Pecorino Romano vs Parmigiano Reggiano

Sqwertz wrote:

I am amazed how similar cheese can be made when the base milk came from
different types of critter. The best romano is made from sheep milk
like the best mozzerella is made from water buffalo milk, but top
quality ones of both types are made from cow milk. Not the best but
quite excellent nonetheless.
 
On 2011-04-23, Cheryl wrote:

I prefer Pecorino Ranano. Why? Duh! Cuz I like it!!


Until Google engineers figure out how to replace you're own taste buds
with an online equivalent to your own body, I'm afraid you will
actually heve to taste the chseese in question yourself. I know that
might be a major inconvenience, but try and soldier thru. :|

nb
 
"Doug Freyburger" ha scritto nel messaggio

Not really. Romano cheese isn't real. Pecorino Romano is real and is made
of ewe's milk using rennet from calve's stomachs. Pecorino Sardo is made of
ewe's milk using rennet from lambs' stomachs. If you use any other kind of
milk it is called other names such as cacciocavallo, but not Pecorino.
 
"Cheryl" ha scritto nel messaggio

my

Use a Microplane, the big original one that grates fine as if for zest. It
makes short work of old cheese.
 
Giusi wrote:

You have an extremely different threshhold for the word "real" than I
do. Velveeta is not "real". There are a lot of options for American
process cheese that make it not "real". But saying Romano cheese isn't
real is like saying Cheddar isn't real. Have fun with that.
 
"Giusi" wrote in message
news:[email protected]...
Agree, use a Microplane, or any other vertical grating device.
1. Pecorino is cheap and so, so, though that's up to one's taste
2. Parm. Regiano comes from heaven above, and lifts your soul to new
heights. It's expensive, if it's real, about 2.5X as expensive as Pecorino,
but worth it. For a potato dish I probably use another hard grating cheese
that you like. The Parm. will get lost, I'd think.

Kent


1. If the cheese doesn't grate readily, it's probably marginal
 
"Kent" ha scritto nel messaggio

Microplane is 150% easier!


Hohoho! Perhaps just any old Pecorino might be cheaper, but Just you try to
find a Pecorino Sardo of any distinctiveness and age and tell me you didn't
pay more for it than a 2 year Parmigiano!


Not necessarily. Also considering what it is and does, I don't think of
Parmigiano as expensive.


Not if it's good.


You kidding? I buy 5 year old Parmigiano that is a brick.
 
On Tue, 26 Apr 2011 14:40:50 +0000 (UTC), Doug Freyburger
wrote:


He's just saying that seeing a label that says "Romano," if it's not
an Italian AOC-equivalent, tells you absolutely nothing about what the
cheese is made from or how it is made. At best, it gives you some idea
of the flavor profile.

-- Larry
 
Cheryl wrote:


I agree with all the other advice you got on this.

-snip-

My [Hamilton Beach?] Big Mouth FP has a grating disk that go though a
1/2 pound of anything in short order. Then I got the grating
attachment for the Kitchenaid mixer. It has a coarse and a fine
cutter-- and also makes quick work of cheese.

My hands aren't what they once were- so I do very little hand grating
these days. I can recommend both of the above methods. The Food
Processor is my first choice for softer cheeses like mozz or gouda.
The KA gets the grana padano & parms. But either can do both.

Jim
 
On Sat, 23 Apr 2011 01:03:07 -0400, Cheryl
wrote:


Cooked in recipes it makes no difference, nor can anyone taste a
difference. Parmigiano Reggiano is properly a table cheese (not a
grating cheese 'grano') meant to be eaten in pieces... it's grated
when it spoils by becoming too dry. Anyone paying top dollar for
overly dry Parmigiano Reggiano (or already grated) is being ripped
off.
http://www.parmigianoreggiano.com/default.aspx
 
On 4/26/2011 3:51 PM, notbob wrote:

A candidate for really bad cheese is that 'provel/provelle' (sp?) cheese
that is used by some pizzerias and bars/grills in the St. Louis area.
That stuff is ghastly, especially on a pizza!

Sky


--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!
 
[email protected] wrote:

Yeah, and cheddar only comes from England and champagne only comes from
France. If the comment really was about labelling laws my point
remains. The stuff that says romano on the label tastes like the
imported capitalized version whichever critter the milk came from. Same
as cheddars and sparkling wines.

The label is not what makes it real. The product is what makes it real.
 
On 2011-04-26, Doug Freyburger wrote:


Sometimes it's the location that makes it real, regardless of labels
OR product. Having cut my teeth on CA wines, I've discovered there
are some things the French jes do better. Not cuz of labels or knowhow,
but cuz of location. If you prefer rich CA chards over delicate Fr
wht Burgundies (same grape), fine by me. I don't. The same companies
that make some of the best Champagnes in France now have their own
wineries in CA. Same product? Not for my money! You can
build up the most awesome aquafarming operation in the World, but I
doubt you'll ever match natural Caspian Sea caviar for subtle flavor.

I don't know what the Scots are doing. Some kinda bare bog ass peat
thing. Whatever. It's all crap to me. ;)

nb
 
On Sat, 23 Apr 2011 10:41:03 -0400, "J. Clarke"
wrote:


I prefer using mine to using a food processor. Lots less cleanup.

-- Larry
 
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