ages, but that's
all the variety there is.

If you want to gamble you can buy "parmesan" which can come from anywhere.
I don't. You can buy Grana Padana and that's good too, but I haven't seen
it (nor looked for it) in the US.

I get Grana Padana from the commissary here in Georgia.
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Old 08-06-2010, 08:53 PM posted to rec.food.cooking
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Default Good Italian deli in southern California?


"pavane" ha scritto nel messaggio

"Giusi" wrote in message
| Vilco will back me up on this: there is no such thing as bad Parmigiano
| Reggiano, but all of that comes from Parma and not from any other
country or | state or even any other part of Italy. It comes different
ages, but that's
| all the variety there is.

I don't wish to quibble (well of course I do) but Parmigiano Reggiano
comes from Modena, Parma, Reggio Emilia, Bologna and Mantova. There are
distinct


All the same area, all the cows eat much the same. I was illustrating
buying real and not a copy, so yes, they make it in more than one town but
it is all the same zone. It's so reliable it's unbelievable. I think Vilco
likes 22 months of aging.


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Old 08-06-2010, 09:07 PM posted to rec.food.cooking
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Default Good Italian deli in southern California?


"Giusi" wrote in message ...
|
| "pavane" ha scritto nel messaggio
|
| "Giusi" wrote in message
| | Vilco will back me up on this: there is no such thing as bad Parmigiano
| | Reggiano, but all of that comes from Parma and not from any other
| country or | state or even any other part of Italy. It comes different
| ages, but that's
| | all the variety there is.
|
| I don't wish to quibble (well of course I do) but Parmigiano Reggiano
| comes from Modena, Parma, Reggio Emilia, Bologna and Mantova. There are
| distinct
|
| All the same area, all the cows eat much the same. I was illustrating
| buying real and not a copy, so yes, they make it in more than one town but
| it is all the same zone. It's so reliable it's unbelievable. I think Vilco
| likes 22 months of aging.

That's about right. Then there is the Vacche Rosse, made from (I believe) a
closed herd of red colored cows. I think we sold it for 1.5 times the price
of the regular parm, and had trouble keeping it in stock, it sold so well.

pavane




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Old 09-06-2010, 01:53 AM posted to rec.food.cooking
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Default Good Italian deli in southern California?

On Tue, 8 Jun 2010 20:50:55 +0200, "Giusi" wrote:


"Christine Dabney" ha scritto nel messaggio

I will be wanting to replenish my supply of good Parmesan cheese while I
am there.


Vilco will back me up on this: there is no such thing as bad Parmigiano
Reggiano,


Vilco? Are you pulling the guinea card AGAIN.

Nonsense. Cheese spoils. Many (actually most) venders haven't a clue
about how to care for cheese. Parmigiano Reggiano is first and
foremost a table cheese, when it's grated it's because it was
permitted to spoil, and when the cheese makers see that they cry. If
Parmigiano Reggiano is fit for grating don't buy it unless it's being
sold for half price, or instead buy something labled Parmesan


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