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My can, which is a store brand, says "100% grated Parmesan Cheese. Aged over 10 months."
I don't care what you call Parmesan, nor is there any relevance to what you deem to be worth every penny. What I have is good enough for me, but I'd like to grate it myself, but the producers of the cheap knockoff product that is good enough for me charge me a premium to package it in its pre-grated form. My question is, Why. Nobody has answered that. You have no interest in answering it. Maybe somebody else does.
Convenience always comes at a cost. Pre-shedded cheese typically costs more per pound, especially once you consider the cellulose and preservatives added. Pre-chopped vegetables cost more. 100-calorie packs cost more than a regular package and a box of plastic baggies. Individual water bottles cost more than gallons. Etc.
Packaging costs money, marketing costs money, and it has been shown time and time again that people will pay more for less.
Plus, you probably definitely wouldn't want the powdered stuff in its brick form. If you take out the texture of the powder and added salt, it would likely be terrible. It says 100% premium on it, but labels are easier to make than a high-quality product.
If you want cheap parm to grate yourself, go over to the cheese case and pick one out. Yes, it might say anywhere from 4.99-18.99 depending on brand and where you live, but just get the cheapest (since that is all you are concerned with). That brick will last you longer than the can. It won't taste as good as a higher-quality brand, but it will definitely taste better than the powdered junk. Therefore, it goes further. If it sits too long in your fridge and dries out too much for your liking, drop it in a pot of soup or mix it with other cheeses for on top of pizza or something.
I really only like freshly grated parmesan from a wedge of it. I'll even have that on buttered french bread.
You've discovered the secret as well,Freshly grated Parmesan or Romano from a block takes the flavor to a level you will never get with that pregrated stuff,and as for that stuff from Kraft that comes in a green cylindrical cardboard shaker? its an insult to the name Parmesan.
"And now, I am going to sprinkle on a little parmesan chesse..." Wild applause.....
And god forbid they add alcohol to a dish- the very mention of wine garners oohs and ahhs with the wild applause.
And let's hear it for fresh garlic!
Many of these TV shows use what is called "canned laughter" or fake taped applause sounds.
Yuk! Can't stand these kinds of shows either.
When I hear "canned laughter and applause" I always flip the channel or turn it off.
Whom do the think they are fooling by dubbing that in?
Sometimes if it's actually a live audience, they will flash on a big sign that only they can see, saying "applause, laugh, etc."
Too phony for me! Ha!
Last edited by WestWillow; 07-22-2010 at 08:43 AM..
Or, considering your ****ty attitude, maybe they don't.
What have any of the replies had to do with my original question? Which was: Why does the SAME PRODUCT cost less after it has been grated, processed, and repackaged in a more expensive and space-consuming container?
It is an inferior version of a strictly regulated cheese from a specific region in Italy. It has lower-quality ingredients, including fillers and preservatives. They get away with calling it 100% cheese by including those ingredients in the recipe for the cheese itself. It is DIFFERENT.
Former green-can user here. Then the prepackaged wedge from dairy case, until.... I tried a sample from a large wheel of parmigiano reggiano at Whole Foods..... simply heaven.
What have any of the replies had to do with my original question? Which was: Why does the SAME PRODUCT cost less after it has been grated, processed, and repackaged in a more expensive and space-consuming container?
Oh JTUR, you are a lightening rod, aren’t you?
As others have noted - it's not quite the same product. In some ways the difference is similar to the differences between authentic champagne, from the champagne region of france and made following strict guidelines vs generic “champagne” /sparkling wine made in the usa by korbel. Or natural pearls vs cultured – fresh garlic & herbs vs dried.
Parmigiano-Reggiano is known as the “best” version of a type of cheese known as Parmesan. It’s made only in a particular region in Italy and under very particular guidelines – starting with the diet the cows they get their milk from eat. It’s a raw milk, unpasteurized cheese that has very few added ingredients (such as salt and whey) and is aged at least a year, often 2 years.
There are many other tasty and passable versions of parmesan cheese – made in Italy, Argentina, the USA, just to name a few. They use similar but not such exacting standards in creating their cheese.
Parmesan cheese in a can is a very distant cousin of the above hard cheeses and the whole version of it is considered “sub standard” by cheese aficionados. The makers of this cheese are a long way from caring or knowing what the cows that provided this milk ate. Unlike Parm-Reg and “better” Parmesans, this cheese is pasteurized. It has enzymes and other additives to speed the manufacturing process and preservatives to keep it shelf stable. It’s also worth noting that, once cheese is grated, it starts to lose flavor – so much of the taste in the can is just msg. This is why the fresh cheese fetches a steeper price than the canned.
Like real champagne vs korbel, just because it’s authentic doesn’t mean you’ll like it better. For example, I don’t like champagne but do enjoy a toast with an inexpensive bottle of Italian Prosecco (sparkling wine). However, between a hunk of real parm-reg vs freeze dried pre grated canned – you’d probably be hard pressed to find someone who prefers the knock-off to the original.
As a compromise you might like to try a tub of grated Asiago from the refrigerated section of your grocer.
Peace, love and cheese to everybody, but I love my supermarket brand of powdered parmesan-romano more than any of that other stuff....I used to cut that other stuff off of those big, heavy wheels in an Italian Deli in New York, and then grate it and package it, so it's not like I never had the good stuff. I just eat whatever I like. I'd rather have my Busch beer than the high dollar stuff, too.
Like real champagne vs korbel, just because it’s authentic doesn’t mean you’ll like it better. For example, I don’t like champagne but do enjoy a toast with an inexpensive bottle of Italian Prosecco (sparkling wine). However, between a hunk of real parm-reg vs freeze dried pre grated canned – you’d probably be hard pressed to find someone who prefers the knock-off to the original.
Quote:
Originally Posted by rainroosty
Peace, love and cheese to everybody, but I love my supermarket brand of powdered parmesan-romano more than any of that other stuff....I used to cut that other stuff off of those big, heavy wheels in an Italian Deli in New York, and then grate it and package it, so it's not like I never had the good stuff. I just eat whatever I like. I'd rather have my Busch beer than the high dollar stuff, too.
Not so hard to find after all You go Rainy - this reminds me, I need to place another order with you soon!
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,Freshly grated Parmesan or Romano from a block takes the flavor to a level you will never get with that pregrated stuff,and as for that stuff from Kraft that comes in a green cylindrical cardboard shaker? its an insult to the name Parmesan.
You go Rainy - this reminds me, I need to place another order with you soon!
