GotGarlic
Chef Extraordinaire
No Kidding about the 2-day air cost! Since when are 2.5-year-old cheese, cured meats and olives "perishable" food? You could get it a week later and it would still be absolutely fine.
Parmigiano Reggiano is NOT Parmesan
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No Kidding about the 2-day air cost! Since when are 2.5-year-old cheese, cured meats and olives "perishable" food? You could get it a week later and it would still be absolutely fine.
GotGarlic
Chef Extraordinaire
You should be able to find it by the pound or half-pound. Maybe ask at the cheese counter if they carry it or would consider carrying it.
ChefJune
Master Chef
That depends upon the time of year, and even so, stuff sent regular mail gets "lost." They have had issues with shipping, that's why the requirement. Most companies also only ship cheese in the cooler/cold months, anyway because of perishability.
GB
Chief Eating Officer
Oh trust me that is not specific to regular mail. 2nd day, overnight, whatever the method they all get lost. I deal with this on a daily basis.
GotGarlic
Chef Extraordinaire
Well, that's not what the Web site says, and hard cheeses aren't perishable. Although I guess if they have issues with shipping, they wouldn't mention it, would they?
I was thinking about it for a minute, before I saw the shipping cost, b/c the cost of the cheese is $4/lb. cheaper than I've seen it here, but the shipping would more than eat up the savings.
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GotGarlic
Chef Extraordinaire
I bought a two-pound wedge of Parm. Reg. through Amazon.com from DITALIA - Traditional Italian Imported Food on Monday and it arrived yesterday. It's gorgeous 
$24 + $8.50 shipping = $32.50 or $16.25/lb. Not a bad deal.
$24 + $8.50 shipping = $32.50 or $16.25/lb. Not a bad deal.
I was shocked to find that they sell that pwdered stuff in Italian supermarkets too. But I do what my Italian husband tells me too, I buy big blocks of the real thing, cut it into slightly smaller big hunks, put them in the freezer and use it a wedge at a time. Re the OP though, I think its more question of D.O.P though, and that Parmesiano Reggiano falls within the area. Italy is big on DoPs, which I personally think is great. Its worth remembering though that is sometimes possible to find products of a similar, or even superior quality, for less money produced outside the DoP. Of course, that doesn't mean I don't buy the real thing too....but sometimes, my cmprimises have lead to happy discoveries.
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PanchoHambre
Washing Up
I come from an Italian American background. Mom mom wont let the jar stuff in the house. It just would never be bought. As everyday stuff for cooking and as a topping we usually had some pre-grated parm and romano from the butcher.
The beautiful hunks of reggiano were rarely used for cooking as mostly eaten straight as part of antipasto... or more frequently alongside some proscuitto straight out of the butcher paper with a glass of wine as a snack while setting the table and preparing dinner. Unless it is a special occassion neither makes it to a serving plate.
For cooking cheese I usually use a sharp Provelone. The Reg. I save for eating or grating right onto a dish before serving.
The beautiful hunks of reggiano were rarely used for cooking as mostly eaten straight as part of antipasto... or more frequently alongside some proscuitto straight out of the butcher paper with a glass of wine as a snack while setting the table and preparing dinner. Unless it is a special occassion neither makes it to a serving plate.
For cooking cheese I usually use a sharp Provelone. The Reg. I save for eating or grating right onto a dish before serving.
GotGarlic
Chef Extraordinaire
One thing I've been using the Parm. Reg. for is risotto. The cheese goes in right before serving, after all the liquid is absorbed.
Jeekinz
Washing Up
I use it as a seasoning sometimes in dishes you would not think there was any cheese in.
PanchoHambre
Washing Up
For a classical alla Milanese it IS essential. MMMMM
I love to make risotto it is one of the first things I set out to learn to cook. I love to play with the mix. I have met my greatest success using earthy italian cheese that taste vaguely of dirt and truffles but a finish of Reggiano is still always a plus.
I am down to the rind of my Reg. right now. I am saving it for a worthy sauce.
My main problem with the stuff is I devour it I cant keep it in the house
It's way down on the totem pole
American parms. are usually made from pasteurized milk, the cows eat feed, and Kraft is aged only 10 months.
Ok, I'm confused (not unusual). I was just watching Lidia's Italy (or Lidia's Kitchen), can't remember which one it was, I don't get a chance to watch it very often. She had a little piece about Parmesan cheese. I believe she said it was made from SHEEP's milk, not cow's milk. So what is it made from? hehehe
kitchenelf
Chef Extraordinaire
I use it as a seasoning sometimes in dishes you would not think there was any cheese in.
I hate it when you put it in French Silk Pie - REALLY, you have GOT to stop doing that
GotGarlic
Chef Extraordinaire
Well, I think either she misspoke or you misheard. It's made from raw cow's milk:
Delicious Italy - Rare Reggiana cow breed
Delicious Italy - Parmigiano Reggiano cheese
ChefJune
Master Chef
and I find that is even better if you haven't added too many other flavors to the Risotto. The Parmigiano Reggiano really becomes the star of the dish.
jennyema
Chef Extraordinaire
Parm is always made with cow's milk.
Romano is often made with sheeps milk: pecorino romano.
Somethimes Romano and Reggiano sound similar.
Andy M.
Certified Pretend Chef
Jennyema is right on.
I saw that episode of Lydia's show. She was talking about pecorino - sheep's milk cheeses. She had several different types on display, including a fresh pecorino. She mentioned that pecorino made in Rome would be pecorino Romano.
