Reggiano is an Italian cheese reported to be expensive. I saw it once on a TV series 'Columbo'. Has anyone tried this and is it an acquired taste. Wouldn't want to spend a lot of money if it was over powering. I don't like blue cheese for example.
And save the rinds. They add a great flavor to soups.
I like both Addie. I usually freshly grate my cheese and use a blend of both. That way I get the best flavors of both.Parmigiano Reggiano is located by law to certain areas in Italy. If you are fortunate to have a cheese store near you, then the clerk will give you a taste without any questions. And they should be able to answer any questions you may have.
https://en.wikipedia.org/wiki/Parmigiano-Reggiano
https://en.wikipedia.org/wiki/Pecorino
I personally prefer the Pecorino. It is much stronger and is made from sheep's milk. Some folks have to develop a taste for it over time.
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.
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.
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)
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.
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.We are very fortunate in Boston. Our city is the closest port to Europe...
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.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....
Were you looking to make that salad bowl out of cheddar? Cheddar Cheese Salad BowlDo 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