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Old 03-25-2009, 04:02 PM   #11
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Sauces are by definition liquids, though you are right that some are very thick.

Cheese will seize up if added to even a hot thick liquid, like a thick tomato sauce. Cheese hates heat.

Some cheeses are more forgiving, but parm is not one of them.
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Old 03-25-2009, 05:03 PM   #12
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I think one must make sure that the wedge says "Parmesan Reggiano"...I know I didn't spell that properly.....but....if it just says Parmesan it's not the real thing!
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Old 03-25-2009, 05:11 PM   #13
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Quote:
Originally Posted by ella/TO View Post
I think one must make sure that the wedge says "Parmesan Reggiano"...I know I didn't spell that properly.....but....if it just says Parmesan it's not the real thing!
I was under the impression those were two different types. I have both in my fridge.
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