Grated cheese

[lubby]

I love Grated cheese on pastas and many other things I prefer the real stuff not the fake stuff in the can as my husband calls it how about you? if there are any others out there that I did not list please share.

[himain]

I buy a chunk of parmesan from WF and keep it in the fridge. I have the bottle one for the bf. He doesn't have the patience to grate it

[jade408]

I use all of them depending one what I am making. For carbonara I like pecorino romano. I like parmesan or parmigiana for general purpose pasta. I forget about grana pandano and I don't usually buy it. Aged gouda is also a good option. Or an aged manchego.

I generally just love the hard cheeses.

[Nanny Goat]

I like 4 C brand. I can tell the difference of that vs Kraft or other ones w/ cellulose in them.

[lubby]

growing up we had 4C or Kraft then one day my dad said buy the good stuff. I buy the locatelli brand mostly but today I went to Stu Leonard's and bought their fresh grated Romano.

[Parnassia]

My mother made one particular casserole that called for the jar-type grated Parmesan cheese. Something about the way it crusted when baked. You know how often the first version of something you experience seems "right" and subsequent versions "wrong"? A musical performance, a movie, how something is cooked, etc. Maybe its just because my memory of this traditional family comfort food is very specific and I am wanting the associations as well as the dish, using "real" grated Parmesan never seems to work or taste right. When I make it, I use the jar stuff. Its the only reason I buy it.

[Jkgourmet]

Originally Posted by Parnassia

My mother made one particular casserole that called for the jar-type grated Parmesan cheese. Something about the way it crusted when baked. You know how often the first version of something you experience seems "right" and subsequent versions "wrong"? A musical performance, a movie, how something is cooked, etc. Maybe its just because my memory of this traditional family comfort food is very specific and I am wanting the associations as well as the dish, using "real" grated Parmesan never seems to work or taste right. When I make it, I use the jar stuff. Its the only reason I buy it.

I have that same experience with two items. A casserole made with shaped pasta, ground beef onions, tons of garlic, butter, mushrooms (the ONLY ONLY ONLY time I use canned mushrooms) and Kraft grated 'parm.' The other is my childhood comfort food that remains a midnight snack: capellini (angel hair) pasta, garlic powder, tons of butter, red pepper flakes and the Kraft crap.

But what about shredded cheddar, mozzarella and swiss?

[Jkgourmet]

Originally Posted by Parnassia

My mother made one particular casserole that called for the jar-type grated Parmesan cheese. Something about the way it crusted when baked. You know how often the first version of something you experience seems "right" and subsequent versions "wrong"? A musical performance, a movie, how something is cooked, etc. Maybe its just because my memory of this traditional family comfort food is very specific and I am wanting the associations as well as the dish, using "real" grated Parmesan never seems to work or taste right. When I make it, I use the jar stuff. Its the only reason I buy it.

I have that same experience with two items. A casserole made with shaped pasta, ground beef onions, tons of garlic, butter, mushrooms (the ONLY ONLY ONLY time I use canned mushrooms)an egg or two to hold it together and Kraft grated 'parm.' The other is my childhood comfort food that remains a midnight snack: capellini (angel hair) pasta, garlic powder, tons of butter, red pepper flakes and the Kraft crap.

But what about shredded cheddar, mozzarella and swiss?

[Dogboa]

Can you explain the difference between the Parmigiano Reggiano and the parmesan? We only use Parmigiano Reggiano and a lot more grated cheeses than what is in the poll. Why only Italian cheeses?

We buy a 1/8 wheel of Parmigiano R., divide it into wedges and vacuum seal the extra wedges, keeping them in one of the fridges. We also buy large pieces of gruyere and do the same.

[jonbenson]

If Parmigiano-Reggiano is champagne, then Parmesan would be sparkling wine. Parmesan is produced with techniques inspired by Parmigiano-Reggiano but Parmesan can’t call itself Parmigiano-Reggiano because it is not from the designated Emilia-Romagna region of Italy and may not follow the Consorzio Del Formaggio Parmigiano-Reggiano’s production requirements.

_____________________________________

Parmigiano-Reggiano is best if grating cheeses in my onion, grated as needed with a microplane.

Once in a while you take a break and get Pecorino Romano or Grana Padano

these hard cheese freeze will in a glass jar and you can grate them directly from the freezer

(works well with ginger also)

grated cheese is also good on steamed or baked potato slices with cracked black pepper.

Cut off a piece of Parmesan, microwave for 35 seconds. It sticks to the plate but peels easily with a butter knife