Pecorino Romano vs Parmigiano Reggiano

W

Wes H

New member
On Sat, 23 Apr 2011 00:22:15 -0500, Omelet
wrote:


I have one of those and used it maybe twice. It's hard to get my hand
around the two handles and it doesn't produce grated cheese in mass
quantity as fast as I'd like.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
On Apr 24, 10:28?am, sf wrote:

The old Moulis were the best, but then they cheapened it up by using
thin metal. We have a Cuisipro now, I think. They work faster than
using a Microplane. The whirlies are also excellent for grating
nutmeats.
 
How different is this cheese from Parmigiano Reggiano?
excuse spelling please, it is all a cut and paste to ask this question.
I've been googling to answer my question.

I'm making Potatoes au Gratin and wanted Parmigiano Reggiano but my
block is so hard that I didn't want to spend time grating it so picked
up an already grated container from the deli but it wasn't Parmigiano
Reggiano when I got home, it was Pecorino Romano. How different is this?
 
On Sun, 24 Apr 2011 10:51:51 -0700 (PDT), spamtrap1888
wrote:


Mine could be Moulis, but I think it's a Zyliss. In any case, I don't
like it and prefer to just use a plain, flat microplane.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
"Cheryl" wrote in message
news:[email protected]...

The taste will be slightly different but you could sub one for the other.
That being said, I don't find it is hard to grate the Parm. at all. And it
is really better freshly grated IMO.
 
"Julie Bove" wrote in message
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I use my big 11 cup Cuisinart and cut the cheese into half inch cubes. Then
I let it rip in the FP until the cheese is as fluffy as a cloud. Makes for
a perfect texture..

And yes, I often sub the two cheeses. The peccorino is sharper and tangier
but the overall profile of the two works well in any dish calling for the
other.

Paul
 
spamtrap1888 wrote:

My first Mouli was good. All metal. The only problem was that I had a hard
time finding it and I actually had to have a cooking store order it for me.
Wasn't cheap either! But it didn't grate a lot at one time and you did have
to cut the cheese to fit in it. Now that I think about it the main thing I
used it for was grating chocolate. I used to make a chocolate tweed cake
that called for that.

Eventually it got bent out of shape. Not sure how that happened but I did
have roommates back then. Subsequent Mouli's had plastic on them and broke
very quickly. I gave up on them.

Now I have something that is sort of like a microplane. Actually I have
two. One with larger holes and one with smaller. Not sure what you'd call
them. They are much wider than a microplane. I got them at Central Market.
 
On Apr 23, 12:17?am, "Julie Bove" wrote:

I love the softer side of a Parm. Reggiano. I use the carrot shredding
side of a 4 side cheese shredder.

John Kuthe...
 
On 4/23/2011 1:22 AM, Omelet wrote:


Thanks for the link! No, I don't own one of those. I usually grate
cheese over a container by hand. It's hard to grate the block of PR
that I get. I grate small amounts for topping but to grate a 1/2 cup is
a lot of work. And I have to cut off the rind.
 
On 4/23/2011 1:43 AM, Paul M. Cook wrote:


I will have to grate in some of the PR because sharper won't be a
success for the kids at our Easter dinner. Thanks for the comparison.
 
On Apr 23, 1:03?am, Cheryl wrote:

Use what you have. Even if you managed to get the hard Parmesan
grated, it doesn't have enough moisture to melt in well. If a recipe
calls for fontina and all you have is Gouda, that's no tragedy either.
Enjoy!

They have similar textures, but they are different cheeses. Peccorino
romano is a sheep cheese and therefor tangier than Parmigan, which is
made from cow milk. (The best is made from buffalo milk, but I haven't
seen that since I moved away from Avenue U in Brooklyn over 50 years
ago.) I use both. Romano for spaghetti and tomato sauce, and Parmisan
(or grana padano) for linguini alfredo. Either on tossed salad.

Jerry
--
Engineering is the art of making what you want from things you can get.
 
On Apr 23, 1:45?am, Cheryl wrote:

...


Those look a lot like the Mouli that I've had for years. I don't use
it much any more. Nowadays I mostly use the Cuisinart. I recently
bought a fine grating disk. Before that, I used the fine shredder and
finished with the steel knife. The Quisinart leave the top eighth inch
or so ungrated. I arrange to have that be the rind and save it to put
in soup. I fish it out before serving, like bay leaves, but the flavor
is there.

Jerry
--
Engineering is the art of making what you want from things you can
get.
 
"Cheryl" wrote in message
news:[email protected]...

I doubt it. My little 6 cup Cuisinart can't handle it. It take a strong
motor . Perhaps if you tried small batches and cut the cheese into smaller
cubes it might work.

Paul
 
On 4/23/2011 2:04 AM, Paul M. Cook wrote:

Thanks Paul. I think I'll try small pieces. It sure would be easier
than hand grating it.
 
On Sun, 24 Apr 2011 12:08:32 -0700, "Julie Bove"
wrote:


I had to look that one up, but I still don't understand what's Tweed
about it. Did you always make layers or can it be a sheet cake?

--
I love cooking with wine.
Sometimes I even put it in the food.
 
On Sun, 24 Apr 2011 12:10:59 -0700, "Julie Bove"
wrote:


They have all sorts of shapes now, even a box grater and wonder of
wonders - they sell microplanes at the grocery store (although I have
only seen the narrow one where I shop).

--
I love cooking with wine.
Sometimes I even put it in the food.
 
"Cheryl" ha scritto nel messaggio


Very. First, there are hubndreds, maybe thousands of different Pecorinos
and they all taste different. There are different ages, too, also taste
different.
Parmigiano is always made and tested and aged in one way. The only choice
is how old you are willing to pay for. Some Pecorinos are equal to that (IMO
Sardegnan ones, usually) but most are not.
The last time I bought Pecorino in the US it tasted like soap. This year I
carried my own.
 
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