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Old 09-19-2007, 03:02 PM   #11
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Originally Posted by chave982 View Post
Is it worth buying a chunk of it for just myself, instead of buying those Kraft tubes of it all the time?
Kraft tubes???? You're kidding, right? AAACCKKK!! Parmegiano-Reggiano doesn't come in Kraft tubes. It's imported from Italy and comes in a wheel. I buy about 1/4 of a lb. at a time and grate, shred or shave it depending on how I'll use it. I wrap it in Saran, then again in foil. I really don't know how long it will keep but I've kept it for about 6 weeks before it's all gone and it's still fresh. Try not to buy anything but the real thing. There is a huge difference.

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Old 09-19-2007, 03:26 PM   #12
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"Tubes" meaning that powdery stuff that smells like vomit?


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Old 09-19-2007, 03:32 PM   #13
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Originally Posted by chave982 View Post
Why not wrapped tightly?
Because, like Ironchef says, cheese needs to breath.

The Kraft stuff in a tube tastes nothing like real parmesan cheese. IMO it tastes like sawdust.

Please try the real stuff!
Less is not more. More is more and more is fabulous.
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Old 09-19-2007, 04:53 PM   #14
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I finally tried the real thing, and it is truly amazing. You must try it!

I didn't know that cheese needed to breathe. I've always kept it wrapped tightly to keep it from molding or drying out.

You can grate the cheese and store it in the freezer if you want. In a previous life, I belonged to an Italian (read beer drinking) club, and they had access to some excellent imported foods. Sometimes members would pitch in together and order whole cheeses, then split them up. We got some kind of parmesan that was coated in black wax that was pretty darned good for cooking. I grated it up and froze it in small plastic bags for fettucini and such.
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Old 09-19-2007, 06:22 PM   #15
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I wrap mine in a paper towel and then put in a ziploc when I use some I wrap in a fresh paper towel and put back in ziploc.
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Old 09-19-2007, 06:49 PM   #16
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Ok so I just went out and bought a 1/2 Lb. chunk...it does taste amazing. The Wegmans grocery store that just opened near me has a HUGE cheese department, with like half a dozen experts there giving samples of over 300 different kinds of cheese, and they were cracking a huge wheel of Reggiano when I was there. They even chop off pieces of the rind for you if thats what you want.
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Old 09-25-2007, 03:05 AM   #17
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If it isn't green, it is good.

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