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Default Pecorino Romano vs Parmigiano Reggiano

How different is this cheese from Parmigiano Reggiano?
excuse spelling please, it is all a cut and paste to ask this question.
I've been googling to answer my question.

I'm making Potatoes au Gratin and wanted Parmigiano Reggiano but my
block is so hard that I didn't want to spend time grating it so picked
up an already grated container from the deli but it wasn't Parmigiano
Reggiano when I got home, it was Pecorino Romano. How different is this?
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"Cheryl" > wrote in message
...
> How different is this cheese from Parmigiano Reggiano?
> excuse spelling please, it is all a cut and paste to ask this question.
> I've been googling to answer my question.
>
> I'm making Potatoes au Gratin and wanted Parmigiano Reggiano but my block
> is so hard that I didn't want to spend time grating it so picked up an
> already grated container from the deli but it wasn't Parmigiano Reggiano
> when I got home, it was Pecorino Romano. How different is this?


The taste will be slightly different but you could sub one for the other.
That being said, I don't find it is hard to grate the Parm. at all. And it
is really better freshly grated IMO.


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Default Pecorino Romano vs Parmigiano Reggiano


"Julie Bove" > wrote in message
...
>
> "Cheryl" > wrote in message
> ...
>> How different is this cheese from Parmigiano Reggiano?
>> excuse spelling please, it is all a cut and paste to ask this question.
>> I've been googling to answer my question.
>>
>> I'm making Potatoes au Gratin and wanted Parmigiano Reggiano but my block
>> is so hard that I didn't want to spend time grating it so picked up an
>> already grated container from the deli but it wasn't Parmigiano Reggiano
>> when I got home, it was Pecorino Romano. How different is this?

>
> The taste will be slightly different but you could sub one for the other.
> That being said, I don't find it is hard to grate the Parm. at all. And
> it is really better freshly grated IMO.


I use my big 11 cup Cuisinart and cut the cheese into half inch cubes. Then
I let it rip in the FP until the cheese is as fluffy as a cloud. Makes for
a perfect texture..

And yes, I often sub the two cheeses. The peccorino is sharper and tangier
but the overall profile of the two works well in any dish calling for the
other.

Paul


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Default Pecorino Romano vs Parmigiano Reggiano

On Apr 23, 12:17*am, "Julie Bove" > wrote:
> "Cheryl" > wrote in message
>
> ...
>
> > How different is this cheese from Parmigiano Reggiano?
> > excuse spelling please, it is all a cut and paste to ask this question.
> > I've been googling to answer my question.

>
> > I'm making Potatoes au Gratin and wanted Parmigiano Reggiano but my block
> > is so hard that I didn't want to spend time grating it so picked up an
> > already grated container from the deli but it wasn't Parmigiano Reggiano
> > when I got home, it was Pecorino Romano. How different is this?

>
> The taste will be slightly different but you could sub one for the other.
> That being said, I don't find it is hard to grate the Parm. at all. *And it
> is really better freshly grated IMO.


I love the softer side of a Parm. Reggiano. I use the carrot shredding
side of a 4 side cheese shredder.

John Kuthe...
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Default Pecorino Romano vs Parmigiano Reggiano

On 4/23/2011 1:22 AM, Omelet wrote:

> I don't know the answer to your question as I've never tried Pecorino
> Romano, but don't you own a rotary grater for hard cheeses? They are
> inexpensive and make grating hard cheese a LOT simpler task. This is
> just for future reference of course.:-) I'm sure someone else can
> answer this right.
>
> In the meantime:<http://tinyurl.com/5wmjmjj>
>
> I love the one I have and some come with different grating drums for
> coarser or finer grating. Makes the chore faster and easier.


Thanks for the link! No, I don't own one of those. I usually grate
cheese over a container by hand. It's hard to grate the block of PR
that I get. I grate small amounts for topping but to grate a 1/2 cup is
a lot of work. And I have to cut off the rind.



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Default Pecorino Romano vs Parmigiano Reggiano


"Cheryl" > wrote in message
.com...
> On 4/23/2011 1:22 AM, Omelet wrote:
>
>> I don't know the answer to your question as I've never tried Pecorino
>> Romano, but don't you own a rotary grater for hard cheeses? They are
>> inexpensive and make grating hard cheese a LOT simpler task. This is
>> just for future reference of course.:-) I'm sure someone else can
>> answer this right.
>>
>> In the meantime:<http://tinyurl.com/5wmjmjj>
>>
>> I love the one I have and some come with different grating drums for
>> coarser or finer grating. Makes the chore faster and easier.

>
> Thanks for the link! No, I don't own one of those. I usually grate cheese
> over a container by hand. It's hard to grate the block of PR that I get.
> I grate small amounts for topping but to grate a 1/2 cup is a lot of work.
> And I have to cut off the rind.


I buy the large wedges at Costco. I don't cut the rind off. I just grate
up to the rind. When I get down to the end of it, I will use the rind to
toss in a soup. Gives it good flavor.


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On 4/23/2011 1:43 AM, Paul M. Cook wrote:

> I use my big 11 cup Cuisinart and cut the cheese into half inch cubes. Then
> I let it rip in the FP until the cheese is as fluffy as a cloud. Makes for
> a perfect texture..
>
> And yes, I often sub the two cheeses. The peccorino is sharper and tangier
> but the overall profile of the two works well in any dish calling for the
> other.
>


I will have to grate in some of the PR because sharper won't be a
success for the kids at our Easter dinner. Thanks for the comparison.


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Default Pecorino Romano vs Parmigiano Reggiano

On 4/23/2011 1:43 AM, Paul M. Cook wrote:

> I use my big 11 cup Cuisinart and cut the cheese into half inch cubes. Then
> I let it rip in the FP until the cheese is as fluffy as a cloud. Makes for
> a perfect texture..


PS - I wonder if my little Krupps could handle this hard cheese.
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"Cheryl" > wrote in message
.com...
> On 4/23/2011 1:43 AM, Paul M. Cook wrote:
>
>> I use my big 11 cup Cuisinart and cut the cheese into half inch cubes.
>> Then
>> I let it rip in the FP until the cheese is as fluffy as a cloud. Makes
>> for
>> a perfect texture..

>
> PS - I wonder if my little Krupps could handle this hard cheese.


I doubt it. My little 6 cup Cuisinart can't handle it. It take a strong
motor . Perhaps if you tried small batches and cut the cheese into smaller
cubes it might work.

Paul


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Default Pecorino Romano vs Parmigiano Reggiano

On 4/23/2011 2:04 AM, Paul M. Cook wrote:
> > wrote in message
> .com...
>> On 4/23/2011 1:43 AM, Paul M. Cook wrote:
>>
>>> I use my big 11 cup Cuisinart and cut the cheese into half inch cubes.
>>> Then
>>> I let it rip in the FP until the cheese is as fluffy as a cloud. Makes
>>> for
>>> a perfect texture..

>>
>> PS - I wonder if my little Krupps could handle this hard cheese.

>
> I doubt it. My little 6 cup Cuisinart can't handle it. It take a strong
> motor . Perhaps if you tried small batches and cut the cheese into smaller
> cubes it might work.


Thanks Paul. I think I'll try small pieces. It sure would be easier
than hand grating it.


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"Cheryl" > ha scritto nel messaggio
> How different is this cheese from Parmigiano Reggiano?


> I'm making Potatoes au Gratin and wanted Parmigiano Reggiano but my block
> is so hard that I didn't want to spend time grating it so picked up an
> already grated container from the deli but it wasn't Parmigiano Reggiano
> when I got home, it was Pecorino Romano. How different is this?


Very. First, there are hubndreds, maybe thousands of different Pecorinos
and they all taste different. There are different ages, too, also taste
different.
Parmigiano is always made and tested and aged in one way. The only choice
is how old you are willing to pay for. Some Pecorinos are equal to that (IMO
Sardegnan ones, usually) but most are not.
The last time I bought Pecorino in the US it tasted like soap. This year I
carried my own.


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Default Pecorino Romano vs Parmigiano Reggiano

On 2011-04-23, Cheryl > wrote:
> How different is this cheese from Parmigiano Reggiano?


I prefer Pecorino Ranano. Why? Duh! Cuz I like it!!

> I've been googling to answer my question.


Until Google engineers figure out how to replace you're own taste buds
with an online equivalent to your own body, I'm afraid you will
actually heve to taste the chseese in question yourself. I know that
might be a major inconvenience, but try and soldier thru. :|

nb
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"Cheryl" > ha scritto nel messaggio

my
> block is so hard that I didn't want to spend time grating it so picked up
> an already grated container from the deli


Use a Microplane, the big original one that grates fine as if for zest. It
makes short work of old cheese.


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"Giusi" > wrote in message
...
>
> "Cheryl" > ha scritto nel messaggio
>
> my
>> block is so hard that I didn't want to spend time grating it so picked up
>> an already grated container from the deli

>
> Use a Microplane, the big original one that grates fine as if for zest.
> It makes short work of old cheese.
>

Agree, use a Microplane, or any other vertical grating device.
1. Pecorino is cheap and so, so, though that's up to one's taste
2. Parm. Regiano comes from heaven above, and lifts your soul to new
heights. It's expensive, if it's real, about 2.5X as expensive as Pecorino,
but worth it. For a potato dish I probably use another hard grating cheese
that you like. The Parm. will get lost, I'd think.

Kent


1. If the cheese doesn't grate readily, it's probably marginal


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"Kent" > ha scritto nel messaggio
>
> "Giusi" > wrote in message
>> "Cheryl" > ha scritto nel messaggio
>>
>> my
>>> block is so hard that I didn't want to spend time grating it so picked
>>> up an already grated container from the deli

>>
>> Use a Microplane, the big original one that grates fine as if for zest.
>> It makes short work of old cheese.
>>

> Agree, use a Microplane, or any other vertical grating device.


Microplane is 150% easier!

> 1. Pecorino is cheap and so, so, though that's up to one's taste


Hohoho! Perhaps just any old Pecorino might be cheaper, but Just you try to
find a Pecorino Sardo of any distinctiveness and age and tell me you didn't
pay more for it than a 2 year Parmigiano!

> 2. Parm. Regiano comes from heaven above, and lifts your soul to new
> heights. It's expensive, if it's real, about 2.5X as expensive as
> Pecorino, but worth it.


Not necessarily. Also considering what it is and does, I don't think of
Parmigiano as expensive.

>For a potato dish I probably use another hard grating cheese > that you
>like. The Parm. will get lost, I'd think.


Not if it's good.

> 1. If the cheese doesn't grate readily, it's probably marginal


You kidding? I buy 5 year old Parmigiano that is a brick.




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Default Pecorino Romano vs Parmigiano Reggiano

Cheryl > wrote:

>How different is this cheese from Parmigiano Reggiano?


I agree with all the other advice you got on this.

-snip-
>
>I'm making Potatoes au Gratin and wanted Parmigiano Reggiano but my
>block is so hard that I didn't want to spend time grating it so picked


My [Hamilton Beach?] Big Mouth FP has a grating disk that go though a
1/2 pound of anything in short order. Then I got the grating
attachment for the Kitchenaid mixer. It has a coarse and a fine
cutter-- and also makes quick work of cheese.

My hands aren't what they once were- so I do very little hand grating
these days. I can recommend both of the above methods. The Food
Processor is my first choice for softer cheeses like mozz or gouda.
The KA gets the grana padano & parms. But either can do both.

Jim
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On Sat, 23 Apr 2011 01:03:07 -0400, Cheryl >
wrote:

>How different is this cheese from Parmigiano Reggiano?
>excuse spelling please, it is all a cut and paste to ask this question.
> I've been googling to answer my question.
>
>I'm making Potatoes au Gratin and wanted Parmigiano Reggiano but my
>block is so hard that I didn't want to spend time grating it so picked
>up an already grated container from the deli but it wasn't Parmigiano
>Reggiano when I got home, it was Pecorino Romano. How different is this?


Cooked in recipes it makes no difference, nor can anyone taste a
difference. Parmigiano Reggiano is properly a table cheese (not a
grating cheese 'grano') meant to be eaten in pieces... it's grated
when it spoils by becoming too dry. Anyone paying top dollar for
overly dry Parmigiano Reggiano (or already grated) is being ripped
off.
http://www.parmigianoreggiano.com/default.aspx
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On Sat, 23 Apr 2011 10:41:03 -0400, "J. Clarke"
> wrote:

>FWIW, Amazon has the Kitchenaid rotary shredder attachment for
>Kitchenaid mixers for 40 bucks and free shipping. Should handle any
>cheese.


I prefer using mine to using a food processor. Lots less cleanup.

-- Larry
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> wrote in message
...
> On Sat, 23 Apr 2011 10:41:03 -0400, "J. Clarke"
> > wrote:
>
>>FWIW, Amazon has the Kitchenaid rotary shredder attachment for
>>Kitchenaid mixers for 40 bucks and free shipping. Should handle any
>>cheese.

>
> I prefer using mine to using a food processor. Lots less cleanup.


Well I have all that stuff, but my choice is the same as the one Cheryl
posted. As for cleanup... how long do you think it takes for one small
grater and holder
--
--

https://www.shop.helpforheroes.org.uk/



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On 4/23/2011 2:23 AM, Giusi wrote:
> Very. First, there are hubndreds, maybe thousands of different Pecorinos
> and they all taste different. There are different ages, too, also taste
> different.
> Parmigiano is always made and tested and aged in one way. The only choice
> is how old you are willing to pay for. Some Pecorinos are equal to that (IMO
> Sardegnan ones, usually) but most are not.
> The last time I bought Pecorino in the US it tasted like soap. This year I
> carried my own.
>

Interesting. I had to taste it after reading this, and while I didn't
think it tasted like soap, it sure is salty. I'll use this sparingly.

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On 4/23/2011 2:24 AM, Giusi wrote:
> > ha scritto nel messaggio
>
> my
>> block is so hard that I didn't want to spend time grating it so picked up
>> an already grated container from the deli

>
> Use a Microplane, the big original one that grates fine as if for zest. It
> makes short work of old cheese.
>
>

I have one. It takes a long time to get a small amount. But it is worth
it since it is so good.
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On 4/23/2011 7:38 AM, Jim Elbrecht wrote:
> > wrote:
>
>> How different is this cheese from Parmigiano Reggiano?

>
> I agree with all the other advice you got on this.
>
> -snip-
>>
>> I'm making Potatoes au Gratin and wanted Parmigiano Reggiano but my
>> block is so hard that I didn't want to spend time grating it so picked

>
> My [Hamilton Beach?] Big Mouth FP has a grating disk that go though a
> 1/2 pound of anything in short order. Then I got the grating
> attachment for the Kitchenaid mixer. It has a coarse and a fine
> cutter-- and also makes quick work of cheese.


Thanks! I'll look for one. I have a KA.
>
> My hands aren't what they once were- so I do very little hand grating
> these days. I can recommend both of the above methods. The Food
> Processor is my first choice for softer cheeses like mozz or gouda.
> The KA gets the grana padano& parms. But either can do both.


My hands aren't, either. They cramp. Thanks for the suggestion.
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Default Pecorino Romano vs Parmigiano Reggiano

Cheryl > wrote:

> I'm making Potatoes au Gratin and wanted Parmigiano Reggiano but my
> block is so hard that I didn't want to spend time grating it so picked
> up an already grated container from the deli but it wasn't Parmigiano
> Reggiano when I got home, it was Pecorino Romano. How different is this?


I do not quite understand... the harder the cheese, the easier it is to
grate, usually... How do you grate it? Perhaps getting a different
grater would make a difference?

Pecorino Romano is a particular kind of hard sheep's milk cheese
("pecorino" means sheep's cheese), typically matured for 8 months;
Parmigiano Reggiano is hard cow's milk cheese, matured for years.
Further differences between them can be numerous (and potentially
important), depending on their handling and their age. In their
more-or-less "generic" young state, as offered in my local supermarkets
(and perhaps yours), for example, I'd say that the taste of pecorino
romano is different in more ways than one, but particularly more
assertive and saltier than that of Parmigiano. Commercial grated
versions of either cheese tend to be inferior.

Depending on how you make your potato gratin, the difference can be
noticeable or not. It really is a matter of a particular recipe,
particular ingredients and personal preferences.

Victor


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On 4/23/2011 6:28 PM, Victor Sack wrote:
> > wrote:
>
>> I'm making Potatoes au Gratin and wanted Parmigiano Reggiano but my
>> block is so hard that I didn't want to spend time grating it so picked
>> up an already grated container from the deli but it wasn't Parmigiano
>> Reggiano when I got home, it was Pecorino Romano. How different is this?

>
> I do not quite understand... the harder the cheese, the easier it is to
> grate, usually... How do you grate it? Perhaps getting a different
> grater would make a difference?
>
> Pecorino Romano is a particular kind of hard sheep's milk cheese
> ("pecorino" means sheep's cheese), typically matured for 8 months;
> Parmigiano Reggiano is hard cow's milk cheese, matured for years.
> Further differences between them can be numerous (and potentially
> important), depending on their handling and their age. In their
> more-or-less "generic" young state, as offered in my local supermarkets
> (and perhaps yours), for example, I'd say that the taste of pecorino
> romano is different in more ways than one, but particularly more
> assertive and saltier than that of Parmigiano. Commercial grated
> versions of either cheese tend to be inferior.
>
> Depending on how you make your potato gratin, the difference can be
> noticeable or not. It really is a matter of a particular recipe,
> particular ingredients and personal preferences.
>


Thanks for the info. I think I have an idea of how I'm going to do this
after tasting the pecorino romano. I'll just use a little bit of that,
the parm that I just grated (http://oi53.tinypic.com/303d452.jpg - I
think I have enough, but it was a little hard to grate as I've said) and
the gruyere.


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On 4/23/2011 7:13 PM, Sqwertz wrote:


> On Fri, 22 Apr 2011 22:43:48 -0700, Paul M. Cook wrote:
>
>> I use my big 11 cup Cuisinart and cut the cheese into half inch cubes. Then
>> I let it rip in the FP until the cheese is as fluffy as a cloud. Makes for
>> a perfect texture..

>
> If you like that "Straight From the Green Can" look and feel to
> Parmesan cheese, then go for it. I like thin wide shavings or long
> thin gratings when I'm eating it as a topping of some sort. Of course
> with mac and cheese it doesn't matter.
>
>> And yes, I often sub the two cheeses. The peccorino is sharper and tangier ...

>
> ...And one is made from sheep's milk, the other from cow's milk.
> Which nobody has pointed out yet as being the major difference between
> the two.


I have tasted the two (at least the two I have) and they do taste very
different. Interesting stuff, to me at least.
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On 4/23/2011 10:47 PM, Sqwertz wrote:
> On Sat, 23 Apr 2011 20:27:21 -0400, Cheryl wrote:
>
>> Thanks for the info. I think I have an idea of how I'm going to do this
>> after tasting the pecorino romano. I'll just use a little bit of that,
>> the parm that I just grated (http://oi53.tinypic.com/303d452.jpg - I
>> think I have enough, but it was a little hard to grate as I've said) and
>> the gruyere.

>
> that explains part of it. The cheese near the rind will usually be
> much harder to grate than cheese from towards the interior. Ideally,
> only the outer 1/2" should be noticeably harder but that is not
> usually the case.


How thick is the rind? When do you stop grating?
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On Apr 22, 10:03*pm, Cheryl > wrote:
> How different is this cheese from Parmigiano Reggiano?
> excuse spelling please, it is all a cut and paste to ask this question.
> * I've been googling to answer my question.
>
> I'm making Potatoes au Gratin and wanted Parmigiano Reggiano but my
> block is so hard that I didn't want to spend time grating it so picked
> up an already grated container from the deli but it wasn't Parmigiano
> Reggiano when I got home, it was Pecorino Romano. How different is this?


To me, Parmigiano is a lot stinkier. I switched to the milder-smelling
Romano for grating cheese long ago for that reason.

But the quality of what's sold as Pecorino Romano varies quite a bit.
I usually try to get Locatelli brand because it's widely sold and I
know what to expect -- if not I try to taste it. It's good for
homemade pesto.
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On Sat, 23 Apr 2011 23:18:04 -0400, Cheryl >
arranged random neurons and said:

>On 4/23/2011 10:47 PM, Sqwertz wrote:
>> On Sat, 23 Apr 2011 20:27:21 -0400, Cheryl wrote:
>>
>>> Thanks for the info. I think I have an idea of how I'm going to do this
>>> after tasting the pecorino romano. I'll just use a little bit of that,
>>> the parm that I just grated (http://oi53.tinypic.com/303d452.jpg - I
>>> think I have enough, but it was a little hard to grate as I've said) and
>>> the gruyere.

>>
>> that explains part of it. The cheese near the rind will usually be
>> much harder to grate than cheese from towards the interior. Ideally,
>> only the outer 1/2" should be noticeably harder but that is not
>> usually the case.

>
>How thick is the rind? When do you stop grating?


I quit grating when it looks like my next batch of spaghetti sauce
might suffer I put the rind in the sauce and let it simmer all
day. Fish the rind out at the end. Bellissimo!

Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"
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Default Pecorino Romano vs Parmigiano Reggiano

Cheryl wrote:
>
> When do you stop grating?


He's pretty much grating all of the time.


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On Sat, 23 Apr 2011 01:03:07 -0400, Cheryl >
wrote:

> How different is this cheese from Parmigiano Reggiano?
> excuse spelling please, it is all a cut and paste to ask this question.
> I've been googling to answer my question.
>
> I'm making Potatoes au Gratin and wanted Parmigiano Reggiano but my
> block is so hard that I didn't want to spend time grating it so picked
> up an already grated container from the deli but it wasn't Parmigiano
> Reggiano when I got home, it was Pecorino Romano. How different is this?


They're very close in flavor, but I prefer Romano because it's a bit
more robust and hearty.

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Default Pecorino Romano vs Parmigiano Reggiano

On Fri, 22 Apr 2011 22:17:34 -0700, "Julie Bove"
> wrote:

> I don't find it is hard to grate the Parm. at all. And it
> is really better freshly grated IMO.


If it was freshly grated in the deli section, it will be fine.

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On Sat, 23 Apr 2011 02:01:22 -0400, Cheryl >
wrote:

> On 4/23/2011 1:43 AM, Paul M. Cook wrote:
>
> > I use my big 11 cup Cuisinart and cut the cheese into half inch cubes. Then
> > I let it rip in the FP until the cheese is as fluffy as a cloud. Makes for
> > a perfect texture..

>
> PS - I wonder if my little Krupps could handle this hard cheese.


If you have a microplane, you can rip though it quickly.

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On Sat, 23 Apr 2011 00:22:15 -0500, Omelet >
wrote:

> In the meantime: <http://tinyurl.com/5wmjmjj>


I have one of those and used it maybe twice. It's hard to get my hand
around the two handles and it doesn't produce grated cheese in mass
quantity as fast as I'd like.

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On Apr 24, 10:28*am, sf > wrote:
> On Sat, 23 Apr 2011 00:22:15 -0500, Omelet >
> wrote:
>
> > In the meantime: *<http://tinyurl.com/5wmjmjj>

>
> I have one of those and used it maybe twice. *It's hard to get my hand
> around the two handles and it doesn't produce grated cheese in mass
> quantity as fast as I'd like.


The old Moulis were the best, but then they cheapened it up by using
thin metal. We have a Cuisipro now, I think. They work faster than
using a Microplane. The whirlies are also excellent for grating
nutmeats.


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On Sun, 24 Apr 2011 10:51:51 -0700 (PDT), spamtrap1888
> wrote:

> On Apr 24, 10:28*am, sf > wrote:
> > On Sat, 23 Apr 2011 00:22:15 -0500, Omelet >
> > wrote:
> >
> > > In the meantime: *<http://tinyurl.com/5wmjmjj>

> >
> > I have one of those and used it maybe twice. *It's hard to get my hand
> > around the two handles and it doesn't produce grated cheese in mass
> > quantity as fast as I'd like.

>
> The old Moulis were the best, but then they cheapened it up by using
> thin metal. We have a Cuisipro now, I think. They work faster than
> using a Microplane. The whirlies are also excellent for grating
> nutmeats.


Mine could be Moulis, but I think it's a Zyliss. In any case, I don't
like it and prefer to just use a plain, flat microplane.

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Default Pecorino Romano vs Parmigiano Reggiano

spamtrap1888 wrote:
> On Apr 24, 10:28 am, sf > wrote:
>> On Sat, 23 Apr 2011 00:22:15 -0500, Omelet >
>> wrote:
>>
>>> In the meantime: <http://tinyurl.com/5wmjmjj>

>>
>> I have one of those and used it maybe twice. It's hard to get my hand
>> around the two handles and it doesn't produce grated cheese in mass
>> quantity as fast as I'd like.

>
> The old Moulis were the best, but then they cheapened it up by using
> thin metal. We have a Cuisipro now, I think. They work faster than
> using a Microplane. The whirlies are also excellent for grating
> nutmeats.


My first Mouli was good. All metal. The only problem was that I had a hard
time finding it and I actually had to have a cooking store order it for me.
Wasn't cheap either! But it didn't grate a lot at one time and you did have
to cut the cheese to fit in it. Now that I think about it the main thing I
used it for was grating chocolate. I used to make a chocolate tweed cake
that called for that.

Eventually it got bent out of shape. Not sure how that happened but I did
have roommates back then. Subsequent Mouli's had plastic on them and broke
very quickly. I gave up on them.

Now I have something that is sort of like a microplane. Actually I have
two. One with larger holes and one with smaller. Not sure what you'd call
them. They are much wider than a microplane. I got them at Central Market.


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Julie Bove wrote:
> My first Mouli was good. All metal. The only problem was that I had
> a hard time finding it and I actually had to have a cooking store
> order it for me. Wasn't cheap either! But it didn't grate a lot at
> one time and you did have to cut the cheese to fit in it. Now that I
> think about it the main thing I used it for was grating chocolate. I
> used to make a chocolate tweed cake that called for that.
>
> Eventually it got bent out of shape. Not sure how that happened but
> I did have roommates back then. Subsequent Mouli's had plastic on
> them and broke very quickly. I gave up on them.
>
> Now I have something that is sort of like a microplane. Actually I
> have two. One with larger holes and one with smaller. Not sure what
> you'd call them. They are much wider than a microplane. I got them
> at Central Market.


I stand corrected. I looked it up and what I have *is* called a microplane.
Oops!


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On Apr 23, 1:03*am, Cheryl > wrote:
> How different is this cheese from Parmigiano Reggiano?
> excuse spelling please, it is all a cut and paste to ask this question.
> * I've been googling to answer my question.
>
> I'm making Potatoes au Gratin and wanted Parmigiano Reggiano but my
> block is so hard that I didn't want to spend time grating it so picked
> up an already grated container from the deli but it wasn't Parmigiano
> Reggiano when I got home, it was Pecorino Romano. How different is this?


Use what you have. Even if you managed to get the hard Parmesan
grated, it doesn't have enough moisture to melt in well. If a recipe
calls for fontina and all you have is Gouda, that's no tragedy either.
Enjoy!

They have similar textures, but they are different cheeses. Peccorino
romano is a sheep cheese and therefor tangier than Parmigan, which is
made from cow milk. (The best is made from buffalo milk, but I haven't
seen that since I moved away from Avenue U in Brooklyn over 50 years
ago.) I use both. Romano for spaghetti and tomato sauce, and Parmisan
(or grana padano) for linguini alfredo. Either on tossed salad.

Jerry
--
Engineering is the art of making what you want from things you can get.
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On Apr 23, 1:45*am, Cheryl > wrote:

...

> Thanks for the link! No, I don't own one of those. I usually grate
> cheese over a container by hand. *It's hard to grate the block of PR
> that I get. *I grate small amounts for topping but to grate a 1/2 cup is
> a lot of work. And I have to cut off the rind.


Those look a lot like the Mouli that I've had for years. I don't use
it much any more. Nowadays I mostly use the Cuisinart. I recently
bought a fine grating disk. Before that, I used the fine shredder and
finished with the steel knife. The Quisinart leave the top eighth inch
or so ungrated. I arrange to have that be the rind and save it to put
in soup. I fish it out before serving, like bay leaves, but the flavor
is there.

Jerry
--
Engineering is the art of making what you want from things you can
get.
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