Parmigiano-Reggiano

[Richard Burley]

I'm not much of a cheese fancier. For example, I don't really like pizza or fettucine Alfredo. I consider the latter disgustingly cloying. Call me a Commie or whatever you must. But I just discovered real Parmesan cheese. It's friggin' awesome! Everything they say about it is true. "It's worth the price," for one example, @ $18 per pound or whatever. This stuff blows other cheeses right out of the display case, in my opinion. Can't wait to plug my arteries with it. Anyone know the best way to buy it, price-wise? A couple hundred pounds should do me for a while.

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[fsu92john]

Real Parmigianio-Reggiano is definitely one of the best cheeses there is. Worth the price indeed.

I also agree with you about fettucine Alfredo; the stuff turns my stomach.

 

[Puff Daddy]

A slice of good crusty baguette toasted in a pan, rubbed with fresh garlic, drizzled with good extra virgin olive oil, topped with a fresh basil leaf, ripe homegrown tomato slice and paper thin slice of good Parm Reg :cheers:

 

[Stick]

A slice of good crusty baguette toasted in a pan, rubbed with fresh garlic, drizzled with good extra virgin olive oil, topped with a fresh basil leaf, ripe homegrown tomato slice and paper thin slice of good Parm Reg :cheers:

Gosh PD. Are you a Michelin chef? You made a humble baguette sound like a thing of beauty.

 

[monbla256]

A slice of good crusty baguette toasted in a pan, rubbed with fresh garlic, drizzled with good extra virgin olive oil, topped with a fresh basil leaf, ripe homegrown tomato slice and paper thin slice of good Parm Reg :cheers:

Gosh PD. Are you a Michelin chef? You made a humble baguette sound like a thing of beauty.

Baguettes are French and they ALWAYS make beautiful things :twisted: They truly understand that bread is the staff of life !! :twisted: :twisted:

 

[nismo270r]

Real Parm definitely is well worth the price. I also agree that the normal alfredo sauce you find is rather foul. There has been exactly ONE time I had an outstanding fettuccine alfredo and it was in Kentucky of all places! The wife and I were vacationing near Cumberland Falls and stopped at a little locally owned Italian restaurant in Corbin. The chef/owner greeted every table and was more than happy to discuss options with his customers. My wife got chicken marsala and on his recommendation, I tried his fettuccine alfredo. Both the marsala and alfredo sauce were made fresh, from scratch, right then. He even said it wasn't going to taste like any other alfredo sauce I had ever tried and he was spot on. It was amazing! It wasn't ridiculously heavy and rich, just rich enough. I thought about having a go at making some at home, but that hasn't happened yet.

 

[monbla256]

Real Parmigianio-Reggiano is definitely one of the best cheeses there is. Worth the price indeed.

I also agree with you about fettucine Alfredo; the stuff turns my stomach.

Until this past year, my experience with Fettucine Alfredo mirrored others here till I found a small Italian restraunt tucked away in the back of a small shopping strip here in town. The owner is from Naples and opened it 5 years ago and EVERYTHING he uses, sauces, pasta etc is made FRESH DAILY, even the bread he serves with the meals !! He's only open in the evening for dinner as he's cooking everything all day  I wnet to dinner with some friends and thought I'd give the Alfredo a try and boy was i glad I did ! His proved that this is probably one of the most abused and ill-cooked Italian dish as when it's done right IT IS SUBLIME !! BTW when you as for Paregian . he cuts off a wedge from a round he has on the counter and brings it to the table on a cutting board with a grater for you to put on your dish as you wish.  ! I'm going back this next month and get some more for sure !! :twisted: :twisted:

 

[Fumus]

A slice of good crusty baguette toasted in a pan, rubbed with fresh garlic, drizzled with good extra virgin olive oil, topped with a fresh basil leaf, ripe homegrown tomato slice and paper thin slice of good Parm Reg

Dang it PD! Now I got to go get some paper towels to clean the drool off the keyboard and my mouth taste like cleaner from licking the monitor. :tongue:

 

[Richard Burley]

A slice of good crusty baguette toasted in a pan, rubbed with fresh garlic, drizzled with good extra virgin olive oil, topped with a fresh basil leaf, ripe homegrown tomato slice and paper thin slice of good Parm Reg

Dang it PD! Now I got to go get some paper towels to clean the drool off the keyboard and my mouth taste like cleaner from licking the monitor. :tongue:

Yep, that was killer. So much so that I've e-mailed it to several people, just to torture them. It will be a few months for the tomatoes.

 

[swhipple]

Real Parmigiano-Reggiano is an excellent cheese. I'll admit I'm a cheese lover but far from being an expert. If you are feeling adventurous find a cheese shop and just try stuff. It will all seem expensive but the difference between mass produced cheese and real cheese is noticeable in every type.

 

[fsu92john]

Real Parmigiano-Reggiano is an excellent cheese. I'll admit I'm a cheese lover but far from being an expert. If you are feeling adventurous find a cheese shop and just try stuff. It will all seem expensive but the difference between mass produced cheese and real cheese is noticeable in every type.

Agreed, but due to idiotic FDA regulations we actually can't get a lot of real "real cheese" here in the States. My absolute favorite is Époisses de Bourgogne, which I fell in love with traveling in France about ten years ago. But like all great cheeses, it's made from raw milk, and since it's sold as a fairly young cheese, all we can get here is a pasteurized version (which is still pretty tasty, but a shadow of the genuine article). Parm-Reg is aged long enough that--for now at any rate--it's legal in the U.S. in its authentic unpasteurized goodness.

 

[RDPipes]

I'm not much of a cheese fancier. For example, I don't really like pizza or fettucine Alfredo. I consider the latter disgustingly cloying. Call me a Commie or whatever you must. But I just discovered real Parmesan cheese. It's friggin' awesome! Everything they say about it is true. "It's worth the price," for one example, @ $18 per pound or whatever. This stuff blows other cheeses right out of the display case, in my opinion. Can't wait to plug my arteries with it. Anyone know the best way to buy it, price-wise? A couple hundred pounds should do me for a while.

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I must agree with you on one thing, this cheese is the tops but, to dislike the other is strange to me cause like the cheese there Italian and I'm no Italian sadly but, I love Italian food and women (not necessarily in that order) .

 

[oldmansmokingpipe]

Don't like PIZZA??????

 

[Richard Burley]

Don't like PIZZA??????

I find large amounts of inferior melted cheese, generally speaking, disgusting. Nor do I like white bread dough. Some pizza, available only in NYC for some reason, is acceptable if I'm three sheets to the wind.

 

[eklektos44]

Parmigiano Reggiano is great. And as it lasts quite a while it's worth the price. The only thing is you have to grate it yourself. But a good micro-plane does the trick nicely. Or a food processor for large amounts. Save the rinds to flavor soups, sauces etc. Just drop it in and remove before serving.

 

[Fazby]

Also check out Romano cheese.

As for fettuccini alfredo, I like it but not for a meal. No more that a side dish. Otherwise, it is indeed heart attack on a plate.