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Old 11-15-2010, 03:42 AM   #21
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Costco UK sell Kirkland signature Parm/Reg at 14 a kilo 2.2 lbs =$23, its is very very good.
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Old 11-15-2010, 04:51 AM   #22
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Costco UK sell Kirkland signature Parm/Reg at 14 a kilo 2.2 lbs =$23, its is very very good.
I believe I paid less than that when I bought it last at Costco, maybe it was less than two lbs. They have great prices.
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Old 11-15-2010, 06:37 AM   #23
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i do all three methods, depending on what's needed with both parma regg, locatelli, or grana padano.

i grind in a food processor when i need a lot of volume, like when making meatballs.

i grate by hand over things like pasta dishes dressed with sugo or a ragu. i like to watch the little curls drop onto the hot pasta and curl a bit more from the heat.

finally, i shave it onto soups like escarole and white bean, or on salads. as gb mentioned, there's just a bit more texture and it hits your palate just a little differently that you don't get from grating/grinding.
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Old 11-15-2010, 07:14 AM   #24
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Costco UK sell Kirkland signature Parm/Reg at 14 a kilo 2.2 lbs =$23, its is very very good.
$10.50 per pound is a good price. Wish we could get it locally for that price. At $2.00 per etto, it's a tasty way to add a little protein to a vegetable or macaroni dish.
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Old 11-15-2010, 02:55 PM   #25
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$10.50 per pound is a good price. Wish we could get it locally for that price. At $2.00 per etto, it's a tasty way to add a little protein to a vegetable or macaroni dish.
You can get it at the Costco in Long Island.
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Old 11-15-2010, 06:27 PM   #26
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If your parmesan has rinds that are too hard to grate, you need to get a Microplane. I can use rinds and all.

I have heard that some folks use rinds as part of soup stock. Never tried it. Sounds like it could be sticky and hard to clean up after.

I never thought about freezing the block--I find that mine gets moldy sometimes, but freezing would take care of that.
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Old 11-15-2010, 07:58 PM   #27
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You can get it at the Costco in Long Island.
I bought my current wedge of PR at Costco but for a lot more than $10 a pound. I think it was closer to $18 a pound. I assume some of the difference has to do with different tariffs in EEC countries vs. the USA.
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Old 11-15-2010, 08:01 PM   #28
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...I find that mine gets moldy sometimes...
That can happen but, as with all hard cheeses, you can scrape off surface mold and safely use the cheese...

...if you can get past the idea of eating food that had mold on it.
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Old 11-15-2010, 08:10 PM   #29
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If your parmesan has rinds that are too hard to grate, you need to get a Microplane. I can use rinds and all.

I have heard that some folks use rinds as part of soup stock. Never tried it. Sounds like it could be sticky and hard to clean up after.

I never thought about freezing the block--I find that mine gets moldy sometimes, but freezing would take care of that.
aaaaaaaai save the rinds and put them into ministrone or veggie soups. They soften but stay together you will be suprised at the taste and floavor they give. Try it just once bet you will change your mind
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Old 11-15-2010, 10:50 PM   #30
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Yes... save those rinds. They are amazing in minestrone! Sometimes I chop them into little bits & everyone that gets a bit loves them. I grate mine via food processor when I'm making piles of pesto. And oh, my.. the pesto on portabellas sounds amazing! Parm-Reg goes to fast at my house to make it to the freezer, but good to know it can!
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