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From: jeff@rtech.UUCP (Jeff Lichtman)
Newsgroups: net.cooks
Subject: Re: Cookie Secret (really parmesan)
Message-ID: <693@rtech.UUCP>
Date: Mon, 14-Oct-85 02:32:27 EDT
Article-I.D.: rtech.693
Posted: Mon Oct 14 02:32:27 1985
Date-Received: Tue, 15-Oct-85 06:29:21 EDT
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Distribution: net
Organization: Relational Technology, Alameda CA
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> 
> Our corner Italian deli carries imported parmesan for about twice the
> price of domestic.  Is it really worth it?
> 
> 	Chris Grevstad

If you're going to splurge on imported Italian parmesan, why not get
Parmigiano-Reggiano?  This is the highest quality parmesan: the Italian
government won't let it be sold until it is at least two years old.
Its texture is better for grating than that of domestic parmesan, and it
has a sharper flavor.  I think it's worth it in dishes where you can the
subtleties of the cheese won't be covered up by other flavors.  I would
use it on pasta tossed with butter and garlic, but not in a typical
lasagne laden with meat and tomato sauce.
-- 
Jeff Lichtman at rtech (Relational Technology, Inc.)
"Saints should always be judged guilty until they are proved innocent..."

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