/ck/ - Food & Cooking

[Anonymous No.5711395]

Thoughts on parmesan cheese? I love it so much. I often eat it straight out the package with a spoon its so good.

[Anonymous No.5711420]

>>5711395
Actual parmesean reggiano or the shit in the green bottle?

Because they are not the same thing

[Anonymous No.5711423]

>>5711395
if you think that's good, maybe you should grate some yourself and eat some that isn't shit

[Anonymous No.5711430]

>>5711395

Mizithra>Parmesan

[Anonymous No.5713181]

>>5711395
never ever buy grated parmesan.. ever...

[Anonymous No.5713185]

>>5711420
It's impossible to eat the shit straight from the green bottle.

[Anonymous No.5713207]

Whole wedge parmesan ain't bad. Green canister parmesan-style cheese food is bad.

I can understand that if you don't have a mechanical/crank grater that grating cheese is a pain, but the same weight of American-made parmsean costs a bit less than the green canister parmesan-style cheese food.
When I can, I buy parmigiano, since it's only a dollar or two more for a comparable weight (200g v 227g/8oz of the canister) otherwise, wedge parmesan isn't awful and costs about half as much as parmigiano and only 66% or so the price of parmesan-style green canister cheese food.

[Anonymous No.5713222]

>>5711423

I was about to post the exact same thing.

[Anonymous No.5713284]

>>5711420
I use Belgioioso, it's not "muh italian imports" but it's still a fantastic cheese.

[Anonymous No.5713302]

I usually buy the parmesan that they grate or shred fresh at the supermarket.

[Anonymous No.5713387]

Grana Padano is slightly milder but very similar, more refined. And half the price.

The real Parma cheese, the legend, is unavailable to the common public. Not in the US, not in Europe, not in Italy, unless you have connections and/or lots of money. There's absolutely no reason to pay more for a factory/mass produced item simply because of the name.

[Anonymous No.5713414]

>>5713387
>regularly buy cheese that has 'parmigiano reggiano DOP' branded onto the rind
>"NUH UH! IT'S NOT REAL!"
Parmigiano ships very, very well. There's no reason that it wouldn't be the genuine article. Are you the same idiot that tries to suggest that Italian organised crime has its tentacles in the olive oil business in all countries throughout the Mediterranean and it is therefore impossible to get proper olive oil anywhere, ever?

[Anonymous No.5713415]

>>5713387
There is no such thing. I've lived in italy since I was born, there's no conspiracy to keep what is essentially rotten milk (albeit delicious) from uncultured plebeians.

[Anonymous No.5713434]

>>5713414
But the olive oil thing is real

[Anonymous No.5713462]

>>5713434
>implying olive oil produced in Algeria and Egypt has anything to do with Italian organised crime

[Anonymous No.5713471]

>>5713462
If the Jews can pull off 9/11, Italians can control an olive market

[Anonymous No.5713487]

>>5711420
>not eating the superior green bottle verity
>it comes pre ground you fuckwit
>leaving you time to properly prepare not only the rest of your meal, but to microwave it perfectly
I know this is you fatty.

[Anonymous No.5713792]

I like to shred some in a frying pan and fry it and eat the shreds

[Anonymous No.5713796]

>>5713487

>verity

when i was 13 i told myself i would never fuck anyone called verity, or hermione, or octavia

[Anonymous No.5713807]

>>5713796
Not even Hermione Gingold and Hermione Baddeley?

[Anonymous No.5716054]

>>5713185
Wrong. My dad will literally shake about a mouthful straight into his gullet and eat it.

I tried once.

It's fucking disgusting.

[Anonymous No.5716093]

Good parmesan smell like puke, but yep it's really good ^^

[Anonymous No.5716237]

>>5713796
why not octavia?

[Anonymous No.5716242]

>>5713487

Ah, I remember eating chef boyardee ravioli with green bottle parmesan cheese and plain wonder white bread with butter.

Poorfag child life.

[Anonymous No.5716254]

>>5713284
No it's not. The reason the imported shit is better is that it's production legally required to conform to certain standards which make a better, by comparison with the shitty U.S. 'parmesan', cheese.

It's not about being pretentious; American made, pre-shredded 'parmesan' is just shitty.

[Anonymous No.5716262]

>>5713387
You're an idiot.

[Anonymous No.5716272]

>>5713387

lolwut

[Anonymous No.5716312]

>>5716254

BelGioso is often well regarded in comparison with its European counterparts, as do many Wisconsin cheeses. While it may not satisfy your irrational need for it to come from a certain country, it's far from shitty.

[Anonymous No.5716332]

Do Americans really buy the parmesan cheese that comes pregrated in unrefridgerated cans?

[Anonymous No.5716334]

in blind taste tests it is impossible to distinguish between the tastes of parmesan cheese and vomit

[Anonymous No.5716343]

>>5716332

Goddamn right we do. There's absolutely nothing you can do about it.

[Anonymous No.5716347]

gourmet recipe all up in this thread

[Anonymous No.5716382]

>>5716332

>Not naming that file "Momsspaghetti"
>Having 1 job

Pick one.

[Anonymous No.5716387]

>>5716312
You wouldn't find it difficult to show us where you might have read or heard that Bel Gioioso is often well regarded in comparison with its European counterparts, would you? I mean, if Bel Gioioso is often well regarded in comparison with its European counterparts, surely it's been written about somewhere, no? There are many writings about how to the average person, cheaper, new world wines are generally indistinguishable from their more expensive, old world counterparts, so why not for the claim that Bel Gioioso is often well regarded in comparison with its European counterparts?

Personally? I like Bel Gioioso. It's not bad. It's certainly better than green canister cheese-food product. But it's incomparable to proper parmigiano. And that's fine. It doesn't need to be. Just like the Americans defending Hershey's the other day, saying it doesn't need to be good because it's cheap, accessible, everyday chocolate, Bel Gioioso also doesn't need to be good because it's cheap, accessible everyday cheese. Or does this explanation not hold up here in the same way?

[Anonymous No.5716391]

>>5711395
> I often eat it straight out the package with a spoon its so good

[Anonymous No.5716395]

>>5716343
I don't wish to do anything about it but I marvel at how American corporations can make Americans literally buy anything, even the worst quality.

[Anonymous No.5716478]

>>5716332

But anon we do that here in Britannia too

[Anonymous No.5716496]

>>5716395

>Marmite
>Vegemite
>potted meats
>slimy Tesco brand cold cuts and shit bakery products.
>Just Americans

ok

[Anonymous No.5716520]

>>5716496
>this American

[Anonymous No.5716567]

>>5711395
How can you eat such a hard cheese with a spoon?

[Anonymous No.5716585]

>>5716567
You have to activate it first

[Anonymous No.5716825]

So there are actually people who sell parmesan imitation ? I mean, come on, that shit is cheap, an if you cant afford it grana padano is as tasty for half the price

[Anonymous No.5716875]

What's wrong with ready grated parmesan? It seems like such a taboo on here. I don't use it myself, I always buy the block stuff and grate it myself but I've never actually tried the ready grated stuff.

[Anonymous No.5716892]

>>5716875
Nothing really, just the green canister "parmesan" is bad and many other "parmesans" are, too. Grated grana or parmigiano wouldn't be bad so far as I can guess but those two are rarely sold pre-grated. I've never bought them that way, in any case.
Oddly enough, I often see Roman sheep's cheese already grated as well as Mexican cotija, which tastes like a very, very salty grana but very, very rarely proper parmigiano or grana, ever.
Dunno why that's the case. Does it lose flavour with prolonged exposure to air and being grated creates far greater surface area thereby quickening the process? That's my only guess.

[Anonymous No.5717273]

>>5716875

the green parmesan cheese stuff. I grew up on it but living on my own, my italian gf showed me what real parmesan cheese is and i've never ate it again. my family still uses it but you know old people, set in their ways

[Anonymous No.5717623]

>>5716520

>being this much in denial

face it homie, we the best

[Anonymous No.5717638]

>>5717273
Anyone who doesn't recognize things like powdered parmesan or american cheese having their place in the culinary world are just trying to distance themselves from being considered pleb.

[Anonymous No.5717681]

>>5717638
Or someone who didn't grow up with either and has little idea what they are or used for. Remember: not everyone is American and not every American had the same foods growing up as you did.

[Anonymous No.5719508]

>>5711395
>straight out of the package with a spoon
>with a spoon
>buying grated parmesan
>buying any grated cheese
>it's probably not even parmesan

[Anonymous No.5719770]

>>5716054
sounds like something my dad would do. he used to walk to the kitchen late at night wearing nothing but his tighty whities even when I had friends over. he'd proceed to rip ass profusely and ask me what kind of nigger shit we were watching on TV as he ate either half a brick of cheddar.

[Anonymous No.5719786]

>>5716387
calm your tits assburger before you have an aneurism.

[Anonymous No.5719799]

>>5716875
>>5716875
its low tier and lazy when you can buy grana padano for less $ per weight. that being said I'll use it if its there. cheap parmesan is better than no parmesan. people blow shit out of proportion on here, I'm sure everyone here has happily eaten a plate of spaghetti with green can cheese.

[Anonymous No.5719802]

>>5713284
>BelGioioso

My nigga

Their mozzarella is the only mozzarella I can eat

[Anonymous No.5719824]

>>5716242

>chef boyardee
>parmesan
>wonder bread

you were not poor. just spoiled.

[Anonymous No.5719833]

>>5717623

american here. no we pretty much suck.

[Anonymous No.5719935]

>>5713387

This is utter bullshit. You can buy Parmigiano Reggiano pretty much anywhere in Italy. Yes, it is costly, even there.

A lot of the "Parmesan" sold in Europe are cheaper Dutch copies, but they are labeled as such. Often side by side with the real thing.

You can easily find real Parmesan in the U.S. It's imported in substantial quantities.

Of course if you do your shopping at Lidl/Walmart, or some other discount chain, they may not carry it. It's above the price range of budget-conscious people.

[Anonymous No.5719947]

>>5719935
>having a based as fuck grocery store with high quality properly sourced ingredients

feels good mayne

The parm reg here is like $16/lb regularly but I think they had it on sale for 10-12 the other week.

I picked up some pecorino romano recently cuz it was a bit cheaper and that was good too

[Anonymous No.5719989]

Italian here, what the fuck is this green can parmigiano you keep talking about? Fuck i will never be able to call it parmesan it sounds disgusting

[Anonymous No.5721796]

>>5719935
Building a factory in Parma doesn't make it "The real Parma cheese, the legend" as >>5713387 was talking about.

[Anonymous No.5722958]

>>5721796

But carrying the Parmigiano Reggiano name does, it's a protected name that only those who produce the cheese in that region and according to the standards set by their consortium can use.

Sadly the English word Parmesan is not protected, hence the large number of, usually wildly inferior, imitations.