Parmesan Cheese

MDUK

One of those things I picked up but can't remember where, however it works so...

To ensure that parmesan lasts as long as possible, have it cut at the cheese counter with rind on (at least one side) wrap it greaseproof paper and then in an airtight container and it will last several weeks if not into the months.

I buy fairly small lumps £2 or so and grate as required, and its so much nicer than that 'plastic' cheese in the grater tub.

Queenie

Can't stand the parmesan that comes in tubs - "bleurrrr"

Thank you for the tip!

Quasar

Take an Italian's advice: NEVER EVER EVER buy grated parmesan in tubs. It's made from bits of old stale rind and is revolting.

MDUK you got it right, that's how we store parmesan. The bigger the chunk the longer it lasts. You can also wrap it in cling film and peel off little by little the section you are grating. That improves its "lifetime" even further.

Curry_Queen

A decent quality Parmigiano Reggiano is what you want to be looking for and yes, I know it's expensive, but a little goes a long way

There's just no comparison to the stuff you get in a plastic tub, which to me always smells of sweaty feet, or even worse!!! ...

competitionscafe

I also always grate parmesan fresh, the pre-grated stuff is awful!

There is an italian deli here in Edinburgh (Valvona & Crolla) who have the parmesan in huge round blocks (ie: the whole cheese with it's complete rind) on display behind the counter - I often wonder what one of those pieces of cheese is worth considering that a tiny wee piece costs about £2! At about £25 per kg for Parmigiano Reggiano, I would guess a whole one (20kg??) is worth about £500!?
http://www.valvonacrolla-online.co.uk/cgi-bin/valvonacrolla.storefront/434e497e005d766027403efdf407062d/UserTemplate/43

foreverskint

I just checked out the link competionscafe put in the last post.


I love delicatessans, but have just had mild heart failure at those prices:eek: .

I think i will stick to buying my parmesan from lidls until I win the lottery or bump off the other half for the insurance money lol ( just kidding I love him honest ).

Oh well I can dream of artisan produced parmesan on my hand made pasta with vine ripened plum tomatoes freshly plucked basil and a handful of olives.............................................................................................;)

black-saturn

That parmesan cheese in tubs always smells like puke to me. Does it smell better from the deli counter?

foreverskint

I smells and tastes entirely different to the puke in tubs. It does not have the aroma of cheesy feet either.

Quasar

Parmesan ferments very quicly when exposed to the air, therefore it should be grated ON THE DISH, ie. just before eating. Otherwise it goes off and the lactic ferments produce that vomit smell. Remember that traditional cheese is made with rennet which is a compound also found in stomachs.

Whether it smells better from the deli counter depends how long has the piece been cut off the whole cheese, but it would not deteriorate anywhere as quickly as the powdered gunk in tubs.

Parmigiano Reggiano is the top, with Grana Padano a close second.

And yes, true parmesan is expensive, even in its native Italy.

competitionscafe

foreverskint wrote:

artisan produced parmesan on my hand made pasta with vine ripened plum tomatoes freshly plucked basil and a handful of olives.............................................................................................;)

All eaten on the terrace of your Villa in Tuscany and washed down with a generous quantity of good local vino?

Curry_Queen

foreverskint wrote:

Oh well I can dream of artisan produced parmesan on my hand made pasta with vine ripened plum tomatoes freshly plucked basil and a handful of olives.............................................................................................;)

... and a nice bottle of Pinot Grigio to wash it all down with :drool: