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Old 02-04-2016, 01:18 AM   #31
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I'm not a fan of FRESH Parmesan. I prefer it aged at least 18 months.
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Old 02-05-2016, 06:39 AM   #32
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Quote:
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I'm not a fan of FRESH Parmesan. I prefer it aged at least 18 months.
I thought Parmigiano Reggiano was aged about two years. What, other than fresh grated, is fresh parmesan?
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Old 02-05-2016, 09:15 AM   #33
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I am sure KB meant a chunk of aged Parmesan as opposed to "the Green Can".
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Old 02-05-2016, 10:38 AM   #34
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Quote:
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I thought Parmigiano Reggiano was aged about two years. What, other than fresh grated, is fresh parmesan?
You can find cheap parm that hasn't been aged quite as long as it should be.
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Old 02-05-2016, 11:25 AM   #35
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I thought Parmigiano Reggiano was aged about two years. What, other than fresh grated, is fresh parmesan?
Not necessarily. But that's why I said "at least" 18 months. I don't know what "fresh" Parmigiano Reggiano is.

http://www.italymagazine.com/feature...giano-reggiano
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Old 02-06-2016, 08:16 AM   #36
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I see. For us, if it doesn't have Parmigiano Reggiano embossed on the rind, we simply don't buy it. We've used Grana Padano before, it was OK but we prefer the Reggiano. The "Green Can" exited from my life after leaving home, just like canned pasta.
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Old 02-06-2016, 09:10 AM   #37
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Same here, although it took me longer to discover it Someone on this site mentioned it years ago so I tried it and was instantly converted.
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Old 02-06-2016, 09:19 AM   #38
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When I think of "fresh" hard Italian cheese, to me it means that I watched it cut right from the wheel that sits on the counter in the cheese shop.
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Old 04-17-2016, 11:00 AM   #39
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Try Turkish Kaşar cheese :)
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Old 05-30-2016, 02:56 PM   #40
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If you are doing NY or Sicilian.. only use whole milk mozzarella :)
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