"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > The Back Porch > Off Topic Discussions
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 07-29-2017, 03:33 PM   #11
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 20,607
Quote:
Originally Posted by Sagittarius View Post
Reggiano Parmesano could be aged 1 year or 14 months or 18 months. This shall make a difference in the tasting profile of this renowned Italian cow cheese ..
I've also seen it available aged for two or three years.
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 07-29-2017, 03:39 PM   #12
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 9,863
Quote:
Originally Posted by GotGarlic View Post
I've also seen it available aged for two or three years.
+1 I have also seen those.

I like both reggiano parm and pecorino cheeses. That's why I like to use and blend of both in my dishes.
__________________

__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 07-29-2017, 07:31 PM   #13
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 20,894
Quote:
Originally Posted by Annageckos View Post
I love pecorino, I'll use a veggie peeler to shave off slices and sometimes eat it plain like that. I prefer this over parm cheese.
Me too. Sometimes I will grate a pile of the pecorino and then eat it with a spoon. Of course my original intention is to use it on pasta or some other dish. But it never got there.

We are very fortunate in Boston. Our city is the closest port to Europe. And the section of Boston called The North End is where all the Italians settled right after WWII when they immigrated here. So there are several cheese shops in that area. When the boats dock, the shop owners are right down there to pick up their cheese wheels. As a result, we pay a lot less for our imported cheese. While the rest of the country is paying 19 dollars and up per pound for imported cheeses, we pay no more than nine dollars per pound. You still see the little Italian elderly ladies with their cloth shopping bag, go shopping each day. I don't think there are any large grocery stores.

When you want a piece of cheese, the shopkeeper slices off a piece from one of his wheels for you to taste. If you don't think it has aged enough, he will slice off one from another wheel. There is one family that has a cheese shop on a corner. That is the grandfather. His sons own a grocery store. Can goods, flour in a bin that he scoops out into a double paper bag and then seals it. Another son has a store just down the street that sells from produce. Roma tomatoes, lettuce, etc. One of their sons went to baking school and owns a bakery. And one of the younger boys has a freshly made pasta store. They make the pasta right there while you wait. You can buy lobster raviolis year round there. They are too die for!! They don't take phone orders.

Or you could buy any of the multitude of imported made pastas from Italy. So they pretty much have the food industry sewed up. This family also supplies a lot of the Italian restaurants throughout Boston and the suburbs. When I didn't feel like making my own pasta, I would head for the North End. I always came home with more than I intended to buy. My handbag was lighter coming home, while my shopping bag was much heavier than I had intended it to be. Of course there was always a good size hunk or two of different cheeses.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 07-29-2017, 09:55 PM   #14
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 2,506
Annd just to throw another curve into it there is also Aged Asiago.

I like them all. Believe it or not Cos co has an excellent price and darn delicious Parm.

I like and use the Pecorino a lot, especially for a few of my friends who don't do cow's milk (for a variety of reasons).

Hear hear Annageckos I do that with ALL cheeses. (hard cheeses)
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 07-29-2017, 10:57 PM   #15
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 20,894
Quote:
Originally Posted by dragnlaw View Post
Annd just to throw another curve into it there is also Aged Asiago.

I like them all. Believe it or not Cos co has an excellent price and darn delicious Parm.

I like and use the Pecorino a lot, especially for a few of my friends who don't do cow's milk (for a variety of reasons).

Hear hear Annageckos I do that with ALL cheeses. (hard cheeses)
And that is my problem. Every time I go to pick up Italian Cheese, I know exactly what I am going to buy. But my taste buds have an entirely different idea. "Oh, you know you want some Asiago, and while you are at it, get some Pecorino and Parm and Reggiano," etc.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 07-29-2017, 10:59 PM   #16
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 20,894
Have any of you made a basket with the melted cheese and use it as a salad bowl? I got my girlfriend in Atlanta to do that for Thanksgiving one year. A GREAT BIG hit. You not only get a delicious salad, but you get to eat the bowl also.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 07-29-2017, 11:09 PM   #17
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 9,863
Quote:
Originally Posted by Addie View Post
Have any of you made a basket with the melted cheese and use it as a salad bowl? I got my girlfriend in Atlanta to do that for Thanksgiving one year. A GREAT BIG hit. You not only get a delicious salad, but you get to eat the bowl also.
Do you have directions or a link?
__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 07-29-2017, 11:40 PM   #18
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 10,655
Quote:
Originally Posted by Addie View Post
We are very fortunate in Boston. Our city is the closest port to Europe...
Um, actually no. The closest would be any port run by the Maine Port Authority. In fact, by volume and dollars, Boston ranks 19th in the country in busiest ports. NY/New Jersey is the busiest on the east coast, coming in third.

Quote:
Originally Posted by Addie View Post
As a result, we pay a lot less for our imported cheese. While the rest of the country is paying 19 dollars and up per pound for imported cheeses, we pay no more than nine dollars per pound....
Addie, if you shopped around you would know those prices are off. I can find the same quality cheese at the West Side Market cheese monger's store that is sold in Boston, and often at a better price. They even sell cheeses I've never seen in stores up here. You will also find many cheeses priced over your $9 per pound quote, even at Market Basket. I'm sure the price between your store in Chelsea and mine in Oxford are the same throughout.
__________________
"Eating ruins your appetite"~Mom

"If you don't use your head, you gotta use your feet."~~~more Mom
Cooking Goddess is offline   Reply With Quote
Old 07-29-2017, 11:44 PM   #19
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 10,655
Quote:
Originally Posted by msmofet View Post
Do you have directions or a link?
Were you looking to make that salad bowl out of cheddar? Cheddar Cheese Salad Bowl

Or Parmesan? Microwave Parmesan Edible Cheese Bowls
__________________
"Eating ruins your appetite"~Mom

"If you don't use your head, you gotta use your feet."~~~more Mom
Cooking Goddess is offline   Reply With Quote
Old 07-30-2017, 12:14 AM   #20
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 9,863
Quote:
Originally Posted by Cooking Goddess View Post
Were you looking to make that salad bowl out of cheddar? Cheddar Cheese Salad Bowl

Or Parmesan? Microwave Parmesan Edible Cheese Bowls
Thank you. I may use the parm bowl to serve Caesar salad in for holiday meals.
__________________

__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Reply

Tags
egg

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:03 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.