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Old 04-04-2008, 04:11 PM   #71
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Originally Posted by GotGarlic View Post
One thing I've been using the Parm. Reg. for is risotto. The cheese goes in right before serving, after all the liquid is absorbed.
For a classical alla Milanese it IS essential. MMMMM

I love to make risotto it is one of the first things I set out to learn to cook. I love to play with the mix. I have met my greatest success using earthy italian cheese that taste vaguely of dirt and truffles but a finish of Reggiano is still always a plus.

I am down to the rind of my Reg. right now. I am saving it for a worthy sauce.

My main problem with the stuff is I devour it I cant keep it in the house
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Old 04-05-2008, 04:24 PM   #72
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It's way down on the totem pole They do have one that is real parmesan, but it's very different from the Italian. According to a recent Cook's Illustrated article, Italian Parm. Reg. is made from raw milk, the cows are pastured and have different microflora that affects flavor, the method of making cheese is different, and the cheese is aged for 24 months.

American parms. are usually made from pasteurized milk, the cows eat feed, and Kraft is aged only 10 months.
Ok, I'm confused (not unusual). I was just watching Lidia's Italy (or Lidia's Kitchen), can't remember which one it was, I don't get a chance to watch it very often. She had a little piece about Parmesan cheese. I believe she said it was made from SHEEP's milk, not cow's milk. So what is it made from? hehehe
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Old 04-05-2008, 05:05 PM   #73
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Originally Posted by Jeekinz View Post
I use it as a seasoning sometimes in dishes you would not think there was any cheese in.
I hate it when you put it in French Silk Pie - REALLY, you have GOT to stop doing that
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Old 04-05-2008, 05:20 PM   #74
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Originally Posted by Gossie View Post
Ok, I'm confused (not unusual). I was just watching Lidia's Italy (or Lidia's Kitchen), can't remember which one it was, I don't get a chance to watch it very often. She had a little piece about Parmesan cheese. I believe she said it was made from SHEEP's milk, not cow's milk. So what is it made from? hehehe
Well, I think either she misspoke or you misheard. It's made from raw cow's milk:

Delicious Italy - Rare Reggiana cow breed
Delicious Italy - Parmigiano Reggiano cheese
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Old 04-06-2008, 03:47 PM   #75
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One thing I've been using the Parm. Reg. for is risotto. The cheese goes in right before serving, after all the liquid is absorbed.
and I find that is even better if you haven't added too many other flavors to the Risotto. The Parmigiano Reggiano really becomes the star of the dish.
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Old 04-07-2008, 11:32 AM   #76
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Originally Posted by Gossie View Post
Ok, I'm confused (not unusual). I was just watching Lidia's Italy (or Lidia's Kitchen), can't remember which one it was, I don't get a chance to watch it very often. She had a little piece about Parmesan cheese. I believe she said it was made from SHEEP's milk, not cow's milk. So what is it made from? hehehe

Parm is always made with cow's milk.

Romano is often made with sheeps milk: pecorino romano.

Somethimes Romano and Reggiano sound similar.
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Old 04-07-2008, 11:40 AM   #77
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Ok, I'm confused (not unusual). I was just watching Lidia's Italy (or Lidia's Kitchen), can't remember which one it was, I don't get a chance to watch it very often. She had a little piece about Parmesan cheese. I believe she said it was made from SHEEP's milk, not cow's milk. So what is it made from? hehehe

Jennyema is right on.

I saw that episode of Lydia's show. She was talking about pecorino - sheep's milk cheeses. She had several different types on display, including a fresh pecorino. She mentioned that pecorino made in Rome would be pecorino Romano.
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