I bought some BelGioioso "freshly grated" parmesan yesterday because
it was on sale. I normally buy a chunk, grate myself and never
question the shelf life before I find myself down to the rind. This
package however said once the seal is broken, which happened last
night, consume promptly or freeze to prevent possible contamination
and mold. How long do I have with this tub? Are they implying just a
couple days? I do think the texture seems less dry(very light and
fluffy) than when I grate a chunk so may be more susceptible to mold.
But I really have no idea. Should I just go ahead and pop the whole
container in the freezer and store it there to be safe? Thanks for any
help.

"Samois2001" > ha scritto nel messaggio
...
>I bought some BelGioioso "freshly grated" parmesan yesterday because
> it was on sale. I normally buy a chunk, grate myself and never
> question the shelf life before I find myself down to the rind. This
> package however said once the seal is broken, which happened last
> night, consume promptly or freeze to prevent possible contamination
> and mold. How long do I have with this tub? Are they implying just a
> couple days? I do think the texture seems less dry(very light and
> fluffy) than when I grate a chunk so may be more susceptible to mold.
> But I really have no idea. Should I just go ahead and pop the whole
> container in the freezer and store it there to be safe? Thanks for any
> help.

I probably would. There are millions of surfaces to have spores and it can
go through out very quickly. Mind you, it won't be that great from the
freezer, either, because it will dry, but it won't mold.

"Samois2001" > wrote in message
...
>I bought some BelGioioso "freshly grated" parmesan yesterday because
> it was on sale. I normally buy a chunk, grate myself and never
> question the shelf life before I find myself down to the rind. This
> package however said once the seal is broken, which happened last
> night, consume promptly or freeze to prevent possible contamination
> and mold. How long do I have with this tub? Are they implying just a
> couple days? I do think the texture seems less dry(very light and
> fluffy) than when I grate a chunk so may be more susceptible to mold.
> But I really have no idea. Should I just go ahead and pop the whole
> container in the freezer and store it there to be safe? Thanks for any
> help.


I keep reggiano in my fridge in a tupperware container and it is easily 6
months old. Well if you include the 18 months it sat in an aging room it is
easily 2 years old. Just wrap it up and avoid air spaces. I buy it in
large chunks to save some money and it has yet to ever go bad, not even any
mould. You just don't want it getting too dry as you will lose the flavor.
I sometimes buy the BelGioioso cheese but parmesano reggiano is so much
better.

Paul

On Apr 9, 3:22 pm, "Paul M. Cook" > wrote:
> "Samois2001" > wrote in message
>
> ...
>
> >I bought some BelGioioso "freshly grated" parmesan yesterday because
> > it was on sale. I normally buy a chunk, grate myself and never
> > question the shelf life before I find myself down to the rind. This
> > package however said once the seal is broken, which happened last
> > night, consume promptly or freeze to prevent possible contamination
> > and mold. How long do I have with this tub? Are they implying just a
> > couple days? I do think the texture seems less dry(very light and
> > fluffy) than when I grate a chunk so may be more susceptible to mold.
> > But I really have no idea. Should I just go ahead and pop the whole
> > container in the freezer and store it there to be safe? Thanks for any
> > help.
>
> I keep reggiano in my fridge in a tupperware container and it is easily 6
> months old. Well if you include the 18 months it sat in an aging room it is
> easily 2 years old. Just wrap it up and avoid air spaces. I buy it in
> large chunks to save some money and it has yet to ever go bad, not even any
> mould. You just don't want it getting too dry as you will lose the flavor.
> I sometimes buy the BelGioioso cheese but parmesano reggiano is so much
> better.
>
> Paul

I have read several sources say to wrap cheese blocks or hunks in a
vinegar-soaked (and wrung out well) cheesecloth to keep mold from
forming while the cheese is refrigerated for long periods.

N.

"Nancy2" > wrote in message
...
> On Apr 9, 3:22 pm, "Paul M. Cook" > wrote:
>> "Samois2001" > wrote in message
>>
>> ...
>>
>> >I bought some BelGioioso "freshly grated" parmesan yesterday because
>> > it was on sale. I normally buy a chunk, grate myself and never
>> > question the shelf life before I find myself down to the rind. This
>> > package however said once the seal is broken, which happened last
>> > night, consume promptly or freeze to prevent possible contamination
>> > and mold. How long do I have with this tub? Are they implying just a
>> > couple days? I do think the texture seems less dry(very light and
>> > fluffy) than when I grate a chunk so may be more susceptible to mold.
>> > But I really have no idea. Should I just go ahead and pop the whole
>> > container in the freezer and store it there to be safe? Thanks for any
>> > help.
>>
>> I keep reggiano in my fridge in a tupperware container and it is easily 6
>> months old. Well if you include the 18 months it sat in an aging room it
>> is
>> easily 2 years old. Just wrap it up and avoid air spaces. I buy it in
>> large chunks to save some money and it has yet to ever go bad, not even
>> any
>> mould. You just don't want it getting too dry as you will lose the
>> flavor.
>> I sometimes buy the BelGioioso cheese but parmesano reggiano is so much
>> better.
>>
>> Paul
>
> I have read several sources say to wrap cheese blocks or hunks in a
> vinegar-soaked (and wrung out well) cheesecloth to keep mold from
> forming while the cheese is refrigerated for long periods.
>

That would work. The mould is actually edible and despite being unsightly
won't harm you. It can be trimmed off and discarded. Roquefort and bleu
are very moldy. People are very used to the very wet cheeses found in
stores. I remember the huge wheels of cheddar we used to get in New
Hampshire. They were quite dry and at worst would get a few spots of mould
on them.

Paul

In article <MyaLj.8738$BT1.2590@trnddc04>,
"Paul M. Cook" > wrote:

> "Nancy2" > wrote in message
> ...
> > On Apr 9, 3:22 pm, "Paul M. Cook" > wrote:
> >> "Samois2001" > wrote in message
> >>
> >> ...
> >>
> >> >I bought some BelGioioso "freshly grated" parmesan yesterday because
> >> > it was on sale. I normally buy a chunk, grate myself and never
> >> > question the shelf life before I find myself down to the rind. This
> >> > package however said once the seal is broken, which happened last
> >> > night, consume promptly or freeze to prevent possible contamination
> >> > and mold. How long do I have with this tub? Are they implying just a
> >> > couple days? I do think the texture seems less dry(very light and
> >> > fluffy) than when I grate a chunk so may be more susceptible to mold.
> >> > But I really have no idea. Should I just go ahead and pop the whole
> >> > container in the freezer and store it there to be safe? Thanks for any
> >> > help.
> >>
> >> I keep reggiano in my fridge in a tupperware container and it is easily 6
> >> months old. Well if you include the 18 months it sat in an aging room it
> >> is
> >> easily 2 years old. Just wrap it up and avoid air spaces. I buy it in
> >> large chunks to save some money and it has yet to ever go bad, not even
> >> any
> >> mould. You just don't want it getting too dry as you will lose the
> >> flavor.
> >> I sometimes buy the BelGioioso cheese but parmesano reggiano is so much
> >> better.
> >>
> >> Paul
> >
> > I have read several sources say to wrap cheese blocks or hunks in a
> > vinegar-soaked (and wrung out well) cheesecloth to keep mold from
> > forming while the cheese is refrigerated for long periods.
> >
>
> That would work. The mould is actually edible and despite being unsightly
> won't harm you. It can be trimmed off and discarded. Roquefort and bleu
> are very moldy. People are very used to the very wet cheeses found in
> stores. I remember the huge wheels of cheddar we used to get in New
> Hampshire. They were quite dry and at worst would get a few spots of mould
> on them.

If anything except a soft, mushy cheese grows a bit of mold, just scrape
it off -- or just ignore it (unless it's red, orange, or black).

I once bought a whole small wheel of cheddar, which I cut into wedges,
wrapped, and put in the cheese-keeper drawer in the refrigerator. I have
been a lover of blue-mold cheeses for a long time, and for years it has
been more likely than not that there'd be a chunk of something moldy in
there too.

After a few months, the cracks between the curds of the cheddar started
turning green. After a bit more time, the blue veins were very evident.

The cheese was wonderful, and the bigger the blue veins got over time,
the wonderfuller it tasted.

Isaac

"Paul M. Cook" wrote:
> "Samois2001" > wrote in message
>
> ...
>
> >I bought some BelGioioso "freshly grated" parmesan yesterday because
> > it was on sale. I normally buy a chunk, grate myself and never
> > question the shelf life before I find myself down to the rind. This
> > package however said once the seal is broken, which happened last
> > night, consume promptly or freeze to prevent possible contamination
> > and mold. How long do I have with this tub? Are they implying just a
> > couple days? �I do think the texture seems less dry(very light and
> > fluffy) than when I grate a chunk so may be more susceptible to mold.
> > But I really have no idea. Should I just go ahead and pop the whole
> > container in the freezer and store it there to be safe? Thanks for any
> > help.
>
> I keep reggiano in my fridge in a tupperware container and it is easily 6
> months old. �Well if you include the 18 months it sat in an aging room it is
> easily 2 years old. �Just wrap it up and avoid air spaces. �I buy it in
> large chunks to save some money and it has yet to ever go bad, not even any
> mould. �You just don't want it getting too dry as you will lose the flavor.
> I sometimes buy the BelGioioso cheese but parmesano reggiano is so much
> better.

Actually Parmesano Reggiano is a table cheese, not a grating cheese.
If you're grating Parmesano Rreggianno it's long spoiled... I sure
hope you're not paying much for rotten cheese. And purchased already
grated it's simply mystery cheese.

http://www.parmigiano-reggiano.it/se..._Features.aspx

"Sheldon" > wrote in message
...
"Paul M. Cook" wrote:
> "Samois2001" > wrote in message
>
> ...
>
> >I bought some BelGioioso "freshly grated" parmesan yesterday because
> > it was on sale. I normally buy a chunk, grate myself and never
> > question the shelf life before I find myself down to the rind. This
> > package however said once the seal is broken, which happened last
> > night, consume promptly or freeze to prevent possible contamination
> > and mold. How long do I have with this tub? Are they implying just a
> > couple days? ?I do think the texture seems less dry(very light and
> > fluffy) than when I grate a chunk so may be more susceptible to mold.
> > But I really have no idea. Should I just go ahead and pop the whole
> > container in the freezer and store it there to be safe? Thanks for any
> > help.
>
> I keep reggiano in my fridge in a tupperware container and it is easily 6
> months old. ?Well if you include the 18 months it sat in an aging room it
> is
> easily 2 years old. ?Just wrap it up and avoid air spaces. ?I buy it in
> large chunks to save some money and it has yet to ever go bad, not even
> any
> mould. ?You just don't want it getting too dry as you will lose the
> flavor.
> I sometimes buy the BelGioioso cheese but parmesano reggiano is so much
> better.

Actually Parmesano Reggiano is a table cheese, not a grating cheese.
If you're grating Parmesano Rreggianno it's long spoiled... I sure
hope you're not paying much for rotten cheese. And purchased already
grated it's simply mystery cheese.

http://www.parmigiano-reggiano.it/se..._Features.aspx


Who cares, it melts very well tastes great any way you serve it and is worth
every penny. And it has a far better flavor than the domestic cheeses
mostly due to the diets the cows are fed and the microbes unique to that
area of Italy.

Beats me how what is essentially spoiled milk can spoil.

Paul

Paul M. Cook > wrote:

>Actually Parmesano Reggiano is a table cheese, not a grating cheese.
>If you're grating Parmesano Rreggianno it's long spoiled... I sure
>hope you're not paying much for rotten cheese.

This sure seems like gobbledegook to me.

Any cheese that can be grated is potentially a grating cheese.
And what does this have to do with cheese being spoiled?
I'm not getting it.

Steve

"Steve Pope" > wrote in message
...
> Paul M. Cook > wrote:
>
>>Actually Parmesano Reggiano is a table cheese, not a grating cheese.
>>If you're grating Parmesano Rreggianno it's long spoiled... I sure
>>hope you're not paying much for rotten cheese.
>
> This sure seems like gobbledegook to me.
>
> Any cheese that can be grated is potentially a grating cheese.
> And what does this have to do with cheese being spoiled?
> I'm not getting it.


When I take a few chunks of reggianno and toss them into my big Cuisinart
and pulse for a while, I get the softest, fluffiest, most aromatic result.
I could eat it with a spoon. When I sprinkle it over hot pasta and soft
butter it melts away like ice on a hot sidewalk and makes a delicious and
smooth sauce. If that is spoiled, I LOVE spoiled!

Paul

On Apr 9, 11:13�pm, (Steve Pope) wrote:
> Paul M. Cook > wrote:
>
> >Actually Parmesano Reggiano is a table cheese, not a grating cheese.
> >If you're grating Parmesano Rreggianno it's long spoiled... I sure
> >hope you're not paying much for rotten cheese. �
>
> This sure seems like gobbledegook to me.
>
> Any cheese that can be grated is potentially a grating cheese.
> And what does this have to do with cheese being spoiled?
> I'm not getting it.

Obviously uneducated about cheese.

Just because it can be eaten as a table cheese, doesn't mean it's not any
good for grating. Quite the opposite in fact. The link you posted
recommends it and no doubt Italians have been doing it with success for
hundreds of years. In fact, I'd goes as far as to say there's no better
cheese for grating.

"Sheldon" > wrote in message
...
<****ing google groups won't quote properly>
Actually Parmesano Reggiano is a table cheese, not a grating cheese.
If you're grating Parmesano Rreggianno it's long spoiled... I sure
hope you're not paying much for rotten cheese. And purchased already
grated it's simply mystery cheese.

http://www.parmigiano-reggiano.it/se..._Features.aspx

"Michael" > wrote in message
u...
> Just because it can be eaten as a table cheese, doesn't mean it's not any
> good for grating. Quite the opposite in fact. The link you posted
> recommends it and no doubt Italians have been doing it with success for
> hundreds of years. In fact, I'd goes as far as to say there's no better
> cheese for grating.

Yeah, just try grating brie - it can't be done!

And I'd agree, reggianno is perhaps the best grating cheese there is.

Paul

"Sheldon" > wrote in message
...
"Paul M. Cook" wrote:
> "Samois2001" > wrote in message
>
> ...
>
> >I bought some BelGioioso "freshly grated" parmesan yesterday because
> > it was on sale. I normally buy a chunk, grate myself and never
> > question the shelf life before I find myself down to the rind. This
> > package however said once the seal is broken, which happened last
> > night, consume promptly or freeze to prevent possible contamination
> > and mold. How long do I have with this tub? Are they implying just a
> > couple days? ?I do think the texture seems less dry(very light and
> > fluffy) than when I grate a chunk so may be more susceptible to mold.
> > But I really have no idea. Should I just go ahead and pop the whole
> > container in the freezer and store it there to be safe? Thanks for any
> > help.
>
> I keep reggiano in my fridge in a tupperware container and it is easily 6
> months old. ?Well if you include the 18 months it sat in an aging room it
> is
> easily 2 years old. ?Just wrap it up and avoid air spaces. ?I buy it in
> large chunks to save some money and it has yet to ever go bad, not even
> any
> mould. ?You just don't want it getting too dry as you will lose the
> flavor.
> I sometimes buy the BelGioioso cheese but parmesano reggiano is so much
> better.

Actually Parmesano Reggiano is a table cheese, not a grating cheese.
If you're grating Parmesano Rreggianno it's long spoiled... I sure
hope you're not paying much for rotten cheese. And purchased already
grated it's simply mystery cheese.

http://www.parmigiano-reggiano.it/se..._Features.aspx
>
>
It isn't really a "table cheese" along with the rest in this category.
Reggiano, sliced thin, and laid across a bed of thinly vinegaretted green,
isn't in the same category as sliced cheddar, or swiss, or provolone.
Reggiano can, and usually is grated in some fashion. From a fresh block, use
the harshest cut on the grater, and grate onto your salad, your pizza, or
whatever. Dry finely grated "parmesan", as you say, is usually some other
cheese, and has nothing to do with Reggiano.

Kent

"Kent" > ha scritto nel messaggio
. ..
>
> "Sheldon" > wrote in message
> ...
> "Paul M. Cook" wrote:
>> "Samois2001" > wrote in message
>>
>> ...
>>
>> >I bought some BelGioioso "freshly grated" parmesan yesterday because
>> > it was on sale. I normally buy a chunk, grate myself and never
>> > question the shelf life before I find myself down to the rind.
>>
>> I keep reggiano in my fridge in a tupperware container and it is easily 6
>> months old. ?Well if you include the 18 months it sat in an aging room it
>> is
>> easily 2 years old. ?Just wrap it up and avoid air spaces.

> Actually Parmesano Reggiano is a table cheese, not a grating cheese.
> If you're grating Parmesano Rreggianno it's long spoiled... I sure
> hope you're not paying much for rotten cheese. And purchased already
> grated it's simply mystery cheese.

> It isn't really a "table cheese" along with the rest in this category.
> Reggiano, sliced thin, and laid across a bed of thinly vinegaretted green,
> isn't in the same category as sliced cheddar, or swiss, or provolone.
> Reggiano can, and usually is grated in some fashion. From a fresh block,
> use the harshest cut on the grater, and grate onto your salad, your pizza,
> or whatever. Dry finely grated "parmesan", as you say, is usually some
> other cheese, and has nothing to do with Reggiano.
>
> Kent

OP asked about already grated cheese she had already bought, so all the
goings on about chunks are extra. Lives there a person nowadays who doesn't
know that's better?

Parmigiano Reggiano is a DOP cheese and the EU will get around to protecting
it eventually. There are very strict limits to where the cows can live,
what they can eat and how long the cheese is matured before sale. If you
buy fake you have no assurance that it will resemble Parmigiano. Loads of
people do, though.

Parmigiano Reggiano is definitely served as a table cheese, particularly
with red wine. It's often an older and rarer Parmigiano when so served, but
not always by any stretch. Lots of Italian recipes include grated
Parmigiano, and lots include grated other hard cheeses, sometimes combined
with Parmigiano.

Parmigiano is one of the grana cheeses which means that it is hard and
gratable. It is not the only one in Italy, and certainly not in the world.
Lots of aged Pecorino cheeses are grana, Grana Padano, Grana di bufala... I
can remember using a Spanish grana in the US which was not trying to be
Parmigiano.

On Apr 10, 3:01�am, "Giusi" > wrote:
> "Kent" > ha scritto nel messaggionews:rZGdnbnwTeo4KWDanZ2dnUVZ_uCinZ2d@com cast.com...
>
>
>
>
>
>
>
> > "Sheldon" > wrote in message
> ...
> > "Paul M. Cook" wrote:
> >> "Samois2001" > wrote in message
>
> ...
>
> >> >I bought some BelGioioso "freshly grated" parmesan yesterday because
> >> > it was on sale. I normally buy a chunk, grate myself and never
> >> > question the shelf life before I find myself down to the rind.
>
> >> I keep reggiano in my fridge in a tupperware container and it is easily 6
> >> months old. ?Well if you include the 18 months it sat in an aging room it
> >> is
> >> easily 2 years old. ?Just wrap it up and avoid air spaces.
> > Actually Parmesano Reggiano is a table cheese, not a grating cheese.
> > If you're grating Parmesano Rreggianno it's long spoiled... I sure
> > hope you're not paying much for rotten cheese. �And purchased already
> > grated it's simply mystery cheese.
> > It isn't really a "table cheese" along with the rest in this category.
> > Reggiano, sliced thin, and laid across a bed of thinly vinegaretted green,
> > isn't in the same category as sliced cheddar, or swiss, or provolone.
> > Reggiano can, and usually is grated in some fashion. From a fresh block,
> > use the harshest cut on the grater, and grate onto your salad, your pizza,
> > or whatever. Dry finely grated "parmesan", as you say, is usually some
> > other cheese, and has nothing to do with Reggiano.
>
> > Kent
>
> OP asked about already grated cheese she had already bought, so all the
> goings on about chunks are extra. �Lives there a person nowadays who doesn't
> know that's better?
>
> Parmigiano Reggiano is a DOP cheese and the EU will get around to protecting
> it eventually. �There are very strict limits to where the cows can live,
> what they can eat and how long the cheese is matured before sale. �If you
> buy fake you have no assurance that it will resemble Parmigiano. �Loads of
> people do, though.
>
> Parmigiano Reggiano is definitely served as a table cheese, particularly
> with red wine. �It's often an older and rarer Parmigiano when so served, but
> not always by any stretch. �Lots of Italian recipes include grated
> Parmigiano, and lots include grated other hard cheeses, sometimes combined
> with Parmigiano.
>
> Parmigiano is one of the grana cheeses which means that it is hard and
> gratable. �It is not the only one in Italy, and certainly not in the world.
> Lots of aged Pecorino cheeses are grana, Grana Padano, Grana di bufala... I
> can remember using a Spanish grana in the US which was not trying to be
> Parmigiano.

You started out okay but then dropped the Reggiano... if you're too
lazy to type the full name than no one knows what you're talking
about, adn likely you don't know what you're talking about as well.
Parmesan Reggiano is light years apart from parmesan and other grana.
And that's the entire point, you can't change the name and expect the
same product. Parmesan Reggiano is expensive. Once a wheel is opened
(and there is only one correct way) it has a shelf life of about two
weeks before it can no longer be considered unspoiled. Yes, Parmesan
Reggiano is cooked in recipes and grated but only as a way to use up
the rind and old bits. Anyone paying full price for dried out chunks
and pre-grated is a fool. Parmesan Reggiano is not a cheese one buys
in hopes it will dry out... buy from a reputable knowlegeable cheese
merchant and only buy a quantity you can consume in less than two
weeks. Parmesan Reggiano is a table cheese, meant to be eaten
fresh... sure it can be cooked/grated but then there is no way to
detect it is Parmesan Reggiano. For cooking/grating choose a lesser
cheese, but still do not use bits so dry it may as well be sawdust.

"Samois2001" > wrote in message
...
>I bought some BelGioioso "freshly grated" parmesan yesterday because
> it was on sale. I normally buy a chunk, grate myself and never
> question the shelf life before I find myself down to the rind. This
> package however said once the seal is broken, which happened last
> night, consume promptly or freeze to prevent possible contamination
> and mold. How long do I have with this tub? Are they implying just a
> couple days? I do think the texture seems less dry(very light and
> fluffy) than when I grate a chunk so may be more susceptible to mold.
> But I really have no idea. Should I just go ahead and pop the whole
> container in the freezer and store it there to be safe? Thanks for any
> help.

I would freeze it. Unlike other cheeses, the texture, no great shakes
anyway,
will not suffer much. In my experience fresh parmesan molds quickly. More
surface area for oxidation, maybe?


** Posted from http://www.teranews.com **

"cybercat" > wrote in message
...
>
> "Samois2001" > wrote in message
> ...
>>I bought some BelGioioso "freshly grated" parmesan yesterday because
>> it was on sale. I normally buy a chunk, grate myself and never
>> question the shelf life before I find myself down to the rind. This
>> package however said once the seal is broken, which happened last
>> night, consume promptly or freeze to prevent possible contamination
>> and mold. How long do I have with this tub? Are they implying just a
>> couple days? I do think the texture seems less dry(very light and
>> fluffy) than when I grate a chunk so may be more susceptible to mold.
>> But I really have no idea. Should I just go ahead and pop the whole
>> container in the freezer and store it there to be safe? Thanks for any
>> help.
>
> I would freeze it. Unlike other cheeses, the texture, no great shakes
> anyway,
> will not suffer much. In my experience fresh parmesan molds quickly. More
> surface area for oxidation, maybe?
>
BelGioioso is a Wisconsin attempt to create a parmesan like cheese. It is
softer and much less tasty, worth trying once. I've kept this cheese in the
frig a long time without mold forming. I put it in a zip lock bag and
extract as much air as I can. I guess it's time to throw it. I freeze a lot
of different cheeses, never with a problem when they're defrosted. I find
reggiano wrapped in cling wrap stays mold free a very long time in the frig.
I don't ever have to freeze it, unlike all of the softer cheeses. With moldy
cheese I sometime rinse the mold off, trim a bit off with a potato peeler,
and go ahead with the pizza. Mozzarella is among the worst to mold quickly.

Kent

Thanks for your responses. It didn't occur to me when I was buying it
that the extra surface area would cause it to go bad quicker. From now
on I'll stick to buying a chunk and grating as needed.

On Apr 9, 1:16 pm, Samois2001 > wrote:
> I bought some BelGioioso "freshly grated" parmesan yesterday because
> it was on sale. I normally buy a chunk, grate myself and never
> question the shelf life before I find myself down to the rind. This
> package however said once the seal is broken, which happened last
> night, consume promptly or freeze to prevent possible contamination
> and mold. How long do I have with this tub? Are they implying just a
> couple days? I do think the texture seems less dry(very light and
> fluffy) than when I grate a chunk so may be more susceptible to mold.
> But I really have no idea. Should I just go ahead and pop the whole
> container in the freezer and store it there to be safe? Thanks for any
> help.

Puchased grated cheese should last a couple of weeks in a cool fridge;
chunks of good hard cheese, months. And even when it moulds, scrape it
off. And BelGioioso is a good parmesan when your recipe calls for
quantities in cooking. I'd save my Italian P-G for eating and for
grating as a final touch.

It is much fluffier than when I hand grate a chunk on the microplane.
I'm assuming it was done in some type of commericial size food
processor. I used it in a breadcrumb coating for an oven baked chicken
parm that I am very fond of. As far as it being only a table cheese or
not I couldn't possibly imagine another cheese I would want in the
coating or leaving it out. The finished product is always doused with
a handful as well once the chicken has found its home on pasta and red
sauce.

On Apr 10, 9:14 am, Samois2001 > wrote:
> It is much fluffier than when I hand grate a chunk on the microplane.
> I'm assuming it was done in some type of commericial size food
> processor. I used it in a breadcrumb coating for an oven baked chicken
> parm that I am very fond of. As far as it being only a table cheese or
> not I couldn't possibly imagine another cheese I would want in the
> coating or leaving it out. The finished product is always doused with
> a handful as well once the chicken has found its home on pasta and red
> sauce.

Are there different guages in microplanes? I can't imagine
commercially grated cheese being fluffier than grating with my
microplane. P-G is like air and when mixed with various other crumb
coatings it tends to ball or clot. Even though I know I'm losing
something I sort of prefer a coarser Parmesan as coating for heavy
cooking.

On Apr 11, 6:49*am, stark > wrote:
>
> Are there different guages in microplanes? I can't imagine
> commercially grated cheese being fluffier than grating with my
> microplane. *P-G is like air and when mixed with various other crumb
> coatings it tends to ball or clot. Even though I know I'm losing
> something I sort of prefer a coarser Parmesan as coating for heavy
> cooking.

This is the grater I have

http://tinyurl.com/52quo9

I would agree with the given description of its ability that it makes
fine lacy wisps of cheese. The already grated stuff I bought is much
finer, very microscopic but perhaps the fluff factor is the same for
the two. The size is just different.

After the debate about Parmigiano Reggiano this thread seemed to delve
into I should say I am buying a chunk of BelGioioso parmesan cheese
and the stuff I bought grated, now living in the freezer, was also
labeled parmesan cheese. It is all I can afford and quite frankly it
feels like a big splurge itself given I grew up eating the stuff out
of the green can.

On Apr 11, 10:02�am, Samois2001 > wrote:
> On Apr 11, 6:49�am, stark > wrote:
>
>
>
> > Are there different guages in microplanes? I can't imagine
> > commercially grated cheese being fluffier than grating with my
> > microplane. �P-G is like air and when mixed with various other crumb
> > coatings it tends to ball or clot. Even though I know I'm losing
> > something I sort of prefer a coarser Parmesan as coating for heavy
> > cooking.
>
> This is the grater I have
>
> http://tinyurl.com/52quo9
>
> I would agree with the given description of its ability that it makes
> fine lacy wisps of cheese. The already grated stuff I bought is much
> finer, very microscopic but perhaps the fluff factor is the same for
> the two. The size is just different.
>
> After the debate about Parmigiano Reggiano this thread seemed to delve
> into I should say I am buying a chunk of BelGioioso parmesan cheese
> and the stuff I bought grated, now living in the freezer, was also
> labeled parmesan cheese. It is all I can afford and quite frankly it
> feels like a big splurge itself given I grew up eating the stuff out
> of the green can.

If you're going to grate it to fluff and use mixed with breading the
stuff out of the green can works fine. Anyone who uses $20-$30/lb
cheese to enhance shake n' bake is an utter imbecile with more dollars
than brain cells. Of course I don't for a second believe any of those
blowhards ever buy Parmigiano Reggiano... and it sure ain't the grated
cheese served in any dago joint. When any guinea restaurants serve
grated cheese in a bowl or dispenser it's only slightly better than
the dust from the green can... and certainly in all pizzarias, they
just buy pre-grated mystery cheese in much larger cans... would be a
total waste to use Parmigiano Reggiano for pizza... would be
tantamount to using $100 Champagne for mimosas... like $20/lb kosher
corned beef on Wonder white douched in Heinz red. Sheesh but some
people can come up with fercocktah stories about what expensive foods
they eat on a daily basis, just not congruent with what they typically
post about how frugally they exist... and the dagos from Italy have
the longest Pinocchio noses by far. And there is no way I'm gonna
believe anyone buys five pounds of grated cheese for home use, that's
more than a gallon jug full... let alone a $100 worth of Parmigiano
Reggiano. In fact I've never seen pre-grated Parmigiano Reggiano sold
anywhere... and if you asked any cheese emporium to grate even a half
pound of Parmigiano Reggiano for you. let alone five pounds, they'd
think you just escaped from a mental sanatorium... they'd sure want
your money up front.

"Sheldon" > wrote in message
...
On Apr 11, 10:02?am, Samois2001 > wrote:
> On Apr 11, 6:49?am, stark > wrote:
>
>
>
> > Are there different guages in microplanes? I can't imagine
> > commercially grated cheese being fluffier than grating with my
> > microplane. ?P-G is like air and when mixed with various other crumb
> > coatings it tends to ball or clot. Even though I know I'm losing
> > something I sort of prefer a coarser Parmesan as coating for heavy
> > cooking.
>
> This is the grater I have
>
> http://tinyurl.com/52quo9
>
> I would agree with the given description of its ability that it makes
> fine lacy wisps of cheese. The already grated stuff I bought is much
> finer, very microscopic but perhaps the fluff factor is the same for
> the two. The size is just different.
>
> After the debate about Parmigiano Reggiano this thread seemed to delve
> into I should say I am buying a chunk of BelGioioso parmesan cheese
> and the stuff I bought grated, now living in the freezer, was also
> labeled parmesan cheese. It is all I can afford and quite frankly it
> feels like a big splurge itself given I grew up eating the stuff out
> of the green can.

>>>If you're going to grate it to fluff and use mixed with breading the
stuff out of the green can works fine. Anyone who uses $20-$30/lb
cheese to enhance shake n' bake is an utter imbecile with more dollars
than brain cells.

Can't recall anyone saying they do that. People with large disposable
incomes eat out as a rule, seldom have I known them to ever cook. They are
equally unlikely to ever buy something like 20 dollar a pound cheese. And
certainly no cash strapped cook is going to either. The only people who
would buy it are people who truly appreciate it for what it is - something
special and unique. I can only afford maybe 5-10 pounds of the stuff a year
and I have to cut other things from my budget to swing it. But you can only
starve your cats just so much. Same for my cognacs, at best I can afford 1
bottle of the super-premium stuff per year. So it has to last me and I do
not waste it.

>>>Of course I don't for a second believe any of those
blowhards ever buy Parmigiano Reggiano... and it sure ain't the grated
cheese served in any dago joint. When any guinea restaurants serve
grated cheese in a bowl or dispenser it's only slightly better than
the dust from the green can... and certainly in all pizzarias, they
just buy pre-grated mystery cheese in much larger cans... would be a
total waste to use Parmigiano Reggiano for pizza...

What do you suppose they use in Italy for pizza?

>>>would be tantamount to using $100 Champagne for mimosas... like $20/lb
>>>koshercorned beef on Wonder white douched in Heinz red. Sheesh but some
>>>people can come up with fercocktah stories about what expensive foods
>>>they eat on a daily basis, just not congruent with what they typically
>>>post about how frugally they exist... and the dagos from Italy have the
>>>longest Pinocchio noses by far. And there is no way I'm gonna believe
>>>anyone buys five pounds of grated cheese for home use, that's more than a
>>>gallon jug full... let alone a $100 worth of Parmigiano Reggiano.

Nobody here ever said they did so why the conniption fit? How about you
take a double dose of your anti-psychotic meds and calm down? Wash them
down with a nice stiff martini.

>>>In fact I've never seen pre-grated Parmigiano Reggiano sold
anywhere... and if you asked any cheese emporium to grate even a half
pound of Parmigiano Reggiano for you. let alone five pounds, they'd
think you just escaped from a mental sanatorium... they'd sure want
your money up front.

TJs sells reggiano pre-grated in 4 ounce tubs. My deli will grate it for
anyone who asks. And they won't even look at you askance.

Paul

"Samois2001" > wrote in message
...
On Apr 11, 6:49 am, stark > wrote:
>
> Are there different guages in microplanes? I can't imagine
> commercially grated cheese being fluffier than grating with my
> microplane. P-G is like air and when mixed with various other crumb
> coatings it tends to ball or clot. Even though I know I'm losing
> something I sort of prefer a coarser Parmesan as coating for heavy
> cooking.

This is the grater I have

http://tinyurl.com/52quo9

I would agree with the given description of its ability that it makes
fine lacy wisps of cheese. The already grated stuff I bought is much
finer, very microscopic but perhaps the fluff factor is the same for
the two. The size is just different.

After the debate about Parmigiano Reggiano this thread seemed to delve
into I should say I am buying a chunk of BelGioioso parmesan cheese
and the stuff I bought grated, now living in the freezer, was also
labeled parmesan cheese. It is all I can afford and quite frankly it
feels like a big splurge itself given I grew up eating the stuff out
of the green can.


Same here and I lived. The BelGioioso is OK, it has much more flavor than
the Kraft stuff. Quite good enough for most anything. Get a hunk of their
peccorino romano and do a 50/50 blend - that will add a lot of flavor.

Paul

> After the debate about Parmigiano Reggiano this thread seemed to delve
> into I should say I am buying a chunk of BelGioioso parmesan cheese
> and the stuff I bought grated, now living in the freezer, was also
> labeled parmesan cheese. It is all I can afford and quite frankly it
> feels like a big splurge itself given I grew up eating the stuff out
> of the green can.
>
> Same here and I lived. *The BelGioioso is OK, it has much more flavor than
> the Kraft stuff. *Quite good enough for most anything. *Get a hunk of their
> peccorino romano and do a 50/50 blend - that will add a lot of flavor.
>
> Paul

Thanks for the suggestion. I'm going to get some of the romano for
tonight. I've always been curious what it would do the flavor.